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Prescinsêua Cheese
() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as ''quagliata'' or ''cagliata''. It is recognised by ''P.A.T. (Prodotto agroalimentare tradizionale, Prodotti Agroalimentari Tradizionali)''. It has a consistency halfway between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical :Cuisine of Liguria, Ligurian dishes, such as ''pansoti'' (similar to ravioli but filled with vegetables), ''focaccia al formaggio'', and many savory pies, including Genoese Easter pie (List of Italian dishes, ''torta pasqualina''). It is obtained through the process of acidification of milk: from it is derived a sour milk product, which is let rest in plastic or glass containers. Because it spoils easily, prescinsêua cheese is not commonly sold beyond Genoa and the eastern part of Liguria, but its flavor and consistency can be approximated by mixing ricotta cheese wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abomasum
The abomasum, also known as the maw,The Chambers Dictionary, Ninth Edition, Chambers Harrap Publishers, 2003 rennet-bag, or reed tripe, is the fourth and final compartment in . It secretes , which is used in creation. The word ''abomasum'' (''ab-'' "away from" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Liguria
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto). Characteristics Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as fish and herbs, to which game was subsequently added. Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Cheeses
:''This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it.'' This is an article of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties, among which are about 500 commercially recognized cheeses and more than 300 kinds of cheese with protected designation of origin ( PDO, PGI and PAT). Fifty-two of them are protected at a European level. In terms of raw production volume, Italy is the third largest cheese producer in the European Union, behind France and Germany. Lombardy is the first Italian region for number of protected cheeses, with 77 varieties including Granone Lodigiano, ancestor of all Italian granular cheeses such as Grana Padano and Parmigiano-Reggiano, Mascarpone, and the well-known Gorgonzola blue cheese. Italian cheeses Mozzarella and Ricotta are some of the most popular cheeses worldwide. See List of Italian DOP cheeses for a list of those I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buio Pesto
Buio Pesto is a musical band from the small town of Bogliasco near Genoa, Italy. The name of the group is an Italian way to describe something very dark, but at the same time the word ''pesto'' can also refer to the typical Ligurian pasta sauce, pesto. As a matter of fact the band's logo, characterized by a strong green colour, resembles a Ligurian basil leaf, which is the most important ingredient for pesto. The musical style varies from rock, to rap, to reggae and to folk music. The most important characteristic of their lyrics is the strong sarcasm and comic irony which gives the music a peculiar goliardic touch. In 2005, Genoa gave Buio Pesto the Disco D'Oro (Gold record) because they reached 50,000 albums sold. History ''Buio Pesto'' were founded in 1983, although their very "professional" period started in 1992 with the recording of their first album, '' Voglio una fidanzata'' (I want a Girlfriend), published first by Deadline / Discomagic and then in 1996 by Sony. Signifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia Col Formaggio 02
Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Etymology and terminology In Ancient Rome, was a flat bread baked on the hearth. The word is derived from the Latin 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Focaccia genovese (' Genoese focaccia'), marked by its finger-sized holes on its surface ( in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracchino
Stracchino (), also known as ''crescenza'' (), is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape. The name of the cheese derives from the Lombard adjective ''strach'', meaning "tired". It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps, to different pastures. The milk of such cows gives the cheese its characteristic flavours. Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, ''focaccia col formaggio'' ("cheese focaccia") or ''focaccia di Recco'' is typically filled with crescenza, while in Romagna and in parts of some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crescenza
Stracchino (), also known as ''crescenza'' (), is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape. The name of the cheese derives from the Lombard adjective ''strach'', meaning "tired". It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps, to different pastures. The milk of such cows gives the cheese its characteristic flavours. Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, ''focaccia col formaggio'' ("cheese focaccia") or ''focaccia di Recco'' is typically filled with crescenza, while in Romagna and in parts of so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Val D'Aveto
The Val d'Aveto, or Aveto valley, straddles the Province of Genoa and the Province of Piacenza, between the Italian regions of Liguria and Emilia-Romagna. The river Aveto runs through the valley, to later join its waters with those of the Trebbia near the hamlet of Confiente. The upper, Ligurian part of the valley comprises the Comuni of Rezzoaglio and Santo Stefano d'Aveto; the lower, Emilian part of the valley is divided between Ferriere, Cerignale and Corte Brugnatella. Verdant and lush, characterized by pleasant sights, fresh and balmy summers and abundant snow in winter, the valley is flanked by forested mountains, culminating at the elevation of 1799 meters with Monte Maggiorasca. History In Roman times, the local inhabitants, the Iluates and Veleiates Ligures, gave more than a headache to the Latin powerhouse: Titus Livy and consul Gneus Fabricius had words of appraisal for their fighting qualities. The Veleiates were eventually subjugated after suffering defeat near M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rapallo
Rapallo ( , , ) is a municipality in the Metropolitan City of Genoa, located in the Liguria region of northern Italy. As of 2017 it had 29,778 inhabitants. It lies on the Ligurian Sea coast, on the Tigullio Gulf, between Portofino and Chiavari, 25 kilometers east-south east of Genoa itself. The climate is moderate. Many of the villas are built in the hills that rise immediately behind the city, protecting them from strong northern winds. The Parco Naturale Regionale di Portofino, encompassing the territory of six Ligurian communes, includes the Rapallo area. History The first settlement dates probably from the 8th century BC, although the findings have not clarified if it was Etruscan or Greek. The name of the city appears for the first time in a document from 964. In 1203 the ''Podestà'' of Rapallo was created, and the town became a Genoese dominion in 1229, remaining under that aegis until the Napoleonic Wars. Galleys from Rapallo took part to the Battle of Meloria of 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camogli
Camogli (; lij, label= Genoese, Camoggi ) is a fishing village and tourist resort located on the west side of the peninsula of Portofino, on the Golfo Paradiso in the Riviera di Levante, in the Metropolitan City of Genoa, Liguria, northern Italy. its population was of 5,332. Camogli is one of the largest areas of the ''Parco Naturale Regionale di Portofino'', and a part of the Portofino Marine Protected Area. History The name of the town is of ancient, though of disputed origin. One story suggests it comes from the shortened ''Casa de Moglie''. When the ship captains sailed, they put their wives (''mogli'') in a sort of home for all of them (''casa''), and the town was well known for this. In the late Middle Ages, Camogli was a considerable seaport. In its heyday, its fleet consisted of hundreds of Tall Ships, and it was called the "city of a thousand white sails". In 1798 the city hosted a large contingent of Napoleon's fleet, which was then beaten in the Egyptian waters of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doge (title)
A doge ( , ; plural dogi or doges) was an elected lord and head of state in several Italian city-states, notably Venice and Genoa, during the medieval and renaissance periods. Such states are referred to as " crowned republics". Etymology The word is from the Venetian language, reaching English via French. ', along with the related English word ''duke'' and the Italian '', '' (masculine) and ' (feminine) all descend from the Latin ', meaning either "spiritual leader" or "military commander". However, the words ''duce'' and ''Duca'' are not interchangeable. Moreover, ''Duca'' (duke) is an aristocratic and hereditary title. The wife of a doge is styled a ''Dogaressa'' and the office of the doge is termed ''dogeship''. Usage The title of ''doge'' was used for the elected chief of state in several Italian "crowned republics". The two best known such republics were Venice (where in Venetian he was called ) and Genoa (where he was called a ) which rivalled each other, and the ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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