|
Provoleta
Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese". It is eaten grilled in Argentina and Uruguay. It can be made on a grill, or indoors in a cast-iron pan. The cheese should be firm and able to hold its shape when grilled. It was introduced in Argentina by Natalio Alba, a native of the Calabria region in Italy, who created this cheese inspired by typical cheeses of his region such as provola silana and caciocavallo, combining it with the tradition of Argentine asado. Small discs of locally produced provolone cheese of in diameter and in height are often eaten at the start of an ''asado'', before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted. The provoleta may be seasoned with ''chimichurri'', a mixture of oils and spices, and is usually eaten communally with bread. Stuffed provoleta ( es, provolet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese In Argentina
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world.Papademas & Bintsis, eds. (2018). p. 175 In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the Provinces of Argentina, provinces of Córdoba Province, Argentina, Córdoba, Santa Fe Province, Santa Fe and Buenos Aires Province, Buenos Aires, in the Pampas region of the central and east-central parts of the country. In the 18th century—during the Colonial Argentina, colonial era—Argentina was the place of origin of the Tafí del Valle and Goya cheeses which, along with Chanco cheese, Chanco from Chile, constitute the oldest cheeses created in the Southern Cone region of South America. Tafí del Valle is the oldest cheese of Argentina and originated in what is now the Tafí del V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado2
' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and which are cooked on a grill, called a ''parrilla'', or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned ''asador'' or ''parrillero''. History Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado
' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and which are cooked on a grill, called a ''parrilla'', or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned ''asador'' or ''parrillero''. History Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences from a further cultural blending of ''criollos'' (due to Spanish colonizers) with the Indigenous peoples of Argentina (such as ''mate'' and ''humitas''). Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond '' asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provolone Cheese
Provolone (, ) is an Italian cheese. It is an aged ''pasta filata'' (stretched-curd) cheese originating in Campania near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. p. 165. History and varieties The term ''provolone'' (meaning "large provola") appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller sized variant is called pro ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uruguayan Cuisine
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ''ensaimadas'' yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada ( Asturian bean stew). All of the guisos and traditional ''pucheros'' (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod ( bacalao), calamari, and octopus, originate from the Basque and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisco Chronicle'' (October 5, 2012). the sauce comes in a green (''chimichurri verde'') and red (''chimichurri rojo'') version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice. It is somewhat similar to Moroccan chermoula. Etymology The name may be a variant of Spanish ''chirriburri'' 'hubbub', ultimately perhaps from Basque ''zurrumurru'' 'noise, rumor'. Another theory connects it to Basque ''tximitxurri'' 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century. Various, almost certainly false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy sCurry", "Jimmy McCurry", or "gimme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caciocavallo
Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. Etymology The Italian name of the cheese ''caciocavallo'' literally means "horse cheese" and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch. History Apparently caciocavallo was mentioned the first time around 500 BC by Hippocrates, emphasising the "Greeks' cleverness in making cheese". Columella in his classic treatise on agriculture, ''De re rustica'' (35–45 CE), described precisely the methods used in its preparation, making it one of the oldest known cheeses in the world. Types of cheese with n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provola Silana
is a variety of cheese typical of the Sila area in the region of Calabria in Italy. Characteristics Provola Silana is a semi-hard stretched curd cheese obtained thanks to the processing of cow's milk, coming from the various cattle breeds raised in the area and is distinguished by its typical shape defined as oval or truncated cone. It has a thin and very homogeneous crust, rather smooth and with a yellow color. Internally the texture is homogeneous to compact, with white or very light yellow holes that become more intense as the inside of the cheese is reached. It is produced following the ancient processing methods within the territory surrounding the Sila mountains - between 900 and 1400 meters above sea level - between the provinces of Cosenza, Crotone and Catanzaro, and more precisely between the municipalities of San Giovanni in Fiore, Pedace, Spezzano della Sila, Longobucco, Serra Pedace and Castelsilano. Preparation Freshly milked raw milk is filtered and rennet i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
