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Salame Ticinese
(also called ) is a variety of salami originating in Ticino, the southernmost region of Switzerland. It is characterized by coarsely ground meat and it is often made into small sausages, called . It is an emblematic air-dried cured pork meat of Ticino, along with and . These are referred to as . For the production of salami, first choice meats are used. They are selected from the shoulder, nut, thigh and bacon trimmings. The lard is extracted from the fatty tissue of the back and cut into cubes. The meat is coarsely minced and seasoned with salt, saltpeter, pepper, spices and sometimes garlic and wine. The maturation of the salami can last, depending on the size, from a month up to a year or more. For the instead, it takes only 8-10 days. Centuries ago, when peasants ate meat only a few times per year, salami was a luxurious product. It was not made for consumption but for sale, and it was a source of income. In the 18th century, wealthy families would hang cured meats from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salame Ticinese
(also called ) is a variety of salami originating in Ticino, the southernmost region of Switzerland. It is characterized by coarsely ground meat and it is often made into small sausages, called . It is an emblematic air-dried cured pork meat of Ticino, along with and . These are referred to as . For the production of salami, first choice meats are used. They are selected from the shoulder, nut, thigh and bacon trimmings. The lard is extracted from the fatty tissue of the back and cut into cubes. The meat is coarsely minced and seasoned with salt, saltpeter, pepper, spices and sometimes garlic and wine. The maturation of the salami can last, depending on the size, from a month up to a year or more. For the instead, it takes only 8-10 days. Centuries ago, when peasants ate meat only a few times per year, salami was a luxurious product. It was not made for consumption but for sale, and it was a source of income. In the 18th century, wealthy families would hang cured meats from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ticino
Ticino (), sometimes Tessin (), officially the Republic and Canton of Ticino or less formally the Canton of Ticino,, informally ''Canton Ticino'' ; lmo, Canton Tesin ; german: Kanton Tessin ; french: Canton du Tessin ; rm, Chantun dal Tessin . is one of the 26 cantons forming the Swiss Confederation. It is composed of eight districts and its capital city is Bellinzona. It is also traditionally divided into the Sopraceneri and the Sottoceneri, respectively north and south of Monte Ceneri. Red and blue are the colours of its flag. Ticino is the southernmost canton of Switzerland. It is one of the three large southern Alpine cantons, along with Valais and the Grisons. However, unlike all other cantons, it lies almost entirely south of the Alps, and has no natural access to the Swiss Plateau. Through the main crest of the Gotthard and adjacent mountain ranges, it borders the canton of Valais to the northwest, the canton of Uri to the north and the canton of Grisons to the northea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel, St. Gallen a.o.). , coordinates = , largest_city = Zürich , official_languages = , englishmotto = "One for all, all for one" , religion_year = 2020 , religion_ref = , religion = , demonym = , german: Schweizer/Schweizerin, french: Suisse/Suissesse, it, svizzero/svizzera or , rm, Svizzer/Svizra , government_type = Federalism, Federal assembly-independent Directorial system, directorial republic with elements of a direct democracy , leader_title1 = Federal Council (Switzerland), Federal Council , leader_name1 = , leader_title2 = , leader_name2 = Walter Thurnherr , legislature = Fe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English-spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capocollo
Capocollo () or coppa () is a traditional Italian and Corsican pork cold cut ('' salume'') made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is. Terminology This cut is typically called ''capocollo'' or ''coppa'' in much of Italy. This name is a compound of the words ''capo'' ("head") and ''collo'' ("neck"). Regional terms include ''capicollo'' (Campania and Calabria) and ''capicollu'' (Corsica). Outside of Italy, terms include ''bondiola'' or ''bondiola curada'' in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America. The pronunciation "gabagool" has been used by Italian Americans in the New York City area and elsewhere in the Northeast, based on the pronunc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Heritage Of Switzerland
The Culinary Heritage of Switzerland (german: Kulinarisches Erbe der Schweiz, french: Patrimoine culinaire suisse, it, Patrimonio culinario svizzero, rm, Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce. History The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons The 26 cantons of Switzerland (german: Kanton; french: canton ; it, cantone; Sursilvan and Surmiran: ; Vallader and Puter: ; Sutsilvan: ; Rumantsch Grischun: ) are the member states of the Swiss Confederation. The nucleus of the Swiss C ... and private sponsors, the private association "Culinary Heritage of Switzerland" was founded in 2003. The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Temps
''Le Temps'' (literally "The Time") is a Swiss French-language daily newspaper published in Berliner format in Geneva by Le Temps SA. It is the sole nationwide French-language non-specialised daily newspaper of Switzerland. Since 2021, it has been owned by Fondation Aventinus, a not-for-profit organisation. According to the Research Department on Public Opinion and Society (FÖG) of the University of Zurich, it is of "high quality". History and profile First published on 18 March 1998, it is the result of the merger of three major newspapers from the Lake Geneva region: the '' Journal de Genève'', ''Gazette de Lausanne'' and '' Le Nouveau Quotidien.'' Previously owned by Ringier, it has been majority-owned by the not-for-profit Fondation Aventinus (95.5%). The remaining shares are held by the Groupe Le Monde (2.1%) and the employee-owned Société des rédacteurs et du personnel du Temps SA (2.4%). , the newspaper had around 120 employees, spread across newsrooms in Geneva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castles Of Bellinzona
The Castles of Bellinzona are a group of fortifications located around the town of Bellinzona, the capital of the Swiss canton of Ticino. Situated on the Alpine foothills, the group is composed of fortified walls and three castles named ''Castelgrande'', ''Montebello'' and ''Sasso Corbaro''. Castelgrande is located on a rocky peak overlooking the valley, with a series of walls that protect the old city and connect to Montebello. Sasso Corbaro, the highest of the three castles, is located on an isolated rocky promontory south-east of the other two. The Castles of Bellinzona with their defensive walls have been an UNESCO World Heritage Site since 2000. History Pre-History and Roman era Bellinzona has always occupied an important geographic location in the Swiss Alps. It is situated a few kilometres south of Arbedo, where the Ticino and Moesa meet. Several key Alpine pass routes, connecting northern to southern Europe, including the Nufenen, St. Gotthard, Lukmanier and San Berna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blick
''Blick'' is a Swiss German-language daily newspaper, and online news website covering current affairs, entertainment, sports and lifestyle. History and profile ''Blick'' was established in 1959. The newspaper was the first Swiss tabloid publication. The format of ''Blick'' was broadsheet until 2005 when it was switched to tabloid. The new format induced controversies: protests began and many boycotted the scandalous newspaper. It was nevertheless a huge financial success. However, in 2009 the daily changed its format to broadsheet. Since February 2017, Christian Dorer has been the Editor-in-Chief. Ladina Heimgartner was appointed as CEO in October 2020. ''Blick'' has a center-left political leaning. Its sister paper was from 2008–2018 ''Blick am Abend'', an evening free daily. Both papers are owned by Ringier and are based in Zurich. Circulation In the period of 1995–1996 ''Blick'' had a circulation of 335,143 copies, making it the best-selling paper in the country. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Sausages And Cured Meats
Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland. History Salt was hardly used as a means of preservation before the 2nd millennium BC, as the archaeological excavations carried out near salt resources seem to indicate. In the Lower Engadine, beef and pork were smoked as early as the 1st millennium BC; this is attested by pierced shoulder blades found on archeological sites. Smoking meat was probably common since the Neolithic, as livestock had to be slaughtered before the long winter season. This has not changed much throughout history: until the 19th century, animals were typically slaughtered in November, then cut up for salting, smoking and making sausages. Since the meat could not be refrigerated easily, its fresh consumption was limited to the time of slaughter. Current meat-c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Landjäger
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens. Name According to the '' Swiss German Dictionary'', the name ''Landjäger'' was possibly derived from the dialect expression ''lang tige(n)'' 'smoked for a long time, air-cured for a long time.' The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer. The Alsatian and French names for smoked air-cured sausage, ''Gendarm'' and ''gendarme'', are apparently translations of the folk-etymologized German name. "Jäger" should be remembered as a direct, simplified translation from German, meaning "h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
