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Vallée D'Aoste Lard D'Arnad
Vallée d’Aoste Lard d’Arnad (PDO) is a variety of ''lardo'' (a cured pork product) produced exclusively within the municipal boundaries of the commune of Arnad in lower Aosta Valley, Italy. It was awarded European Union protected designation of origin (PDO) status in 1996 and is promoted by the ''Comité pour la valorisation des produits typiques d'Arnad - Lo Doil'' producers association. Description The lard, one of a number of preserved meat specialties of the region, is produced by curing pieces of fatback in a brine aromatised with such herbs and spices as juniper, bay, nutmeg, sage and rosemary. The brining In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined ... takes place in wooden tubs known as ''doïls'', which may be made of chestnut, oak or larch, and are used so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnocchi Di Patate Con Rucola E Lard DArnad
Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, Egg (food), egg, salt, and potato. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a Meal structure in Italy#Primo, first course (''primo piatto'') as an alternative to soups (''minestre'') or pasta, but they can also be served as a Italian meal structure, ''contorno'' (side dish) to some main courses. Common accompaniments of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking Before t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Products With Protected Designation Of Origin
This is a list of Italian EU protected geographical indications as defined in the Council of the European Union Regulation CE 510/2006, which fall into three schemes. * 138 Italian products have Protected designation of origin (PDO) or D.O.P. () * 83 Italian products have Protected geographical indication (PGI) or I.G.P. () * 2 Italian products are Traditional specialty guaranteed (TSG). They are: mozzarella and pizza napoletana To which they must be added: * 39 Italian products have Geographical indication (GI) or I.G. () PDO, PGI, TSG Sources: Official data of the Italian Ministry of Agriculture updated on 15 February 2011 and of thQuality schemes explainedon the Europa.eu website. GI List of GI products, pursuant to Annex III of thLegislative Resolution of the European Parliament n ° P6-TA-2007-0259 of 19 June 2007 "on the proposal for a Regulation of the European Parliament and of the Council relating to the definition, designation, presentation and labeling of alcoholic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salumi
Salumi (singular salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto. The word ''salumi'', "salted meat," derives from Latin ''sal'', "salt".OED sv. salumeria, ''n.'' Examples of salumi include: * (Italian: ''Prosciutto crudo'') ** ** ** ** ** / * * * * * * * * * * * * ** ** , traditionally produced in Felino and other cities in the Parma Parma (; egl, Pärma, ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, Giuseppe Verdi, music, art, prosciutto (ham), Parmigiano-Reggiano, cheese and surrounding countryside. With a population of 198,292 ... province, qualifies for Prodotto agroalimentare tradizionale ** ** ** See also * * * * References External links Lunch meat Italian cuisine Pork Dried meat Sausages {{it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sagra (festival)
In Italy, a sagra (plural: ''sagre'') is a local festival, very often involving food, and frequently a historical pageant and sporting events: when the sporting event is a historical recreation as well, such as a joust or a horse race in costume or armour, it is called a palio. Overview The various ''sagre'' almost always have their origins in old country fairs or similar entertainments, but many of them now aim at visitors or even foreign tourists, and some, like the Quintana of Foligno, had lapsed for many years but have been recently revived. A ''sagra'' is often dedicated to some specific local food, and the name of the sagra includes that food; for example: '' Festival delle Sagre astigiane'', a ''Sagra della Rana'' (frog) at Casteldilago near Arrone, a ''Sagra della Cipolla'' (onion) at Cannara, a ''Sagra della Melanzana ripiena'' (stuffed eggplant) at Savona, a ''Sagra della Polenta'' at Perticara di Novafeltria, a ''Sagra del Lattarino'' at Bracciano, a ''Sagra del Fric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valdôtain Dialect
Valdôtain (; local dialect: ''Valdotèn'', ''Valdŏtèn'', ''Valdouhtan'') is a dialect of Arpitan (Franco-Provençal) spoken in the Aosta Valley in Italy. It is commonly known as ''patois'' or ''patoué''. Diffusion The Aosta Valley represents nowadays the only region of the Franco-Provençal area where this language is still widely spoken as native by all age ranges of the population. Vocabulary examples Several subdialects of Valdôtain exist that exhibit unique features in terms of phonetics and vocabulary. Linguistic studies Valdôtain has been the subject of detailed study at the Bureau régional pour l'ethnologie et la linguistique (BREL) in Aosta as well as in the Centre d'études francoprovençales in Saint-Nicolas. Music The main modern singers and songwriters in Valdôtain are: * Louis de Jyaryot, from Ayas; * Maura Susanna, from Saint-Vincent; * Magui Bétemps, from Valtournenche. The traditional Aostan songs in Valdôtain and in French form the core of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brining
In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. Meat Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. Meat is soaked anywhere from 30 minutes to several days. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosemary
''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native plant, native to the Mediterranean Region, Mediterranean region. Until 2017, it was known by the scientific name ''Rosmarinus officinalis'' (), now a Synonym (taxonomy), synonym. It is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name "rosemary" derives from Latin ("dew of the sea"). Rosemary has a fibrous root system. Description Rosemary is an aromatic evergreen shrub with leaves similar to Tsuga, hemlock needles. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. Special cultivars like 'Arp' can withstand winter temperatures down to about . It can withstand droughts, surviving a severe lack of water for lengthy periods. In some parts of the world, it is considered a potentially invasive species. The seeds are often difficult to s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvia Officinalis
''Salvia officinalis'', the common sage or just sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars. Names ''Salvia officinalis'' has numerous common names. Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet ''officinalis'' refers to plants with a well-established medicinal or culinary value. Taxonomy ''Salvia officinalis'' was described by Carl Linnaeus in 1753. It has been grown for centuries in the Old World f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
