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Lardo
Lardo is a type of ''salumi'' made by Curing (food preservation), curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscany, Tuscan hamlet of Colonnata, where lardo has been made since Ancient Rome, Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now included in the Ark of Taste catalog of heritage foods as well as enjoying Protected Geographical Status, IGP (Protected Geographical Indication) status since 2004. It is composed of over 90% lipids. Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, a Protected designation of origin, PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto. In popular culture In the fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colonnata
Colonnata is an Italian ancient village and a hamlet (''frazione'') of the ''comune'' of Carrara, (Province of Massa-Carrara, Massa-Carrara, Tuscany). It is situated in the Apuan Alps, and is known worldwide for the pork fat delicacy Lardo di Colonnata, and for its marble Quarry, quarries. History Colonnata's history dates back to its settlement, around 40 BC. It was built for the housing of slaves used in quarrying marble after Rome decided to replace expensive imported Greece, Greek marble with local (Luni) marble. The name of the settlement is believed derived from the Latin word ''columna'', indicating the place where columns of marble were extracted to be sent to Rome, but the origin of the name could also be the Latin ''collis'' ("hill") or ''columen'' ( "top"). The quarries may also have been used by the Ligures, Ligurian Apuani tribe, who were perhaps also used later as quarrying experts. Evidence of mining activity dating back to the 6th century BC has been found at "Fos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatback
Fatback (also known as streak of lean or streak of fat) is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat" and is distinct from the visceral fat that occurs in the abdominal cavity which is called "soft fat" and is used to produce leaf lard. Like other types of pig fat, fatback may be rendered to make a high-quality lard. It is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes. Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy. At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic ... [...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] |
Salo (food)
Salo or Slanina (Russian and Ukrainian: сало, Belarusian: сала, Hungarian: szalonna, Polish: słonina, ro, slănină, Czech and Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, lt, lašiniai, Bulgarian and Serbo-Croatian: сланина/slanina) is an Eastern European food consisting of cured slabs of fatback with or without skin. It is commonly eaten and known under different names across Eastern and Southeastern Europe, and is traditional to multiple national cuisines in the region. It is usually dry salt or brine cured. The East Slavic, Hungarian and Romanian variety is sometimes treated with paprika or other seasonings, while the South and West Slavic version is often smoked. The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered, and unlike bacon, salo also has little or no lean meat. It is similar to Italian ''lardo'', the main differences being th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrara Marble
Carrara marble, Luna marble to the Romans, is a type of white or blue-grey marble popular for use in sculpture and building decor. It has been quarried since Roman times in the mountains just outside the city of Carrara in the province of Massa and Carrara in the Lunigiana, the northernmost tip of modern-day Tuscany, Italy. More marble has been extracted from the over 650 quarry sites near Carrara than from any other place. The pure white ''statuario'' grade was used for monumental sculpture, as "it has a high tensile strength, can take a high gloss polish and holds very fine detail".Kings By the late 20th century this had now run out, and the considerable ongoing production is of stone with a greyish tint, or streaks of black or grey on white. This is still attractive as an architectural facing, or for tiles. History Carrara marble has been used since the time of Ancient Rome then called the "Luna marble". In the Middle Ages, most of the quarries were owned by the Marquis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ark Of Taste
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ecoregion. Contrary to the most literal definition of plant and animal conservation, the Ark of Taste aims to maintain edibles in its purview by actively encouraging their cultivation for consumption. By doing so, Slow Food hopes to promote the growing and eating of foods which are sustainable and preserve biodiversity in the human food chain. Foods included in the list are intended to be "culturally or historically linked to a specific region, locality, ethnicity or traditional production practice", in addition to being rare. Which foods meet these criteria is decided by an adjudicating committee made up of members of the Slow Food nonprofit organization; all candidates go through a formal nomination process which includes tastings and i ... [...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] |
Arnad
Arnad ( frp, Arnà; Issime wae, Arnoal); is a town and ''comune'' in the Aosta Valley region of northwestern Italy. See also *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 designati ... References Cities and towns in Aosta Valley {{Aosta-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Tuscany
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and 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 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 gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, ... [...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] |
Lunch Meat
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order. Types * Bresaola * Chicken breast * Chicken loaf (also known as chicken roll) * Corned beef * Cotechino * Dutch loaf * Ham ** Baked ** Boiled ** Chipped chopped ** Cooked ** ''Éisleker'' ** ''Jamón'': ''serrano'' or ''ibérico'' ** Prosciutto ** Smoked * Head cheese ** Salceson * Meatloaf ** Ham and cheese loaf ** Olive loaf ** Pepper loaf ** Pimento loaf ** Spiced luncheon loaf ** Veal loaf * Mortadella * Pork roll * Roast beef * Roast lamb * Roast pork * Sausages **'' Bierwurst'' or ''beerwurst'' ** Blood tongue (''Zungenwurst'') ** Bologna, Polony *** Lebanon ** Braunschweiger *** ''Brühwurst'' *** ''Mettwurst'' ** Chori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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