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Ä¡bejna
Ä bejna (; plural ') is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these small cheeses. is the diminutive of the Maltese language, Maltese word , which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The fully qualified name means "sheep cheeselet". Milk in Malta was traditionally sold fresh, immediately after milking goats on the streets. The Pasteurization, unpasteurised milk sold was one of the causes of the spread of brucellosis (; "Maltese fever") in the late 19th to the early 20th century. Themistocles Zammit is credited with stopping the pandemic. Malta Competition and Consumer Affair Authority accepted Malta's request to protect the name 'Ä¡bejna' as a Protected Designation of Origin (PDO), however, after national objection period, the application was rejected because the term 'Ä¡bejna' now refer to all cheeselets generically. Fol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Cuisine
Maltese cuisine reflects History of Malta, Maltese history, showing strong Italian cuisine, Italian influences, as well as influences from Spanish cuisine, Spanish, French cuisine, French, Provençal cuisine, Provençal and other Mediterranean cuisines, with some later British cuisine, British culinary influence. Being positioned along important trade routes, having to import most of its foodstuffs, and having to cater for the resident foreign powers who ruled the islands opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit, , is often identified as the national dish. History Malta's history and geography, at the center of trade routes, had an important influence on its cuisine. Foreign dishes and tastes were absorbed, transformed and adapted.Billiard, E. (2010), Searching for a National Cuisine', Journal of Maltese History, Vol. 2, No. 1 Italian cuisine, Italian (specifically Sicilian cuisine, Sicilian), Middle Eastern cuisine, Middle Eastern and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Bread
Maltese bread (, tal-malti) is a crusty sourdough bread from Malta, usually baked in wood ovens. It is typically eaten with spread olive oil (Ħobż biż-żejt), where the bread is rubbed with tomatoes (as with the Catalan pa amb tomà quet) or tomato paste, drizzled with olive oil and filled with a choice or mix of tuna, olives, capers, onion, bigilla and ġbejna. The practice of making the bread is considered a 'dying art'. In Qormi Qormi is the main city for bread making in Malta, with a large number of bakeries. During the rule of the Knights Hospitaller, it was known as Casal Fornaro meaning the bakers' town. Nowadays an annually held festival, ''Lejl f'Casal Fornaro'' (a Night at Casal Fornaro), takes place in Qormi on the third Saturday of October. The role of bread in Maltese politics Some of the earliest descriptive accounts of Malta note the dependence of the island's inhabitants on bread for survival. The impact of the British colonial government's liberalisation of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malta Gbejniet
Malta, officially the Republic of Malta, is an island country in Southern Europe located in the Mediterranean Sea, between Sicily and North Africa. It consists of an archipelago south of Italy, east of Tunisia, and north of Libya. The two official languages are Maltese and English. The country's capital is Valletta, which is the smallest capital city in the EU by both area and population. It was also the first World Heritage City in Europe to become a European Capital of Culture in 2018. With a population of about 542,000 over an area of , Malta is the world's tenth-smallest country by area and the ninth-most densely populated. Various sources consider the country to consist of a single urban region, for which it is often described as a city-state. Malta has been inhabited since at least 6500 BC, during the Mesolithic. Its location in the centre of the Mediterranean has historically given it great geostrategic importance, with a succession of powers having ruled the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozzarella: cow's milk. * : Italian Mediterranean buffalo, Italian buffalo's milk. Fresh mozzarella is white, while the occasional yellow or brown colour of mozzarella comes from the enzyme R110. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in Vacuum packing, vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. Low-moisture mozzarella can be kept refrigerated for up to a month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. 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 aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezze
''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''meze'' may be served as a part of a multi-course meal or form a meal in itself. ''Meze'' are often served with spirits such as ''Arak (drink), arak, rakia, Rakı, raki, Oghi (drink), oghi, ouzo,'' or ''grappa'' at meyhane and ouzeri or at regular restaurants. The word meze, used in all the cuisines of the former Ottoman Empire, borrowed from Turkish meze meaning 'appetizer', which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'. Common dishes In Turkey, ''meze'' often consist of ''beyaz peynir'' 'white cheese', ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Of Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the World Trade Organization, and info ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malta
Malta, officially the Republic of Malta, is an island country in Southern Europe located in the Mediterranean Sea, between Sicily and North Africa. It consists of an archipelago south of Italy, east of Tunisia, and north of Libya. The two official languages are Maltese language, Maltese and English language, English. The country's capital is Valletta, which is the smallest capital city in the EU by both area and population. It was also the first World Heritage Site, World Heritage City in Europe to become a European Capital of Culture in 2018. With a population of about 542,000 over an area of , Malta is the world's List of countries and dependencies by area, tenth-smallest country by area and the List of countries and dependencies by population density, ninth-most densely populated. Various sources consider the country to consist of a single urban region, for which it is often described as a city-state. Malta has been inhabited since at least 6500 BC, during the Mesolith ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Themistocles Zammit
Sir Themistocles "Temi" Zammit (or Å»ammit; 30 September 1864 – 2 November 1935) was a Maltese archaeologist and historian, professor of chemistry, medical doctor, researcher and writer. He served as Rector (1920–26) of the Royal University of Malta and first Director of the National Museum of Archaeology in his native city, Valletta. Career After graduating in medicine from the University of Malta, Zammit specialised in bacteriology in London and Paris. It is understood that in 1905 the discovery of contaminated milk as the vector for transmission to humans of '' Brucellosis melitensis'' present in the blood of the goat greatly contributed to the elimination from the islands of undulant fever, earning him the knighthood. Author of several literary works in the Maltese language, Zammit was conferred the DLitt Honoris Causa by Oxford University. He was knighted in 1930, having previously been admitted as a Companion to the Order of St Michael and St George. He also pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brucellosis
Brucellosis is a zoonosis spread primarily via ingestion of raw milk, unpasteurized milk from infected animals. It is also known as undulant fever, Malta fever, and Mediterranean fever. The bacteria causing this disease, ''Brucella'', are small, Gram-negative, nonmotile, nonspore-forming, rod-shaped (Coccobacillus, coccobacilli) bacteria. They function as Facultative parasite, facultative intracellular parasites, causing Chronic (medicine), chronic disease, which usually persists for life. Four species infect humans: ''B. abortus'', ''B. canis'', ''B. melitensis'', and ''B. suis''. ''B. abortus'' is less virulent than ''B. melitensis'' and is primarily a disease of cattle. ''B. canis'' affects dogs. ''B. melitensis'' is the most virulent and invasive species; it usually infects goats and occasionally sheep. ''B. suis'' is of intermediate virulence and chiefly infects pigs. Symptoms include Diaphoresis, profuse sweating and Arthralgia, joint and Myalgia, muscle pain. Brucellosis h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
