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Vallée D'Aoste Lard D'Arnad
''Vallée d’Aoste Lard d'Arnad'' is a variety of ''lardo'' (a curing (food preservation), cured pork product) produced exclusively within the municipal boundaries of the ''comune'' (municipality) of Arnad, in lower Aosta Valley, Italy. In 1996, it was recognised as a protected designation of origin (PDO) by the European Union 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 Aosta Valley#Cuisine, specialties of the region, is produced by curing pieces of fatback in a brine aromatised with herbs and spices such as juniper berry, bay leaf, nutmeg, Salvia officinalis, sage, and rosemary. The brining takes place in wooden tubs known as ''doïls'', which may be made of chestnut, oak or larch, and are used solely for this purpose; it is known that ''Vallée d'Aoste Lard d'Arnad'' has been made for more than two centuries, since a 1763 inventory from Arnad Castl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardo Di Arnad Fiera
''Lardo'' is a type of ''Salumi, salume'' 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 ''frazione'' (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 included in the Ark of Taste catalog of heritage foods as well as enjoying protected geographical indication (PGI) status since 2004. It is composed of over 90% lipids. See also * ''Vallée d'Aoste Lard d'Arnad'' References External links * {{Authority control Cuisine of Tuscany Salumi Lunch meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvia Officinalis
''Salvia officinalis'', the common sage or 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. Description Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to long by wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, 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 BLT, BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for #Bacon fat, 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 , meaning . Meat from other animals, such as beef, Lamb and mutton, lamb, chicken (food), chicken, goat meat, goat, or turkey meat, 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 Kashrut, Jewish and Islamic ... [...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 DOP () * 83 Italian products have protected geographical indication (PGI) or IGP () * 4 Italian products are traditional speciality guaranteed (TSG). They are: mozzarella and pizza napoletana, amatriciana tradizionale, and vincisgrassi alla maceratese To which they must be added: * 39 Italian products have geographical indication (GI) or IG () 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. of 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 de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salumi
(: , ) are Italian cuisine, Italian meat products typical of an antipasto, predominantly made from pork and Curing (food preservation), cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word , 'salted meat', derives from the Latin , 'salt'. include: * Prosciutto – dry-cured ham, thinly sliced and served uncooked () ** ** ** Speck Alto Adige – dry-cured ham from South Tyrol, Italy ** * , also known as or – Italian and French pork cold cut * Bresaola – air-dried and salted beef * – slow cooked pork sausage ** – fresh pork sausage from Modena * Guanciale – prepared with pork jowl or cheek * – Italian cured and seasoned strips of pig fat * and – made from cured pork loin * Mortadella – sausage made from finely ground cured pork * 'Nduja – Calabrian spicy, spreadable pork sausage * Pancetta – made from pork belly meat * Salami – cured sausage, fermented and air-dried meat ** – t ... [...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 cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse 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 dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardo
''Lardo'' is a type of ''salume'' made by curing strips of fatback with rosemary and other herbs and spices. The most famous ''lardo'' is from the Tuscan ''frazione'' (hamlet) of Colonnata, where ''lardo'' has been made since 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 included in the Ark of Taste catalog of heritage foods as well as enjoying protected geographical indication (PGI) status since 2004. It is composed of over 90% lipids. See also * ''Vallée d'Aoste Lard d'Arnad ''Vallée d’Aoste Lard d'Arnad'' is a variety of ''lardo'' (a curing (food preservation), cured pork product) produced exclusively within the municipal boundaries of the ''comune'' (municipality) of Arnad, in lower Aosta Valley, Italy. In 1996 ...'' References Externa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sagra (festival)
In Italy, a (: ) is a local festival or feast celebrating an annual event such as the consecration of a church, the patron saint of a town, or a harvest. Such events always involving food and drink, 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 "palio". Overview The various 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, such as the Quintana of Foligno, had lapsed for many years but have been recently revived. is often dedicated to some specifics of local food, and the name of the includes that food; for example: at Casteldilago near Arrone, at Cannara, at Savona, at di Novafeltria, at Bracciano, at Carpacco-Dignano, and so on. Among the most common are those celebrating olive oil, wine, pasta and pastry of various types, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valdôtain Dialect
Valdôtain (; endonym: , , ) is a dialect of Arpitan (Franco-Provençal) spoken in the Aosta Valley in Italy, and the common language of the Aosta Valley. It is commonly known as ''patois'' or . It is not an official language, the two regional official languages being French and Italian, though it is ''officially recognized''. Distribution and classification The Aosta Valley represents the only region of the Franco-Provençal area where this language is still widely spoken natively among all age ranges of the population,Site du Centre d'études francoprovençales : "Au temps de Willien : les ferments de langue" . with a 2001 survey reporting almost 58% of the population know Franco-Provençal. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brining
Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed 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 a food processing technique in which meat is soaked in a salt water solution – a brine – similar to marination before cooking. The brine may be seasoned with spices and herbs. Duration varies from 30 minutes to several days depending on the cut's size, thickness, and desired effect. Dry brining Brining can als ... [...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. It is a member of the sage family, Lamiaceae. The species is native to the Mediterranean region, as well as Portugal and Spain. It has a number of cultivars and its leaves are commonly used as a flavoring. Description Rosemary has a fibrous root system. It forms an aromatic evergreen shrub with leaves similar to '' Tsuga'' needles. Forms range from upright to trailing; the upright forms can reach between tall. The leaves are evergreen, long and broad, green above, and white below, with dense, short, woolly hair. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue. The branches are dotted with groups of 2 to 3 flowers down its length. Rosemary also has a tendency to flower outside its normal flowering season; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
