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Prosciutto Di Parma
Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It 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) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In Italian, ''prosciutto'' means any type 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 I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parma
Parma (; ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, Giuseppe Verdi, music, art, prosciutto (ham), Parmesan, cheese and surrounding countryside. With a population of 198,986 inhabitants as of 2025, Parma is the second most populous city in Emilia-Romagna after Bologna, the region's capital. The city is home to the University of Parma, one of the oldest universities in the world. Parma is divided into two parts by the Parma (river), stream of the same name. The district on the west side of the river is ''Oltretorrente'', meaning ''The other side of the stream''. Parma's Etruscan name was adapted by Romans to describe the round shield called ''Parma (shield), Parma''. History Prehistory Parma was already a built-up area in the Bronze Age. In the current position of the city rose a Terramare culture, terramare. The "terramare" (marl earth) were ancient villages built of wood on piles according to a defined scheme and squared form; c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Language
Italian (, , or , ) is a Romance language of the Indo-European language family. It evolved from the colloquial Latin of the Roman Empire. Italian is the least divergent language from Latin, together with Sardinian language, Sardinian. It is spoken by about 68 million people, including 64 million native speakers as of 2024. Italian is an official language in Languages of Italy, Italy, Languages of San Marino, San Marino, Languages of Switzerland, Switzerland (Ticino and the Grisons), and Languages of Vatican City, Vatican City; it has official Minority language, minority status in Minority languages of Croatia, Croatia, Slovene Istria, Romania, Bosnia and Herzegovina, and the municipalities of Santa Teresa, Espírito Santo, Santa Tereza, Encantado, Rio Grande do Sul, Encantado, and Venda Nova do Imigrante in Languages of Brazil#Language co-officialization, Brazil. Italian is also spoken by large Italian diaspora, immigrant and expatriate communities in the Americas and Austral ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Nitrite
Sodium nitrite is an inorganic compound with the chemical formula . It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt. It is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used in processed meats and (in some countries) in fish products. Uses Industrial chemistry The main use of sodium nitrite is for the industrial production of organonitrogen compounds. It is a reagent for conversion of amines into diazo compounds, which are key precursors to many dyes, such as diazo dyes. Nitroso compounds are produced from nitrites. These are used in the rubber industry. It is used in a variety of metallurgical applications, for phosphatizing and detinning. Sodium nitrite is an effective corrosion inhibitor and is used as an additive in industrial greases, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitrite
The nitrite polyatomic ion, ion has the chemical formula . Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. The nitrite anion is a pervasive intermediate in the nitrogen cycle in nature. The name nitrite also refers to organic compounds having the –ONO group, which are esters of nitrous acid. Production Sodium nitrite is made industrially by passing a mixture of nitrogen oxides into aqueous sodium hydroxide or sodium carbonate solution: : : The product is purified by recrystallization. Alkali metal nitrites are thermally stable up to and beyond their melting point (441 °C for KNO2). Ammonium nitrite can be made from dinitrogen trioxide, N2O3, which is formally the anhydride of nitrous acid: :2 NH3 + H2O + N2O3 → 2 NH4NO2 Structure The nitrite ion has a symmetrical structure (C2v molecular point group, symmetry), with both N–O bonds having equal length and a bond angle of about 115°. In valence bond theory, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soppressata
''Soppressata'' is a ''salume''. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salami made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats, including ''soppressata''. It is sometimes prepared using prosciutto. Preparation File:Soppresata3.JPG, Grinding the meat File:Soppresata2.JPG, Preparing the meat for seasoning File:Soppresata1.JPG, Seasoning the meat before casing Varieties ''Soppressata di Basilicata'' is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. ''Soppressata di Calabria'' enjoys protected designation of origin (PDO) status; the one produced in Acri and Decollatura is especially renowned. ''Soppressata di Puglia'' from Martina Franc ... [...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] |
Bill Buford
William Holmes Buford (born 6 October 1954) is an American author and journalist. He is the author of the books '' Among the Thugs'' and ''Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany''. Buford was previously the fiction editor for ''The New Yorker'', where he is still on staff. For sixteen years, he was the editor of ''Granta'', which he relaunched in 1979. He is also credited with coining the term " dirty realism." Early years Buford was born in Baton Rouge, Louisiana, and raised in Southern California, attending the University of California, Berkeley, from 1973 to 1977. He then received a Marshall Scholarship to read English at King's College, Cambridge, where he graduated with a BA in 1979. He remained in England for most of the 1980s. Work As an author '' Among the Thugs'' (1990) is presented as an insider's account of the world of (primarily) English football hooliganism. ''Heat'' (2006) is B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Latin Dictionary
''A Latin Dictionary'' (or ''Harpers' Latin Dictionary'', often referred to as Lewis and Short or L&S) is a popular English-language lexicographical work of the Latin language, published by Harper and Brothers of New York in 1879 and printed simultaneously in the United Kingdom by Oxford University Press. History The work is usually referred to as ''Lewis and Short'' after the names of its editors, Charlton T. Lewis and Charles Short. It was derived from the 1850 English translation by Ethan Allen Andrews of an earlier Latin–German dictionary, , by the German philologist Wilhelm Freund, in turn based on I. J. G. Scheller’s Latin–German dictionary of 1783. The Andrews translation was partially revised by Freund himself, then by Henry Drisler, and was finally edited by Short and Lewis. The division of labour between the two editors was remarkably unequal. Short, a very thorough but slow worker, produced material for the letters A through C, but B and C were lost by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin
Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area around Rome, Italy. Through the expansion of the Roman Republic, it became the dominant language in the Italian Peninsula and subsequently throughout the Roman Empire. It has greatly influenced many languages, Latin influence in English, including English, having contributed List of Latin words with English derivatives, many words to the English lexicon, particularly after the Christianity in Anglo-Saxon England, Christianization of the Anglo-Saxons and the Norman Conquest. Latin Root (linguistics), roots appear frequently in the technical vocabulary used by fields such as theology, List of Latin and Greek words commonly used in systematic names, the sciences, List of medical roots, suffixes and prefixes, medicine, and List of Latin legal terms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
