gourm.itpedia

Join us as we delve into the heart of Pasquetta, the beloved Italian custom of picnicking on Easter Monday. We'll uncover the origins of this tradition, focused on springtime joy and togetherness, and discuss the must-have foods for an authentic Italian picnic, from savory pies to local delicacies.

To elevate your picnic to the next level, we'll feature strawberry mostarda, a unique sweet and sour preserve that perfectly complements cheeses and cured meats.

For other curiosities about Italian food & culture follow gourm.it!

Benvenuti, amici di Gourm.itpedia! This week, we're diving into a deliciously fascinating tradition: the use of beeswax to age and preserve cheese. It's a practice as old as time, and one that continues to deliver exceptional results.

Join us as we explore the age-old secret of wrapping cheese in beeswax, a natural barrier that offers unparalleled benefits. Discover how this golden mantle retains moisture, ensuring uniform maturation and a creamy texture, while also protecting the cheese from unwanted external agents. We'll discuss how this process results in a more intense flavor and an elegant presentation, a true testament to tradition and care.  

We'll also delve into the magical pairing of beeswax and cheese, exploring how the beeswax, with its sweet scent and soft texture, creates an ideal microclimate for ripening. Imagine a cheese that slowly matures under this natural protection, developing a creamy consistency and a rich flavor, untouched by mold or other external factors. It's a true act of love that gives the cheese a rustic and charming appearance, beckoning us to indulge.  

Featured Cheese:

This week, we're highlighting a special cheese that perfectly exemplifies this tradition: San Pietro in Cera d'Api Bio, an exceptional Venetian cheese made from carefully selected local cow's milk. We'll explore how the beeswax preserves its creaminess and enhances its unique aroma, creating a protective shield for slow and even ripening. The result? A cheese with a silky texture, a delicate taste that melts in your mouth – a sensory journey to the heart of Veneto.  

Tasting Notes:

We'll guide you on how to best enjoy San Pietro in Cera d'Api Bio, from carefully removing the beeswax covering to serving it at room temperature with fresh bread and a quality Venetian white wine. Prepare to savor its creaminess and characteristic aroma, and let yourself be transported by the authentic flavors of Veneto.  

San Pietro in Cera d'Api Bio is more than just cheese; it's a story of tradition, nature, and a gustatory experience that will captivate you from the very first taste.  

To discover more about the world of fine food and the producers we feature, visit the Consorzio Gourm.it website at www.gourm.it and follow us on Instagram. Join our community of food lovers and stay updated on the latest culinary discoveries!

Buon appetito from Gourm.itpedia!

Gourm.itpedia's word of the day is “Apertura”

Apertura

/a·per·tù·ra/

Opening a wheel of Parmigiano Reggiano is a ritual that reflects centuries of tradition and craftsmanship. Using five specialized knives, the process involves scoring, deepening incisions, and gently splitting the wheel to preserve its crystalline structure.

As the wheel opens, it releases a rich, complex aroma and reveals a golden, granular interior. This meticulous process celebrates the artisanal mastery behind one of Italy’s most iconic cheeses.

Gourm.itpedia's word of the day is ‘Produzione”

Produzione

/pro·du·zió·ne/

Parmigiano Reggiano PDO is a long-aged Italian cheese, produced exclusively in a designated area including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. Made with raw milk, natural whey starter, and rennet, it follows a traditional process culminating in a minimum 12-month aging period. 

Renowned for its unique flavor, ranging from sweet to nutty depending on maturity, it is considered a symbol of Italian tradition and excellence.

Gourm.itpedia's word of the day is ‘Abbinamento”

Abbinamento

/ab·bi·na·mén·to/

Pairing is the art of harmonizing foods and beverages to enhance their flavors and create a cohesive gastronomic experience. During festive occasions, it elevates the joy of conviviality, turning tables into celebrations of taste.

By thoughtfully combining ingredients like cheeses, wines, craft beers, and preserves, paring transforms simple dishes into gourmet highlights, blending tradition and innovation. It is a practice that brings sophistication and elegance to any gathering, making every moment memorable.

Gourm.itpedia's words of the day are ‘Piccolo Fiore’

Piccolo Fiore

/pìc-co-lo fió·re/

Piccolo Fiore di Bufala al Pistacchio by Latteria Perenzin is a unique bloomy-rind cheese made with buffalo milk. Its soft white mold exterior surrounds an ivory paste with a creamy pistachio core, offering a delightful contrast between creamy textures and the crunch of pistachio granules.

The flavor is a harmonious blend of sweetness, mild grassy notes from the buffalo milk, and the toasted, savory touch of pistachios. Ideal on its own or paired with soft white wines, it also shines with citrus preserves or delicate honeys that enhance its richness.

Gourm.itpedia's word of the day is ‘Pistacchiotto’.

Pistacchiotto

/pi·stàc·chiot-to/

The Pistacchiotto is an artisanal Sicilian cheese crafted by Centro Form, blending tradition and innovation. It features a distinctive basket shape, a compact white paste enriched with pistachios, and a crust finished with extra virgin olive oil and pistachio granules, offering elegance and a delicately spiced flavor.

Perfect for gourmet platters or festive tables, it pairs beautifully with acacia honey, fig, or citrus marmalades, showcasing the authentic flavors of Sicily.

Gourm.itpedia's word of the day is ‘Pistacchio’.

Pistacchio

/pi·stàc·chio/

Pistachio production follows a process that combines natural cycles, traditional methods and modern techniques. Harvesting takes place in late summer and early autumn, when the pistachios ripen and the shells open naturally. Farmers gently shake the trees, dropping the pistachios on nets to preserve them.

After the harvest, the pistachios are processed: the husks are removed, they are washed, dried to ensure preservation and freshness, and finally sorted by quality. The best ones are roasted, enhancing their flavour and crunchiness, or processed into ingredients for desserts and gourmet dishes.

Pistachios enrich cheeses and cured meats, integrating during processing and offering intense flavour and unique crunchiness. This product represents the perfect balance between tradition and innovation.

Gourm.itpedia's word of the day is ‘Alimentatore’.

Alimentatore

/a·li·men·ta·tó·re/

The cow feeder is a technological solution designed to improve livestock feeding management. Equipped with a recognition sensor attached to the animal's ear, this system automatically identifies each cow. Once recognized, the feeder dispenses a specific portion of food, calculated based on the individual needs of the animal, such as age, weight, milk production, and health status.

This approach ensures that each cow receives the right amount of nutrients, avoiding both overfeeding and underfeeding. The system is designed to optimize feeding efficiency, reduce feed waste, and improve the overall well-being of the livestock.

Gourm.itpedia's word of the day is ‘Evoluzione’.

Evolution

/e-vo-lu-zio-ne/

Over the years, the work of a cheesemaker has evolved with new technologies and quality control methods, yet dedication and craftsmanship remain at the core.

As Carlo Giovannini, former cheesemaker at the Caseificio Croce: while modern tools now support traditional techniques, the passion for creating Parmigiano Reggiano remains unchanged, guiding every step of production with the same care and respect for tradition that have always defined this craft.