gourm.itpedia

La parola del giorno di Gourm.itpedia è “100 anni’

100 anni

/100 an-ni/

La Latteria Sociale La Croce, fondata nel 1925, è un caseificio cooperativo situato a Pegognaga nel mantovano, dedicato alla produzione del Parmigiano Reggiano DOP. Con 100 anni di storia, è uno dei caseifici più antichi della regione, nato dall'iniziativa dei soci per valorizzare il proprio latte in autonomia, anticipando la nascita del Consorzio di Tutela.

Rinomata per la qualità del suo Parmigiano Reggiano, la Latteria ha ottenuto riconoscimenti internazionali ai World Cheese Awards, distinguendosi in particolare per le stagionature di 24 mesi. La Croce è oggi un simbolo di eccellenza casearia, continuando a tramandare la tradizione del Parmigiano Reggiano con dedizione e qualità.

La parola gourm.itpedia della settimana è:

Piacentinu Ennese

/pia.cen.ti.nu en.ne.se/

Il Piacentinu Ennese è un formaggio allo zafferano tipico della Sicilia. Questo formaggio è realizzato con latte di pecora proveniente dalle razze ovine autoctone siciliane Comisana, Pinzirita, Valle del Belice e loro meticci. 

La lavorazione del Piacentinu Ennese avviene seguendo metodi tradizionali tramandati da generazioni, conferendo al formaggio un sapore unico e caratteristico.

Giuseppe Caruso amministratore del Caseificio Centroform s.r.l. ci racconta come il Piacentinu Ennese è uno dei suoi formaggi preferiti.

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

Taleggio

/ta-leg-gio/

Taleggio DOP is a soft cheese from Lombardy, made with cow’s milk. It has a thin, pinkish rind and a soft paste that ranges in color from white to straw yellow.

The flavor is sweet with slight acidic notes that become more pronounced as the cheese ages. As a washed-rind cheese, it is distinguished by its aroma of undergrowth and dried fruits. Protected by the DOP designation, it maintains its traditional production methods and strong connection to the Lombardy region.

The origin mark is imprinted during the curing process. With DOP status, Taleggio guarantees authenticity and preservation of its local heritage.

La parola gourm.itpedia della settimana è:

Mozzarella di Bufala

/moz-za-rel-la di bu-fa-la/

La Mozzarella di Bufala Campana DOP è un prodotto di qualità del Made in Italy, prodotto esclusivamente con latte fresco intero di bufala mediterranea di razza italiana allevata e cresciuta nella zona di origine.

Giovanni Cirillo de La Marchesa ci insegna come degustare la Mozzarella di Bufala Campana DOP al meglio: non fredda da frigo, ma scaldata con acqua calda in un pentolino. Solo così la Mozzarella può sprigionare tutti i suoi magnifici profumi e conquistare con la sua dolce intensità.

Gourm.itpedia è un progetto di divulgazione del sapere gastronomico italiano realizzato da gourm.it, un consorzio di produttori italiani.

Gourm.itpedia's word of the day is ‘Pecorino Romano DOP’.

Pecorino Romano PDO

/pe-co-ri-no ro-ma-no/

Pecorino Romano DOP is one of Italy's oldest and most iconic cheeses, made exclusively from sheep's milk. This hard cheese has a strong, savoury and slightly piquant flavour that intensifies with ageing, which varies from 5 to 12 months. Its texture is compact and grainy, white or straw-coloured, with a thin, smooth rind.

Easily recognisable thanks to the mark stamped on the rind, which depicts a stylised sheep's head inside a rhombus with rounded corners, Pecorino Romano is traditionally used grated on dishes such as Cacio e Pepe or Amatriciana. 

Protected by the PDO designation, Pecorino Romano is a symbol of tradition and quality, and every taste tells the story of Italian craftsmanship and gastronomic culture.

Gourm.itpedia's word of the day is 'Castle'.

Castle

/ca-stel-lo/

A castle is a fortified structure, often built in the Middle Ages, used for defense and as a noble residence. 

The Antica Corte Pallavicina, with ancient roots, was acquired by the Spigaroli family in 1990 after they moved from Giuseppe Verdi's farm. 

The castle, located near the river Po, was in poor condition, with its last major restoration in 1550.

They age their culatello in the castle’s natural underground cellars, which benefit from the high humidity and are regulated by a window overlooking the river.

Gourm.itpedia's word of the day is 'Milk'.

Milk

/lat-te/

Red cow milk, produced by the Reggiana or Razza Rossa Reggiana breeds of cattle, is renowned for its high quality and richness in protein and fat.

This milk is essential for the production of Parmigiano Reggiano Vacche Rosse DOP, a mature cheese with a grainy structure and an intense, complex taste. Production follows strict traditional standards, guaranteeing an authentic product of excellence.

Gourm.itpedia's word of the day is 'Butter'.

Butter

/bur-ro/

Grana Doro's Red Cows Butter, made from the milk of prized red cows, is renowned for its intense and unique aroma, making it a prominent ingredient in cooking.

Its distinctive features include a rich, straw color and a thick, superior texture.

Produced from cows fed on certified non-GMO grass, hay and feed, it embodies tradition and meticulous attention to detail. Spread on fresh bread or used as a topping for pasta, Vacche Rosse butter transforms simple dishes into gastronomic delights.

Gourm.itpedia's word of the day is "Cocktail"

Cocktail

/co-ck-ta-il/

A cocktail is a mixed drink typically consisting of a combination of alcohol, fruit juice, syrups, and other flavorings.

Cocktails are often served in bars and restaurants, but can also be made at home. They are enjoyed for their unique and complex flavors, and are often served in special glassware and garnished with fruit or herbs. Cocktails have been popular for centuries and have evolved into a wide range of styles and recipes, including classics like the Martini and the Old Fashioned, as well as more modern creations.

Blue cheeses, such as Gorgonzola of Arrigoni Battista, pair perfectly with sweet cocktails based on rum or whisky, such as Manhattan. 

Gourm.itpedia's word of the day is "Ubriaco"

Ubriaco

/u-bria-co/

Drunken cheeses are cheeses that have been soaked or infused with alcohol, typically wine or spirits, during the aging process.

The alcohol used can range from wine and beer to spirits like brandy or whiskey. The resulting cheeses may have a slightly boozy aroma and a rich, robust flavor. Drunk cheeses are popular in many regions around the world and are often enjoyed as a gourmet delicacy.

Drunken cheeses like Formajo Ciok of Latteria Perenzin, a unique cheese infused with red grape pomace, is a tribute to traditional cheesemaking artistry.