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Abbinamento
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 Read more
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Abbinamento (Pairing)
Abbinamento or pairing is the functional pairing of two related or complementary elements. Read more
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Acaro (Mite)
Acari (Italian for mites) are tiny arthropods that belong to the class Arachnida and are often found in soil, plants, dust, and on animals. Read more
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Affinamento (Refining)
Affinamento or refining means perfecting. In the production of cheese, the complex of phenomena (physical, physico-chemical, etc.) that occur during the ageing period and that contribute to improving its organoleptic characteristics. Read more
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Alimentatore
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. Read more
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Allevamento (breeding)
Sheep breeding is a fascinating and rewarding activity. It requires care, attention and knowledge of the sheep’s needs. Read more
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Allevamento (Rearing)
Allevamento (italian for rearing) in a term to describe all the care with which children, animals and plants are nurtured and assisted in their development in the first years of life. Read more
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Allevatore (Farmer)
Allevatore (italian for farmer) is a person who is involved in livestock breeding, particularly cattle: a. of cows; also as a profession inherent to the livestock business. Read more
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Alpeggio (Pasture)
Acari (Italian for mites) are tiny arthropods that belong to the class Arachnida and are often found in soil, plants, dust, and on animals. Read more
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Avanguardia (Vanguard)
Avanguardia (italian for vanguard) means to be at the forefront, to go forward with more commitment and determination than others, and at the same time to take the lead Read more
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Battitore (Beater)
The “battitore” has the task of identifying, on behalf of the Parmigiano Reggiano Consortium, the presence of any defects in the Parmigiano Reggiano wheels. Each wheel is “beaten” with the appropriate hammer: if it passes the examination, it can be released on the market with its renowned name. italian pronunciation: /ba.tːi.’to.re/ Renato Giudici, expert beater Read more
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Beeswax (cera d’api)
A natural wax produced by bees, characterized by its sweet scent and soft texture. In the context of food, it is used as a protective coating for cheese, retaining moisture, ensuring even ripening, and preserving quality Read more
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Biologico (Organic)
Biologico or organic is said of an agricultural or livestock breeding technique, which excludes or limits the use of chemicals in fertilisers and animal feed; natural. Read more
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Bonifica (Reclamation Land)
Bonifica (italian for Reclamation Land) is a complex of works to drain marshy land and make it productive and able to accommodate the settlement of agricultural populations. Read more
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Brado (Wild)
Brado or Wild means grazing in a free and almost wild state (and it is said of both the animals and the state in which they live) Read more
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Burro (butter)
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… Read more
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Cantina (cellar)
Cantina (italian for cellar) is a room, completely or partially underground, used for storing wine, cheese or cured meats Read more
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Capostipite (Founder)
Capostipite or founder is the person which gave rise to a family; first specimen from which others more or less similar are derived Read more
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Casaro (Cheesemaker)
Vincenzo Aldrovandi, cheesemaker for Latteria Sociale Gonfo, tells us about his daily work as a master cheesemaker of Parmigiano Reggiano. Without the cheesemaker, there would be no cheese: he is the conductor who transforms milk into a symphony. Read more
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Casaro (Cheesemaker)
Miguel Pavesi, production manager for Gorgonzola cheese at Arrigoni Battista, explains the journey of training and personal growth that led him to become a casaro, a job that requires sacrifice and great passion. The result of this daily dedication can be tasted in every bite of Gorgonzola Arrigoni Battista, try it to believe it. Read more
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Casaro (Cheesemaker)
Cristian Arati, cheesemaker at the Caseificio Agricolo Milanello, talks about the fundamental role of the cheesemaker in the production of Parmigiano Reggiano. To do this job requires not only technical expertise and passion, but also managerial skills and diplomacy. Read more
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Casaro (Cheesemaker)
Giovanni Cirillo of La Marchesa illustrates the importance of the figure of the cheesemaker in the production of Mozzarella di Bufala: all of La Marchesa’s master cheesemakers have been trained in-house, thanks to the company’s long historical experience. Read more
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Casaro (Cheesemaker)
Angelo Capitani, retired cheesemaker for Latteria Sociale Gonfo, tells us how the job of master cheesemaker of Parmigiano Reggiano has transformed over the years. Many things have changed from his apprenticeship to retirement, from the tools used to the volumes produced, but identical has always remained the passion for his work. Read more
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Casaro (Cheesemaker)
Gabriel Scoletta, a cheesemaker from Bern, Switzerland, who attended cheese-making school, tells us today about the differences and similarities in cheese production. Read more
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Castello (castle)
A castle is a fortified structure, often built in the Middle Ages, used for defense and as a noble residence. Read more
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Certificazione (Certification)
Certificazione (italian for certification) is a certificate issued by a competent body to an organisation or company that meets an internationally established set of standards. Read more
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Cheese Board
A curated selection of various cheeses, often accompanied by complementary items such as crackers, bread, fruits (fresh or dried), nuts, jams, honey, or charcuterie, artfully arranged and presented for serving as an appetizer or a course at the end of a meal. Read more
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Cocktail
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… Read more
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Collezione (Collection)
Collezione (italian for collection) is a neat collection of objects of the same kind, valuable for their intrinsic value or simply for curiosity or personal pleasure. Read more
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Conserva (Preserve)
Conserva (italian for preserve) is food, especially vegetable food, treated and packaged in such a way that it can be stored for a long time without its characteristics being altered. Read more
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Cooperativa (Cooperative)
Cooperativa (italian for Cooperative) is an organization or company founded and managed by a group of individuals who voluntarily come together to pursue common goals and obtain mutual benefits. Read more
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Cotogna (quince)
Quince is a unique fruit used for centuries to make Mantuan Quince Mostarda, a culinary delicacy from Lombardy. The fruit, originating in Asia Minor, produces hard, fragrant fruit with intense yellow flesh. Read more
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Crosta Lavata (Washed Rind)
Crosta lavata (Italian for washed rind) is a technique used in the production of dairy products that are regularly treated with a solution of water and salt on their outer surface. This practice promotes the development of a thin, slightly sticky film formed by a specific salt-tolerant bacterial flora. Read more
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Crosta Lavata(Washed Rind)
The Gourm.itpedia word of the day is “Washed Rind” Washed Rind /wɒʃt raɪnd/ The “Crosta lavata” process is a technique used in cheese production that involves washing the cheese rind with a saline solution during the maturation phase. Alberto Stanghellini, department manager and cheesemaker at Arrigoni Battista, tells us how this maturation process contributes to… Read more
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Culatello di Zibello PDO
Culatello di Zibello is a protected designation of origin cured meat typical of the province of Parma Read more
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Energia rinnovabile (Renewable Energy)
Energia rinnovabile (italian for renewable energy) are sustainable energy sources derived from renewable natural sources, such as sun, wind, water, biomass and geothermal. They do not emit greenhouse gases and have a low environmental impact. Read more
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Erborinatura (Blueing)
Erborinatura or Blueing are the mold veins in blue cheeses. The italian term “erborinatura” comes from the Milanese “erborìn” or parsley: in fact, the mold that enriched Gorgonzola was once green and pervasive just like parsley. Read more
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Evoluzione
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. Read more
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Fieno (Hay)
Fieno or Hay is grass cut and dried for use as forage, which, when well prepared, is usually green and pleasantly fragrant. Read more
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Formazione (Training)
Formazione (italian for training) means training, shaping and its result; an evolutionary process on a psychophysical, moral, intellectual level due to education, experience, environment. Read more
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Frisona (Friesian)
A breed of large dairy cattle, characterized by black and white markings, originating from Friesland in the Netherlands. It is known for its high milk production and is commonly used in the dairy industry. italian pronunciation: [friˈzoːna] The Italian Friesian is one of the most common breeds of cattle among the farmers who produce the Read more
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Garfagnina
Garfagnina is an Italian sheep breed. The herd size is estimated at around one hundred animals distributed on a few farms in the province of Lucca Read more
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Generazioni(Generations)
The Gourm.itpedia word of the day is “Generazioni.” Generations /dʒeneraˈttsjoːni/ Groups of individuals born and raised in a specific period, often characterised by common life experiences, historical events and cultural influences. Marco Arrigoni, CEO and President at Arrigoni Battista, shares how his great-grandfather Battista Arrigoni, originally from Val Taleggio, founded the Arrigoni dairy in 1914… Read more
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Genuinità (Authenticity)
Genuinità (italian for authenticity) is the quality or characteristic of what is authentic, sincere, true, and free from artifices or counterfeits Read more
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Giovani (Youth)
Giovani (italian for Youth) are individuals in a youthful phase of life, typically ranging from adolescence to adulthood. Read more
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Gorgonzola
Gorgonzola is an Italian cheese with veined blue-green mold. It is named after the town of Gorgonzola, located in the Lombardy region, where it is believed to have been originally produced in the 15th century. italian pronunciation: /ɡorɡonˈdzola/ Alberto Arrigoni, cheese expert for Arrigoni Battista, explains the ancient history of Gorgonzola. According to legend, Gorgonzola was born from a Read more
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Grotta (Cave)
Grotta (Italian for cave) is an underground cavity primarily with horizontal development. Read more
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Impianto (Plant)
A complex of machinery, equipment and facilities organised to carry out specific production or manufacturing operations in an industrial context. Read more
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Invenzione (Invention)
Invenzione or invention is the conception, translated into reality, of an original design or solution element within a given function Read more
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Latte (milk)
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… Read more
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Latte e Fieno
EU-certified designation for milk produced according to traditional farming practices, primarily concerning the feeding of dairy cows. Read more
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Letame (Manure)
Letame (italian for manure) is an organic material of animal or plant origin, consisting of excrement, urine, plant material and other biological waste, used as a fertiliser to improve soil quality. Read more
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Lievito (Yeast)
The Gourm.itpedia word of the day is “Yeast” Yeast /ji:st/ Yeast is a fundamental microorganism in the production process of certain cheeses. Commonly, it involves selected yeast strains that contribute to developing specific taste and aroma characteristics in cheese during the fermentation process. Gorgonzola legend has it that the use of yeast originated from a… Read more
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Lombrico (Earthworm)
Lombrico (italian for Earthworm) is a type of terrestrial worm belonging to the phylum Annelida. Earthworms play an important role in the ecosystem as they help decompose organic matter, improving soil fertility. Read more
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Manifattura (Manifacturing)
Manifattura (italian for manifacturing) is the complex processing of a raw material, depending on its transformation, by hand or machine, into consumer objects Read more
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Masalén (Pork butcher)
Masalèn is, in the Emilian dialect, the masters of the art of pork butchery. Read more
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Mostarda (Mustard)
Mostarda (italian for Mustard) is a culinary product widespread in northern Italy and Tuscany, made with different ingredients depending on the area of origin. Read more
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Mozzarella
Mozzarella is a type of fresh cheese with a stretched curd, originally from Italy. It is characterized by a soft and creamy texture and a delicate flavor Read more
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Mozzarella di Bufala Campana PDO
Mozzarella di Bufala Campana DOP is a quality Made in Italy product, made exclusively with fresh whole milk from Mediterranean buffalo of the Italian breed bred and raised in the area of origin. Read more
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Muffa (Mold)
Mold is a fungal microorganism that contributes to the development of distinctive characteristics in some foods, such as cheeses and cured meats. In fact, mold is what makes Gorgonzola,a famous Italian blue cheese, unique,. The production begins with the addition of bacterial cultures and rennet to milk. The curd is then poured into typical cylindrical… Read more
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Nera Parmigiana (Black parmigiana)
Nera Parmigiana (italian for Parmigiana Black) was the most widespread breed of pig in Emilia before the introduction of the Large White. Read more
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Omeopatia (homeopathy)
Omeopatia (italian for homeopathy) is an alternative therapeutic approach based on the principle of similarity, which uses diluted doses of natural substances to stimulate the body’s capacity for self-healing. Read more
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Parmigiano Reggiano
Parmigiano Reggiano is a noun and refers to a type of hard, granular cheese that originated in the Parma and Reggio Emilia regions of Italy. It is often referred to as “Parmesan cheese” in English. The term “Parmigiano Reggiano” can be broken down into two parts: “Parmigiano” refers to something from or related to Parma, Read more
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Pascolo (pasture)
Pascolo (italian for pasture) is an area of land where animals are allowed to graze and feed on grass, plants, and other vegetation. It is essential for livestock farming and the production of meat and dairy products Read more
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Passata (puree)
Agripiace Tomato Passata bottles are produced entirely in Italy and certified via blockchain Read more
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Passione (Passion)
Marco Arrigoni speaks to us about the motto of Arrigoni Battista, which is “Simply for Passion.” Read more
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Pastore (Shepherd)
Pastore or Shepherd is the person who leads sheep and goats (less often cattle) to pasture and is in charge of their care and management Read more
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Pecorino Romano
Pecorino Romano DOP is one of Italy’s oldest and most iconic cheeses, made exclusively from sheep’s milk. Read more
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Pepe (Pepper)
Pepe (italian for pepper) is the name of some species of piperaceae of the genus Piper, which includes mostly tropical climbing shrubs, with broad leaves, tiny flowers in spikes and drupe fruits used as spices for their distinctive aroma and spicy taste. Read more
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Piccolo Fiore
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. Read more
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Pistacchio
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. Read more
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Pistacchiotto
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. Read more
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Prati Stabili (Stable Meadows)
Prati stabili (italian for Stable Meadows) are meadows that have not been plowed or tilled, not cultivated and left to spontaneous vegetation for a very long time, from a minimum of 12 months to even hundreds of years: it is maintained exclusively through mowing and fertilization. Read more
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Prati Stabili (Stable Meadows)
Prati stabili (italian for stable meadows) is the action or process of moving people or things from one place to another. It can be understood as the transfer of goods, passengers, or information from one point to another. Read more
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Produzione
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 Read more
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Qualità (Quality)
Qualità (italian for quality) is the set of characteristics that determine whether a product fulfils the function for which it is used: certificate, guarantee of quality, attestation of the accurate production of a product Read more
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Robotic Milking
A system used in dairy farming where dairy cows are milked automatically by a robotic unit without requiring direct human intervention for the attachment of milking equipment. The system typically identifies individual cows, prepares the udder, attaches milking cups, records milk yield, and often provides data on cow health, allowing for more frequent and voluntary… Read more
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Separatore (Separator)
Separatore (italian for Separator) is a device or tool used to separate or divide a substance or material into different parts or components. Read more
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Sfida (Challenge)
Sfida (italian for challenge) means to challenge someone to a battle, duel, contest, or any other competition. Particularly in sports, an act by which an athlete invites an opponent to compete with him. Read more
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Sostenibilità (Sustainability)
Sostenibilità (italian for Sustainability) is the ability to meet the needs of the present without compromising the ability of future generations to meet their own needs. Read more
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Sotcaldera (Cheesemaker apprentice)
Sòtcaldera is, in the dialect of Emilia and Lombardy, the cheesemaker apprentice. Literally meaning ‘standing under the cauldron’, because before the advent of gas heating, the apprentice was responsible for lighting the fire under the cauldron. Read more
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Sottofieno
A term primarily used in cheesemaking, referring to a cheese that has been aged or matured while being wrapped or buried in hay. This traditional process imparts distinct natural aromas and flavors to the cheese, often described as reminiscent of fresh hay or pasture. It is commonly associated with certain types of Italian Pecorino. Read more
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Stagionatura
Aging is a fundamental stage in the production of Parmigiano Reggiano, during which milk transforms into a cheese with unique characteristics. Read more
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