The letter C

Cantina (cellar)

Cantina (italian for cellar) is a room, completely or partially underground, used for storing wine, cheese or cured meats Read more
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
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
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
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
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
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
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
Castello (castle)

A castle is a fortified structure, often built in the Middle Ages, used for defense and as a noble residence. Read more
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
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
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
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
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
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
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
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
Culatello di Zibello PDO

Culatello di Zibello is a protected designation of origin cured meat typical of the province of Parma Read more