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Mantova
Explore the unique culinary traditions of Mantua, featuring dishes like sbrisolona cake, pumpkin tortelli, pilota-style risotto, and the famous Mostarda di Mantova.
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Passata (puree)
Agripiace Tomato Passata bottles are produced entirely in Italy and certified via blockchain
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Vacche Rosse (Red Cows)
These animals arrived from the East with the first barbaric invasions. Since then, they have adapted perfectly to the territory.
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Mostarda
Mantuan mostarda is a typical condiment of the Lombard culinary tradition, made through a long and laborious artisanal process
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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.
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Provolone
Provolone is an Italian cheese with stretched-curd, elongated and cylindrical shape, yellowish or light yellow in color.
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Deliziola
A delightful goat cheese crafted using the same techniques as Gorgonzola.
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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.
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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.
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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…
Gourm.itpedia 