products, crafts & animals: all the words of gourm.it

Category: alphabet

  • Casaro (Cheesemaker)

    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.

  • Mozzarella di Bufala Campana PDO

    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.

  • Certificazione (Certification)

    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.

  • Sotcaldera (Cheesemaker apprentice)

    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.

  • Casaro (Cheesemaker)

    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.

  • Groupage

    Groupage

    Groupage is a technique that consists of putting together in a single transport operation – or at least for a large part of the journey – two or more shipments that have the same or close origin and destination, so as to form a more manageable load unit

  • Cantina (cellar)

    Cantina (cellar)

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

  • Culatello di Zibello PDO

    Culatello di Zibello PDO

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

  • Nera Parmigiana (Black parmigiana)

    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.

  • Masalén (Pork butcher)

    Masalén (Pork butcher)

    Masalèn is, in the Emilian dialect, the masters of the art of pork butchery.