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

Category: Gourmitpedia

  • Passata (puree)

    Passata (puree)

    Agripiace Tomato Passata bottles are produced entirely in Italy and certified via blockchain

  • Vacche Rosse (Red Cows)

    Vacche Rosse (Red Cows)

    These animals arrived from the East with the first barbaric invasions. Since then, they have adapted perfectly to the territory.

  • Mostarda

    Mostarda

    Mantuan mostarda is a typical condiment of the Lombard culinary tradition, made through a long and laborious artisanal process

  • Allevamento (breeding)

    Allevamento (breeding)

    Sheep breeding is a fascinating and rewarding activity. It requires care, attention and knowledge of the sheep’s needs.

  • Provolone

    Provolone

    Provolone is an Italian cheese with stretched-curd, elongated and cylindrical shape, yellowish or light yellow in color.

  • Deliziola

    Deliziola

    A delightful goat cheese crafted using the same techniques as Gorgonzola. 

  • Alpeggio (Pasture)

    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.

  • Casaro (Cheesemaker)

    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.

  • Crosta Lavata(Washed Rind)

    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…

  • Fermento

    Fermento

    Ferments in cheeses play a crucial role in the production process, influencing taste, aroma, and texture.