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

Category: Techniques

  • 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

  • Manifattura (Manifacturing)

    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

  • Transumanza (Transhumance)

    Transumanza (Transhumance)

    Transumanza (italian for Transhumance) is a complex of seasonal migrations of livestock from lowland pastures to mountainous regions and vice versa.

  • Biologico (Organic)

    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. 

  • Nascosto (Hidden)

    Nascosto (Hidden)

    Nascosto or hidden means subtracted from view, not visible.

  • Abbinamento (Pairing)

    Abbinamento (Pairing)

    Abbinamento or pairing is the functional pairing of two related or complementary elements.

  • Affinamento (Refining)

    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.

  • Erborinatura (Blueing)

    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.

  • Stagionatura (Maturation)

    Stagionatura (Maturation)

    The process of maturation or aging of a food, particularly cheeses, cured meats, or wines, to develop and enhance its flavor, aroma, and texture italian pronunciation: [sta.dʒo.na.’tu.ra] Cheese never stands still: every day that passes changes it and evolves its textures and aromas. For this reason, the aging process is as crucial to the quality…