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

Tag: emilia romagna

  • Letame (Manure)

    Letame (Manure)

    Letame (italian for manure) is an organic material of animal or plant origin, consisting of excrement, urine, plant material and other biological waste, used as a fertiliser to improve soil quality.

  • Energia rinnovabile (Renewable Energy)

    Energia rinnovabile (Renewable Energy)

    Energia rinnovabile (italian for renewable energy) are sustainable energy sources derived from renewable natural sources, such as sun, wind, water, biomass and geothermal. They do not emit greenhouse gases and have a low environmental impact.

  • Omeopatia (homeopathy)

    Omeopatia (homeopathy)

    Omeopatia (italian for homeopathy) is an alternative therapeutic approach based on the principle of similarity, which uses diluted doses of natural substances to stimulate the body’s capacity for self-healing.

  • Pascolo (pasture)

    Pascolo (pasture)

    Pascolo (italian for pasture) is an area of land where animals are allowed to graze and feed on grass, plants, and other vegetation. It is essential for livestock farming and the production of meat and dairy products

  • 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.

  • 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.