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Export
The act of sending goods or services from one country to another for sale, or the goods/services themselves.
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Grana
A class of hard Italian cheeses with a characteristic granular texture, such as Grana Padano.
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Tuttofood
A major international B2B trade fair dedicated to the food and beverage industry, held biennially (historically, but moving to even-numbered years starting in 2026) in Milan, Italy. It serves as a significant platform for producers and distributors of quality food and beverage products to connect with buyers from around the world, including distributors, importers, retailers,…
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Cotogna (quince)
Quince is a unique fruit used for centuries to make Mantuan Quince Mostarda, a culinary delicacy from Lombardy. The fruit, originating in Asia Minor, produces hard, fragrant fruit with intense yellow flesh.
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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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Mostarda
Mantuan mostarda is a typical condiment of the Lombard culinary tradition, made through a long and laborious artisanal process
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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…
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