Tag: gourmet

Cured meats: these are the gourmet excellences – Italian Cuisine

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According to tradition, they cannot be missing on the festive table: an expression of local typicality, are the noble sausages, or the cream of national and international charcuterie. A true delight for connoisseurs to be enjoyed freshly cut to express all the nuances of taste




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Irresistible temptation, they are a must of the festive table: freshly cut, arranged in large trays with the slices elegantly arranged in a rosette or "hidden" in a gastronomic panettone that never goes out of fashion, cold cuts are among the Italian excellences – and not only – most loved. The most sought after are handcrafted products: selected raw materials, meticulously controlled curing times, regional “recipes” and, of course, no additives. Among the best Italian cured meats are the now famous Culatello di Zibello Dop and Lardo d’Arnad Dop together with the lesser known – but no less valuable – Sauris IGP ham and Jambon de Bosses Dop. Moreover, thanks to the spread of e-commerce, we can enjoy cross-border delikatessen that the most gourmand will have already encountered, such as the Spanish Pata Negra Bellota DO or the French Rosette de Lyon. Let's get to know these expressions of local specialties, to be able to better appreciate them.

Culatello di Zibello Dop, the king of cured meats

It is mentioned for the first time in an official document dated 1735 by the Municipality of Parma but, according to peasant memory, it appeared three centuries earlier on the noble tables. Today, despite being much more widespread, it remains a product for gourmet palates. A series of determining factors contribute to making it an excellence among the excellences, including the limited production area, the unique climate of the "Bassa Verdiana" (strong variations in temperature and humidity), the ancient production method (matured for 12 at 30 months) and the chosen cut (only the boned buttock, not the whole thigh). It has boasted the PDO since 1996, which certifies its compliance with the strict regulations: in addition to strict production rules, it establishes that the pigs must be of the heavy type and reared in Lombardy and Emilia-Romagna, while processing is limited to eight countries on the banks of the Po. Twenty-two producers associated with the Protection Consortium. It is cut to the thickness of a wedding veil, as tradition has it (also for Parma ham), which only the slicer ensures. Even better if the machine is mechanical, because it does not heat the slices. It is best enjoyed plain, with slices of bread (such as the typical mica of Parma), fried dumplings or delicate mustard. Unmissable.

194230 "src =" https://www.salepepe.it/files/2021/12/CULATELLO-2.jpg "width =" 210 Culatello di Zibello Dop with flakes of Parmigiano Reggiano Dop

Lard (Lard) d’Arnad Dop

Vallée d’Aoste Lard d’Arnad Dop: if culatello is the king of cured meats, this is the prince of the Aosta Valley delicatessen. The first official testimony dates back to 1570, when Lino Colliard, a famous historian of the Aosta Valley, in a manuscript mentions the distribution of Arnad lard to the needy by the monastery of Sant’Orso. The only lard in the world that can boast the PDO, this noble fat has a strictly regulated traceability: it comes from pigs weighing more than 200 kg, coming from national farms in the Valle d'Aosta, Piedmont, Lombardy, Emilia-Romagna and Veneto regions. It is handcrafted only from the degreased shoulder pad, squared and then left to season in doils (in patois dialect), ancient cube-shaped containers in oak, larch or chestnut wood, where it spends at least three months in water, salt and aromatic mountain herbs (juniper, rosemary, bay leaf, laurel, pepper, nutmeg, sage) . Each slice is white when cut, with a possible vein of meat on the surface and a slightly pink heart, and releases the characteristic scent. The sweet taste makes it an excellent appetizer, tasted natural, perhaps paired with black rye bread, the local pan dür, and chestnut honey. It melts in your mouth.

194231 "src =" https://www.salepepe.it/files/2021/12/LARDO-ARNAD.jpg "width =" 210 Lard of Arnad

Sauris Igp ham

Protected since 2009 by the Protected Geographical Identification mark, it is a typical product of the municipality of the same name, located in the province of Udine. Less famous than San Daniele but no less valuable, this Friulian ham has a soft consistency and an intense and aromatic taste. It differs from other Italian raw foods because, in the Germanic style, it is lightly smoked with beech wood from local woods in traditional fireplaces that convey the smoke to the smoking rooms. Another peculiarity that distinguishes it is the short salting period, which is followed by the smoking process. Obtained from the processing of fresh thighs of Large White, Italian Landrace and Italian Duroc pigs, it has a rounded shape and no paw. Excellent to be enjoyed simply accompanied with cumin or poppy flavored bread, it has an absolutely characteristic flavor and can also be enhanced in combination with dried fruit. A strong natural sweetness.

194233 "src =" https://www.salepepe.it/files/2021/12/PROSCIUTTO-SAURIS.jpg "width =" 210 Sauris Igp ham

Vallée d'Aoste Jambon de Bosses Dop

It is a mountain ham with a Protected Designation of Origin, the only raw ham seasoned at high altitude (1600), produced in limited quantities in Saint-Rhémy-en-Bosses (AO), in the Combe froide, region of the Aosta Valley. The first written reference to this typical product dates back to 1397, in Contes d’Hospice du Grand-Saint-Bernard (Tales from the Gran San Bernardo Hospice): the monastery, strategically located on the Alpine pass of the same name and with a traditional welcoming role, has contributed to giving this ham a well-deserved international reputation. For the production, legs of pigs reared are used, as well as in Valle d'Aosta, in Piedmont, Lombardy, Emilia-Romagna and Veneto, which are salted by hand with a special preparation based on sea salt and herbs from the Valle d'Aosta certified and then matured on a bed of mountain hay. Sliced ​​or hand-cut, Saint-Rhemy-en-Bosses ham goes well with white, signal or wholemeal bread. To sweeten the taste of aromas and herbs, the combination with mountain butter is perfect. Try it with honey and walnuts.

194234 "src =" https://www.salepepe.it/files/2021/12/JAMBON-DE-BOSSES.jpg "width =" 210 Vallée d'Aoste Jambon de Bosses Dop

Jamón Iberico Pata Negra Bellota DO

Excellent quality of Spanish ham, famous all over the world, produced by 100% indigenous Iberian pigs (they are smaller than ours and black, hence the Pata Negra denomination, with black paw), reared free in sunny pastures 4 recognized areas: Jabugo, Guijuelo, Pedroche and Extremadura. The 100% Iberian Ham boasts the Designation of Origin, corresponding to our PDO: the additional term Bellota emphasizes the highest quality of the product, indicating that in addition to being pure Iberian breed (certified by the precious Black Label), the pigs used they fed only on acorns (bellota) and wild herbs. The production techniques are ancient, they spend at least 5 years of great care, including salting, drying and seasoning, which can last up to 64 months. The characteristics of this ham make it unmistakable: its elongated shape, retaining its unique black hoof, the characteristic color ranging from pink to purple red and the delicate, slightly salty or sweet flavor. Its fat is bright, aromatic and with a pleasant flavor. It is ideal cut by hand with a sharp knife.

194235 "src =" https://www.salepepe.it/files/2021/12/PATA-NEGRA-BELLOTA_1.jpg "width =" 227 "height =" 138 194236 "src =" https://www.salepepe.it/files/2021/12/PATA-NEGRA-BELLOTA_2.jpg "width =" 210 Jamón Iberico Pata Negra Bellota DO

Rosette de Lyon salami

Thanks to the gastronomic institution of the Mothers of Lyon and the legendary Paul Bocuse, Lyon's gastronomy is part of the French gourmet traditions and culture, thanks to its typical bouchons (restaurants) as well as to niche products of the area, such as the Rosette de Lyon . This classic of Lyonnaise charcuterie widespread in the Auvergne – Rhône – Alps area, is obtained from noble cuts of pork (the shoulder, minced together with lard, spices and garlic tips) and aged longer than other similar sausages: it goes from 6 weeks for the smallest sizes to 4 months for the largest (up to 1 meter long). The notoriety of this peasant salami, rigorously stuffed by hand, goes far beyond the borders of its territory: the Rosetta di Lione is eaten sliced ​​with an aperitif or as an appetizer. Its flavor is best appreciated with a rosé and, for those who know it, with aged whiskey.

194239 "src =" https://www.salepepe.it/files/2021/12/ROSETTE-DE-LYON.jpg "width =" 210

Francesca Tagliabue

Posted on 22/12/2021

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Gourmet chocolate: the 2021 Advent calendars – Italian Cuisine

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Is it really Christmas without a chocolate Advent calendar? Marking the days in the most gluttonous way is not only the prerogative of the little ones: this year the Advent calendars are signed by the most famous Chocolatiers – so that Mayan gold lovers and lovers do not give up the magic of waiting




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For many of us, as children, the countdown in anticipation of Christmas was measured by opening a window every day behind which, we knew, a sweet was hidden. They have been around for some time Advent calendars intended for adults and can conceal anything from vintage gin to lucky trinkets, from high-end make-up products to teas and herbal teas, to real jewels – but nothing is able to bring to mind the enchantment of Christmas past – without wishing to bother with the relative Phantom of a Christmas Carol by Charles Dickens – like the thought of unwrapping every day that chocolate gem – whether it is white, dark, milk or caramel – that hides behind every window.

A story from… fairytale

After the nativity scene and the tree, the advent Calendar it is one of the most representative symbols of Christmas. From the beginning of the month, it marks the time of Advent, until December 25th. But how did this custom come about?

Advent calendars as we know them today first appeared at the beginning of the 20th century in Northern Europe, thanks to the intuition of a publisher from Maulbronn, Gerhard Lang (1881-1974). By printing the first Advent calendar, the German spread throughout the Christian world a deeply rooted practice among local women, who used to give children a sweet for each day in December, in order to make the waiting for birth more pleasant. of the Child Jesus and at the same time teaching the little ones to count. Gerhard Lang devised a first version of the calendar with colored images and the first copy was printed in his printing house, the "Richold & Lang". Lang later modified his calendars to include small doors that, when opened, "revealed" the images: this version of the calendar was a smash hit and influenced modern incarnations.

But when does chocolate arrive?

The classic Advent calendar with chocolates was born on the wave of postwar abundance, the first in fact dates back to 1958. The company British Cadbury he then started the regular inclusion of chocolate treats in his Advent calendars in 1971. In Italy, it was the Galli pastry shop in Milan, one of the first to offer Advent calendars, made of fabric and full of … sweetness.

Greedy First Advent signed Valrhona: the brand – one of the major reference points in the world of chocolate and haute patisserie – launches its first Advent Calendar at Christmas 2021 where the 24 windows hide almonds and hazelnuts covered with milk or dark chocolate, pralines, cereals crunchy malt topped with Blond Dulcey… a feast for the gourmet palate.

The Prestige calendar by is also deluxe Venchi: in book format with door and hinged door, rich in colors, in its internal drawers – with which to compose 4 different Christmas images – it hides 28 assorted chocolates to meet all tastes. Alongside the classic milk and dark chocolate, there are the creamy and crunchy, the Gianduia and the Tiramisu.

High percentages of cocoa and premium quality ingredients characterize Lindt Excellence tasting tablets and Lindt's 2021 novelty, the Excellence Advent Calendar. Twenty-four greedy squares with the most refined recipes of the line (Lindt Excellence Orange Intense, Lindt Excellence 70% and
85% cocoa).

Bonet, hazelnut, pistachio or dark chocolate? The surprises proposed by the 2021 Advent calendar of Bodrato Chocolate: the artisan company of Novi Ligure offers its filled chocolates, gianduiotti and truffles to young and old to sweeten the rhythm of the days of December.

The 24 assorted chocolates (dark chocolate, green and black butter milk chocolate, dark chocolate with ginger, milk chocolate, 70% dark cocoa and 85% dark cocoa) that are hidden in the Advent Calendar are based on organic milk. 2021 of Green & Black.

Forrest Gump "Life is like a box of chocolates, you never know what happens to you"

December 2021
Francesca Tagliabue

Posted on 01/12/2021

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Risotto al Barolo: a Piedmontese gourmet recipe – Italian Cuisine

Risotto al Barolo: a Piedmontese gourmet recipe


A not too complex first course, borrowed from Piedmontese gastronomy risotto al Barolo avails itself of the complicity of a wine well known all over the world. Made in Italy excellence, this intense red elixir, with a "full" color and full-bodied flavor, is perfect in combination with simple preparations that enhance the natural aromatic notes and to which it gives, in turn, a particular accent. A real gourmet recipe.

If we want to give the right hype to this dish we need to mention a great character: the revolutionary statesman Camillo Benso Count of Cavour, to which Piedmontese rice and Barolo wine they owe in large part to their fame. In the period in which he was minister of agriculture Cavour had the canal dug that later took his name, to regulate the irrigation of rice fields in the Vercelli and Novara areas and to introduce cutting-edge cultivation methods to his father's estate in Levi, near Vercelli, thus giving a great boost to rice production. But the count is famous above all for his decisive contribution to Piedmontese winemaking and in particular to the production of the great Barolo. An intense, elegant red, even Unesco heritage. In order to obtain a red wine worthy of rivaling the most famous French wines, in 1836 he summoned General Pier Francesco Staglieno to the castle of Grinzane, his commander when he was a garrison officer, but also a renowned winemaker. He modified the winemaking and aging systems of the Nebbiolo wine and with the collaboration of the French enologist Louis Oudard he suggested new techniques, guiding the count and the marquise Giulia Falletti di Barolo towards the production of the great Barolo. Thus contributing to the success of the "wine crusade", as Cavour himself defined it.

Two excellences in one dish

Having said this, one wonders: was it Cavour himself, notoriously a lover of good food (his famous phrase "… catches the table more friends than the mind") who invented the recipe for risotto al Barolo? Not so sure. But whoever first espoused the creamy texture of a Carnaroli or a Vialone with the rich flavor and intense aroma of this extraordinary wine, it has contributed to giving an unrepeatable dish to the already rich gallery of Piedmontese specialties. The recipe is told in a few words: the sauté where the marrow fat slowly melts, a first splash of wine – that wine – then the drop of the rice which, browning, begins to soak up its aromas, therefore still wine, the indispensable blend to evaporate the excessive alcohol content and away with the small additions of boiling broth. The flame must be extinguished when the risotto, of an intense pink color, still soft and on the wave, is ready for the final creaming with butter and Parmesan

Barolo and its curiosities

Barolo is a wine that is obtained from fermentation of Nebbiolo and takes its name from Falletti family, Marquesses of Barolo who first started the production of this wine. Barolo has obtained the certification of controlled and guaranteed origin. In fact, to obtain this precious nectar it is necessary to proceed to an aging of at least three years in oak or chestnut barrels.
This wine has color intense red and the nose is intense and persistent with aromas of violets, vanilla and spices. Sommeliers pair this wine with red meats, braised meats, game and aged cheeses, even if it is considered an excellent meditation wine.

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