Forever Cheese CHEESES from ITALY
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Il Nostro Menu Per Il Vostro Giorno Più Bello
VILLA CONDULMER Via Preganziol, 1 – Mogliano Veneto (TV) Tel +39 041 59 72 700 – Fax +39 041 59 72 777 www.hotelvillacondulmer.it – email: [email protected] _____________________________________________________________ Il Nostro Menu per il Vostro Giorno Più Bello L’APERITIVO DI BENVENUTO PROSECCO DI VALDOBBIADENE , VINO BIANCO E ROSSO DEL TERRITORIO SPRITZ VENEZIANO ANALCOLICI ALLA FRUTTA HUGO , ACCOMPAGNATI DA : PIERINI TOSTATI ALLA SENAPE VERDURE DI STAGIONE IN PASTELLA : ZUCCHINE , PEPERONI , MELANZANE , CARCIOFI , FUNGHI PORCINI , PINZIMONIO BOCCONCINI DI TORTE SALATE ALLE VERDURE MOSAICI DI FINGER FOOD I SALUMI COMPOSIZIONI DI SALUMI ALL ’ITALIANA CON VERDURINE IN CARPIONE E PANE TOSTATO CASERECCIO , SOPRESSA VENETA PORCHETTA A COLTELLO SALAME NOSTRANO PROSCIUTTO CRUDO DI PARMA __________________________________________________________________________________________________________ VERDI SRL – società unipersonale – PI 04590540268 Via Preganziol, 1 – 31021 Mogliano V.to (TV) – Italia – tel. +39.041.5972700 – fax +39.041.5972777 VILLA CONDULMER Via Preganziol, 1 – Mogliano Veneto (TV) Tel +39 041 59 72 700 – Fax +39 041 59 72 777 www.hotelvillacondulmer.it – email: [email protected] _____________________________________________________________ L’ANGOLO DEL CASARO PLATEAU DI FORMAGGI NOSTRANI SELEZIONATI CON LE LORO MOSTARDE E CONFETTURE : GRANA PADANO , MORLACCO DEL GRAPPA , CASATELLA TREVIGIANA , ASIAGO OROLOGIO DI GORGONZOLA CON SEDANO CROCCANTE TRECCIA DI MOZZARELLA DI BUFALA CAMPANA BURRATE DI BITONTO DAL -
The Cheeses Dolomites
THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains. -
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Mezze Salads
MEZZE Pull-apart garlic bread 4 topped with grated ricotta salata Mixed Olives & Mozzarella 5 marinated in rosemary, garlic, lemon Onion rings 6 smoky aioli dipping sauce Avocado, spinach & artichoke dip...pita chips (vegan) 8 Manousha 8 pita painted with za'atar (an addictive blend of thyme, sumac & sesame seeds that create a fresh lemon flavor authentic to Lebanese cuisine)...baked & served with a red onion, tomato & cucumber salad and a yogurt- cucumber dipping sauce Middle eastern sampler 14 hummus, mohamara and labani (house made yogurt cheese), grilled pita....lebanese favorites Lobster "toast" with avocado 16 sauteed lobster meat in brown butter, thyme, cilantro & tomatoes, served on a smashed avocado toast, Falafel, za’atar & olives 15 falafel, hummus, marinated olives, cucumber, tomato and onion salad and za’atar flatbread Warm roasted eggplant & wonton “napoleon” 15 sweet red onions, tomatoes, feta, watercress and hummus in a light curry vinaigrette Escargot 15 sautéed in a roasted garlic herb-de-provence butter, served with greens and brie toast Grilled calamari 15 za’atar dusted calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers Moules frites (not available during the "shutdown") 15 mussels steamed with tomatoes, curry, and onion marmalade, served with sweet potato fries and saffron- tarragon mayonnaise SALADS gluten-free rolls are now available for an additional 3/roll… Fattoush...lebanese bread salad 12 tomatoes, feta, cucumbers, torn pita, radish, -
Brus Robiola D'alba Nostrale D'alpe Sola Toumin Dal Mel Paglierina
Nostrale Toumin d’Alpe dal Mel Brus ow’s cheese, wholly or slightlyskimmed from the top. Pres- fresh soft-textured cheese that matures in around a term that cannot be translated into Italian. It derives Csed when fresh, it is produced exclusively with Alpine milk. Aweek. Produced all year round from cow’s milk and less A from “bruciare” (burn) the vigorous sensation that as- Cylindrical, diameter 25-40 cm, rather squat and slightly convex than 10% goat’s milk. Cylindrical in shape. Diameter 10-12 cm, saults the mouth at first taste. It may be written as brôz sides, it weighs 3-8 kg. Fine and elastic crust, grey-straw colour notably convex sides. Weighs 150-200 grams. or bruz, but the fire remains! Pungent aroma and enticing when less mature and hard, thick and dark brown in the more The fresh product is without a crust. When matured it deve- perfume. In reality it is an amalgam of many cheeses redu- mature varieties. The texture and taste vary according the age: lops a fine layer of white mould than is completely edible. ced to cream with a small quantity of fresh milk that is left the fresh product is soft and clean to cut with small holes and The taste-aroma varies from sweet and delicate in the fresh to ferment for a number of days. An ancient story, based a sweet and aromatic taste; the more mature variety is compact varieties to a pronounced taste in those matured for a number on sobriety and frugality. It proudly reigns over the autumn and coarse-grained with a more or less strong straw colour and of days. -
LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati. -
Prodotti Di Qualità
IL CASO DEL TRENTINO Strategie per lo sviluppo dei Prodotti di Qualità nelle aree montane europee: IL CASO DEL TRENTINO Strategie per lo Sviluppo dei Prodotti di Qualità nelle aree montane europee: Strategie per lo sviluppo dei Prodotti di Qualità nelle aree montane europee: IL CASO DEL TRENTINO Provincia autonoma di Trento Provincia autonoma di Trento Unione Europea Unione Europea Strategie per lo sviluppo dei Prodotti di Qualità nelle aree montane europee: IL CASO DEL TRENTINO Provincia autonoma di Trento Unione Europea Informazioni strategiche per lo sviluppo di prodotti agricoli di qualità nelle aree montane europee © 2006 Giunta Provincia Autonoma di Trento Servizio Rapporti Comunitari Via Romagnosi 9 38100 Trento - Italy A cura di: Gabriella Valler e Federico Bigaran ISBN 88-7702-155-1 Progetto grafico: Prim@ ag. di pubblicità - Trento Stampa: Alcione - Trento Indice Presentazione pag. 5 IL PROGETTO COMUNITARIO pag. 7 a cura di Gabriella Valler, Federico Bigaran, Gian Antonio Battistel Premessa pag. 8 Le finalità del progetto pag. 10 I risultati raggiunti pag. 12 Elementi per la individuazione dei modelli strategici pag. 14 I partner del progetto pag. 17 PRODOTTI TRENTINI ANALIZZATI pag. 21 a cura di Gian Antonio Battistel e Fabio Romagnoli I PRODOTTI DELLA MONTAGNA ED I SEGNI DI IDENTIFICAZIONE DELLA TRADIZIONE PRODUTTIVA ED ORIGINE pag. 41 a cura di Gian Antonio Battistel e Federico Bigaran LA MONTAGNA E I SUOI PRODOTTI NELL'IMMAGINARIO DEI CONSUMATORI DEL NORD ITALIA pag. 49 a cura di Gabriella Valler, Federico Bigaran, Stefano Lombardo Premessa pag. 50 Metodologia utilizzata pag. 50 Struttura del questionario pag. 51 Conclusioni e commenti pag. -
Food Delicious, Progressive Takes on Pizza, Plates & Salads. Menu
Allergies? Please ask us! We recommend 2-3 dishes per person. Bruschetta & Antipasti are perfect to start with before sharing a pizza or a platter. Vegetarian Vegan bruschetta TOMATO bufalo mozzarella, basil 89 served on CRAB dill, pink grapefruit, fennel salad, lemon 149 toasted sour dough WILD MUSHROOM trufe cream, Grana padano cheese 109 bread. COPPA DI NOSTRANO ricotta, honey roasted walnuts 99 antipasti GRILLED CORN 99 BURRATA 109 Red pepper & hazelnut puree, Red Pepper Pesto, Grana padano, lime Baby Broccoli, Basil, Chili Oil CAPRESE 129 BRESAOLA CARPACCIO 159 Ripened tomato layered with creamy Grana Padano Cheese Burrata, basil & balsamico di modena Rocket Salad, Venetian Dressing MEATBALLS 99 CHICKEN PORTOBELLO 99 Blush tomato arrabiata sauce, Black Trufe & ricotta, salsa verde Wild Mushroom Ragù mac & cheese ANTIPASTO PLATTER 249 Ideal for 2-3 people Fresh Macaroni Coated In Three Cheese Sauce & Fennel Salami, Coppa Di Nostrano, Salami Parmesan Crumble Napoli, Trufe Salami, Bresaola, Parmesan, Gorgonzola & Taleggio Cheese. HOUSE CLASSIC 119 Served with Roasted Pear Chutney, BLACK TRUFFLE & WILD MUSHROOM 139 Crisps, Caper Berries, Nocellara Olives & Pear. WHITE CRAB 169 Ideal for 2 people cheese cureD meat Gorgonzola, Parmigiano Trufe Salami, Bresaola, Salami Napoli, Reggiano & Taleggio Fennel Salami & Coppa Di Nostrano Served With Chutney, Served With Nocellara Olives, Sun Dried Nocellara Olives & Crisps Tomatoes, Caper Berries & Crisps 99 199 start share We recommend 2-3 dishes per person. Bruschetta & Antipasti are perfect to start with before sharing a pizza or a platter. insalata CRAB 155 White Crab, Leaf Lettuce, Pink Grapefruit, Broccoli Shavings, Red Pepper & Hazelnut Pesto, Dill ANTIPASTO 145 Artichokes, Greens, Fennel Salami, Nocellara Olives, Grana Padano Cheese CAESAR 125 Grilled Chicken Breast, Bacon, Romaine, Parmesan Crumble, Lemon, Caesar Dressing, Grana Padano Cheese VEGAN OPTION 000 Description Description pizza We use classic Genovese methods similar to those MY FAVORITE BEET 125 used in Italy. -
Smaller Production Cheeses
SMALLER PRODUCTION CHEESES LA TUR Milk – Cow, sheep, and goat Origin – Caseifi cio Dell’Alta Langa, Alta Lange, Piedmont, Italy Rind – Natural, beginning to form bloom Paste – Hedonistic velvety creamy mousse-like center, with just a hint of runny creaminess near the surface Aging – 15 days at the caseifi cio. FIGURE 3.13 La Tur Should be eaten fresh This was described by a local cheesemonger as the “sexiest cheese in the world.” In fact, she said that some of her customers (at the Cheese Plate in New Paltz, NY) will come by for a wheel if they’ve had a particularly bad day . and go home to eat the whole thing with a spoon. While cheese therapy is not normally recommended, it does provide an idea of how deeply satisfying La Tur can be. All three milks add to its broad balance of fresh fl avors – each one adds some of its own character without being obvi- ous. The most important thing to remember is to take this cheese out of the refrigera- tor at least a half hour before serving it. For the texture to be at its best, it should be closer to room temperature. ROBIOLA Milk – Cow, goat, or a blend of the two, sometimes with the addition of sheep’s milk Origin – Mostly from Lombardia and Piemonte, some from the Langhe, Northern Italy Rind – Usually natural, acquiring bloom or mold with age. Some are wrapped in leaves, either chestnut or Savoy cabbage. Paste – Depending on age, the tex- ture is almost always moist, with varying degrees of creaminess Aging – as little as 3 to 10 days, FIGURE 3.14 Robiola Bosina but the more complex versions are aged up to 3 months D.O.P. -
Tiefgekühlte Pastaspezialitäten
Gültig bis 22. April 2017 Tiefgekühlte Pastaspezialitäten Mit Leidenschaft gemeinsam Gäste begeistern! TK Tortelli Art.-Nr.: 92465 mit Büffelmozzarella, Tomate & Basilikum, ungegart Rechteckige Teigtasche mit einem Füllungsanteil von 57% aus feinstem Büffelmozzarella aus Kampanien, frischen Tomaten und duftendem Basilikum. Stückgewicht 17,5 g Die tiefgekühlte Pasta für 4-5 Minuten kochen lassen 6,99 € / kg 3 kg / Karton 20,97 € / Karton Salva D‘Or - TK Panzerotti Genuss auf mediterrane Art Art.-Nr.: 90291 „Zitrusfrüchte“, ungegart Die wichtigste Zutat für italienische Pasta ist Halbmondförmige Teigtasche natürlich ganz viel Amore. Dabei gehört Pas- mit einem Füllungsanteil von ta zum festen gastronomischen Angebot des 60% aus frischem Ricotta und Mittelmeerlandes. Egal ob Tortellini mit Kürbis, sonnengereiften Zitronen und Orangen. Eine sommerlich Lunette mit Trüffel oder Tortelli mit Büffelmoz- leichte Spezialität. zarella – servieren Sie Ihren Gästen italienisches Stückgewicht 22 g Urlaubsfeeling! Die tiefgekühlte Pasta für 6-7 Minuten kochen lassen Laden Sie Ihre Gäste zu einer kulinarischen Rei- 6,99 € / kg se in das Mittelmeerland ein! Giganti Spargel, 3 kg / Karton 20,97 € / Karton Lunette mit Trüffel, Panzerotti mit Zitrusfrüchten oder Rettangoli mit Lachs und Dill – Bieten Sie TK Rettangoli eine ganz besondere Spezialitätenküche an, Art.-Nr.: 92568 die ein Stück Urlaubsgefühl auf den Teller Ihrer mit Lachs & Dill, ungegart Gäste zaubert. Kleine rechteckige Teigtasche, gefüllt mit einer Komposition Die Vorteile im Überblick: aus -
Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow
animals Article Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product 1, 2, 1 3 1 Francesca Bennato y , Andrea Ianni y , Denise Innosa , Camillo Martino , Lisa Grotta , Francesco Pomilio 4, Micaela Verna 1 and Giuseppe Martino 1,* 1 Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; [email protected] (F.B.); [email protected] (D.I.); [email protected] (L.G.); [email protected] (M.V.) 2 Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy; [email protected] 3 Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] 4 Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0861-266950 Francesca Bennato and Andrea Ianni equally contributed to this work. y Received: 20 November 2019; Accepted: 12 December 2019; Published: 16 December 2019 Simple Summary: The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. -
Cheeses Part 2
Ref. Ares(2013)3642812 - 05/12/2013 VI/1551/95T Rev. 1 (PMON\EN\0054,wpd\l) Regulation (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X) PDO(X) PGI ( ) National application No 1. Responsible department in the Member State: I.N.D.O. - FOOD POLICY DIRECTORATE - FOOD SECRETARIAT OF THE MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Address/ Dulcinea, 4, 28020 Madrid, Spain Tel. 347.19.67 Fax. 534.76.98 2. Applicant group: (a) Name: Consejo Regulador de la D.O. "IDIAZÁBAL" [Designation of Origin Regulating Body] (b) Address: Granja Modelo Arkaute - Apartado 46 - 01192 Arkaute (Álava), Spain (c) Composition: producer/processor ( X ) other ( ) 3. Name of product: "Queso Idiazábaľ [Idiazábal Cheese] 4. Type of product: (see list) Cheese - Class 1.3 5. Specification: (summary of Article 4) (a) Name: (see 3) "Idiazábal" Designation of Origin (b) Description: Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg. (c) Geographical area: The production and processing areas consist of the Autonomous Community of the Basque Country and part of the Autonomous Community of Navarre. (d) Evidence: Milk with the characteristics described in Articles 5 and 6 from farms registered with the Regulating Body and situated in the production area; the raw material,processing and production are carried out in registered factories under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body. (e) Method of production: Milk from "Lacha" and "Carranzana" ewes. Coagulation with rennet at a temperature of 28-32 °C; brine or dry salting; matured for at least 60 days.