A Taste of Casu Marzu 1
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Cheese Cart at Restaurant Gary Danko Offer Fifteen to Twenty Cheeses Nightly
The cheese cart at Restaurant Gary Danko offer fifteen to twenty cheeses nightly. We feature cheeses from many corners of the world rotating through hundreds of selections in a year. We balance our cart choices with our local favorites, worldly classics, adventurous flavor combinations and traditional crowd pleasers. A nightly selection might include: Goat's Milk Cheeses Humboldt Fog: Arguably the most well known goat cheese produced in California. This young, snow white cheese has a distinctive layer of ash running through the middle of its form. From Arcata, California in Humboldt County this award winning cheese inspires even non-goat cheese lovers to taste and enjoy! Alternatives may include, Valençay, Selles-sur-Cher, Sainte-Maure Belgique Cendrée, O'Banon, Siltcoos, and more. Roccaverano: Produced in the Langhe region of Italy this DOP cheese is aged by the legendary family of Guffanti to perfection, when the cheese takes on a soft moist cakey texture that sticks to your palate with a tangy creamy finish. Alternatives may include, Brunet, La Tur, Keene, Quatre-Feuille, Cameo, and more. Garrotxa: From Catalonia, Spain. This semi-hard cheese is full of herbaceous flavors resulting from the wild herbs the goats feed on. This complex herbaceous palate pairs with a delicate creaminess that delights the palate. Though usually not more than 6 months old at most, this drier style cheese has intense depth of character that offers layer upon layer of flavors on the palate. Let it linger to enjoy the after taste. Alternatives may include, Midnight Moon, Panteleo, Brabander, Chabrin and more. Sheep's Milk Cheeses Petit Agour: A classic from the Basque region. -
Territorio E Formaggi Dop, È Una Questione Di Tempismo
Formaggi, salumi e gastronomia PRODUZIONI DIFFUSE, POSSIBILMENTE SENZA UTILIZZARE IL NOME DI PARTENZA: NON SEMPRE FUNZIONA Territorio e formaggi Dop, è una questione di tempismo Elena Giordano on 936.000 tonnellate a Cvolume nel 2007, il mercato dei formaggi registra una lieve crescita rispetto all’anno prece- dente (0,7%) tanto da presentare nel complesso un andamento costante. Mediamente le fami- glie italiane acquistano 43,2 kg 1. Quando il formaggio perde il legame con il territorio, è difficile recuperarne l’origine 2. La tradizione resta tuttavia vitale di formaggio all’anno. Venduti prevalentemente nel sud e nel nord-ovest, i formaggi si con- La tutela dei nomi è strategica per la riconoscibilità dei prodotti, soprattutto all’estero notano per essere un settore a doppio binario: i consumatori più maturi prediligono prodotti nell’ambito dei formaggi è arti- nome. In linea di massima fun- accordo internazionale sulle consolidati, mentre i giovani colato. Ma possono essere indi- ziona. Non sempre. designazioni d’origine dei for- sono orientati verso un’offerta cate delle direttrici di lettura: Le regole relative alle denomi- maggi. Le Dop nascono per salutistica che non disdegna è possibile creare un formaggio nazioni Dop fanno riferimento garantire un reddito adeguato un maggior contenuto di ser- simile a un Dop, è sufficiente alla Convenzione di Stresa del alla filiera di produzione e, vizio. Il canale principale resta non chiamarlo con lo stesso 1951, che rappresenta il primo allo stesso tempo, per mante- la Gda mentre quello specia- nere intatte le tradizioni dei lizzato sconta una contrazione diversi territori. L’Europa ha dovuta forse a prezzi più ele- Un ufficio… ad Dop nel tempo cercato di salvaguar- vati. -
0Abg66d7rwarq8eqlt3f Jan 23
to begin *** tasting menus tonno marinato ~ raw b.c. albacore tuna in a warm marinade of 18 smoked olive oil, garlic, peppers, frangiulia olives and tropea onion tonno marinato tonno marinato tramezzino fritto ~ fried b.c. side striped shrimp sandwich, chives, 7 albacore tuna, smoked olive oil & albacore tuna marinated smoked smoked meyer lemon mayonnaise {with sturgeon caviar ~ add $45} shepherd peppers olive oil & shepherd peppers insalata invernale ~ salad of living red romain dressed in ontario 14 cranberry and green matsu apples with cinnamon and toasted walnut tramezzino e caviale shrimp, meyer lemon, sturgeon caviar stella di ricotta in brodo antipasti ~ 150g fresh burrata cheese and 50g sliced cured pork 28 roasted ricotta in aromatic hen broth spianata salame served with warm bread and seasonal preserves stella di ricotta in brodo focaccia patate e pancetta ~ homemade focaccia with potato, 12 roasted ricotta in aromatic hen broth rosemary, 12 month aged san pietro cheese and cured pancetta risott con tartufo nero risotto ai plancton marino quadrucci di ricotta in brodo ~ sicilian roasted ricotta in aromatic 16 risotto, robiola cheese, black truffles canaroli rice, scallop, plancton “caviar” hen broth with fresh thyme and mandranova olive oil to continue lasagna lasagna baked pasta, beef, pork & fennel ragu *** baked pasta, beef, pork & fennel ragu orecchiette con polipo ~ pugliese pasta, san marzano tomato, 23 cardoons, capers, basil, braised octopus and crispy sweet peppers orata sea bream, lemon, arugula & bergamot risotto -
Consultancy and Market Research Food and Dairy 1
Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter. -
Master Thesis Food Safety Law
Master thesis Food Safety Law Unsafe Casu Marzu Can Casu Marzu be deemed safe according to article 14 of Regulation (EC) No 178/2002? Yvette Hoffmans 19-2-2018 Master thesis Food Safety Law -Unsafe Casu Marzu- Can Casu Marzu be deemed safe according to article 14 of Regulation (EC) No 178/2002? Name author: Yvette Hoffmans Student number: 921120349910 Telephone number student: +31 (0)6 37374766 e-mail address student: [email protected] Name supervisor: Kai Purnhagen E-mail address supervisor: [email protected] Name first examiner: Kai Purnhagen Name second examiner: Harry Bremmers Name institute: Wageningen University Name chair group: Law and Governance group Address chair group: Wageningen University Hollandseweg 1 6706 KN WAGENINGEN Telephone number chair group: +31 (0)317 4 84159 E-mail address chair group: [email protected] 1 Preface In the beginning of 2017, I was starting with exploring my interests regarding thesis topics. I wrote down a web of several subjects and questions that were on my mind. However one subject has been staying on my mind. In the same period, an evening course called Insects and Society crossed my path. During this course, I learned about the wonderful world of insects and showed me how beneficial insects can act as food and feed. Casu Marzu was one of the examples of insects as food consumed within the European Union. Several persons told me that you should do your thesis in a field that you are attracted to, otherwise it would be a very long and hard period. Since then, I noticed that Casu Marzu had to be the topic of my thesis. -
ARTISAN CHEESE LIST *P - Pasteurised *V - Vegetarian
*UP – Unpasteurised ARTISAN CHEESE LIST *P - Pasteurised *V - Vegetarian Price per kg unless otherwise stated Abbaye de Citeaux 48.00 France UP Cow Abondance 35.00 France UP Cow Barbers 1833 Vintage Reserve Cheddar 15.00 England P V Cow Barkham Blue 34.00 England P V Cow Bath Blue Organic 26.00 England P V Cow Bath Soft Cheese Organic 32.00 England P V Cow Bavarian Smoked 9.00 Germany P V Cow Beaufort 29.00 France UP Cow Berkswell 35.00 England UP Ewe Black Bomber 22.00 Wales P V Cow Blacksticks Blue 23.00 England P V Cow Bleu d'Auverge 22.00 France P Cow Bleu des Basque 30.00 France UP Ewe Brie aux Truffes 45.00 France UP Cow Brie de Meaux 23.00 France UP Cow Brillat Savarin 25.00 France P Cow Brun de Noix 34.00 France UP Cow Buche de Chèvre 18.00 France P Goat Burrata 125g 2.95 Italy UP Buffalo Cabri d'Ici 200g 5.55 France UP Goat Cambozola Grand Noir 22.00 Germany P V Cow Camembert aux Truffes 200g 10.95 France UP Cow Camembert Lait Cru 5.95 France UP Cow Cashel Blue 22.00 Ireland P V Cow Champignon 19.00 Germany P V Cow Charcoal Briquette 200g 4.95 England P V Cow Chaumes 30.00 France P Cow Chebris 30.00 France U Goat/Ewe Comte 24 mois 36.00 France U Cow Comte St Antoine 12 mois 29.00 France U Cow Cornish Yarg 24.00 England P V Cow Crottins 3.25 France UP Goat Delice de Bourgogne 25.00 France P Cow Dolcelatte 24.00 Italy P V Cow Dorset Red 17.00 England P V Cow Emmental Grand Cru 25.00 Switzerland UP Cow Epoisses 38.00 France UP Cow Epoisses Boxed 10.95 France UP Cow Feta Barrel Aged 200g 2.95 Greece P V Goat/Ewe Fontina 28.00 Italy -
Cheese-Tek ®
Dairy Cultures Product List Starter cultures for direct vat inoculation (DVI ® ) Cheese-Tek ® Dry starters cultures ideals for the various technologies for cheese production . Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm “MS” Series Mesophilic Cultures Cultures Composition Application MSO Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : Lactococcus lactis subsp. cremoris Cottage cheese, Quark, Manchego, Edam . Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : MSE Lactococcus lactis subsp. cremoris Butter, Gouda, Cheddar . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Semi-hard cheese varieties: Gouda, Edam MSE-910 Lactococcus lactis subsp. cremoris Fresh cheese: Cream cheese Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Fresh cheese and semi-hard cheese varieties : MSO-11 Lactococcus lactis subsp. cremoris Acid cream , Cream cheese . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactoferm “MF” Series Mesophilic-Thermophilic Cultures Cultures Composition Application Lactococcus lactis subsp. lactis Fresh cheese and soft cheese varieties : MFC Lactococcus lactis subsp. cremoris Feta UF, Traditional Feta, Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. -
Winter 2016 Volume , Issue Inside This Issue: Executive Board Report
NORTHEAST NEW YORK CONFERENCE OF CASA Voyager Winter 2016 Volume , Issue Inside this issue: Executive Board Report Executive Board Report 1 It’s hard to believe that in less than 3 months, not only will we NENY CASA Member 2 have warmer weather, but Honored CASA will be celebrating its 100 year anniversary. The NENY CASA Presenter 2 annual educational and train- in Forbes ing seminar will be held April Antibiotics in Food 3 25-28, 2016. Check out the Animals CASA website for more infor- Way Out Weird Foods 4 mation. If you plan on attend- ing, please make your room reservations early. 2016—2017 The announcement for funding applications in order to attend the Annual Educational Officers and Training Seminar has been emailed. Also, please make sure you register your President - Nichola Miller email on the CASA website as there will be three very important positions up for Albany County Health Department election this year, Secretary, Executive Officer and Treasurer. At the end of the conference, I will officially be the CASA President and am already Vice President - Marcia Galka planning for a very busy year. It will begin with representing CASA at the AFDO Schenectady County Health Department conference to be held in Pittsburgh in June. We will have our summer board meeting in Saratoga in July and set the agenda for the 2017 annual educational and train- Secretary-Treasurer - Marianne Stone Albany County Health Department ing seminar, which will be hosted by NENY at the Holiday Inn in Saratoga, May 1-4, 2017. If you are available to help out, please contact me. -
ZOB00085-0520 Placemat Menus-V5
Tartufo di Limoncello 9 Sorbetto di Pistacchio Spaghetti al Cartoccio 28 Appetizers Dolci/Desserts Lemon semifreddo sorbet with (contains nuts) 10 Primi Piatti Mixed seafood & fresh tomato sauce a limoncello core Pistachio semifreddo gelato pasta covered with a thin pillow of Soué al Pecorino 16 Seadas con Miele Sardo 8 Ravioli all’ Ossobuco e Tartufo 24 Tartufo alla Vaniglia 9 with a pistachio core coated dough baked in our wood burning oven Soufflé of pecorino cheese, sautéed mushrooms, black truffle sauce Homemade puff pastry filled with with pistachio crumbles braised veal shank, black truffle, mush- sweet cheese, lightly fried drizzled Vanilla gelato covered with dark Spaghetti alla Bottarga 18 Frittura all’Isolana 18 room sauce with Sardinian honey chocolate (contains nuts) Torta Della Nonna 9 Garlic, extra-virgin olive oil, shaved Fried calamari, jumbo shrimp, zucchini, marinara sauce Lemon custard cake with Pappardelle al Sugo di Ossobuco 26 bottarga (salt-cured mullet roe) Profiteroles 10 Tartufo al Pistacchio 9 Octopus alla Griglia 24 almonds, pine nuts and House-made pasta, roasted veal shank, Pastry puffs filled with fresh cream, Pistachio gelato covered with Fiocchetti di Ricotta e Tartufo 24 Crispy grilled Mediterranean octopus, arugula salad and roasted powdered sugar tomato sauce drizzled with chocolate sauce dark chocolate (contains nuts) Fresh pasta filled with ricotta and potatoes Nutella Pizza 12 Gnocchetti alla Campidanese 18 truffle. mushroom cream sauce Strudel di Mele in Prosciutto e Burrata con Fichi 18 Handmade Sardinian pasta, -
1 Summary Introduction
SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA..................................................................................................................................................... -
Piadina Italian Sandwiches Lunch
LUNCH CHARCUTERIE / 4 each FORMAGGI / 5 each Barolo Salamae, Italy Black-Eyed Susan (raw/sheep’s milk), Nobile di Capra, Italy (goat’s milk) Coppa Mild Salame, Molinari, San Francisco Royal Oaks, CA Pecorino Boschetto w/black truffle Mortadella w/pistachio, Leoncini, Italy Cacciocavallo, Italy (sheep’s milk) (sheep/cow) Prosciutto Cotto, Leoncini, Italy Dolce Gorgonzola, Italy (cow’s milk) Pecorino Sardo, Italy (sheep’s milk) Prosciutto, 18 mth aged, Galloni, Italy Fontina Vella, Italy (cow’s milk) Robiola, Italy (cow/sheep/goat) La Tur, Italy (cow/goat/sheep) Sola di Pecora, Italy (sheep’s milk) MEATS & CHEESES AVAILABLE FOR PURCHASE BY THE POUND POLPETTE AL FORNO RAVIOLI AL CAVOLO E MASCARPONE Wood-fired ground beef & veal meatballs with parmesan, garlic, bread House-made ravioli stuffed with kale, pine nuts, mascarpone, crumbs, served with marinara sauce, topped with Fontina cheese 12 parmesan, crispy sage, brown butter 14 INSALATA DI PESCE GNOCCHI BICOLORE Marinated scallop and shrimp salad with lemon juice, mango, served House-made spinach and beet gnocchi, crispy prosciutto, creamy leek over a bed of baby spinach 14 sauce 14 SCAMPI CALABRESE LINGUINE ALLO SCOGLIO Four large wood-fired shrimp, garlic, pepperoncino, EVOO, brandy, Linguine pasta, mussels, clams, shrimp, scallops in a spicy marinara basil pesto, fried lemons 16 sauce 19 BRUSCHETTA TRICOLORE Grilled ciabatta bread, topped with tomatoes, mushroom mousse, pesto, eggplant and goat cheese 13 BURRATA CON PROSCIUTTO CRUDO PIZZA MARGHERITA CENTONOVE Burrata, black pepper & -
Regione Abruzzo
20-6-2014 Supplemento ordinario n. 48 alla GAZZETTA UFFICIALE Serie generale - n. 141 A LLEGATO REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella