Balsamic Vinegar Guide
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Salad Dressing Ratios
Salad Dressing Ratios L E T ' S E X P L O R E H O W T O M A K E S A L A D D R E S S I N G ! Recipes are a wonderful way to teach yourself how to cook, but sometimes you might be missing an ingredient or you might want to try making up your own recipe. The best way to improvise and create your own recipe is by understanding how different factors can change how food works together. For example fat, salt, acid and heat can all drastically change how our food combines and tastes. Fat Salt Acid Heat Remember the TWK@Home activity (Becoming a Sensory Sleuth) where we learned about “sweet”, “salty”, “sour”, and “bitter” and how each of those elements of taste work together in all sorts of things we eat. Chocolate pretzels are a classic example of salty and sweet, and the combination is what makes them taste so good! The best recipes combine the perfect amount of these flavors to create the food we love. Sweet Salty Sour Bitter When making your own salad dressing you want to find a similar balance. But how do you know how much of each ingredient to use without a recipe? Find more TWK@Home activities at tastewisekids.org Written by Kiah Gibian That's where understanding ratios comes in! A ratio is a way to explain how much of one thing there is compared to another thing. For example a good dressing ratio is: 3 parts Oil and 1 part Vinegar or 3 to 1 or Oil 3:1 Vinegar "Parts can be cups, tablespoons or even liters. -
Drizzle Some Vincotto Published on Iitaly.Org (
Do as the Romans Do: Drizzle Some Vincotto Published on iItaly.org (http://www.iitaly.org) Do as the Romans Do: Drizzle Some Vincotto N. L. (July 14, 2015) If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums. Italy always has some new and exciting culinary surprises... but what is special about this one is that it is not really that new... it has been around for ages... the fact is it is not sold in any grocery store, you may only find it in specialty shops and markets or online. Vincotto, literally “cooked wine,” is really something unique. If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums. Its history definitely goes back in time: the Romans used to cook grape must to produce wines that, because of their relatively high alcohol levels, could be aged at great length. It was with the same objective in mind that they pressed partly dried grapes and fermented the juice to produce raisin wines. Page 1 of 2 Do as the Romans Do: Drizzle Some Vincotto Published on iItaly.org (http://www.iitaly.org) They called them defructum passum or caroleum, depending on their manner of production and degree of reduction. It is not certain that they made vinegars with the same process, but it appears highly probable that they did. -
Spintor-Fly®) to Control the Cherry Fruit Fly in Emilia-Romagna (North Italy) in 2010 and 2011 MG
160 Reviewed Papers Field trials on adulticide bait (spintor-fly®) to control the cherry fruit fly in Emilia-Romagna (North Italy) in 2010 and 2011 MG. Tommasini1 and S. Caruso 2 Abstract In Emilia-Romagna Region (North Italy) trials to identify new strategies for the control of cherry fruit fly have been carried out. The aim was to find an alternative to the active substances commonly used until last years (e.g., dimethoate, phosmet) in Integrated Pest Management but at risk to be excluded from the market due to E.U. PPP revision, and to identify an effective way to control cherry fruit fly in organic farming. For this reasons field trials have been performed in 2010 and 2011 to evaluate the efficacy of a Spinosad-based bait adulticide (Spintor-Fly®) against Rhagoletis cerasi L. in cherry orchards. The results obtained were positive in both years. Spintor-Fly ® proved to be very effective to control the pest. An extension of its use in open field is awaited. However, its use on a large scale could be limited by its low persistence (it has to be applied at least weekly), poor rainfastness and phytotoxicity on the treated areas although widely tolerated. For these reasons new formulations of this experimental product developed to mitigate the negative aspects as mentioned above are awaited to be evaluated. Keywords: Rhagoletis cerasi, cherry fruit fly, control, Spintor-Fly. Introduction In the last years in Italy the control of cherry fruit fly (Rhagoletis cerasi L.) has become more complex due to the low availability of pesticides. As it is known, following the revision of European products (reduction RMA), dimethoate is no longer usable and phosmet showed problems of phytotoxicity on different cultivars in different contexts (Caruso & Boselli, 2011). -
Product Specification
PRODUCT SPECIFICATION Page 1 of 2 Prepared for TENDENCIA GASTRONOMICA Product #: 70600 - ROLAND PREMIUM MODENA BALSAMIC VNGR Generated: December 30, 2010 Updated August 10, 2010 Manufacturer ID: 41224 AMERICAN ROLAND FOOD CORP. WOODCLIFF LAKE NJ 07675 Phone: +1 (212) 741-8295 Fax: +1 (212) 206-0589 PRODUCT INFORMATION Product Category: 00050-11610 UPC - Shipping: 10041224706009 UPC - Unit: 041224706002 Unit Pack: 2 / 5 L Carton Kosher: Gross Weight: 27 lbs. Drained Weight: N/A Net Volume: 10 L Case Dimensions: H: 11" W: 7.5" L: 12" Cubic Feet: 0.573 Unit Dimensions: H: 10" W: 6" L: 6.5" Gross Unit Weight: 0 oz. Unit Color: Other: Pallet: Tie 18 High 4 Extra 0 Pallet Quantity: 72 Shelf Life Unopened: 36 MONTHS Storage Temp (F): 70 Opened: 12 MONTHS NUTRITIONAL INFORMATION Serving Size: 1.00 TBSP (15mL) DR Servings per Case: 0 per Unit: 0 %Daily %Daily Value* Value* Calories 20kcal Sugar 4g Calories from Fat 0kcal Protein 0g Total Fat 0g 0% Vitamin A 0% Saturated Fat 0g 0% Vitamin C 0% Trans Fat 0g Calcium 0% Cholesterol 0mg 0% Iron 0% Sodium 0mg 0% Moisture N/A Total Carbohydrates 5g 2% Ash N/A Dietary Fiber 0g 0% *Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. All information contained herein is the property of American Roland Food Corp. and may not be copied without permission. Above information is based on a compilation of data and is formatted in compliance with FDA. PRODUCT SPECIFICATION Page 2 of 2 Prepared for TENDENCIA GASTRONOMICA Product #: 70600 - ROLAND PREMIUM MODENA BALSAMIC VNGR Generated: December 30, 2010 Updated August 10, 2010 Manufacturer ID: 41224 AMERICAN ROLAND FOOD CORP. -
Try These Olive Oil & Balsamic Vinegar Combinations
Try these Olive Oil & Balsamic Vinegar Combinations Olive Oil + Balsamic (Swirl to mix) Lemon + Honey - Ginger , Oregano or Raspberry Lemon + Comice Pear, Lavender or Passion Fruit Baklouti Green Chili + Grapefruit, Peach or Honey Ginger Lemon + Cascadian Wild Raspberry or Cranberry-Pear Baklouti Green Chili + Pineapple or Pomegranate-Quince Milanese Gremolata + Grapefruit or Neapolitan Herb Basil + Strawberry, Comice Pear or Black Mission Fig Milanese Gremolata + Lemongrass-Mint or Oregano Basil + Blackberry-Ginger, Vanilla, Lavender or Blueberry Milanese Gremolata + Sicilian Lemon or Black Mission Fig Blood Orange + Cinnamon-Pear or Dark Chocolate Wild Mushroom/Sage + Sicilian Lemon or Blenheim Apricot Blood Orange + Espresso, Maple, Blueberry or Tangerine Wild Mushroom/Sage + Cranberry-Pear or Black Cherry Blood Orange + Lavender, Peach or Black Mission Fig Persian Lime + Blackberry-Ginger or Cinnamon-Pear Butter + Maple, Lemon, Coconut or Dark Chocolate Persian Lime + Honey-Ginger, Key Lime, Lavender or Vanilla Cayenne Chili + Mango, Peach or Cara-Cara Orange/Vanilla Persian Lime + Red Apple, Coconut or Gravenstein Apple Cayenne Chili + Coconut, Cascadian Wild Rasp. or Pineapple Rosemary + Sicilian Lemon, Comice Pear or Pomegranate Chaabani Chili + Neapolitan Herb or Sicilian Lemon Rosemary + Neapolitan Herb, Cranberry-Pear or Blenheim Apricot Chaabani Chili + Comice Pear or Gravenstein Apple Rosemary + Blackberry-Ginger, Mango or Black Cherry Chipotle + Dark Chocolate, Jalapeño or Strawberry Rosemary + Cascadian Wild Raspberry Chipotle -
Antioxidant Activities of Different Types of Vinegars
Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV). -
Marianello Cask 25-Year Balsamic Vinegar Recipes
Marianello Cask 25-Year Balsamic Vinegar Recipes BALSAMIC ROASTED PORK LOIN Marianello Cask 25-Year Balsamic Vinegar 2 tablespoons steak seasoning rub 1/2 cup Marianello 25-Year Cask Balsamic Vinegar 1/2 cup Marianello Lucca Extra Virgin Olive Oil 2 pounds boneless pork loin roast Dissolve steak seasoning in Marianello 25 Year Cask Balsamic Vinegar, then stir in Marianello Lucca Extra Virgin Olive Oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving. BRUSSEL SPROUTS WITH PECANS AND BALSAMIC Marianello Cask 25-Year Balsamic Vinegar 5 tablespoons Marianello 25-Year Cask Balsamic Vinegar 2 teaspoons butter 1 cup chopped onion 4 garlic cloves, thinly sliced 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds) 1/2 cup fat-free, less-sodium chicken broth 1/2 teaspoon salt 8 teaspoons coarsely chopped pecans Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth, Marianello 25-Year Cask Balsamic Vinegar cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans. Marianello Cask 25-Year Balsamic Vinegar Recipes GRILLED SALMON MARINATED IN BALSAMIC VINEGAR Marianello Cask 25-Year Balsamic Vinegar 4 six oz. -
This Deliciously Quick-To-The-Table Dish Is Sure to Be a New Family Favorite
20 This deliciously quick-to-the-table dish is sure to be a new family favorite. With 10 organic chicken breast, fresh mozzarella, sweet grape tomatoes and a balsamic 1 Whisk glaze, it's the perfect partner for whole-grain penne pasta. NOM NOM! EQUIPMENT We think this pasta is just as good cold as it is warm, so we like it as a make-ahead lunch or Saucepan dinner. Deep Skillet or Large Our cage-free chickens thrive on an all-natural diet. They are never fed growth hormones and Saucepan with Lid receive no antibiotics in their feed, their water, through intramuscular injection, or even the egg…ever. FROM YOUR PANTRY Olive Oil Salt & Pepper Be sure to generously season your chicken with salt and pepper before cooking. Chef Max recommends using ¼ tsp of each. 6 MEEZ CONTAINERS Chicken Breast If you’re making the gluten-free version, we’ve given you gluten-free penne. Whole Grain Penne Health snapshot per serving – 615 Calories, 23g Fat, 40g Carbs, 64g Protein, 15 Smart Points Fresh Mozzarella Pesto Grape Tomatoes Balsamic Glaze Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. INGREDIENTS: Cage-Free Chicken Breast, Grape Tomatoes, Whole Grain Penne Pasta, Fresh Mozzarella Cheese, Balsamic Vinegar, Brown Sugar, Olive Oil, Basil, Almonds, Parmesan, Lemon Juice, Garlic, Spices 1. Getting Organized Put a saucepan of water on to boil. 2. Cook the Pasta Add the Whole Grain Penne to the boiling water. Cook until al dente, about 7 to 9 minutes, and then drain and return to the now-empty saucepan. -
Appetizer Salad & Soup Pizza Schiacciata Italian
APPETIZER ARANCINI BURRATA CON PESCHE HOUSEMADE Parmesan Risotto Balls, Wild Mushroom Housemade Burrata Cheese, Market Stuffing, Rosemary-Tomato Coulis 15 Peach, Wild Arugula, Wild Leek Dressing BURRATA 15 Chef Daniele’s Signature POLPETTINE Burrata Cheese served Creekstone All-Natural Meatballs, BRASATO DI POLIPO E CALAMARI with your choice 14 Pomodoro Tomato-Garlic Brraised Octopus and of the following... Calamari, Grilled Crostino CARPACCIO DI MANZO 17 PROSCIUTTO DI PARMA Thinly Sliced Raw Filet Mignon, Gnocco Fritto 18 Mustard Aioli, Watercress Salad, Meyer FRITTO MISTO Fresh Water Smelts, Tiger Shrimp, BEEFSTEAK TOMATOES Lemon Confit, Shaved Parmesan 16 Zucchini, Calamari, Cherry Peppers, Spicy Basil Oil 16 Arrabbiata & Garlic Aioli Dips 19 EGGPLANT CAPONATA Grilled Crostino 15 VITELLO TONNATO Roasted & Chilled Veal, Genoa Tuna- Caper Aioli, Micro Rainbow Greens 16 ANTIPASTO SALAD & SOUP MISTO INSALATA DI SPINACI MINESTRONE 3 for 15 - 5 for 22 Market Baby Spinach, Red Onion, Toasted Vegetable Soup 11 Walnut, Pancetta-Sherry Vinaigrette 14 CURED MEATS ZUPPA DI FARRO E MARE Bresaola INSALATA MERCATO Farro Soup, Calamari, Little Neck Clams, Prosciutto di Parma Coleman’s Farm Organic Lettuce, Herbs, Tiger Shrimp, Black Mussels, Tomato, Speck Radish, Cucumber, Vine-Ripened Tomato, Seafood Broth 18 Mortadella Raspberry Vinaigrette 12 Salame Felino INSALATA CARDINI CHEESES Romaine, Creamy Anchovy-Parmesan Bitto Dressing, Focaccia Croutons 12 Grana Padano Pecorino Toscano Gorgonzola Dolcelatte Primo Sale Pecorino Tartufato ITALIAN SPECIALTY -
Debunking Rhaeto-Romance: Synchronic Evidence from Two Peripheral Northern Italian Dialects
A corrigendum relating to this article has been published at ht De Cia, S and Iubini-Hampton, J 2020 Debunking Rhaeto-Romance: Synchronic Evidence from Two Peripheral Northern Italian Dialects. Modern Languages Open, 2020(1): 7 pp. 1–18. DOI: https://doi. org/10.3828/mlo.v0i0.309 ARTICLE – LINGUISTICS Debunking Rhaeto-Romance: Synchronic tp://doi.org/10.3828/mlo.v0i0.358. Evidence from Two Peripheral Northern Italian Dialects Simone De Cia1 and Jessica Iubini-Hampton2 1 University of Manchester, GB 2 University of Liverpool, GB Corresponding author: Jessica Iubini-Hampton ([email protected]) tp://doi.org/10.3828/mlo.v0i0.358. This paper explores two peripheral Northern Italian dialects (NIDs), namely Lamonat and Frignanese, with respect to their genealogical linguistic classification. The two NIDs exhibit morpho-phonological and morpho-syntactic features that do not fall neatly into the Gallo-Italic sub-classification of Northern Italo-Romance, but resemble some of the core characteristics of the putative Rhaeto-Romance language family. This analysis of Lamonat and Frignanese reveals that their con- servative traits more closely relate to Rhaeto-Romance. The synchronic evidence from the two peripheral NIDs hence supports the argument against the unity and autonomy of Rhaeto-Romance as a language family, whereby the linguistic traits that distinguish Rhaeto-Romance within Northern Italo-Romance consist A corrigendum relating to this article has been published at ht of shared retentions rather than shared innovations, which were once common to virtually all NIDs. In this light, Rhaeto-Romance can be regarded as an array of conservative Gallo-Italic varieties. -
Carta Intestata CLAL
Consultancy and Market Research Food and Dairy www.clal.it LA CLASSIFICAZIONE DEI FORMAGGI Secondo la legislazione italiana (r.d.l. n. 2033 del 1925), il «formaggio o cacio è il prodotto che si ricava dal latte intero o parzialmente scremato, oppure dalla crema, in seguito a coagulazione acida o presamica, anche facendo uso di fermenti e di sale da cucina». Comunemente si intende per formaggio il derivato del latte che si ottiene facendone precipitare la caseina. Ne consegue che la ricotta, ottenuta dal siero, non è un formaggio. I formaggi possono essere classificati in base ad una serie di parametri, che si combinano variamente fra loro. Tali parametri fanno riferimento a: - tipo di latte impiegato - contenuto di grasso - consistenza, in rapporto al contenuto d’acqua - tecnologia usata per la produzione e alla temperatura di lavorazione della cagliata - periodo di stagionatura - denominazione. ►A seconda il tipo di latte impiegato, i formaggi si distinguono in: - vaccini - pecorini - bufalini - caprini Se il formaggio è prodotto da latte diverso da quello vaccino, è obbligatoria l’indicazione della specie. ►In base al contenuto di grasso, espresso sulla sostanza secca, è possibile individuare (Legge n. 142/1992): - formaggi grassi, il cui contenuto di grasso è superiore al 35% della sostanza secca (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano Reggiano, Pecorino, ecc.); - formaggi leggeri, quando il contenuto di grasso varia tra il 20 e il 35% della sostanza secca; - formaggi magri, preparati con latte scremato, con contenuto di grasso inferiore al 20% della sostanza secca. È da notare che per molti formaggi DOP ottenuti da latte parzialmente scremato (Grana Padano, Parmigiano Reggiano, Asiago, Castelmagno, Raschera, ecc) il Disciplinare produttivo prevede solo un contenuto minimo di grasso sulla sostanza secca. -
Lama Mocogno, in the Heart of the Mountains
LAMA MOCOGNO, IN THE HEART OF THE MOUNTAINS Lama Mocogno is an italian municipality of 2683 citizens in the heart of the mountains of Province of Modena, in Emilia Romagna, in the middle of a land whose ancient name, Frignano, reminds of the presence of Ligures Friniates, a people of celtic descent, according to Dominique François Louis Roget de Belloguet and others historians and anthropologists. The main acheological remains of that time consist in ancient inscriptions on the megalythe called Ponte Ercole (Hercules Bridge) or Ponte del Diavolo (Devil’s Bridge), a rock with a singular natural bridge shape in the woods near Lama Mocogno, whose extraordinary characteristics gave life to legends and tales. Scoltenna valley, photo taken from Lama Mocogno Lama Mocogno is at an altitude of 842 metres above sea level, on a ridge parting two valleys: Scoltenna valley and the river basin of Rossenna. The names of both rivers are etruscan, linked to the domination of that ancient people coming from Tuscany, before the roman conquer. Hercules’ Bridge (or Devil’s Bridge) Archeological excavations, made in last decades, permitted to find roman coins, ceramic fragments, bricks and tiles, mainly in Hercules Bridge area, next to Mount Apollo (Monte Apollo, or Poggio Pennone) and near the high plateau of “Piane di Mocogno”, at around 1200 meters above sea level, known in the past as “Piana delle Are” (Plateau of the Altars) allegedly in reason of the presence of pagan shrines. Piane di Mocogno, once a place for sheperds and horse-breeders, is now a well renowned cross-country skiing centre (Centro Federale FISI Lama Mocogno), dominated by Monte Cantiere (1617 meters).