X (See Details Below Regarding Grounds for Our Objection Based on This Element.)
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Official Journal of the European Communities Amending Regulation
Official'Journal of the European Communities 261 No L 108/24 Official Journal of the European Communities 14.5.71 REGULATION ( EEC) No 994/71 OF THE COMMISSION of 13 May 1971 amending Regulation ( EEC ) No 2683/70 as regards the advance fixing of export refunds on certain cheeses THE COMMISSION OF THE EUROPEAN COM on milk and milk products, as last amended by MUNITIES, Regulation ( EEC ) No 952/71 ,4 precludes the possibility of an advance fixing of the refunds on Having Regard to the Treaty establishing the certain cheeses, notably the Gouda variety, exported European Economic Community ; to certain destinations ; Whereas the present state of the international market Having Regard to Council Regulation ( EEC ) No in cheese permits the advance fixing of refunds on 804/68 1 of 28 June 1968 on the common organisation these products for these destinations ; of the market in milk and milk products, as last amended by Regulation (EEC ) No 1253/70,2 and in particular Article 17 (4) thereof ; Whereas the measures provided for in this Regulation are in accordance with the Opinion of the Management Committee for Milk and Milk Products ; Whereas Commission Regulation ( EEC ) No 2683/703 of 29 December 1970 laying down special procedures for the advance fixing of export refunds HAS ADOPTED THIS REGULATION : Article 1 The following shall be substituted for the Annex to Regulation ( EEC ) No 2683/70 : ANNEX CCT heading Product Destination No ex 04.02 A II ( a) 2 Milk powder of a fat content by weight Chile exceeding 11% but not exceeding 17% ex 04.03 Butter of a fat content by weight not exceeding Zone E 99-5% 04.04 Cheese and curd Zone D ex 04.04 A II Emmenthaler and Gruyère cheeses Liechtenstein Switzerland 04.04 E I (b ) 2 Tilsit, Havarti, Esrom and Kashkaval Liechtenstein Switzerland ex 04.04 E I ( b ) 4 Butterkäse, Edam, Fontal, Fontina, Gouda, Liechtenstein Italico, Mimolette, St-Paulin and other cheeses Switzerland of a water content by weight of the non-fatty matter exceeding 52% but not exceeding 67% 1 OJ No L 148, 28.6.1968, p . -
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. -
Flavor Description and Classification of Selected Natural Cheeses Delores H
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002). -
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. -
Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola 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. -
For This Recipe You Will Be Needing Marinara Sauce (Pantry) Or Your Own Version
Eggplant Napoleons: For this recipe you will be needing marinara sauce (Pantry) or your own version. 2 cups Pantry Marinara Sauce ½ cup fresh basil sliced coarsely 2 # Fresh Mozzarella Cheese (sliced about ¼” thick) 2 medium size eggplants (Regular are fine) 3 or 4 fresh large eggs 3 cups Panko Bread Crumbs (unflavored) 1/3 cup grated Grana Padano, Parmesan or Pecorino Romano cheese (Italian) Non-GMO sunflower oil or pure olive oil for frying (as needed) Kosher Salt & Pepper TT Optional – Tri – Color Roasted Peppers cut to slices (Roast on open flame, Peel, De-seed) 1) To prepare eggplants: Peel the eggplant and slice into 3/8” slices (uniform is best) – keep on side. 2) Whisk eggs & place all eggplant slices into bowl with beaten egg, toss to coat. 3) Remove slices one at a time and coat well with breadcrumbs pressing into eggplant. 4) Pan fry in hot oil until browned on both sides, remove to draining rack or paper towel covered pan. Season the slices with kosher salt and a few random pepper grinds. 5) Slice mozzarella & keep on side. If using the peppers – get them ready on side as well. 6) To assemble: For each Napoleon you will need 3 eggplant slices. Place an eggplant slice on table, top with a bit of marinara sauce, a tsp. grated cheese, some basil (peppers if adding) ……repeat. Top with third slice of eggplant & sprinkle some grated cheese on top. 7) To heat: Lift Napoleons onto heating tray & bake @ 375 about 12-15 minutes…. The time will vary based on your oven & temperature of product going in. -
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. -
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. -
SPECK E MELE - Mixed Greens, Local and Cheese with Olives and Marinated 11 Apples, Smoked Gorgonzola, Pistachios, 6/10 Vegetables Smoked Prosciutto, Fig Balsamic
5 COURSE CHEF’S TASTING MENU Available for $25 per person ANTIPASTI INSALATE ANTIPASTI - Cured Italian meat SPECK E MELE - Mixed Greens, local and cheese with olives and marinated 11 apples, smoked gorgonzola, pistachios, 6/10 vegetables smoked prosciutto, fig balsamic SPECK E BRIE - Cubes of Brie cheese CAESARINA - Romaine, croutons, freshly wrapped with smoked prosciutto – grilled 10 grated Grana Padano, house made Caesar 6/10 and served with crostini dressing (anchovies by request) ARANCINI - Risotto fritters filled with BIETOLE - Roasted beets, goat cheese, 6/10 fontina cheese atop tomato sauce and 9 apples, vanilla balsamic & candied walnuts doused with spinach aioli MISTA - Mixed greens, cucumbers, GAMBERETTI - Crunchy shrimp tossed in 10 tomatoes, balsamic vinaigrette and 3/5 spicy pink sauce atop cucumbers shredded Grana Padano POLENTA - Topped with: FRAGOLE - Mixed greens, strawberries, Mushrooms & goat cheese 10 dates, pecans, goat cheese fritter and blood 6/10 orange vinaigrette Pork shanks in vodka sauce 13 add chicken breast 5 add sautéed shrimp 7 ZUPPE LASAGNA SOUP 4/6 SOUP OF THE DAY (always gluten free) 4/6 PRIMI LASAGNA - Our 13+ layered lasagna with meat sauce, béchamel and cheese 17 PENNE DELLA CASA - Penne tossed with smoked blue cheese sauce topped with crispy pancetta 17 Squid ink pasta with mussels, shrimp, clam, calamari and our fresh catch cooked with white PESCATORA - 21 wine, tomato sauce, lemon and parsley Our hand rolled potato dumplings with tomato, Bolognese, vodka cream, pesto GNOCCHI - 17 cream or four -
Peek at Our Menu
weekday winos #burgersandchampagne FRIDAYS! $15 wine bottles on Thurs! perfect burger + ANY sparkler for $17 gluten free +3 TES truffle fries hummus basket prosciutto fig pizzetta white truffle oil, cracked pepper, sweet tomato, cucumber, olives, prosciutto, dried fig, mozzarella, roasted garlic mayo — 7 oven toasted flatbread — 10 provolone, honey drizzle — 13 brie plate popcorn chicken & fries margarita pizzetta candied walnuts, rose hip jam, danish blue cheese dressing, marinara, mozzarella, provolone, SHARE PLA dried figs, toasted ciabatta — 12 ketchup, creamy ranch — 13 oregano — 10 charcuterie platter prosciutto di parma, smoked pork, herbed gournay cheese, red pepper eggplant whip, whole mediterranean olives, cornichon pickles, candied walnuts, oven toasted ciabatta — 24 gluten free +3 shop perfect burger pork melt sandwich american cheese, iceberg, tomato, red onion, pickles, smoked pork charcuterie, cheddar, mozzarella, shop burger sauce, brioche, fries — 16 provolone, dijon mustard, ciabatta, salt chips — 15 – add bacon strips +1 – buffalo chicken sandwich bacon brie burger buffalo roasted chicken, house-made danish blue brie cheese, bacon strips, caramelized onion jam, dressing, mozzarella, provolone, heritage greens, mayo, brioche, fries — 18 ciabatta, salt chips — 15 portobello burger shop club roasted portobello cap, caramelized onion jam, swiss, oven roasted chicken, bacon, cheddar, tomato, mayo garlic mayo, heritage greens, brioche, fries — 16 heritage greens, ciabatta, salt chips — 15 BURGERS & SANDWICHES egg, ham, swiss