DOCSLIB.ORG

Pecorino Romano P.D.O

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pecorino Romano P.D.O Pecorino Romano P.D.O. Programme funded by the autonomous region of sardinia with l.r. n. 5/2015 art. 15 HISTORICAL HIGHLIGHTS Pecorino Romano boasts ancient origins. The area of the Upper Agro Romano, a rural area close to the capital, is America, where many fellow countrymen had taken up residence. where the archetype of Pecorino Romano is thought to have originated. The placement of Pecorino Romano cheese on the national and Numerous testimonials throughout time, from Varro, Galen, Pliny the international market meant that the entire sheep husbandry chain Elder, Cato the Elder, Virgil to Columella all describe a production was able to transcend the feudal economy it had been anchored to technique which, new technologies aside, is substantially similar the until then. one still in use today. In 1907, in the midst of a crisis that hit the milk-dairy industry, the The peripheral area of Rome was the cradle of Pecorino Romano first “cooperative dairy” was founded in Bortigali. This stimulated production, however in the late 19th century, Sardinia became its healthy competition between Sardinian cooperatives and Lazio-based most prolific producer. businesses. The scarcity of milk produced by flocks in Lazio, coupled with the rise in These historic elements, in turn determined by environmental, popularity of Pecorino Romano on the international market stoked the economic and human factors, explain why Sardinia is part of the interest of Lazio’s traders in the Island. Cheese making and maturation Pecorino Romano production area, ratified with the addition of facilities were opened all over the island. Pecorino Romano to annex A of the International Convention signed The cheese was destined exclusively for export to North and South in Stresa in 1951. SARDA SHEEP EWE’S MILK *Animal farms in the area of origin are characterized by the prevalence of the Sarda breed of sheep for the production of milk destined for the PDO. Animals are mostly left to graze on natural pastures, which is why their milk is THE SARDA SHEEP BREED considered the very best quality. Currently on the island of Sardinia there are approximately 12,000 agro-pastoral farms, DESCRIPTION where more than three million sheep are reared for milk production. Evolution: Throughout its evolution, the Sarda Breed: sheep has perfectly adapted to An indigenous breed of these rugged lands, characterized sheep of ancient origin. by hilly and mountainous landscapes. Origin: Natural habitat: A descendant of the wild The island’s typical mouflon species, which still Mediterranean macchia, a abounds in the remote and shrubland with vast pastures, central parts of Sardinia. characterized by bushes and wild herbs. Production: Tradition: Since the early twentieth The Sarda sheep’srustic nature century, these sheep have is an important characteristic, been mostly farmed for milk as it thrives on natural pastures, production. resulting in excellent milk, both in terms of quality and quantity. QUALITY EWE’S MILK Pecorino Romano P.D.O. is made exclusively with fresh, full-fat ewe’s milk. This milk comes from animals that graze on pastures and therefore contains vitamin A, which gives it a white porcelain color and greater viscosity due to a higher dry substance content. Radical transformations in the dairy production industry introduced over the past few decades, along with innovative techniques developed to improve the health and hygiene characteristics of farms, have significantly increased the quality of life of raisers and their livestock. This has drastically reduced the somatic cell content and bacterial load of the milk produced, thus enabling an increase in the presence of essential, polyunsaturated fatty acids the milk is particularly rich in. Over the years genetic improvements to the Sarda breed and constant monitoring Sardinia is of milk production has resulted in animals that offer excellent production effectively quality and quantity. Italy’s top sheep rearing region: Cheeses made with Sarda 68% ewe’s milk are rich in proteins and nutrients. Sarda ewe’s milk is of ewe’s68 milk % mainly used in the dairy industry to produce fine cheeses that are in comes from high demand among consumers. the island. PRODUCTION STEPS OF PRODUCTION 1 2 3 PROCESSING OF MILK CURDLING BREAKING UP After milking, the milk is taken The milk is coagulated at a Upon reaching optimal firmness, from the farm to the dairy facility, temperature of around 40°C (104 °F) the curd is then broken up by where it is measured, filtered using lamb’s rennet in paste, the cheese maker into pieces no and analyzed. Milk may undergo exclusively sourced from animals bigger than a corn kernel. thermization, when it is heated to and farms in the delimited area of a maximum of 68°C (154 °F) for no production. longer than 15 seconds. Milk is then placed in coagulation vats, where an enzyme called “scotta innesto” is added, consisting of an association of thermophilic lactic bacteria prepared daily at the dairy facility. 4 5 6 7 COOKING MARKING SALTING MATURATION AND PRESSING Once cooled, a marking The cheese is fully or partly Lastly, cheeses are placed in The curd is cooked at a brand is affixed onto the dry salted. Today, Pecorino maturation cells for at least temperature of 45-48°C entire curved side of Romano is still salted in 5 months for table cheeses (113-118 °F); it is then divided the cheese bearing the accordance with an ancient and 8 months for the variety into blocks, placed in molds designation name and logo: and complex artisan suitable for grating. and pressed in a hot and a stylized sheep’s head in a technique. humid atmosphere for an rhombus, the cheese maker’s optimal time to ensure the mark, the month and year of discharge of excess whey. production. HOW TO RECOGNIZE IT THE IDENTIKIT OF PECORINO ROMANO PDO Cylindrical shape 9 to 16 inch in height Weight may vary Made with 100% fresh from 44-66 lbs full-fat ewe’s milk Compact paste, white or straw yellow in color Entire curved rind is marked Aromatic flavor, subtly piquant in the table version and Thin crust, light ivory piquant in the grating in color (sometimes with cheese variety a black cap) DISTINGUISHING SIGNS: UNIQUE! Name of the denomination in slanted lettering Consortium logo: stylized sheep’s head in a rhombus Marked at origin References to EU regulations INITIALS OF CHEESE MAKER’S PROVINCE CODE YEAR OF MONTH OF PRODUCTION PRODUCTION THE VALUE OF P.D.O. CHOOSING A P.D.O. CHEESE MEANS: • the guarantee of purchasing a typical, authentic and quality European food heritage product • recognizing the added value associated with certified quality • supporting the fight against imitations, counterfeiting, and unlawful competition • promoting the work of producers and guaranteeing long-lasting economic and social development RECOGNITION OF PDO STATUS FOR PECORINO ROMANO IN 1996 WITH EC REGULATION NO. GROSSETO 1107/96 PROVINCE in TUSCANY LAZIO SARDINIA AREA OF PRODUCTION PRODUCTION CHAIN THE PECORINO ROMANO PDO PRODUCTION CHAIN IN FARMS IN THE AREA OF ORIGIN NUMBERS 11,236 FARMS IN SARDINIA 80% 50% OF EU OF PDO OF EU PDO 10,939 ITALIAN EWE’S MILK EWE’S MILK PRODUCERS 37 OF WHICH: DESTINATION: Sardinia 33 Lazio 4 approx. % 20Italy* COOPERATIVES Sardinia 20 PRIVATE FARMS approx. % Sardinia 13 80 Abroad Lazio 4 * The quantities of product marketed in traditional markets, small traditional retail, PROCESSED LITERS OF MILK wholesalers, and the hospitality industry are not recorded. 179,910,291 MAJOR EXPORT MARKETS: CHEESES PRODUCED 1,079,014 TONS OF PECORINO ROMANO +60% 8% 5% 4% 309,081 USA Germany France United Kingdom *Pecorino Romano PDO dairy production year October-July 2019/2020 *2019 Clai elaboration of Istat data (code 04069063) In volume THE CONSORTIUM OF THE CONSORTIUM’S MISSION PROTECTION The Consortium was founded on November 28th 1979. Protect production Promote all actions, including The purposes of the Consortium and trade those of a legal nature, to include the protection and monitoring prevent and stop abuse and of production and trade of Pecorino illicit use of the brand and the Romano, protection of the denomination Regulate the use of PDO mark in Italy and abroad, the promotion the Pecorino Romano of consumption and the quality denomination improvement of the product. In addition, Cooperate with EU, State and Regional bodies for all initiatives that help raise awareness Technical assistance for the implementation and of the product on all markets, including Consortium Members those in partnership with regional, compliance with PDO national and European bodies and protection regulations institutions. Defend the denomination A third party that is recognized and in Italy and abroad Indicate the third-party authorized by the Italian Ministry of control body (currently IFCQ) Agriculture controls the entire Pecorino Initiatives for the Romano P.D.O. production chain, qualitative improvement Implement promotional issuing certification of conformity with of Pecorino Romano and advertising initiatives Production Specifications at the end of to increase notoriety and the production process. Supervisory functions consumption Consorzio per la Tutela del Formaggio Pecorino Romano D.O.P. Consortiums of Protection, recognized by (EU) Regulation no. 1151/2012 art. 3 (groups) are Corso Umberto I, 226 tasked with the protection, promotion, enhancement, consumer information and general 08015 Macomer - Nu (Italia) care of the denomination by MiPAAF (Italian Ministry of Agricultural, Food and Forestry Tel: +39 0785 70537 Policies), with Decree pursuant to art. 14 of Law no.526, December 21st 1999. Fax: +39 0785 72215 www.pecorinoromano.com KITCHEN DID YOU KNOW THAT... Cheeses aged for longer Pecorino Romano PDO IN THE KITCHEN than eight months are used is a “naturally for grating onto dishes, as a lactose-free”* cheese? delicious pasta condiment *The absence of lactose is a and for adding flavor to typical natural consequence of the typical Pecorino Romano can be savored traditional Italian dishes like production process of Pecorino alone or served with vegetables, pasta, rice and pizza Romano.
Load more

Recommended publications
  • Central and Southern Italy Campania, Molise, Abruzzo, Marche, Umbria and Lazio Garigliano
    EUROPEAN COMMISSION DIRECTORATE-GENERAL FOR ENERGY DIRECTORATE D - Nuclear Safety and Fuel Cycle Radiation Protection Main Conclusions of the Commission’s Article 35 verification NATIONAL MONITORING NETWORK FOR ENVIRONMENTAL RADIOACTIVITY Central and Southern Italy Campania, Molise, Abruzzo, Marche, Umbria and Lazio DISCHARGE AND ENVIRONMENTAL MONITORING Garigliano NPP Date: 12 to 17 September 2011 Verification team: Mr C. Gitzinger (team leader) Mr E. Henrich Mr. E. Hrnecek Mr. A. Ryan Reference: IT-11/06 INTRODUCTION Article 35 of the Euratom Treaty requires that each Member State shall establish facilities necessary to carry out continuous monitoring of the levels of radioactivity in air, water and soil and to ensure compliance with the basic safety standards (1). Article 35 also gives the European Commission (EC) the right of access to such facilities in order that it may verify their operation and efficiency. For the EC, the Directorate-General for Energy (DG ENER) and in particular its Radiation Protection Unit (at the time of the visit ENER.D.4, now ENER.D.3) is responsible for undertaking these verifications. The main purpose of verifications performed under Article 35 of the Euratom Treaty is to provide an independent assessment of the adequacy of monitoring facilities for: - Liquid and airborne discharges of radioactivity into the environment by a site (and control thereof). - Levels of environmental radioactivity at the site perimeter and in the marine, terrestrial and aquatic environment around the site, for all relevant pathways. - Levels of environmental radioactivity on the territory of the Member State. Taking into account previous bilateral protocols, a Commission Communication has been published in the Official Journal on 4 July 2006 with a view to define some practical arrangements for the conduct of Article 35 verification visits in Member States.
    [Show full text]
  • Response of the LAZIO-Sirad Detector to Low Energy Electrons
    29th International Cosmic Ray Conference Pune (2005) 2, 449-452 Response of the LAZIO-SiRad detector to low energy electrons R. Bencardinoa, F. Altamuraa, V. Bidolia, L. Bongiornoa, M. Casolinoa, M.P. De Pascalea, M. Riccic, P. Picozzaa, D. Aisab, A. Alvinob, S. Ascanib, P. Azzarellob, R. Battistonb, S. Bizzagliab, M. Bizzarrib, S. Blaskob, L. Di Massob, G. Chioccib, D. Cossonb, G. Espositob, S. Lucidib, A. Papib, V. Postolacheb, S. Rossib, G. Scolierib, M. Ionicab, A. Franceschic, S. Dell'Agnelloc, C. Falconed, S. Tassad, A.Kalmikove, A.V.Popove, A. Abramove, M.C. Korotkove, A.M. Galpere, A. Ivanovae, L. Contif, V. Sgrignaf, C. Stagnif, A. Buzzif, D. Zilpimianig, A. Pontettih and L. Valentinih (a) Physics Department of "Tor Vergata University" and Roma II Section of INFN, Via della Ricerca Scientifica 1, 00133 Roma, Italy (b) Physics Department and INFN Section of Perugia, Via Pascoli, 06100 Perugia, Italy (c) INFN, Laboratori Nazionali di Frascati, Via E. Fermi 40, 00044 Frascati, Italy (d) Nergal S.r.l. Via Baldanzellu 8, 00155 Roma, Italy (e) Moscow Engineering and Physics Institute, Kashirskoe Shosse 31, RU-115409 Moscow, Russia (f) Physics Department of "Roma III University" Via della vasca navale 84, 00146 Roma, Italy (g) Institute of geophysics, Georgian Academy of Science (GAS) and National Space agency of Tbilisi, republic of Georgia (h) Ferrari BSN, Località Miole 100, 67063 Oricola (AQ), Italy Presenter: R. Bencardino ([email protected]), ita-bencardino-R-abs1-sh36-poster LAZIO-SiRad, the Low Altitude Zone Ionization Observatory experiment, launched on February 28th 2005, started its operations on board the International Space Station in April 2005.
    [Show full text]
  • Tomatoes and Soft Cheese Tart
    Tomatoes and soft cheese tart Tomatoes and soft cheese tart is perfect for a summer brunch. Tomatoes from the garden are the key to this crunchy tart. They are rich in lycopene, a powerful antioxidant, whose bioavailability improves once cooked. Lycopene acts like a real “sweeper”, eliminating waste like those accumulated with the oxidation of LDL cholesterol. Robiola is one of my favorite Italian cheeses. Available in the best supermarkets and Italian food shops, it has an incredible creamy texture and a delicate taste that makes it perfect for many preparations. A product of Piedmont (North Italy), Robiola is made with sheep’s milk. The most renowned and protected designation of origin is Roccaverano’s Robiola. This cheese is one of the key ingredients of this delicious summer tart. Rich in taste, this recipe is made with wholewheat pastry, palm oil free. Tomatoes and soft cheese tart: Ingredients Serves 4 200 g (7 oz) Robiola cheese (or other soft cheese) 2 tbsps Parmigiano cheese, grated 3 tbsp Pecorino Romano, grated 2 tbsp extra virgin olive oil Sea salt and pepper, to taste 15 cherry (and/or dates tomatoes) 250 g (7 oz) whole wheat puff pastry, palm oil free 1 tbsp breadcrumbs 1 handful oregano 4-5 basil leaves Tomatoes and soft cheese tart: Method 1. Preheat the oven to 180°C (350°F/Gas 4). Mix the Robiola, Parmigiano, Pecorino, 1 tbsp extra virgin olive oil, salt and pepper and set aside. 2. Cut the cherry tomatoes in half and filled with cream cheese. 3. Roll out the puff pastry on a baking sheet, lined with baking paper.
    [Show full text]
  • Lunch Piadina Italian Sandwiches
    LUNCH CHARCUTERIE / 4 each FORMAGGI / 5 each Barolo Salamae, Italy Cacciocavallo, Southern Italy Pecorino Boschetto with black truffle Coppa Mild Salame, Molinari, San Francisco Dolce Gorgonzola, Piemonte, Italy Pecorino Sardo Mortadella w/pistachio, Leoncini, Italy Fontina Vella, Valle d’ Aosta, Italy Robiola, Pavia, Italy Prosciutto Cotto, Leoncini, Italy Grana Padano, Lombardy, Italy Taleggio, Lombardy, Italy Prosciutto, 18 mth aged, Galloni, Italy POLPETTE AL FORNO RAVIOLI AL CAVOLO E MASCARPONE Wood-Fired ground beef meatballs with bacon, smoked mozzarella, House-made ravioli stuffed with kale, pine nuts, mascarpone, bread crumbs, served with marinara sauce 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 CAVOLFIORI GRATINATI AL BURRO E SALVIA PIZZA MARGHERITA CENTONOVE Wood-fired organic cauliflower with butter, sage & pecorino pepato 12 San Marzano tomatoes, oregano, basil, fresh mozzarella 14 BURRATA CON PROSCIUTTO CRUDO PIZZA FUNGHI E FONTINA Burrata, black pepper & EVOO served with prosciutto crudo 15
    [Show full text]
  • 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.
    [Show full text]
  • The North-South Divide in Italy: Reality Or Perception?
    CORE Metadata, citation and similar papers at core.ac.uk EUROPEAN SPATIAL RESEARCH AND POLICY Volume 25 2018 Number 1 http://dx.doi.org/10.18778/1231-1952.25.1.03 Dario MUSOLINO∗ THE NORTH-SOUTH DIVIDE IN ITALY: REALITY OR PERCEPTION? Abstract. Although the literature about the objective socio-economic characteristics of the Italian North- South divide is wide and exhaustive, the question of how it is perceived is much less investigated and studied. Moreover, the consistency between the reality and the perception of the North-South divide is completely unexplored. The paper presents and discusses some relevant analyses on this issue, using the findings of a research study on the stated locational preferences of entrepreneurs in Italy. Its ultimate aim, therefore, is to suggest a new approach to the analysis of the macro-regional development gaps. What emerges from these analyses is that the perception of the North-South divide is not consistent with its objective economic characteristics. One of these inconsistencies concerns the width of the ‘per- ception gap’, which is bigger than the ‘reality gap’. Another inconsistency concerns how entrepreneurs perceive in their mental maps regions and provinces in Northern and Southern Italy. The impression is that Italian entrepreneurs have a stereotyped, much too negative, image of Southern Italy, almost a ‘wall in the head’, as also can be observed in the German case (with respect to the East-West divide). Keywords: North-South divide, stated locational preferences, perception, image. 1. INTRODUCTION The North-South divide1 is probably the most known and most persistent charac- teristic of the Italian economic geography.
    [Show full text]
  • PECORINO ROMANO GENUINO 7 Ounce fixed Weight
    TECHNICAL SHEET PHYSICAL/CHEMICAL MOISTURE: 31% Nutrition Facts Item code Issue date Review date 7 servings per container CC30088 Aug/01/2018 Mar/11/2019 PH: 4.85 Serving size 1 oz (28g) AW: 0.85 PRODUCT INFO Amount Per Serving FDM: 47% +-1 BRAND AMBROSI Calories 110 MILLENNIALS MICROBIOLOGICAL % Daily Value* PACK SIZE 12/7 ounce E.COLI <100 Total Fat 9g 12% Saturated Fat 6g 30% TYPE OF WEIGHT EW SALMONELLA absent /25g Trans Fat 0g INGREDIENTS Thermized sheep LISTERIA: absent /25g Cholesterol 25mg 8% MILK, rennet and Sodium 500mg 22% STAPHYLOCOCCI: <100 salt, natural ferments Total Carbohydrate 0g 0% ALLERGENS milk PACKAGING INFORMATION Dietary Fiber 0g 0% Total Sugars 0g TYPE OF MILK sheep PRIMARY PACKAGING Includes 0g Added Sugars 0% MILK TREATMENT thermized DESCRIPTION: cryovac vacuum Protein 7g 14% sealed RENNET TYPE animal Vitamin D 0mcg 0% DIMENSIONS LHW (in): 2.8 x 5 x 1.5 Calcium 238mg 20% PRODUCT AGED 365 days SECONDARY PACKAGING Iron 0mg 0% SHELF LIFE 270 days Potassium 112mg 2% DESCRIPTION: Cardboard box COUNTRY OF ORIGIN ITALY *The % Daily Value (DV) tells you how much a nutrient in a DIMENSIONS LHW (in): 11.50 x 4.5 x 8.00 in serving of food contributes to a daily diet. 2,000 calories a RIND black day is used for general nutrition advice. GROSS WEGITH LBS: 6.25 STORAGE keep in the fridge at + 4°-6° C. PALLET INFORMATION PRODUCT DESCRIPTION PALLET TYPE: US Italian hard D.O.P. cheese made from sheep’s TI/HI 20 X 8 INFO milk, with over 6 month long maturation period.
    [Show full text]
  • Map 44 Latium-Campania Compiled by N
    Map 44 Latium-Campania Compiled by N. Purcell, 1997 Introduction The landscape of central Italy has not been intrinsically stable. The steep slopes of the mountains have been deforested–several times in many cases–with consequent erosion; frane or avalanches remove large tracts of regolith, and doubly obliterate the archaeological record. In the valley-bottoms active streams have deposited and eroded successive layers of fill, sealing and destroying the evidence of settlement in many relatively favored niches. The more extensive lowlands have also seen substantial depositions of alluvial and colluvial material; the coasts have been exposed to erosion, aggradation and occasional tectonic deformation, or–spectacularly in the Bay of Naples– alternating collapse and re-elevation (“bradyseism”) at a staggeringly rapid pace. Earthquakes everywhere have accelerated the rate of change; vulcanicity in Campania has several times transformed substantial tracts of landscape beyond recognition–and reconstruction (thus no attempt is made here to re-create the contours of any of the sometimes very different forerunners of today’s Mt. Vesuvius). To this instability must be added the effect of intensive and continuous intervention by humanity. Episodes of depopulation in the Italian peninsula have arguably been neither prolonged nor pronounced within the timespan of the map and beyond. Even so, over the centuries the settlement pattern has been more than usually mutable, which has tended to obscure or damage the archaeological record. More archaeological evidence has emerged as modern urbanization spreads; but even more has been destroyed. What is available to the historical cartographer varies in quality from area to area in surprising ways.
    [Show full text]
  • Regional Healthcare Provision in Italy: Lazio, Piedmont, and Veneto
    REGIONAL HEALTHCARE PROVISION IN ITALY: LAZIO, PIEDMONT, AND VENETO SAVE THE DATE: Join digital meetings with 3 Italian regions to meet SIGN UP decision-makers within healthcare provision Contact the Confederation of Danish Industry, if you are interested in In uncertain times, you have a certain opportunity to initiate potentially valuable participating: relations, gain insights into regional healthcare provision, scout for new market Nicolai Frank Reinholdt opportunities, and to be part of a new digital framework with the purpose of [email protected] increasing your growth opportunities. +45 3377 4936 Italy has allocated investments of 3.25 billion euro in innovation and advancement After the meetings, we will explore the of public healthcare services due to COVID-19. interest in an aggregate export delegation or individual assistance As the Italian healthcare system is regionally based, and thus have individual needs, YOU WILL GET we host meetings with three regions with potential for Danish companies. We host By participating in each digital one meeting for each region, and during the meetings you will learn about meeting, you will: healthcare provision and expected investments while getting insights into healthcare procurement in each region – and get to present your solutions. • Meet relevant officials within procurement and provision from THE THREE MEETINGS: DATES AND REGIONS each region At the digital meetings, you will meet healthcare government officials, hospital • Gain insights into the healthcare directors, managers from procurement organizations, and sector experts. challenges and future Moreover, Healthcare Denmark will give a general introduction to Danish investments strongholds, and each participating company will make a short presentation.
    [Show full text]
  • Gourmet Cheese Cards (GCC43)
    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
    [Show full text]
  • Desano-Nashville-Menu-One-Page
    ! PIZZA TRADIZIONALE DI NAPOLI CALZONE NAPOLETANO PREZZI PER NAPOLI / PREZZI PER GRANDE WITH MARINARA SAUCE NAPOLI 11” GRANDE 16” MARGHERITA D.O.P. San Marzano tomato sauce, basil, $12.00 $18.00 FORMAGGIO Garlic, scamorza, mozzarella di bufala, $13.00 garlic, scamorza, mozzarella di bufala, pecorino romano pecorino romano $ $ WITH: Sausage / Pepperoni / Mushrooms / Peppadews / 2.50 4.00 $ VESUVIO Soppressata, prosciutto, pepperoni, garlic, 14.00 Prosciutto Cotto / Artichokes / Calabrian Peppers / Onions / scamorza, mozzarella di bufala, pecorino romano Rapini / Soppressata / Meatballs GIGIOTTO Broccoli rabe, sausage, scamorza, mozzarella di $15.00 MARINARA San Marzano tomato sauce, garlic, oregano, $ $ 10.00 15.00 !bufala, pecorino romano pecorino romano BIANCA Garlic, mozzarella di bufala, scamorza, ricotta, $13.00 $19.00 pecorino romano INSALATA MADE FRESH TO ORDER POMODORINI Vesuvian cherry tomato, basil, garlic, $13.00 $20.00 WITH BALSAMIC VINEGAR scamorza, mozzarella di bufala, pecorino romano VERDURA Broccoli rabe, mushrooms, Vesuvian cherry $14.00 $21.00 SPINACH Spinach, scamorza, onions, cranberries, $7.00 tomatoes, garlic, scamorza, mozzarella di bufala, pecorino mushrooms, artichokes romano CAPRESE Spinach, mozzarella di bufala, Vesuvian cherry $7.50 tomatoes, basil PIZZA SPECIALITÁ DOLCI SAN GENNARO San Marzano tomato sauce, sausage, $15.50 $22.75 peppadews, garlic, caramelized onions, scamorza, mozzarella Biscotti $1.50 Gelato $3.75 Nutella Dessert Pizza $10.00 di bufala, pecorino romano DESANO San Marzano tomato sauce, sausage,
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]