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Product Category : Books ISBN : 0394405102 Title : The Classic Italian Cookbook Authors : Marcella Hazan Binding : Hardcover Publisher : Knopf Publication Date : 1976-02-12 Pages : 483 List Price (MSRP) : 27.50 Height : 1.6000 inches Width : 6.8000 inches Length : 9.4000 inches Weight : 1.9600 pounds Keywords [...]
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THE GOLD MEDAL ITALIAN COOKBOOK By Marie Roberson Hamm From the Publishers of The Godfather an offer of more than 200 recipes “you can’t refuse.” July 1973 Copyright 1973 Fresh Egg Pasta Dough Linguine with Four Cheeses Cannelloni Delizioso Baked Stuffed Rigatoni Polenta Quick Salami Sauce Artichokes in Oil and Vinegar Marinated [...]
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Product Category : Books ISBN : 8873013015 Title : Wine & Cheese of Italy EAN : 9788873013013 Authors : Paolo Scotto Binding : Hardcover Publisher : Gremese Publication Date : 1999-09-01 Pages : 200 List Price (MSRP) : 29.95 Height : 1.2200 inches Width : 7.9900 inches Length : 8.0300 inches Weight [...]
The area near Rome known as the Agro Romano (Latium), is famous for being the home of Ricotta Romana. Ricotta Romana, like all ricottas, is not actually a cheese in that it is not made by fermenting curds, but with whey. In particular, Ricotta Romana is produced using the whey obtained from sheep’s milk. It [...]
The origins of this cheese go back to the time of the Celtic Liguri tribes. In later times, Pliny the Elder and Pantaleone da Confienza speak highly of its qualities and provide descriptions of its manufacture. Robiola di Roccaverano is a cylindrical, full-fat, fresh cheese that undergoes neither ripening nor ageing. It is made from [...]
Spressa delle Giudicarie is a low-fat, naturally fermented cheese made with skim cow’s milk. It comes in 1.4-2 lbs cylindrical forms, 10-12″ in diameter and 3-5″ thick. Its crust is brownish gray or dark ocher. The compact, yet elastic, interior is dotted with small- to medium-sized holes and is white or light straw in color. [...]
When ready for consumption, Stelvio or Stilfser cheese, having matured for a minimum of sixty days, is cylindrical with flat or almost flat sides and a straight or slightly concave heel. A cheese measures as follows: between eight and ten kilograms in weight, with a diameter of between 36 and 38 cm and a height [...]
This wine of ancient notoriety has spread far beyond the confines of Umbria. It is prepared prevalently with Sangiovese and Canaiolo grapes, blended with Trebbiano Toscano, Ciliegiolo and Montepulciano (maximum 10%), all grown in vineyards adjacent to the Medieval ‘Turris Jani’, or Torgiano (Perugia). It distinguishing traits are a brilliant transparency in red and ruby [...]
In the Bardolino production zone, the vine has been cultivated since the Bronze Age, as has been established by the discovery of fossilized grape seeds in the remains of lake dwellings built on piles at Peschiera, Lazise, Cisano, Pacengo and Bor. The name, which is clearly of Germanic origin, could be derived, as legend has [...]
Recioto di Soave is the first wine from Veneto to have obtained the D.O.C.G. appellation.
Recioto is a very ancient wine. In a letter written in the 5th century, Cassiodorus, the learned minister of Theodoric, describes a sweet white wine from Verona that is very similar to Recioto Soave. According to his description, this wine had [...]
