This section of WebFoodCulture is about the most typical cold cuts and cheeses from Italy and all over the world. The following articles include their history, places, ingredients, preparation, calories, pairings and many interesting facts. Let’s find out the most traditional producers to enjoy their authentic taste.
IN THIS SECTION:
The most typical and traditional cold cuts and cheeses from all over the world. The historic producers to savor their authentic taste.
Culatello di Zibello is a typical product from the Lower Parma area (‘Bassa Parmense’), in the Italian region of Emilia Romagna, considered of such value to deserve the nickname ‘King of hams’. Never as in this case, the connection between a specialty and its territory of origin is not only very strong, but essential. (Read more)
‘Cotechino’ is a type of Italian sausage, heir to a millennial tradition that some scholars trace back to the ancient Egyptians. Prepared with pork meat and rind, it comes in different variations, related to different production areas. The most famous is undoubtedly that of Modena, so as to have earned the IGP (Protected Geographical Indication) mark, which certifies and protects its characteristics. (Read more)
To speak about Prosciutto of Parma is like taking a dive into history. Let’s find out the origins of this ham, its places, how it’s produced and many interesting facts. Let’s meet the ‘Consorzio’ of the historical producers of one of the most famous Italian specialties in the world. (Read more)
‘Gorgonzola’ PDO, the famous veined blue cheese, takes its name from the Italian city of Gorgonzola. Let’s find out more about this delicacy, discovering how it’s made and many interesting facts, also thanks to the precious help of its most traditional producers.
‘Zampone’ is, without doubt, one of the most representative specialties of the Modenese gastronomy, heir to an ancient tradition contributing to increase its charm. The assignment of the Protected Geographical Indication (PGI), which took place in 1999, did nothing more than to officialize its qualities. (Read more)
The origins of Pecorino Romano cheese are closely connected to the historic city of Rome and, more in general, to Lazio Region. Not surprisingly, it’s fundamental ingredient in many famous local dishes like, for example, ‘Spaghetti alla Carbonara’ and ‘Bucatini all’Amatriciana’. (Read more)
‘Asiago’, one of the most famous and appreciated Italian cheeses, takes its name from the Asiago Plateau, its place of origin. Let’s find out the history of this specialty, how it’s produced and its different types. Let’s meet its historical producers, associated in the ‘Consortium’. (Read more)
Mortadella is a cold cut closely related to the Italian city of Bologna, with which, in a way, shares a soul at the same time learned and easygoing. Let’s find out the fascinating history of this specialty, how it’s made and many interesting facts. (Read more)
Italia – Sezione: Cold cuts and cheeses
It’s not possible to really understand the true value of a specialty like Parmigiano Reggiano, one of the most famous and appreciated cheeses in the world, without knowing its history, more than 900 years long, its places, located in one of the most historic Italian regions, its unique ingredients and, not least, its method of preparation. (Read more)
Italia – Sezione: Cold cuts and cheeses
Buffalo Mozzarella is one of the most typical products from the Italian region of Campania: this cheese has a flavor so unique to deserve the nickname ‘white gold’. Let’s deepen the knowledge of this specialty, finding out how it’s made and many interesting facts. Let’s savor its authentic taste, taking advantage of the precious help of its most traditional producers, associated in the Consortium for the Protection of Mozzarella di Bufala Campana PDO. (Read more)
The wheel of Parmigiano Reggiano.
Parmigiano Reggiano is produced in cylindrical blocks (‘wheels’) with a slightly rounded side known as ‘scanso’. Here follow some numbers to give an idea about the dimensions of these blocks:
Face diameter: from 35cm to 45cm (about 13.5 to 17.5 inches);
Crust thickness: 6mm (about 0.2 inches);
According to the product specification document, each wheel must weigh at least 30 kilos: a remarkable value considering that to produce each kilo, 13.5 liters of milk are needed.
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“IF YOU WANT HAPPINESS, EAT FOOD FROM MODENA. ZAMPONE GIVES JOY TO A SAD SOUL”
(Émile Zola about Zampone)
The look and the scent of Mortadella Bologna PGI.
Mortadella Bologna PGI is a sausage (cold cut), made exclusively from pork’s meat. Its shape can be cylindrical or oval. The internal surface is bright pink, characterized by many white ‘dots’ (‘quadrettature’), consisting of adipose tissue (the ‘lardelli’), which gives the specialty its typical sweetness. The scent is intense, aromatic, slightly spicy. (Read more)
The wheel of Gorgonzola cheese has an approximate weight of 12 kilos. The internal part of the sweet type is creamy, whereas the spicy one is harder and almost friable. Both of them have the typical blue/green streaks. The original product is easily recognizable thanks to the foil wrapping the cheese, bearing a great G, the logo of the Consortium for the Protection of Gorgonzola Cheese. (Read more)
Prosciutto for the Roman legions.
Ancient Romans considered the ancestor of ‘prosciutto’ particularly suitable for feeding their legions. This food, in fact, did not require cooking, allowing their armies great mobility, at the same guaranteeing the correct nutritional intake: both elements of fundamental importance in the campaigns of conquest. (Read more)
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