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Written by Marco Saccani
Monday, 11 August 2008 15:14
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The Parmigiano Reggiano

Italians, who call this formidable cheese Parmigiano-Reggiano, have produced it for about eight centuries with care and superb craftmanship
Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey is added, and the temperature is raised to 33–35 °C (91–95 °F).

The Prosciutto crudo di Parma

An enticing fragrance that is at once floral and spicy permeates the air of Langhirano, a little town 22 kilometres from Parma in the Italian region of Emilia-Romagna. At first I identified it as the scent of golden rod. But there were no golden rods sprouting alongside the tall, narrow-windowed buildings which loomed behind the row of shops on the main street. Then with one deep breath, I understood: wafting on the fresh summer air was the scent of Parma Ham.
The entire production zone for this delicately-textured raw ham is a small patch located in the Province of Parma. Its boundaries begin five kilometres south of the via Emlia, run to the shores of the Ena River in the east and to the Sitrone River in the west. The zone's geography is vital to the development of the product. No chemical compounds or additives are used in the curing process; rather, it is a little salt and the constant, soft breezes sweeping across the gentle hills which give Parma Ham its special flavor, quality and purity. Of the 200 three to four-storied curing facilities in the zone, 100 are in Langhirano. All phases of production are strictly controlled, beginning with the raising of the pigs.

Olio di Oliva

L’olio extravergine di oliva è un elemento fondamentale della "dieta mediterranea" che da qualche anno è in tutto il mondo sinonimo di gusto e salute. Infatti, rispetto agli altri condimenti di origine vegetale, l'extravergine di oliva è sicuramente il più gustoso, ma anche il più benefico.
Una caratteristica che nasce prima di tutto dal fatto di essere l'unico olio che si ottiene semplicemente spremendo l'oliva, senza l'aiuto di solventi chimici o altri interventi industriali, come accade invece per gli altri oli o grassi vegetali. E’una semplice “spremuta di olive” che trasferisce all’olio extravergine tutte le sostanze naturali in esso contenute. L’olio extravergine di oliva contiene in quantità significativa potenti antiossidanti, la vitamina E ed i polifenoli.

Aceto Balsamico Modena

Aceto Balsamico Tradizionale di Modena must be sold in this special bottle Only two consortia produce true traditional balsamic vinegar, Reggio Emilia and neighboring Modena.
True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes.  The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper.

Last Updated on Saturday, 17 December 2011 17:44