Today it holds DOP status and is among the finest salamis in Italy. Fun fact: It appeared in the Lombardy episode of Stanley Tucci's Searching for Italy.Īnother product whose origins can be traced back to monks, but in this case the Benedictine order who, at the start of the Middle Ages, found the right mix of lean pork and fat, salt, and spices. This Slow Food Presidium cheese has even more rigid production guidelines than the DOP. In addition to the Bitto DOP, there is the Storico Ribelle, or "historic rebel" variety. It has a delicate flavor with traces of mountain herbs. The cooked semi-hard cheese is produced in cylindrical shapes of 17-26 lb (8-12 kilos). This cow's milk DOP cheese from the mountain pastures and stables of the Orobie Alps. It's excellent alongside fruit or melted in polenta and risotto. Made with cow's milk, it has a strong, subtly sweet flavor that's balanced by acidic notes. Named for the Val Taleggio where it originated, this DOP cheese is fat, short- or medium-aged, with a soft texture and washed rind. A classic for ravioli dough as well as the filling of Mantuan ravioli, Zucca Mantovona is also excellent when oven-baked and served as a side dish alongside white meats. There's also a kosher version that's completely pork-free.Īlso called the “priest's hat”( Capèl da Prèt) for its shape, this pumpkin variety from Mantua has a hard, dry pulp and sweet flavor that makes it quite popular in the kitchen. It has a delicately spicy flavor and a soft texture. After a few days of rest, the salami is cooked and, once cooled, it's ready.
#HEALTHY FOOD AROUND ME SKIN#
They created it as an alternative to pork, and it evolved into today's version, which mixes lean goose meat with lean and fat pork which is then flavored with salt, pepper, and herbs, and wrapped in goose skin (usually from the neck). Goose salumi is rooted in the Jewish communities that settled in this region of southern Lombardy. Cheese aged for 20 months or more becomes a Riserva and has elegant, complex nuances. Aged for up to 16 months, the cheese has a flavor reminiscent of milk and when aged from 17 to 20 months, it becomes a little more intricate with aromas of dried fruit and hay. A thousand years ago, the monks began to make a hard cheese so that none of the milk they had at their disposal would go to waste.
Today Grana Padano is also produced in other regions of Italy, but it's one of the most emblematic foods of Lombardy as its birth can be traced back to the Cistercian monks of the Abbey of Chiaravalle, a district of Milan that's about six miles southeast of the city center. Lean and delicate, bresaola goes well with fresh fruit and vegetables in oil. This PGI beef salami from Valtellina is made with beef (usually from the tip of the hip) that's been salted and cured for one or two months. Here are eight essential foods of Lombardy that reflect the diverse landscapes of the northern Italian region. From the snow-capped Alps to the pristine lakes to the flat green countryside, Lombardy plays host to incredible ingredients.
0 kommentar(er)
