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Pecorino
Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Most is produced on the island of Sardinia, though its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique. The other five mature PDO cheeses are the from Sardinia (''casu berbeghinu'' in Sardinian language); , whose production was already attested by Pliny the Elder in his '' Natural History''; (or ''picurinu sicilianu'' in Sicilian) from Sicily; from Basilicata; and ''pecorino crotonese'' from province of Crotone, in Calabria Calabria is a Reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Romano
''Pecorino romano'' (; ) is a hard, salty Italian cheese made from sheep milk, often used for grating over pasta or other dishes. The name ''pecorino'' means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: 'formaggio''''pecorino romano'' means 'sheep's heeseof Rome'. Although this variety of cheese originated in Lazio, most of its actual production has moved to the island of Sardinia. ''Pecorino romano'' is an Italian product with name recognised and protected (PDO) by the laws of the European Union. ''Pecorino romano'' was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May (May Day), Roman families traditionally eat pecorino with fresh fava beans during an excursion in the Roman Campagna. It is mostly used in central and southern Italy. Overview A cheese variety of what might b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Toscano
''Pecorino toscano'' () is a firm sheep milk cheese from Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status. History Pliny the Elder, in his major encyclopaedic work ''Naturalis Historia'', describes several stages in the production of ''pecorino toscano'', which he names as ''Lunense'', apparently after the territory of Lunigiana. Other early names of the cheese include ''marzolino'', after the month of March (''marzo'' in Italian) in which production traditionally began. In 1475 the writer Bartolomeo Platina said that the Etruscan ''marzolino'' was as good as Parmesan cheese: "In Italy there are two types of cheese that compete for the first place: ''marzolino'', so called by the Etruscans because it is made in Etruria in March, and Parmesan cheese, from the Cisalpine region, that is also known as ''maggengo'', because it is produced in May (''maggio'' in Italian)." Today, this style of pecorino is widely produced across Tuscany and also in sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Sardo
''Pecorino sardo'' (; ) is a firm cheese from Sardinia made from sheep milk, specifically from the milk of the local Sarda sheep. It was awarded '' denominazione d'origine'' (DO) status in 1991 and granted protected designation of origin (PDO) protection in 1996, the year in which this European Union certification scheme was introduced. There are two varieties: ''pecorino sardo dolce'', aged for 20–60 days; and ''pecorino sardo maturo'', which is aged more than 2 months. ''Pecorino sardo'' is an uncooked hard cheese, made from fresh whole sheep's milk curdled using calf's rennet. The mixture is salted and poured into moulds. The ''dolce'' weights 1.0-2.3 kilograms, while the ''maturo'' weighs 1.7-4.0 kilograms. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation. See also * List of Italian cheeses * List of Italian DOP cheeses – food with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Di Filiano
''Pecorino di Filiano'' is a firm sheep milk cheese from Basilicata, produced in the province of Potenza. It was granted protected designation of origin (PDO) in 2007. Every year on the first Sunday of September in Filiano is organized the ''pecorino di Filiano'' festival, where the cheese, produced by various farmers, is available to taste and buy. See also * List of Italian cheeses * List of Italian DOP cheeses – food with protected designation of origin status * Pecorino Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under ... – hard Italian sheep's milk cheese References Lucanian cheeses Sheep's-milk cheeses Italian products with protected designation of origin Cheeses with designation of origin protected in the European Union Pecorino {{italy-cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Siciliano
''Pecorino siciliano'' (; ) is a firm sheep milk cheese from Sicily. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world. It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani, and Palermo. It is a pecorino-style cheese, like its close relation '' pecorino romano'', but not as well known outside Italy as the latter. A semi-hard white cheese, it has a cylindrical shape and a weight of about . The cheese was awarded with the ''denominazione di origine controllata'' (DOC) status in 1955 and the European Union protected designation of origin (PDO) status in 1996. See also * List of Italian cheeses * List of Italian DOP cheeses – food with protected designation of origin status * Pecorino Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep's Milk
Sheep milk is the milk of Sheep, domestic sheep. It is commonly used to make cultured Dairy product, dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Manchego (Spain). Sheep breeds Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: * East Friesian sheep, East Friesian (Germany) * Sarda sheep, Sarda (Italy) * Lacaune (sheep), Lacaune (France) * British Milk (sheep), British Milk Sheep (UK) * Chios sheep, Chios (Greece) * Awassi sheep, Awassi (Syria) * Assaf sheep, Assaf (Israel) * Zwartbles sheep, Zwartbles (Friesland, Netherlands) In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products. Milk production period Female sheep (ewes) do not produce milk constantly. Instead, they produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardinia
Sardinia ( ; ; ) is the Mediterranean islands#By area, second-largest island in the Mediterranean Sea, after Sicily, and one of the Regions of Italy, twenty regions of Italy. It is located west of the Italian Peninsula, north of Tunisia and 16.45 km south of the French island of Corsica. It has over 1.5 million inhabitants as of 2025. It is one of the five Italian regions with some degree of Autonomous administrative division, domestic autonomy being granted by a Regions of Italy#Autonomous regions with special statute, special statute. Its official name, Autonomous Region of Sardinia, is bilingual in Italian language, Italian and Sardinian language, Sardinian: / . It is divided into four provinces of Italy, provinces and a Metropolitan cities of Italy, metropolitan city. Its capital (and largest city) is Cagliari. Sardinia's indigenous language and Algherese dialect, Algherese Catalan language, Catalan are referred to by both the regional and national law as two of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalize the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lazio
Lazio ( , ; ) or Latium ( , ; from Latium, the original Latin name, ) is one of the 20 Regions of Italy, administrative regions of Italy. Situated in the Central Italy, central peninsular section of the country, it has 5,714,882 inhabitants and a GDP of more than €212 billion per year, making it the country's second most populated region and second largest regional economy after Lombardy. The capital of Lazio is Rome, which is the capital city of Italy. Lazio was the home of the Etruscan civilization, then stood at the center of the Roman Republic, of the Roman Empire, of the Papal States, of the Kingdom of Italy and of the Italian Republic. Lazio boasts a rich cultural heritage. Great artists and historical figures lived and worked in Rome, particularly during the Italian Renaissance period. In remote antiquity, Lazio (''Latium'') included only a limited part of the current region, between the lower course of the Tiber, the Tyrrhenian Sea, the Monti Sabini and the Pontine M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eruca Sativa
Rocket, eruca, or arugula (''Eruca sativa'') is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Its other common names include salad rocket and garden rocketFlora of NW Europe''Eruca vesicaria'' (in the UK, Australia, South Africa, Ireland, and New Zealand), as well as colewort, roquette, ruchetta, rucola, rucoli, and rugula. Native to the Mediterranean region, it is widely popular as a salad vegetable.Med-Checklist''Eruca sativa''./ref>Blamey, M. & Grey-Wilson, C. (1989). ''Flora of Britain and Northern Europe''. . Some botanists consider it a subspecies of '' Eruca vesicaria''. However, they are different in many morphological aspects such as sepal persistence, silique shape, and habit. Most importantly, they do not hybrid freely with each other as there is partial reproductive isolation between them. Plants of the World Online has accepted ''Eruca sativa'' as a distinct species. Description ''E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
