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Traditional Speciality Guaranteed
A traditional speciality guaranteed (TSG; : traditional specialities guaranteed) is a traditional food product protected under European Union and/or United Kingdom law. This label differs from the geographical indications protected designation of origin (PDO) and protected geographical indication (PGI) in that the TSG label does not certify that the protected food product has a link to a specific geographical area, and thus a product can be produced outside the area or country from which it originates. To qualify for the TSG label, a food must be of "specific character" and its raw materials, production method, or processing must be "traditional". Title III of European Union Regulation 1151/2012 (Articles 17-26) deals with the TSG scheme, with specific terms defined in Article 3: "specific character" is defined as "the characteristic production attributes which distinguish a product clearly from other similar products of the same category", and "traditional" is defined as "proven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Logo Es ETG UE
A logo (abbreviation of logotype; ) is a graphic mark, emblem, or symbol used to aid and promote public identification and recognition. It may be of an abstract or figurative design or include the text of the name that it represents, as in a wordmark. In the days of hot metal typesetting, a logotype was one word cast as a single piece of type (e.g. "The" in ATF Garamond), as opposed to a Typographic ligature, ligature, which is two or more letters joined, but not forming a word. By extension, the term was also used for a uniquely set and arranged typeface or colophon (publishing), colophon. At the level of mass communication and in common usage, a company's logo is today often synonymous with its trademark or brand.Wheeler, Alina. ''Designing Brand Identity'' © 2006 John Wiley & Sons, Inc. (page 4) Etymology Online Etymology Dictionary, Douglas Harper's ''Online Etymology Dictionary'' states that the first surviving written record of the term 'logo' dates back to 1937, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiano Reggiano
Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement countries, a locally produced imitation. Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for the city and province of Parma and ''Reggiano'' is the adjective for the province of Reggio Emilia); it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) on the south bank of the River Po. The names ''Parmigiano Reggiano'' and ''Parmesan'' are protected designations of origin (PDO) for cheeses produced in these provinces under Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trójniak Staropolski Tradycyjny
Mead ( , literally "drinkable honey") is an alcoholic beverage within Polish culinary tradition made by alcoholic fermentation of a mixture of honey and water. It has a characteristic honey aroma and a flavour that may be enriched by the addition of fruit juices, herbs or spices. The colour ranges from golden to dark amber, depending on the type of honey used for production. In 2008, four traditional Polish mead grades, which indicate the proportion of honey and water used in production, were registered by the European Union as a traditional speciality guaranteed. Production of mead in Poland almost doubled within the next four years, making Poland the world's largest producer of mead made according to traditional methods. Grades and varieties Polish meads are traditionally and legally classified into four grades () depending on the ratio of honey and water used in production and the resulting sweetness and alcohol content. Their names come from the total number of parts by vo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sklandrausis
Sklandrausis (: sklandrauši; Livonian dialect: ''sklandrouš'', from Curonian language, Curonian: ''sklanda'' – 'fence-post, wattle fence, slope, declivity'; , : ''sūr kakūd''), žograusis (: žograuši) or dižrausis (: dižrauši) is a traditional Latvian cuisine, Latvian dish of Livonians, Livonian origin. It is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway. In 2013, European Commission designated sklandrausis with a Traditional speciality guaranteed status. A festival dedicated to sklandrauši has been organized in Dundaga, Talsi Municipality since 2013. Ingredients The dough of sklandrausis is made from rye flour, butter, and water. The potato filling consists of potatoes, sour cream, egg, butter, and salt. The carrot filling consists of carrots, butter, sour cream, egg, and sugar. Preparation Traditionally, the dough is cut in rounds, then the edges of the dough are turned up. The dough is filled with a thin layer of potato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patrode
Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (''chevu'' in Tulu, taro, ''kesuve'' or ''arbi'') in various parts of India. Etymology Patra in Sanskrit and its derivative languages means leaf and vade/vado means dumpling. In Maharashtra, it is called alu vadi. It is also known as rikvach in Himachal Pradesh, Uttar Pradesh, and Bihar, patrodé in Karnataka, patra in Gujarat, chembila appam in Kerala, alu vadi in Maharashtra (especially in Malvan) and Goa, patrodu in Himachal Pradesh, saina in Fiji, and saheena in Trinidad and Tobago. It is a primary cuisine for the Konkani-speaking Gaud Saraswat Brahmin community (patrodu). Preparation It is made from colocasia leaves (''chevu'' in Tulu, taro, ''kesuve'' or ''arbi'') stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar). Care must be taken during preparation to ensure that the leaves are adequately cooked. ''Colocasia esculenta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karjalanpiirakka
Karelian pasties, Karelian pies or Karelian pirogs (, singular ; Livvi-Karelian: , singular ; , singular ; or Estonian: ''karjala pirukas'') are traditional Finnish pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and Russian Karelia. The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also contained wheat to improve the quality of the crust. The usual fillings were barley and . In the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and millet. Today, the most popular version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available. Butter, often mixed with chopped-up boiled egg ( egg butter or ), is spread over the hot pasties before eating. Karelian pasties have had traditional speciality guaranteed (TSG) status in Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lukanka Panagyurska
Lukanka () is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of small pieces of meat and fat give the interior a grainy structure. Traditionally, lukanka salami is made of pork, veal, and spices (black pepper, cumin, salt), minced together and stuffed into a length of dried cow's intestine as a casing. After stuffing, the cylindrical salami is hung to dry for about 40 to 50 days in a well-ventilated location. In the process of drying, the salami is pressed to acquire its typical flat form. Lukanka is usually finely sliced and served cold as an appetizer or starter. The taste qualities of lukanka depend on natural characteristics of the region it is produced in, and are formed under the influence of the typical microflora of the local geographic environment. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gueuze
Gueuze (; ) is a type of lambic, a Beer in Belgium, Belgian beer. It is made by Blending (alcohol production), blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second Fermentation (food), fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers. Furthermore, the wild yeasts that are specific to lambic-style beers give gueuze a dry, cider-like, musty, sour, acetic acid, lactic acid taste. Many describe the taste as sour and "barnyard-like". Gueuze is typically highly carbonated, with carbonation levels ranging from 3.5 to 4.5 volumes of carbon dioxide. Because of its carbonation, gueuze is sometimes called "Brussels Champagne (wine), Champagne". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
