Taleggio is italian semi-soft cheese with peel, which is named after the location of Taleggio. The cheese has a thin crust and strong aroma, and its taste is relatively tender with an unusually fruity flavor.
The cheese can be eaten grated in salads, such as radicchio or arugula (rocket, arugula), and with spices and tomatoes on bruschetta. It melts well and can be used in risotto or polenta.
It has a salty, spicy taste with a slight nutty tint. To produce 1 kg of cheese requires 17 liters of milk. Grana padano cheese ripens slowly, up to 18 months. Grana padano is available all year round, so its quality can vary slightly depending on the period of the bookmark.
Grana padano is used both separately, as a supplement to vermouth, wine, usually red, and in a grated form similarly to Parmesan (for filling pasta, in salads, etc.).
Bresaola is a dried beef. The taste is moderately salty.
Bresaola is considered a delicacy, at the same time it can be a dietary product, since such ham contains only 4% fat, a lot of protein (30-40%), iron, zinc, phosphorus and vitamins. The caloric content of bresaola is 180-220 kcal per 100 g. This product is able to be stored for a long time and is absorbed by the human body fairly easily. Bresaola is great for those who try to follow the rules of healthy eating, or simply those who temporarily sit on a diet.
For the preparation of the delicacies do not use any additional ingredients and spices, only sea salt. This is one of the Parma ham differences from Prosciutto, the production of which can be used spices. The another one is in animal feed. The pigs for Parma ham are especially strictly fed in Italy: selected grains, chestnuts and whey left over from the production of Parmesan cheese.
Mascarpone is an italian cream cheese. Mascarpone contains about 75% fat in the dry residue, has a creamy consistency, therefore it is ideal for desserts. The most famous dessert prepared on the basis of mascarpone is tiramisu. Also sometimes the cheese is used instead of butter for sandwiches.
Pecorino Toscano (Tuscan pecorino) is a firm-textured ewe’s milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.The cheese is prepared with full cream, pasteurised ewe's milk, often by farm-based cheese producers.
The cheese is ready to be eaten after a maturation period of just twenty days. However, it is generally regarded as a hard cheese, frequently used for grating, and to achieve this characteristic hard texture, the cheese should be left alone for at least four months.
There is a wide range of uses for the cheese, which varies according to local traditions and the season. The delicate flavour of a young pecorino Toscano can provide an excellent complement to salad-based starters. As the cheese matures and the flavour strengthens, it can be eaten with honey or jam, as well as with fresh vegetables or fruits (especially pears and figs). Well matured pecorino Toscano is widely used across Italy as an alternative to parmesan for grating over a wide range of dishes, especially pastas or soups.
The high-quality fish deserves to be followed by a high-quality oil. That’s why the “Premium” line Agostino Recca preserves their anchovy fillets in fine Sicilian olive oil only. The fish is carefully boned, filtered by hand and packed in cans with olive oil.
Savoiardi, sometimes known by the name ladyfingers, sponge fingers in British English, or as Boudoir in French, are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and sometimes for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for the dessert tiramisu. Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.
Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word fusilli presumably comes from fuso ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.
In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot or tomato for red, spinach for green,and cuttlefish ink for black.
Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well). When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.