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.
Caciocavallo has the appearance of a drop of tears in a hard edible skin and tastes like Italian provolone cheese: it is soft and sweet. During its preparation, the cheese clot is stretched until it stops tearing and becomes fibrous. Already then it is portioned and molded.
The cheese is made from cow's milk. In the production process, the heads of young cheese are immersed in grape cake, which remains in the production of wine, and then transferred to the ripening chambers. Thus, this unusual method of ripening gave the cheese a specific combination of spicy and fruit flavors - a real pleasure for gourmets.
The cheese is used in the preparation of pasta and polenta, as well as a snack for light red wines.
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.).
Provolone is a hard low-fat Italian cheese made from cow's milk. The production technology is initially similar to the production of mozzarella: milk is rolled up with special enzymes (usually milk is rolled by rennet enzyme obtained from calico or lamb rennet), and then heated to 80-90 ° C. The resulting cheese mass is pulled to obtain an elastic clot. After that, the salting of the cheese in the baths with sea water. After the end of this procedure, the cheese is washed and being tied with twine (whence the characteristic constriction), is suspended for drying and maturation.
It is recommended for use as an aperitif or as a dessert.
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.
Ricotta is a traditional Italian whey cheese. Ricotta is made from whey remaining after cooking mozzarella or other cheeses.
Ricotta is a popular component of many desserts (for which it is often ground and whipped into a soft mass): cannoli, ricotta and chocolate cakes, salty cakes, pastiera napoletana. Ricotta is also used in recipes for hot dishes (in particular, some varieties of lasagna), used to bake Pastier’s traditional Easter bread.