Linguine is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres (0.16 in) in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine. Linguine was traditionally served with sauces such as pesto but others such as tomato or fish based sauces are popular as well. Linguine is typically available in both white flour and whole-wheat versions but was originally made with durum wheat.nLinguine originated in Italy and is based on more traditional pastas.
Italian variety of hard cheese of long maturity. The texture is fragile, the cheese with an uneven cut, crumbles when cut. The taste is delicate, with a piquant aftertaste. Parmigiano is used as a separate dish or is used in the form of additives to pasta, pizza, soups and salads, it is also eaten with balsamic vinegar.
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.
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.
This mixed soft paste cheese, made from cow’s and sheep’s milk, is known for having a high percentage of truffle, which gives it a unique flavor. It ‘s very good as a starter and for the preparation of hot toast, whose heat brings out the most of the precious tuber perfume.
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.
Balsamic vinegar cooks down and turns into a much-loved condiment to drizzle over anything. Chicken, fish, salad, pasta, bruschetta, steak, vegetables, fruit — the options are endless! With perfect balance of sweet and tangy, balsamic glaze adds a delicious, deep rich colour and intense flavour to any recipe. Once you try it, you’ll be adding this reduction to everything on your plate!