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.
Basmati in the Indian subcontinent) is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2018-19, India exported to over 90% of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the Indian state-run Agricultural and Processed Food Products Export Development Authority and the Pakistan government-run Economic Survey of Pakistan. Many countries use domestically grown basmati rice crops,however basmati is geographically exclusive to select districts of India and Pakistan.
Spaghetti is a long, thin, solid, cylindrical pasta.It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.Usually the pasta is white because refined flour is used, but whole wheat flour may be added.
A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables.
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.
Cured guanciale pork cheek is made with Italian heavy pork meat taken from the cheek, conserved in salt and pepper and cleaned by hand. Triangular in shape because it is hand shaped, it is ultra-sweet tasting with a savoury touch which makes it both appetising in flavour and highly versatile in cooking.
Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient. It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana.
It is a specialty of central Italy, particularly Umbria.
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.
You can use Gran Nero rice for the fish, crustaceans and mussels dishes, ethnic or risotto rice salads, particularly fragrant.
The rice’s wellbeing derives from its easily absorbable carbohydrates, from its noble proteins completely available for our body, from the absence of allergens that could cause irritating negative reactions.
With 100 g of Gran Nero Rice we take a good quantity of fibres (about 16%) and of mineral salts. Nutritionists recommend taking at least 25g of fibres a day in order to facilitate the elimination of dross. On the contrary today we take only 10g because we eat more refined foods and less fruits and vegetables than our parents.
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.