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.
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.
Carnaroli is a medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized.
Carnaroli was developed in 1945 as a cross between Vialone Nano and Lencino.
It is often described as a "superfino" rice or as "the king of rices".
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.
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.).
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main growing region of Doron. Arborio is also grown in Arkansas, California, and Missouri in the United States. When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding.
Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.
Lasagna are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagna commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese.Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagna casserole is cut into single-serving square portions.