Category milk and derivatives

What's this What is Salva Cremasco? The cremasco salvo is a typical cheese of northern Italy, particularly in the Lombardy region - provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan - which enjoys the recognition of Protected Designation of Origin (DOP). Due to its richness in proteins with high biological value, specific vitamins and minerals, it is part of the II fundamental group of foods

Generality Scamorza (or provola) is a typical Italian dairy product; the appearance is similar to that of caciocavallo. It enjoys the recognition of "Traditional Agri-food Product" and the typical areas of production are almost all located in the southern part of the peninsula (except for Lombardy)

What's this What is scimudin? Scimudin is a typical Italian cheese from the Lombardy region, produced mainly in Valtellina - municipality of Bormio. It enjoys the recognition of Traditional Agri-food Product (PAT). From a nutritional point of view, scimudin is part of the II fundamental group of foods - nutritional source of high biological value proteins, specific vitamins and minerals

What are The thin slices® are a type of "melted cheese" invented and marketed by "Kraft Foods", a well-known American company. The distribution of small slices in packets containing more single portions wrapped in a cellophane tissue is peculiar; each of these single portions, called under-cheese, contains a "slice" of melted cheese characterized by a flattened shape (about 15mm thick) and quadrangular (about 10x10cm).

Generality Squacquerone is an Italian cheese, typical of the Emilia Romagna region. Its production is concentrated in the Romagna area (Rimini, Forlì-Cesena and Ravenna), but it is also significant in the Emilia Romagna region of the east (eastern province of Bologna). In 2012, the "Squacquerone di Romagna" gained the DOP recognition (protected designation of origin), which limits its production to the specific places mentioned in the specification.

Generality Taleggio is a typical Lombard cheese. It is a typical dairy product from the Taleggio Valley of Bergamo that in 1988, thanks to its characteristics of "typicality", obtained the Protected Designation of Origin (DOP). Taleggio production is permitted in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Novara, Verbano-Cusio-Ossola and Treviso

What's this What is the Piedmontese toma? Piedmontese toma or Italian toma is the name used to indicate various cheeses - sometimes recognized as "dairy type" - very similar to each other, typical of the Piedmont region - provinces of Novara, Vercelli, Biella, Turin and Cuneo, and some municipalities of the provinces of Alessandria and Asti

Generality Tomino (sometimes synonymous with "robiolino" or "goat's milk from cow's milk") is a typical northern Italian cheese, characteristic of the Piedmont region. It is a product of animal origin that is part of the whole dairy, in turn contextualized in the II fundamental group of foods

The clarified butter is a seasoning fat of animal origin, obtained from butter. It is produced thanks to a process called clarification, which aims to remove most of the water and proteins present in the butter. We are therefore talking about a concentrate of the fat part of the butter . Water and proteins lower the smoke point of the butter, making it unsuitable for high-temperature cooking

Panna cotta is a typical Italian dessert made by mixing cream of cow's milk (about 35% of lipids), sweetener (honey or sugar) and a thickening / gelling ingredient which, originally, consisted of egg whites. Nowadays however, even in Italy, panna cotta is packaged by adding as a thickener the "fish glue", which is a product of animal origin based on collagen