The cheese, to the origins of the aromas

The cheese, to the origins of the aromas

Lifestyle

The scent of milk, the toasted aroma of cream, butter, of a particular hay or of a specific fruit. Because they are found in the cheese? And in all cheese?

WORDS & IMAGES: Lara Abrati 

Cheese is the product of lactic or rennet coagulation of milk, whether whole, skimmed or semi-skimmed. The lactic coagulation is obtained via the acidification of the milk itself, while that rennet is the result of the addition of rennet which can be of two types: animal, when derived from the stomach of calf or baby goat, or vegetable, obtained for example by thistle .

Italy possesses a wealth Dairy considerably large and diversified, not only for obvious differences attributable to the various production techniques, but also to the type of milk used and its consequent bacterial contamination. Continue reading

Olive oil, garlic and … a little anchovy: Bagna caoda

Olive oil, garlic and … a little anchovy: Bagna caoda

Lifestyle Recipes

WORDS: Lara Abrati IMAGES: Regione Piemonte Archive

A simple italian recipe of Piedmontese peasant origin, probably not invented to fill stomachs, but the seats around the table; unique passwords: happiness and sharing!

It’s always hard to tell in detail and with precision a definite recipe, this applies to all the recipes originated from the rural world. Preparations that are known to the ancient origins, are similar to the aristocratic and bourgeois world, where there was a chef who worked in every kitchen and wrote down the recipes carefully. It is no coincidence that the first recipe books have had the chefs as an author, just those who served in important families belonging to the nobility or upper class. Continue reading