Authentic hand-made mozzarella

Thu, 23 Jul 2009 15:10:56 -0400

Only from buffalo milk soft cheese should be produced

In Campania, the buffalo bred, whose creamy white milk of real mozzarella di bufala is produced, stored on a delicious Myrthe

Mozzarella, a soft white cheese from the south of Italy, may nowadays on almost any sandwich more missing. It is used to overwrite baking, take place at the pizza place and it tastes-so if any disparaging verdict of an Italian manufacturer “to 90 percent as ausgekauter chewing gum.” Those who value good food and quality, therefore, elect not some mozzarella in a soft ball, the latte Fior, ie made from cow’s milk, but only from buffalo milk, mozzarella di bufala.

The home of mozzarella is Campania

Based this cheese in Campania, in southern Italy. The name derives from the Italian verb mozzare, cut her, because in the production of cheese is the elastic mass of each piece cut off, shaped into a ball and placed in a lukewarm salt brine. Supposedly, the monks of the Abbey ad Septinum “at the gates Aversas already in the 15th century the members of the ‘Capitolo’ have offered Mozza have cut off a piece of cheese with bread, if this is necessary for their annual procession at the monastery passed.

The buffalo require a daily shower

But before the fresh mozzarella on the table, are on the Aziende many operations required. There are the buffalo cows, which have been well-thousand years in Campania bred. They have nice except on curved horns especially broad hooves that prevent them in the sink in the morass gourmet olives. Previously, they pulled the plows, today they are kept on pasture, but have, for example, be showered daily. Those who do particularly well with them says, treat them extensive baths in cool water. Buffalo cows almost can not sweat through the skin and therefore need to particularly hot days much moisture from the outside. At the age of about two years, met the cows and after ten months, the calves are born. As a mother, the buffalo cows to milk, about seven liters per day if they are good in the feed, which means if it around 50 kilos of fresh green stuff in his mouth get. By 25 kilograms to produce mozzarella cheese, you need about 100 liters of milk. The milk of Büffelkuh is so fatty and creamy as cow’s milk and she is bright snow white.

Stir with patience

The cheese is produced from milk heated in the presence of a coagulant and a lot more patient Rührarbeit. If the mass is sufficiently elastic, is that what the cheese has its name, the cutting portions. Much tact requires the storage of the brine in order to generate balanced tastes gourmet chocolates. Sometimes, the mozzarella balls or braids Myrthenzweige bedded on fresh, so that they accept the fine aroma. The best taste the fresh buffalo mozzarella, just something fresh bot support, or combined with tomatoes and garnished with basil in the form of the famous “insalata caprese.

From Parma ham is the best

Thu, 23 Jul 2009 15:03:50 -0400

It must be air-dried, then there is the crown as a seal

Parma ham is subject to strict quality controls, and only in the soft air, the sea is blowing over the mountains, can develop the distinctive flavor

In no other Italian buffet with appetizers, antipasti, the manifold, the Parma ham with melon or figs with either missing. This hauchzart sliced ham luftgetrockene comes from the province of Parma. Only there, drying in the special air of Collecchio Langhirano or it can develop its distinctive aroma.

For good taste, he must dry well

The word “prosciutto” is derived from prosciugare, which means dry. That is, the ham is in the air and matured around Parma, the air is particularly favorable gourmet cookies. It comes from the coast of Versilia, wedges through the Magra Valley between the Apuan Alps and the Ligurian Apennines. In this way they gradually lose salt and takes the scent of pine and olive trees. Over the Pass of Cisa dries them out and then flows into the valley of Parma into it. Thus, it has the right condition to the ham its distinctive flavor to lend.

Good for pork ham exquistien

But not only provides the air quality, particularly important are the pigs. You may not exclusively from the central and northern Italian regions like Emilia-Romagna, Veneto, Lombardy and Piedmont come. They come from the breeds Duroc or Landrance. At slaughter, they must be older than nine months and at least 150 kilos on the scales bring gourmet coffee beans. The culling of the ham will be sparing with salt eingerieben and then stored in the refrigerator. A part of the fat and the rind will be cut off, what the oval shape of the ham makes. For proper drying, the ham in special warehouses hanged, which is always a gentle breeze prevails. Those who are found in the shops and restaurants decoratively hang from the ceiling looks are already mature and suitable for consumption. After about ten to twelve months of the suspension time is ripe ham.

The crown of Parma guarantees of origin and quality

A specially appointed investigator convinced themselves, by five well-defined points in the ham sticks and its smell and Konsitenz checks. If the result failed to satisfy, get the ham up the crown, more precisely, the five crown of the Duchy of Parma is on the rind and burned until the ham to make a genuine Parma ham.

The origin is protected and ham, which under this name is already cut and packaged in the trade, must be processed in Parma. About supervise compliance with the provisions of the Consortio del Prosciutto di Parma gourmet food. Raw, thinly cut ham is easy to digest, for each diet and suitable crowns each Essen.Am it tastes best when it just before eating into thin slices will be. The bread, which is to eat as little salt should be able to fine taste of the ham to cover.

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Authentic hand-made mozzarella

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