gourm.itpedia

Welcome back to Gourm.itpedia! In this episode, we're uncorking the secrets to creating an unforgettable Italian cheese board. Discover how to build a "path of flavors" with expert tips on cheese selection, stunning presentation, and ideal pairings. We'll also dive deep into two fascinating Italian traditions: "Hay Milk" (Latte Fieno STG): Learn about this EU-certified milk, produced from cows on...

Ever wondered what gives Parmigiano Reggiano its unique character? It all starts with what the cows eat! In this episode of Gourm.itpedia, we dive deep into the world of " fieno " – that essential, sweet-smelling dried grass that forms the backbone of the Parmigiano Reggiano cow's diet. We're joined by Franco Raffanini , an Agronomist and Nutritionist at Nutriservice, who special...

Welcome, cheese lovers and food enthusiasts! Have you ever wondered what " sottofieno " truly means? Join us on Gourm.itpedia for an exciting journey into the heart of Italian cheese as we celebrate its incredible triumph on the global stage. In this episode, we're reliving Italy's remarkable success at the prestigious World Cheese Awards in Viseu, Portugal, where the Gourm.it team proudly brought...

Welcome to gourm.itpedia, the podcast that uncovers the stories behind exceptional food! This episode, we're asking: What exactly is Latte Fieno STG? Also known as Hay Milk, this isn't just any milk – it's recognised by the EU as a Traditional Speciality Guaranteed (STG), signifying a time-honored and exacting production method. We'll explore the world of cows thriving on a natural...

On this episode of Gourmitpedia, we're diving deep into the world of Grana Padano PDO with a special focus on its export performance. Join us as we explore the incredible global success of this iconic Italian cheese. What makes it so popular across continents? We'll uncover how its versatility in Italian cuisine translates into international appeal and why its reliable supply chain is a major draw...

Welcome to the Gourm.itpedia show! Have you ever wondered what makes a cheese truly special, a cut above the rest? Today, we're diving deep into the world of Grana Padano DOP, that fantastic hard cheese from Italy. But more than just exploring its ancient origins and delicious taste, we're uncovering the crucial role of the Consorzio Tutela Grana Padano. What exactly is this consortium, an...

Are you curious to discover what makes Grana Padano DOP such a special cheese? Gourm.itpedia takes you on a journey back in time, a thousand years, to unveil its fascinating origins. From the land reclamations of the Cistercian monks to its evolution as an Italian excellence, we'll explore every detail of this extraordinary story. An episode full of anecdotes and information to further appreci...

Planning your visit to TuttoFood 2025 in Milan (May 5th-8th)? Or simply curious about the best of Italian food? Gourm.itpedia takes you inside this pivotal event, highlighting the Gourm.it Consortium (Hall 18P, stand H23) and the incredible authentic Italian products they'll be presenting. Learn about PDO treasures, organic gems, artisanal creations, and more. If you're in the food industr...

How is technology shaping the future of traditional Italian farming? In this episode of Gourm.itpedia , we answer the question: What is robotic milking? We explore how this modern approach is being successfully adopted by high-quality Italian producers. Learn about Latteria San Lazzaro , a valued Gourm.it partner with over sixty years of history in Ceresara (Mantova), who perfectly exemplifies thi...

Welcome to Gourm.itpedia ! In this episode, we delve into the crucial role of 'prati stabili' – permanent pastures – in producing Italy's iconic cheeses, Grana Padano and Parmigiano Reggiano. These pastures, untouched by plowing for years, boast incredible biodiversity, with up to 80 different types of grasses. This rich variety, maintained through natural methods like mowing and organ...

Join us as we delve into the heart of Pasquetta, the beloved Italian custom of picnicking on Easter Monday. We'll uncover the origins of this tradition, focused on springtime joy and togetherness, and discuss the must-have foods for an authentic Italian picnic, from savory pies to local delicacies. To elevate your picnic to the next level, we'll feature strawberry mostarda , a unique sweet and sou...

Benvenuti, amici di Gourm.itpedia! This week, we're diving into a deliciously fascinating tradition: the use of beeswax to age and preserve cheese. It's a practice as old as time, and one that continues to deliver exceptional results. Join us as we explore the age-old secret of wrapping cheese in beeswax, a natural barrier that offers unparalleled benefits. Discover how this golden mantle retains...

Gourm.itpedia's word of the day is “Apertura” Apertura /a·per·tù·ra/ Opening a wheel of Parmigiano Reggiano is a ritual that reflects centuries of tradition and craftsmanship. Using five specialized knives, the process involves scoring, deepening incisions, and gently splitting the wheel to preserve its crystalline structure. As the wheel opens, it releases a rich, complex aroma and reveals a...

Gourm.itpedia's word of the day is ‘Produzione” Produzione /pro·du·zió·ne/ Parmigiano Reggiano PDO is a long-aged Italian cheese, produced exclusively in a designated area including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. Made with raw milk, natural whey starter, and rennet, it follows a traditional process culminating in a minimum 12-month aging period.  Renowned for its un...

Gourm.itpedia's word of the day is ‘Abbinamento” Abbinamento /ab·bi·na·mén·to/ Pairing is the art of harmonizing foods and beverages to enhance their flavors and create a cohesive gastronomic experience. During festive occasions, it elevates the joy of conviviality, turning tables into celebrations of taste. By thoughtfully combining ingredients like cheeses, wines, craft beers, and preserves, par...

Gourm.itpedia's words of the day are ‘Piccolo Fiore’ Piccolo Fiore /pìc-co-lo fió·re/ Piccolo Fiore di Bufala al Pistacchio by Latteria Perenzin is a unique bloomy-rind cheese made with buffalo milk. Its soft white mold exterior surrounds an ivory paste with a creamy pistachio core, offering a delightful contrast between creamy textures and the crunch of pistachio granules. The flavor is a harmoni...

Gourm.itpedia's word of the day is ‘Pistacchiotto’. Pistacchiotto /pi·stàc·chiot-to/ The Pistacchiotto is an artisanal Sicilian cheese crafted by Centro Form, blending tradition and innovation. It features a distinctive basket shape, a compact white paste enriched with pistachios, and a crust finished with extra virgin olive oil and pistachio granules, offering elegance and a delicately spiced fla...

Gourm.itpedia's word of the day is ‘Pistacchio’. Pistacchio /pi·stàc·chio/ Pistachio production follows a process that combines natural cycles, traditional methods and modern techniques. Harvesting takes place in late summer and early autumn, when the pistachios ripen and the shells open naturally. Farmers gently shake the trees, dropping the pistachios on nets to preserve them. After the harvest,...

Gourm.itpedia's word of the day is ‘Alimentatore’. Alimentatore /a·li·men·ta·tó·re/ The cow feeder is a technological solution designed to improve livestock feeding management. Equipped with a recognition sensor attached to the animal's ear, this system automatically identifies each cow. Once recognized, the feeder dispenses a specific portion of food, calculated based on the individual needs of t...

Gourm.itpedia's word of the day is ‘Evoluzione’. Evolution /e-vo-lu-zio-ne/ Over the years, the work of a cheesemaker has evolved with new technologies and quality control methods, yet dedication and craftsmanship remain at the core. As Carlo Giovannini, former cheesemaker at the Caseificio Croce: while modern tools now support traditional techniques, the passion for creating Parmigiano Reggiano r...

La parola del giorno di Gourm.itpedia è “100 anni’ 100 anni /100 an-ni/ La Latteria Sociale La Croce, fondata nel 1925, è un caseificio cooperativo situato a Pegognaga nel mantovano, dedicato alla produzione del Parmigiano Reggiano DOP. Con 100 anni di storia, è uno dei caseifici più antichi della regione, nato dall'iniziativa dei soci per valorizzare il proprio latte in autonomia, anticipando la...

La parola  gourm.itpedia  della settimana è:   Piacentinu Ennese   /pia.cen.ti.nu en.ne.se/   Il  Piacentinu Ennese  è un formaggio allo zafferano tipico della Sicilia. Questo formaggio è realizzato con latte di pecora proveniente dalle razze ovine autoctone siciliane Comisana, Pinzirita, Valle del Belice e loro meticci.  La lavorazione del  Piacentinu Ennese  avviene seguendo metodi tradizionali...

Gourm.itpedia's word of the day is ‘Taleggio’. Taleggio /ta-leg-gio/ Taleggio DOP is a soft cheese from Lombardy, made with cow’s milk. It has a thin, pinkish rind and a soft paste that ranges in color from white to straw yellow. The flavor is sweet with slight acidic notes that become more pronounced as the cheese ages. As a washed-rind cheese, it is distinguished by its aroma of undergrowth...

La parola  gourm.itpedia  della settimana è: Mozzarella di Bufala /moz-za-rel-la di bu-fa-la/ La  Mozzarella di Bufala Campana DOP  è un prodotto di qualità del Made in Italy, prodotto esclusivamente con latte fresco intero di bufala mediterranea di razza italiana allevata e cresciuta nella zona di origine. Giovanni Cirillo de  La Marchesa  ci insegna come degustare la Mozzarella di Bufala Campana...

Gourm.itpedia's word of the day is ‘Pecorino Romano DOP’.   Pecorino Romano PDO   /pe-co-ri-no ro-ma-no/   Pecorino Romano DOP  is one of Italy's oldest and most iconic cheeses, made exclusively from sheep's milk. This hard cheese has a strong, savoury and slightly piquant flavour that intensifies with ageing, which varies from 5 to 12 months. Its texture is compact and grainy, white o...