| Fashion & Style Trends: Fine Dining & Wine |
| wine - food - meeting etiquette |
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| Mozzarella di Bufala fresh cheese: is a very soft fresh cheese, rich in calcium, high in protein and lactic flora substances. Produced exclusively from whole buffalo milk and, after drawing and moulding, using natural, traditional procedures. When cut, it produces a white watery fluid with the aroma of milk enzymes. Appreciated all over the world, it is always on pizza! In the summer months, serve it with fresh tomatoes and basilico.Contents for 100 gr proteins 19%, fat 21%, vitamin A, vitamin B, calcium, phosphorus, sodium, iron. Tot. calories for 100gr Kcal 270. |
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Parmiggiano Reggiano cheese: is the king of cheeses since 1.300 A.D. The Parmigiano Reggiano is worldwide known as parmesan, due to the real Parmigiano Reggiano is produced only in the area of Parma, north east of Italy. The Parmigiano Reggiano is good at any time, from breakfast to dinner. as an ingredient for pasta or as a table cheese. |
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| The Parmigiano Reggiano is made only in Italy, using only fresh milk without additives, or artificial colourings. To produce 1 kg of Parmigiano Reggiano is necessary more than 15 litres of milk. The original Parmigiano Reggiano looks like a cylinder with a diameter of 400mm and 30-40 Kg weight, but in the shops,you can buy a slice of Parmigiano Reggiano wrapped up into an aluminium sheet and kept in the fridge. On the surface you must find Parmigiano Reggiano brand that guarantees the quality. Even if nowadays there are many cheeses on the market called parmesan cheese, that look like the Parmigiano Reggiano, only the original Parmigiano Reggiano keeps the same methods of production from several years. 100g of Parmigiano Reggiano are 392 Kcal, 36% proteins, 28% lipids, and 1,3% calcium. |
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| Extra virgin olive oil: the ancient method of producing extra virgin olive oil in a limitated quantity. After the cold grinding the oil separates from the olive mixture and from the water and appears at the surface naturally. It doesn't cause the oil suffering the trouble of a mechanical separator that could create a light ferment of the oil. The olive extra keeps intact all its qualities, taste, and colour. The extra virgin olive oil is suggested for pasta, fish, meats and row vegetables. |
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Baba & Limoncello di Amalfi: small cakes produced with the ancient method in Amalfi, Italy. |
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