https://sworld.co.uk/ Articles Category Typical Products https://sworld.it/the-malnichhora-tea-gardens The Malnichhora tea gardens, located conveniently near the International Airport of Sylhet, hold the distinction of being the first and largest tea garden in the subcontinent. Established by Lord Hudson on a sprawling 1500 acres in 1849, this tea garden, currently under private supervision, welcomes visitors with prior permission from the authority. This historical tea garden is not just a testament to the region's rich tea culture, but also a symbol of the enduring legacy of tea cultivation in the area. For travelers eager to explore this iconic tea garden, reaching Sylhet is straightforward. Options range from buses and trains from Dhaka to air travel. Airlines such as Biman Bangladesh, NovoAir, and US Bengal offer flights to Sylhet, transporting you to the heart of tea country in less than an hour, with plane fares ranging between 2,700-7,000 Tk. Once in Sylhet city, the journey to Malnichhara tea garden is a short one. You can rent a rickshaw or CNG for the trip; it takes about 10 minutes by CNG and 25 minutes by rickshaw from Amberkhana Point to reach the tea garden. The journey itself is as enchanting as the destination, with the lush greenery of Sylhet providing a beautiful backdrop. For those planning an overnight stay, there are several accommodation options. The shrine area of Hazrat Shahjalal (RA) offers rooms in various categories, with prices ranging from 500 to 3,000 Tk. For a more luxurious stay, Sylhet boasts several notable hotels, including Hotel Roseview International, Hotel Fortune Garden, Hotel Dallas, Hotel Supreme, and Hotel Hilltown. Each of these hotels offers a unique blend of comfort and convenience, ensuring your stay in Sylhet is as enjoyable as your visit to the Malnichhora tea gardens. Visiting the Malnichhora tea gardens is more than just a trip to a tea plantation; it's an immersive experience into the heart of Bangladesh's tea history, surrounded by the natural beauty and rich cultural heritage of Sylhet. Fri, 26 Jan 2024 05:35:29 +0000 https://sworld.it/the-malnichhora-tea-gardens https://sworld.it/samuel-adams-brewery-a-journey-into-american-craft-beer-culture Nestled in the heart of Boston, a name echoes among beer enthusiasts: Samuel Adams Brewery. Established in 1984, this brewery has become a beacon of innovation and tradition in craft beer production. The article delves into the history, brewing process, and unique experience offered by a visit to the Samuel Adams Brewery. History and Foundation: Named after American patriot Samuel Adams, known for his role in the American Revolution, founder Jim Koch unearthed a family beer recipe and began producing Samuel Adams Boston Lager, marking the rebirth of craft beer in the United States. Since then, the brewery has grown, becoming a frontrunner in the craft beer industry. Brewing Process: The article provides a detailed look at the brewing process at Samuel Adams Brewery. From the selection of high-quality hops and malt to fermentation and bottling, each step is meticulously carried out. The brewery is renowned for experimenting with new flavors and styles, always maintaining a high standard of quality. Tour Experience: Visiting Samuel Adams Brewery offers an educational and enjoyable experience. Visitors can join guided tours that include the brewery's history, an overview of the brewing process, and, of course, beer tastings. The tour is a unique opportunity to witness firsthand how beer is made and understand the passion and craftsmanship behind Samuel Adams. Tastings and Events: The highlight of any visit is the tasting session. Visitors get to sample various types of beer, including some experimental and limited editions only available at the brewery. Additionally, Samuel Adams Brewery regularly hosts special events and beer festivals, attracting enthusiasts from around the world. Impact and Innovation: The article wraps up by highlighting the role of Samuel Adams Brewery in the craft beer landscape. Their continuous innovation, commitment to quality, and promotion of craft beer culture have made an indelible mark on the industry. Samuel Adams is more than a brewery; it's a symbol of American pride and craftsmanship. Conclusion: A visit to Samuel Adams Brewery is not just for beer aficionados; it's a cultural experience offering a unique taste of Boston's history and innovation. With its rich heritage and commitment to excellence, Samuel Adams is an essential stop for anyone visiting Boston. Sat, 11 Nov 2023 06:22:26 +0000 https://sworld.it/samuel-adams-brewery-a-journey-into-american-craft-beer-culture https://sworld.it/samos-the-orchid-island-of-greece Samos is not just another picturesque island in the Aegean Sea; it's an island of unparalleled natural beauty and rich cultural history. While its beaches, ancient ruins, and muscat wine often steal the spotlight, one of its most extraordinary features tends to bloom quietly: its unique orchids. A Fragrant Legacy Since 1980, Samos has been home to specialized orchid cultivation, setting it apart from other Greek islands. It's a fragrant legacy that has put Samos on the botanical map. Two companies on the island have devoted their efforts to growing and exporting these alluring blooms, creating a niche that has garnered international attention. Cultivating Exclusivity The orchids of Samos are not your run-of-the-mill varieties. These are cultivated with a level of expertise and love that makes them stand out, and they are highly sought after across the globe. The island's climate and soil offer the perfect environment for these flowers to thrive, making them a unique product of this charming island.The varieties which are cultivated are mainly orchids CYMBIDIUM STANDARD (large flower) and CIMBIDIUM MINI (small flower). More Than Just Beautiful Flowers What makes the orchids even more special is that they represent the island's commitment to diversifying its offerings. While Samos is already famous for its muscat wine, traditional ouzo, and historical landmarks like the Archaeological Museum of Pythagoreio, the orchid cultivation adds another layer to its rich tapestry. Where to Experience the Orchids While visiting Samos, a trip to one of the orchid farms can offer a fascinating insight into the cultivation process. It's not just about the end product; it's about the journey these orchids take from soil to sale. A Blossoming Future As the world begins to take more notice of these unique blooms, the future looks bright for orchid cultivation in Samos. It's not just a footnote in the island's history but a growing chapter in its future. So, the next time you find yourself sipping muscat wine in a Samian taverna or exploring its ancient ruins, remember that this island offers more than meets the eye. Its orchids are a fragrant reminder of the diversity and depth of this remarkable destination.   Tue, 24 Oct 2023 08:29:45 +0000 https://sworld.it/samos-the-orchid-island-of-greece https://sworld.it/spirits-of-samos-a-journey-through-ouzo-and-souma The spirits of Samos are as deeply rooted in the island's culture as the ancient vines that stretch across its terraced hills. While the island is famous for its Muscat wine, let's not overlook its other liquid gems: Ouzo and Souma. Ouzo, the anise-flavored liqueur synonymous with Greek conviviality, has a special place in Samos. Here, the art of ouzo-making has been perfected over generations. It's not just about mixing water, anise, and alcohol; it's a carefully curated process where the selection of ingredients plays a critical role. The end result is a delicately flavored ouzo that dances on your palate with a bouquet of aromatic nuances. Currently, the island boasts three active ouzo distilleries, each putting their unique spin on this traditional Greek spirit. Then there's Souma, Samos's own version of raki. Often referred to as the "raki of Samos," Souma is a lesser-known but equally cherished local spirit. It is produced through the distillation of grape residue left over from wine-making. Unlike commercial spirits, Souma is mostly crafted in small batches in villages, following time-honored methods. The entire process is a communal affair, a celebration that brings locals together in a festivity of distillation and tasting. What makes Souma distinct is its robust flavor profile. It's a clear, potent spirit, but with an aromatic complexity that distinguishes it from other types of raki. Often enjoyed in small shot glasses, it's not just a drink but a cultural experience, often accompanied by local mezes and hearty conversations. Whether it's the refined complexity of Ouzo or the rustic authenticity of Souma, these spirits offer a taste of Samos that you won't easily forget. They encapsulate the essence of the island, its history, and its people. So, when in Samos, raise a glass and toast to the rich tapestry of flavors that this enchanting island has to offer. Yamas! Tue, 24 Oct 2023 08:11:56 +0000 https://sworld.it/spirits-of-samos-a-journey-through-ouzo-and-souma https://sworld.it/metsovo-greece-s-cheese-heaven If you're a cheese aficionado, Metsovo is your dream destination. This quaint mountain town in Greece is a cheese lover's paradise, known for its rich variety and high-quality cheeses that bear its name. Metsovone, a smoked, hard, mostly cow's cheese, is the star of the show. It has been granted Protected Designation of Origin status and involves a meticulous preparation process that includes three months of maturing and 12 days of smoking with burning grass and herbs. The result is a cheese that is deeply flavorful, aromatic, and truly unique. But the cheese landscape in Metsovo doesn't end there. You'll also find Metsovela, a semi-hard cheese, and sweet Graviera, as well as Grana, a type of Parmesan. For those who prefer softer options, there's Galotyri, which is perfect for spreading on pies, and Batsisio, a type of chevre. And for the adventurous, there are even cheeses infused with red wine and wild herbs. Even the Metsovian butter is special, rich, and packed full of flavor. The Averoff family, specifically through the Tossizza Foundation established by Evangelos Averoff, played a crucial role in elevating Metsovo's cheese-making skills. They invested in local cheesemakers, sending them to Italy to hone their craft. Today, Metsovo produces an astonishing 170 tonnes of cheese, sourced from the milk of sheep, goats, and cows. Specialty stores like Pigi and Gnision, which stock cheeses exclusive to the Tossizza Foundation, offer a wide range of samples, allowing you to taste and select your favorites. It's not just about buying cheese; it's an experience, a journey of flavors that reflects the rich culinary heritage of this charming Greek town. If you're planning a trip to Metsovo, make sure to leave some extra space in your suitcase—you're going to need it for all the cheese you'll want to bring home! Mon, 23 Oct 2023 07:42:54 +0000 https://sworld.it/metsovo-greece-s-cheese-heaven https://sworld.it/sipping-greek-coffee-a-cup-of-tradition-and-protest In the winding lanes of Athens or the tranquil villages sprinkled across the Greek Islands, the aroma of Greek coffee wafts through the air, signaling a tradition that runs deep in the culture of Greece. This tiny cup of coffee, served in an almost ritualistic manner, is more than just a caffeinated beverage; it's a symbol of hospitality, conversation, and even political history. Originally known as Turkish coffee, this aromatic delight was rebranded as "Greek coffee" during a period of tension between Greece and Turkey in the 1960s. This renaming was not just a mere marketing ploy but a declaration of national identity and cultural ownership. The same brew is also known as Arabic, Cypriot, or Armenian coffee, depending on who is savoring it, yet the Greeks have firmly made it a part of their own cultural narrative. What sets Greek coffee apart is its rich aroma and the presence of "kaimaki," a creamy froth that forms at the top when it's brewed to perfection. Achieving the kaimaki is considered the hallmark of a well-prepared cup and it requires a particular cooking method. The coffee is brewed in a special small pot known as a "briki," which is designed to encourage the kaimaki to form. The coffee is finely ground, almost to a powder, which allows it to fully absorb the water, enhancing its flavor. Served in small cups, often accompanied by a loukoumi (Turkish delight) or a spoonful of sweet preserves, Greek coffee is an invitation to pause and savor life. Consumed slowly, it allows time for conversation and reflection, offering a momentary escape from the hustle and bustle of life. It's not merely about the intake of caffeine but a comprehensive experience that engages all senses. So the next time you find yourself in Greece, don't miss the opportunity to experience this rich and complex tradition. Regardless of the season or the time of day, a cup of Greek coffee is always a good idea. It’s not just a drink; it’s a cupful of Greek history, culture, and hospitality. Sun, 22 Oct 2023 11:01:48 +0000 https://sworld.it/sipping-greek-coffee-a-cup-of-tradition-and-protest https://sworld.it/skarpalezos-olive-mill The olive stone mill in Malta, Stavropigio, is a remarkable living testament to the region's rich history and its enduring relationship with olive oil production. Established during the period of Turkish rule in 1765, the mill has the unique distinction of being perhaps the only traditional olive stone mill in Greece still operating today. The mill is steeped in history, having once been the site where the first bey of Mani, Tzanetos Koutifaris, produced his oil. Intriguingly, the mill was also frequented by the Turkish tax collector, Mavrikos, who would collect the "tax of the Tenth" based on the weight of the products. A steelyard used for this very purpose still exists at the mill, connecting the present day with its historic past. One of the defining features of this mill is its use of millstones made out of granite. These stone wheels rotate to crush the olives, creating a pulp known as "hamouri." This traditional method has the advantage of preserving all the beneficial elements and vitamins found in olive oil, offering a product of exceptional quality. Over the centuries, the mill has evolved to keep pace with technological advancements. Initially operated manually, it later transitioned to horsepower and is now motorized. Despite these changes, the fundamental way the mill processes olives remains the same, ensuring the preservation of traditional methods. The Skarpalezos family has been at the helm of this olive oil production for over 200 years, intertwining their own history with that of the mill. This makes the olive stone mill not just a place for olive oil production but also a living repository of Messinia’s folklore and tradition. For anyone interested in the history of olive oil, traditional agricultural practices, or the folklore of Messinia, a visit to this olive stone mill would offer a rare glimpse into a way of life that has been preserved for centuries. Sun, 22 Oct 2023 06:04:30 +0000 https://sworld.it/skarpalezos-olive-mill https://sworld.it/wafels-e-dinges-a-roving-haven-of-belgian-delights-in-nyc Do you crave authentic Belgian waffles topped with a medley of delicious "dinges"? Look no further than Wafels & Dinges, a canary-yellow food truck that has captured the hearts (and stomachs) of New Yorkers and tourists alike. Launched as a culinary mission by King Albert II of Belgium himself, this food truck has evolved into an NYC icon, showered with accolades and awards. A Royal Inception In 2007, distressed by the subpar quality of Belgian waffles in America, King Albert II took matters into his own hands. Delegating the task to the Belgian Ministry of Culinary Affairs, the first Wafels & Dinges truck was born with the aim to elevate the waffle experience in the United States. A Culinary Experience Like No Other Wafels & Dinges quickly gained traction, winning the NYC Vendy Award for Best Mobile Vendor in 2009. Further sealing its credibility, it clinched victory on 'Throwdown with Bobby Flay' in 2010. Renowned for its ethereal waffles and an array of sumptuous toppings, or "dinges," it offers choices ranging from speculoos cookie crumble to Nutella, Belgian chocolate fudge, and whipped cream. Critical Acclaim The accolades don't stop there. The truck has been named Best Dessert Truck in America by the Daily Meal in 2013 and even secured a spot in the Top 5 Best Quick Serve Restaurants in New York by Time Out in 2016. Its popularity transcends the food truck scene, making it a sought-after choice for weddings, office parties, bar and bat mitzvahs, and more. Why It's a Must-Visit Wafels & Dinges is more than just a food truck; it's a culinary institution that brings a piece of Belgium to the streets of NYC. With its royal origins and a delicious menu that continues to evolve, it's no wonder why this truck has become a part of the city's gastronomic landscape. Don't miss out on this royal treat; after all, everyone loves Wafels & Dinges! Join over 100 million travelers who rely on Secret World's digital guides every year. Unearth more culinary gems and explore the world with a new perspective by downloading our innovative app. Experience travel like never before! Sat, 21 Oct 2023 10:01:20 +0000 https://sworld.it/wafels-e-dinges-a-roving-haven-of-belgian-delights-in-nyc https://sworld.it/koulouria-savoring-the-sesame-seed-delight-of-greece Koulouria, also known as koulouri or koulouri Thessalonikis, is a beloved snack and traditional bread treat in Greece, particularly popular in the city of Thessaloniki. These delightful sesame-seed bread rings are not just a delicious culinary tradition but also a symbol of Greek culture and hospitality. These round, braided bread rings are made from simple ingredients like flour, yeast, water, sugar, salt, and, of course, sesame seeds. What makes koulouria special is their unique combination of a soft, fluffy interior and a crispy, golden-brown exterior generously coated with sesame seeds. This harmonious texture contrast, along with the subtle sweetness and rich nuttiness of the sesame seeds, gives koulouria their irresistible flavor. One of the most endearing aspects of koulouria is their versatility. They are enjoyed at various times of the day and on different occasions. These bread rings are a common breakfast treat, a quick snack, or even a delightful accompaniment to coffee or tea. Locals and visitors can often be seen strolling through the vibrant streets of Thessaloniki, savoring a koulouri on the go. Koulouria have a special place in Greek culture, serving as a symbol of warmth and hospitality. They are often offered to guests as a welcoming gesture, and you'll find them in many households and bakeries throughout Greece. These delicious bread rings also make appearances at festivals and celebrations, adding to the festive spirit of the occasion. In Thessaloniki, the tradition of koulouria runs deep, and there are even specific shops and street vendors dedicated to crafting and selling these iconic treats. The distinctive aroma of freshly baked koulouria wafting through the air is an invitation to savor a moment of Greek culinary delight. Whether you're visiting Thessaloniki or any part of Greece, trying koulouria is a must. The combination of soft, airy bread with the rich flavor of sesame seeds creates a taste that is both comforting and memorable. So, as you explore the charming streets and picturesque neighborhoods of Greece, don't forget to indulge in the delightful simplicity of koulouria, a snack that embodies the heartwarming essence of Greek culture and cuisine. Thu, 19 Oct 2023 20:29:12 +0000 https://sworld.it/koulouria-savoring-the-sesame-seed-delight-of-greece https://sworld.it/mount-pelion-greece-s-lush-orchard-by-the-sea In the heart of Greece, where the plains of Thessaly meet the Aegean Sea, Mount Pelion rises majestically, like a guardian shielding the land from the brisk northeasterly winds that sweep down from the Dardanelles. This remarkable mountain, known for its enchanting landscapes and bountiful orchards, has earned its reputation as the "orchard of Greece." Mount Pelion's fertile soil nurtures a stunning array of fruits, including apples, peaches, cherries, oranges, figs, and more. As I explore the charming village of Vizitsa, nestled among the slopes of Mount Pelion and steeped in ancient history, I have the privilege of meeting Theodora Kleitou, the president of the Esperides co-op. She introduces me to the delightful transformation that this profusion of fruit undergoes. Here, in her cozy workshop, amidst jars filled with an assortment of jams and marmalades, some featuring surprising twists like figs with ginger or tomato with anise, I discover traditional spoon sweets. These delightful concoctions bear their name because of their intensely syrupy nature, meant to be savored one spoonful at a time, often accompanied by a dollop of creamy yogurt. It's these sweet indulgences that guests are offered as a special treat in village households. The story of spoon sweets is not just about their irresistible sweetness, but it's a testament to the warm hospitality deeply embedded in Greek culture. When you step into a Greek home, it's not uncommon to be welcomed with a spoon sweet, a gesture that embodies the essence of heartfelt hospitality. These sweets capture the essence of the fruit and are steeped in tradition, passed down through generations. The meticulous process of creating spoon sweets is a labor of love, requiring attention to detail and patience to bring out the perfect flavors and textures. This tradition is a reflection of the lush bounty that Mount Pelion bestows upon the region. The guaranteed rainfall, carried by the winds from the Dardanelles, has transformed this mountain into a veritable garden of Eden. From the crisp bite of apples to the succulence of peaches, the juiciness of cherries, and the citrusy zing of oranges, there's no limit to what can thrive on the fertile slopes of Mount Pelion. As you savor a spoonful of these sweet preserves, you're not just tasting the fruit; you're indulging in a piece of Greek culture, a slice of history, and a testament to the enduring spirit of warm hospitality. Mount Pelion, with its lush orchards and welcoming villages, invites you to experience Greece's rich culinary traditions, where each spoonful tells a story of sweetness and tradition. Thu, 19 Oct 2023 12:08:08 +0000 https://sworld.it/mount-pelion-greece-s-lush-orchard-by-the-sea https://sworld.it/greek-spoon-sweets-a-sweet-taste-of-greece Greek spoon sweets, or "glyka tou koutaliou" in Greek, are a delightful and cherished part of Greek culinary tradition. These sweet preserves are a delectable combination of fruits or nuts, sugar, and a touch of aromatic spices. They are called "spoon sweets" because they are typically served in a small spoon as a sweet gesture of hospitality. The tradition of spoon sweets has a long history in Greece, dating back to ancient times. They were originally created as a way to preserve fruits and capture the essence of each season's harvest. Over the years, these sweets evolved into a gesture of warm hospitality, symbolizing the generosity and welcoming nature of Greek culture. In the heart of Greece, where the plains of Thessaly meet the Aegean Sea, Mount Pelion rises majestically, like a guardian shielding the land from the brisk northeasterly winds that sweep down from the Dardanelles. This remarkable mountain, known for its enchanting landscapes and bountiful orchards, has earned its reputation as the "orchard of Greece." Mount Pelion's fertile soil nurtures a stunning array of fruits, including apples, peaches, cherries, oranges, figs, and more. The guaranteed rainfall, carried by the winds from the Dardanelles, has transformed this mountain into a veritable garden of Eden. From the crisp bite of apples to the succulence of peaches, the juiciness of cherries, and the citrusy zing of oranges, there's no limit to what can thrive on the fertile slopes of Mount Pelion. In Vizitsa, one of the Greek villages that have dotted Mount Pelion’s slopes since antiquity, the women-run Esperides Co-operative uses the region's abundant orchards to create traditional Greek spoon sweets with a secret local ingredient. The most common spoon sweets are made from a variety of fruits, including cherries, sour cherries, quince, figs, oranges, and lemons. Each type of fruit offers a unique flavor, and the preparation process brings out the natural sweetness and aroma of the fruit. In Greece, you can find these treats in homes, cafes, and restaurants. They're often served with a glass of cold water or a strong Greek coffee. Beyond fruits, some spoon sweets incorporate nuts like walnuts, almonds, or pistachios. T hese nut-based sweets are equally popular and provide a satisfying crunch along with their sweetness. It's not uncommon to find variations that include a hint of cinnamon, clove, or even a splash of brandy, adding an extra layer of flavor. Spoon sweets are more than just a sweet treat; they are a symbol of Greek hospitality. When you visit a Greek home, it's customary to be offered a spoon sweet along with a glass of cold water or coffee. The act of serving these sweets reflects the host's desire to make you feel welcome and cherished. While spoon sweets are often served on their own, they also make wonderful accompaniments to other dishes. For instance, they can be paired with creamy Greek yogurt for a delightful dessert, or used as a filling for pastries. They are also a wonderful addition to a cheese platter, offering a sweet contrast to savory flavors. Many Greek families take pride in making their spoon sweets from scratch, using recipes that have been passed down through generations. The process of making spoon sweets is a labor of love, involving careful attention to detail and patience to bring out the perfect flavors and textures. Psomotyri delicatessen at the Petralona Metro Station in Athens is the only shop in the capital that stocks products from the Esperides co-op; Spoon sweets are not just limited to Greece; they're a beloved souvenir for travelers to bring back home. Whether you're enjoying them in a quaint village, a bustling city, or a seaside taverna, Greek spoon sweets offer a delightful taste of Greece's rich culinary heritage. It's a taste that lingers in your memory long after you've left this beautiful Mediterranean country. Thu, 19 Oct 2023 12:04:11 +0000 https://sworld.it/greek-spoon-sweets-a-sweet-taste-of-greece https://sworld.it/ouzo-an-icon-of-greek-culture Ouzo is a renowned anise-flavored liquor produced in Greece, known for its distinctive taste and milky appearance when diluted with water. It is a traditional alcoholic beverage with strong ties to Greek culture. Here are some additional details about ouzo: Taste and Aroma: Ouzo has a predominant anise flavor, giving it a unique aromatic profile. Other common flavors include herbs and spices, which can vary from one brand to another. Alcohol Content: Ouzo has a relatively high alcohol content, typically around 40-50% alcohol by volume. However, when consumed, it is often diluted with water until it becomes translucent, thus reducing the actual alcohol percentage. Milky Color: When mixed with water or ice, ouzo becomes opaque and takes on a whitish color. This is known as "louche" and is a characteristic feature of ouzo. Consumption Tradition: Ouzo is often consumed as an aperitif or digestif in Greece. It is common to enjoy it with a variety of snacks, such as olives, feta cheese, and dried fruits. Cocktails: While many people prefer to savor ouzo with water, it is also a key ingredient in various traditional cocktails, such as the popular "ouzo mezedes," where it is served with small food dishes. Origins: Ouzo has ancient roots, but its modern production began in the 19th century. It is an important cultural symbol in Greece and is produced in various regions of the country, each with its own traditions and ouzo varieties. Labeling: Ouzo labeling can be quite specific, and each producer may have its secret recipe and production method. Ouzo must be produced in Greece to be marketed as such. Responsible Consumption: Ouzo has a high alcohol content, so it is important to consume it responsibly, avoiding alcohol abuse. It is a beverage to be enjoyed in moderation. Ideally, ouzo should be enjoyed on a hot summer's day or evening at a waterfront café or a seaside tavern while admiring a sunset (or the attractive passersby). However, this tradition is by no means limited to just a few months a year or specific locations. It's not confined to a specific time of day either. The sun doesn't have to be over the yardarm (noon in nautical terms), and ouzo time can stretch well into the afternoon or even past dinner hour (a flexible concept in Greece). What's most important is the company, or "parea." Greeks rarely drink alone and almost never have a drink without at least a small snack. So, gather a couple of friends and choose a table where you can relax. Some experts suggest you should never sit too formally; instead, position yourself a bit askew, lean back slightly, and rest one foot on the rung of a nearby chair. Without even needing to order, you will be served a dish of something simple, such as olives, pickles, salami, or cheese, along with your carafe of ouzo, a pitcher of water, and a bowl of ice cubes (although purists may frown upon using ice). But before taking a bite, raise your glasses, clink them with your friends, and say "stin iyeiá mas" (to our health). Serious drinkers will order more little dishes, usually as many as there are friends. They are likely to be salty, spicy or sour, to offset the slight sweetness and intensity of the ouzo, but nothing that requires a knife and fork. If all you want is an aperitif with a snack to precede a full lunch or dinner, these titbits will suffice. But making a meal of mezedes—a whole host of “little dishes”—is another very Greek (Anatolian and Middle Eastern) habit. Fish and seafood, fried or salted, rank highest—anchovies, sardines, octopus—but garlicky vegetables, peppery meats, minty meatballs, sausages also complement ouzo very well. Around Athens you will find dozens of eateries known as mezedopolia—places that specialise in these little dishes. Athinaikon is one of the oldest mezedopolia in Athens. Ouzo is an icon of Greek culture and offers a unique experience for visitors seeking authenticity in Greek cuisine and beverages. Thu, 19 Oct 2023 04:37:03 +0000 https://sworld.it/ouzo-an-icon-of-greek-culture https://sworld.it/baklava-a-sweet-layered-history-in-greece Baklava, the iconic sweet pastry, has a history as multilayered as the flaky dessert itself. While the debate over its true origins rages on, the sweet treat's story may reach back to the 8th century BCE and the Assyrians. They created a precursor to baklava by layering bread dough with chopped nuts and honey, then baking the concoction in wood-burning ovens. Over time, various versions of this dessert found their way to the shores of Greece. The 3rd-century CE cookbook "Deipnosophistae," often regarded as the oldest surviving cookbook, offers a recipe for "gastrin," also known as Cretan "Glutton Cake," which seems to hint at the arrival of the baklava we know today. This ancient recipe, attributed to Chrysippus of Tyana, one of antiquity's leading dessert experts, involves combining chopped nuts, boiled honey, and poppy and sesame seeds into a paste, which is then layered between thin, rectangular sheets of dough. At some point, ancient Greek cooks began using thinner sheets of pastry, or "phyllo" (Greek for "leaf"), bringing them closer to the baklava we enjoy today. However, it was the Ottomans who elevated this dessert in their palace kitchens and helped spread it far and wide. Today, baklava is cherished throughout the Balkans, the eastern Mediterranean, the Middle East, and North Africa. Quality is key in any baklava recipe, emphasizing good-quality nuts, aromatic butter, a well-balanced syrup, fresh spices, and fine pastry. Most traditional Greek baklava recipes incorporate almonds and/or walnuts, cinnamon, clove, clarified butter, phyllo kroustas (thin Greek pastry), and syrup made with honey. Sometimes, orange peel or juice is added to the syrup for extra flavor. While pistachio nuts are popular in Greece, they're not commonly used in Greek baklava but are more prevalent in Turkish, Lebanese, and many Middle Eastern recipes. Across Greece, various regions have given different names to baklava variations, such as "masourakia" from Chios, "zournadakia" from Crete, "samousades" from Lakonia, "pourakia" from Rhodes, or "baklavou" from Lesbos. Many of these are traditionally offered at engagement celebrations, weddings, Christmas, and New Year's for good luck. A Greek folk legend even suggests that baklava should be made with 33 phyllo layers as a reference to the length of Christ's life. For baklava in Athens, there are several great options. One standout choice is the Turkish-style baklava kuru from Belle Vue, a legendary pastry shop in Nea Smyrni. They use pistachios from the island of Aegina, layers of phyllo, and a combination of high-quality sheep's and goat's milk butter, resulting in a slightly drier texture ("kuru" means dry in Turkish). Maxim, also located in Nea Smyrni, offers both pistachio and walnut baklava. The shop has an air of nostalgia and transports you to another time, reflecting the family's history in Istanbul. In Kalamaki, Palet, a pastry shop owned by the Kordelidis family, serves traditional Turkish baklava. A favorite is the "Baklava Sultan," made with ground pistachios, featuring a softer texture and a thicker sugar syrup. For an authentic Greek version, consider Metropolitikon in central Athens. They offer Yiannena-style baklava made with chopped almonds, two types of pastry, and a sugar-honey syrup. You can also find baklavou from Lesbos island, featuring many layers of thin pastry interspersed with finely chopped almonds, drenched in pure honey and orange syrup. Afoi Asimakopouloi, a third-generation family-owned pastry shop in Exarchia, is famous for its homemade dairy products, particularly yogurt and butter. The quality of their butter shines through in their Greek-style baklava, available with almonds or walnuts, both enriched with the delightful fragrance of cinnamon and clove. It's a testament to the enduring tradition of creating baklava, each bite filled with nostalgia and satisfaction. Thu, 19 Oct 2023 03:38:05 +0000 https://sworld.it/baklava-a-sweet-layered-history-in-greece https://sworld.it/anchovies-of-monterosso Monterosso anchovies are one of the culinary treasures of the Cinque Terre region, particularly the picturesque village of Monterosso al Mare. This gastronomic delicacy is famous for its unique quality and flavor, and is one of the most popular culinary specialties of the area.Monterosso anchovies are caught in the Ligurian Sea, just off the coast of Monterosso, where the crystal-clear and clean waters help create an ideal environment for fishing this delicious fish. Anchovies are caught using traditional fishing techniques that respect the marine environment and maintain the sustainability of local fisheries.Once caught, the anchovies are processed with care and attention by fishermen and locals, following ancient traditions and recipes handed down from generation to generation. Anchovies are then prepared in a variety of ways, including classic marinating in oil, canning, or use in a variety of typical Ligurian dishes.Monterosso anchovies are prized for their delicate but intense flavor, bright color and juicy texture. They are a valuable ingredient for many traditional dishes, such as focaccias stuffed with anchovies and onion, pasta dressings, salads, or fillings for scones and sandwiches.This gastronomic specialty represents an authentic expression of the culinary culture of the Cinque Terre and a treat for gourmets visiting Monterosso and its beautiful coastline. The anchovies of Monterosso are a gastronomic excellence to be discovered and savored during a visit to this enchanting corner of Liguria. Sat, 29 Jul 2023 15:00:01 +0000 https://sworld.it/anchovies-of-monterosso https://sworld.it/the-phlegrean-cannellini-cherry-tomato The pomodorino cannellino flegreo is a delicious tomato variety native to the Phlegraean area in Campania, Italy. Its distinctive feature lies in the elongated oval shape of the fruits, which lack a stylar apex. During the growing phase, the cherry tomatoes have a beautiful green color, with a more intense shade near the petiole, creating an interesting "green shoulder."As they ripen, the fruits change color, taking on a red hue, which can vary in intensity. The flavor is delicately sweet, making these cherry tomatoes especially popular for fresh consumption or for making artisanal preserves.The Phlegraean cannellini cherry tomato plant is an annual herb with a characteristic indeterminate development and numerous branches. The green-colored, imparipinnately arranged leaves are distinguished by the typical shower-like folding of the lamina. The beautiful yellow flowers occur in racemes, contributing to the plant's aesthetic appeal.Cultivation of this variety is traditionally done manually and requires the use of canes and wires to support the plants. The growing period is from April to August, allowing for the possibility of multiple harvests during the summer. Plants are carefully spaced at 0.80 meters between rows and 0.25 meters on the row, resulting in a density of about 50,000 plants per hectare.The Phlegraean area, with its sandy volcanic soils, provides an ideal environment for this tomato variety to take root. This peculiarity has allowed the Phlegraean cannellini tomato to become deeply rooted in the agricultural history of the region. For a long time, the fruit has been used to prepare homemade preserves, as well as being appreciated as a tasty ingredient for fresh and delicious dishes.In summary, the Phlegraean cannellini tomato is a true culinary treasure of the Phlegraean area, thanks to its unique shape, sweet flavor and adaptability to the local soil. Its manual and traditional cultivation preserves the ancient agricultural traditions of the region, continuing to delight people with its authentic and genuine flavor. Sat, 22 Jul 2023 12:30:02 +0000 https://sworld.it/the-phlegrean-cannellini-cherry-tomato https://sworld.it/queen-of-the-mangoes-kesar The Mango Queen, Kesar, is a popular mango variety known for its distinctive flavor, aroma and vibrant color. It is mainly grown in the state of Gujarat, India. Kesar mangoes are small to medium in size and have an oval shape. The skin is green with a yellow tinge and can develop a red tinge as it ripens.What sets Kesar mangoes apart is their rich, sweet and unique flavor, often described as a perfect combination of sweetness and acidity. The flesh is golden yellow and smooth, with a texture that melts in the mouth. Kesar mangoes are very aromatic and their fragrance can fill a room when ripe.These mangoes are highly sought after both in India and internationally. They are often eaten fresh, sliced or used in various culinary preparations, such as desserts, smoothies, jams and chutneys. Kesar mangoes are also used in the production of mango pulp and other mango products.Due to their exceptional flavor and quality, Kesar mangoes have been granted Geographical Indication (GI) status, highlighting their unique origin and characteristics related to the region where they are grown. Mon, 17 Jul 2023 16:30:01 +0000 https://sworld.it/queen-of-the-mangoes-kesar https://sworld.it/langra-1 Langra is a mango variety of Indian origin. It is one of the most popular varieties in India and is exported all over the world. Langra is a yellow-fleshed mango variety with a thin, smooth skin. It has a sweet and mild flavor with a slight acidity. Langra is a mango variety that ripens in summer, between June and July. It is a versatile mango variety that can be eaten fresh, cooked or processed into juices, jams and preserves.Langra is a nutritious and healthy variety of mango. It is a good source of vitamin C, vitamin A and potassium. Langra is also a good source of fiber, which can help regularize digestion.Langra is a versatile and nutritious variety of mango that can be enjoyed in many different ways. It is a good source of vitamins, minerals and fiber and is a delicious fruit that can be eaten fresh, dried or processed into juices, jams and preserves. Mon, 17 Jul 2023 16:00:02 +0000 https://sworld.it/langra-1 https://sworld.it/neelam-mango Neelam is indeed a popular mango variety cultivated in various regions of India. While it is grown in different parts of the country, the finest variety of Neelam mangoes is often associated with the state of Andhra Pradesh, known for its mango cultivation. Neelam mangoes are known for their early arrival in the mango season, typically appearing in markets from the beginning of the mango season. However, the best-quality Neelam mangoes, with optimal flavor, texture, sweetness, are usually available from the second week of June onwards. As the mangoes mature and ripen further, they develop their characteristic taste and aroma. The specific timing and availability of Neelam mangoes may vary slightly depending on factors such as weather conditions, local cultivation practices, and regional variations. It's always recommended to check with local vendors or consult regional mango calendars for the most accurate and up-to-date information regarding the availability of Neelam mangoes in a particular area. Neelam mangoes are loved for their sweet and tangy flavor, firm flesh, and vibrant color. They are enjoyed both as a fresh fruit and used in various culinary applications such as salads, desserts, smoothies, and preserves. Mon, 17 Jul 2023 12:39:12 +0000 https://sworld.it/neelam-mango https://sworld.it/the-totapuri-mango The Totapuri mango is a popular mango variety primarily cultivated in the southern regions of India, particularly in the states of Andhra Pradesh, Karnataka, and Tamil Nadu. It is named after its distinct beak-like shape, resembling the beak of a parrot, and is also known as "Parrot mango" or "Kili Mooku." Totapuri mangoes are medium to large in size and have a prominent yellow color with a slight greenish tinge when ripe. The skin is thick and leathery. The unique characteristic of Totapuri mangoes is their elongated shape with a pointed tip, resembling a parrot's beak. The flesh of Totapuri mangoes is firm, fibrous, and yellow in color. It has a tangy flavor, which sets it apart from other mango varieties. The taste is a blend of sweet and sour, making it suitable for both culinary uses and consumption as a fresh fruit. Totapuri mangoes are often used in making mango pulp, chutneys, pickles, and juices. They are also enjoyed sliced and served in salads or used in various culinary preparations. Due to its distinctive flavor and versatility, Totapuri mango is widely appreciated and consumed in South India. It has also gained popularity in other parts of the country and is exported to different international markets. Mon, 17 Jul 2023 12:17:57 +0000 https://sworld.it/the-totapuri-mango https://sworld.it/banganapalli-mango Safeda mango, often referred to as Banganapalli, is a well-known mango variety primarily cultivated in the state of Andhra Pradesh, India. It is one of the largest mango varieties available. The mango has an elongated shape with a yellowish-green skin when unripe, which turns golden yellow as it ripens. Safeda mangoes are often referred to as the "Queen of Mangoes" because they are considered to be one of the finest varieties of mango in the world. Safeda mangoes are also a good source of vitamins A and C, as well as potassium. The name "Safeda" comes from the Hindi word for "white". This is because the flesh of the Safeda mango is a pale yellow color. Safeda mangoes are known for their firm, fiberless flesh and a sweet, mild flavor. They are favored for their size and rich aroma. Safeda mangoes are popularly used in making mango-based desserts, milkshakes, and juices. Mon, 17 Jul 2023 12:06:11 +0000 https://sworld.it/banganapalli-mango https://sworld.it/badami-the-alphonso-of-karnataka Badami is indeed a popular mango variety in the state of Karnataka, India. It is often referred to as the "Alphonso of Karnataka" due to its similarity in taste and texture to the renowned Alphonso mango variety. Badami mangoes are widely enjoyed for their rich flavor and creamy, fiberless flesh. The name "Badami" is derived from the city of Badami in Karnataka, which is known for its historical and cultural significance. The mango variety has become synonymous with the region and is highly regarded by locals and mango enthusiasts. The prime season to find Badami mangoes is typically from April to June, when the fruit is at its peak ripeness. During this time, markets and fruit vendors in Karnataka are abundant with these mangoes, and they are eagerly sought after by mango lovers. Badami mangoes are characterized by their medium size, yellow skin with a blush of red, and sweet, aromatic flavor. The flesh is smooth and free from fibers, making it a delight to eat. They are enjoyed both fresh and used in various culinary creations, such as desserts, smoothies, and ice creams. The popularity of Badami mangoes is a testament to the rich agricultural heritage of Karnataka and its contribution to the mango diversity in India. Mon, 17 Jul 2023 11:41:49 +0000 https://sworld.it/badami-the-alphonso-of-karnataka https://sworld.it/chaunsa-mango Chaunsa, a popular variety of mango, is indeed associated with the region of Kurukshetra. Kurukshetra, located in the state of Haryana, India, is known for its historical and mythological significance. It is believed to be the place where the epic battle of Mahabharata was fought. Apart from its historical and religious importance, Kurukshetra is also renowned for its cultivation of the delicious Chaunsa mangoes. The mango orchards in and around Kurukshetra produce high-quality Chaunsa mangoes, which are highly sought after for their exceptional taste and aroma. The Chaunsa mango is a relatively new variety of mango, having been developed in the early 20th century. It is believed to have originated from a cross between the Langra and Dasheri mangoes. Chaunsa mangoes quickly became popular in India, and are now one of the most widely grown varieties of mango in the country. Chaunsa mangoes are medium to large in size with a golden-yellow skin when ripe. They have a sweet and tangy flavor, juicy flesh, and a pleasing fragrance. The mangoes are known for their melt-in-your-mouth texture and are considered a delicacy in India. They are often enjoyed fresh, used in desserts, and also used to make mango-based beverages and preserves. Chaunsa mangoes can be stored at room temperature for a few days. However, they will keep longer if they are stored in the refrigerator. To store Chaunsa mangoes in the refrigerator, place them in a single layer in a plastic bag. The mangoes will keep for about a week in the refrigerator. Kurukshetra, with its historical and religious significance, attracts a large number of pilgrims and tourists throughout the year. The availability of delicious Chaunsa mangoes adds to the appeal of the region, making it a destination for mango lovers as well. Mon, 17 Jul 2023 11:36:59 +0000 https://sworld.it/chaunsa-mango https://sworld.it/alphonso-mangoes Devgad is a beautiful coastal village in the Sindhudurg district of Maharashtra, India. It is located on the Arabian Sea in the Konkan region. The village is known for its stunning beaches, its harbor, and its 1915 lighthouse. Devgad is also a major producer of Alphonso mangoes, which are one of the most expensive and finest varieties of mangoes in the world. The staple diet of the people of Devgad is rice and fish. However, the village is most famous for its Alphonso mangoes. Alphonso mangoes are grown mainly in the western part of India, including the Sindhudurg, Raigad, and Ratnagiri districts. They are often referred to as "Hapus" in Maharashtra and Gujarat. Alphonso mangoes are used to make sweets, smoothies, candies, and mango drinks. They can also be eaten fresh, and are a favorite fruit in India during the summer months. If you are looking for a beautiful and relaxing place to visit in Maharashtra, Devgad is a great option. The village has something to offer everyone, from stunning beaches to delicious mangoes. Here are some tips for your visit to Devgad: Visit during the summer months to enjoy the mangoes. Go for a walk on the beach or take a boat ride in the harbor. Visit the lighthouse and enjoy the views of the surrounding area. Sample the local cuisine, which includes rice, fish, and Alphonso mangoes. Visit the Devgad Fort, which was built in the 17th century. I hope you enjoy your visit to Devgad! Mon, 17 Jul 2023 05:43:52 +0000 https://sworld.it/alphonso-mangoes https://sworld.it/the-caves-of-roquefort-cheese Roquefort-sur-Soulzon, France, is known as the home of the Société des Caves de Roquefort, the world's most famous Roquefort cheese caves.Roquefort cheese is a traditional and renowned blue cheese produced in the caves of Roquefort-sur-Soulzon. These natural caves provide ideal conditions for the ripening and development of Roquefort's distinctive flavor and aroma.The Roquefort caves consist of a series of underground passages and chambers, which provide a unique environment in terms of temperature, humidity and ventilation. These natural conditions favor the growth of a specific fungus, Penicillium roqueforti, which gives Roquefort cheese its typical characteristics.The Société des Caves de Roquefort is a consortium that represents Roquefort producers in the region and manages the Roquefort caves. These caves are open to the public and can be visited, offering visitors the opportunity to explore the underground structures, discover the Roquefort cheese production process, and taste this culinary delight.While visiting the caves, visitors can learn about the history and traditions related to Roquefort cheese, see the cheese processing and aging rooms, and learn the secrets of its production. In addition, there are also stores where Roquefort cheese can be purchased directly from the caves.Roquefort-sur-Soulzon is a place of great importance for cheese lovers and those who wish to discover the history and art of Roquefort production. The Roquefort caves are an essential stop for those visiting this region, offering a unique and tasty experience related to one of the world's most famous cheeses. Fri, 14 Jul 2023 14:00:02 +0000 https://sworld.it/the-caves-of-roquefort-cheese https://sworld.it/the-noilly-prat-house Maison Noilly Prat is a renowned vermouth distillery located in Marseillan, near Montpellier, France. Founded in 1813 by Joseph Noilly, the distillery is famous for producing high quality vermouth.Noilly Prat vermouth is made from carefully selected white wines from different regions of France. The wines are then aged in oak barrels in underground cellars, exposed to the Mediterranean sea winds for several months. This unique aging and aeration process gives Noilly Prat vermouth its characteristic flavor and aromatic complexity.Maison Noilly Prat offers guided tours of its facilities, giving visitors the opportunity to discover the process of making the vermouth and familiarize themselves with the distillery's history. During the tour, you can explore the underground cellars, see the aging barrels and learn more details about the different stages of production.In addition to tours, La Maison Noilly Prat also has a bar where you can sample a selection of Noilly Prat vermouth-based cocktails. This is an ideal opportunity to enjoy these delicious drinks in an authentic atmosphere.If you are interested in the history and production of vermouth, a visit to La Maison Noilly Prat in Marseillan is definitely recommended. It is a fascinating experience for spirits lovers and a delightful way to discover the French tradition and art in spirits production. Wed, 12 Jul 2023 14:00:02 +0000 https://sworld.it/the-noilly-prat-house https://sworld.it/silter-pdo-cheese Silter PDO is a hard cow's milk cheese that is produced following specific rules and requirements. It is made using raw milk from cows and is aged for at least 100 days. The production of Silter DOP cheese requires the use of milk mainly from three breeds of cattle: Grigio Alpina, Pezzata Rossa and Bruna. In particular, the Bruna breed must represent at least 60 percent of the lactating cows within each producing farm.The production area of Silter DOP is defined and limited to the entire administrative territory of the municipalities located in the Mountain Communities of Valle Camonica and Sebino Bresciano, which are in the province of Brescia, in the Lombardy region of Italy. This specific geographical area is considered the traditional and authentic production area of Silter DOP cheese.The protected designation of origin (PDO) awarded to Silter guarantees that the cheese is produced in accordance with the traditions and specific characteristics of this region. The terroir, the milk from selected breeds and the long aging period help give Silter PDO its unique taste and qualities.It is therefore a special cheese, linked to a specific geographical area and produced following strict production standards that preserve its authenticity and quality. Tue, 11 Jul 2023 13:30:02 +0000 https://sworld.it/silter-pdo-cheese https://sworld.it/pachino-tomato The Pachino tomato is a popular and renowned type of tomato native to the Pachino area in Sicily, Italy. This tomato is famous for its sweet flavor, juicy texture, and round shape. It is characterized by a thin, shiny skin with a deep red color.The region's fertile soil and Mediterranean climate give the Pachino tomato a unique flavor and natural sweetness. It is grown in soils rich in sand and mineral salts, which contribute to its particular sweetness and balanced acidity.The Pachino tomato is very versatile in cooking and can be used in various preparations, such as salads, sauces, gravies and fresh tomato dishes. Due to its excellent quality, it is appreciated by both professional chefs and home cooks.Importantly, the name "Pomodoro di Pachino" is a protected geographical indication (PGI), which guarantees the authenticity and origin of the product. This means that only tomatoes grown in the Pachino area can be marketed under this name.The Pachino tomato has become a symbol of Sicilian cuisine and a delicacy appreciated both in Italy and abroad. Its unique quality and taste make it an excellent choice for enriching dishes and bringing the authentic flavors of Sicily to the table. Sat, 08 Jul 2023 19:00:02 +0000 https://sworld.it/pachino-tomato https://sworld.it/monti-iblei-pdo-oil Monti Iblei PDO (Protected Designation of Origin) Oil is an extra virgin olive oil that is produced in the Monti Iblei region, specifically in the province of Ragusa, Sicily. This oil enjoys a protected designation of origin, which means that it must be produced in accordance with certain standards and in the specific geographic territory in order to be labeled as "Monti Iblei PDO Oil."The Monti Iblei area is characterized by a combination of environmental and climatic factors that contribute to the production of a high-quality oil. The Mediterranean climate, with mild winters and hot, dry summers, favors the growth and ripening of olives. The mineral-rich soil and the presence of hills and mountains give the olives unique organoleptic characteristics.The olive varieties used for the production of Monti Iblei PDO oil are mainly Tonda Iblea and Moresca, which give the final product a distinctive taste and aromatic profile. The olives are harvested by hand during the fully ripe stage and are immediately transported to the oil mills for processing.The method of oil extraction is mainly mechanical, using cold presses, which ensure that the organoleptic characteristics of the olives are maintained. Monti Iblei PDO oil ranges in color from deep green to golden yellow, has a fruity aroma and a balanced, slightly bitter and spicy flavor.This oil is highly valued for its organoleptic qualities and is used both raw and in cooking to enrich salads, fish, meat and vegetable dishes. The PDO is a guarantee of authenticity and quality for consumers, ensuring that the oil is produced using traditional and environmentally friendly methods in the Monti Iblei region. Fri, 07 Jul 2023 03:00:01 +0000 https://sworld.it/monti-iblei-pdo-oil https://sworld.it/caciocavallo-ragusano-pdo Caciocavallo Ragusano DOP is one of the most renowned and appreciated cheeses in the province of Ragusa, Sicily. It is produced in the countryside characterized by striking dry stone walls, which help create an ideal environment for sheep farming and cheese production.Caciocavallo Ragusano, one of the derivatives of Ragusano cheese, is particularly famous and is exported to different parts of the world. This cheese is distinguished by its characteristic pear shape, the origin of which is said to be linked to the practice of hanging cheese wheels on wooden poles for aging.In addition to Caciocavallo, other fine cheeses, such as pecorino and provole, are also produced in the mountainous area of the province, located at the heart of the Iblei ranges. These cheeses are the result of the careful, artisanal processing of high-quality milk from local herds and the experience of local producers.Cheeses produced in the province of Ragusa, including Caciocavallo Ragusano DOP, are distinguished by their unique organoleptic characteristics. Each cheese has its own flavor profile, aroma and texture, but all reflect the local dairy tradition and love of quality and excellence.These cheeses are appreciated both locally and internationally, and represent an excellence of Sicilian gastronomy. They are often used in traditional cuisine to enrich dishes such as pasta, salads, appetizers and to be enjoyed on their own, accompanied by a good local wine.Cheese production in the province of Ragusa represents an important part of local agriculture and economy, keeping traditions alive and preserving the dairy heritage of this region. Fri, 07 Jul 2023 02:00:02 +0000 https://sworld.it/caciocavallo-ragusano-pdo https://sworld.it/la-carruba-1 The Carrubba, a special fruit that grows luxuriantly in the province of Ragusa, represents one of the area's most prized agri-food excellences. Its great versatility allows it to be used for the production of a variety of products, ranging from liqueurs to bars, from candies to honey and much more. Ragusa is renowned as one of the main export centers of this prized fruit.The Carrubba is carefully cultivated in the countryside of the province of Ragusa. The fruit ripens on trees and is harvested by hand during the right period to ensure maximum quality. This fruit is known for its intense flavor and sweet, creamy texture.Thanks to artisanal processing and the selection of high-quality raw materials, Carrubba products from the province of Ragusa stand out for their excellence. The liqueurs, for example, offer a variety of unique flavors and aromas, while the bars and candies are prized for their sweetness and delicious texture.In addition, Carob is often used to produce high-quality honey. Carob honey has a distinctive and characteristic taste that reflects the unique characteristics of this fruit. It is appreciated both for direct consumption and as an ingredient to enrich dishes and desserts.The province of Ragusa, thanks to its tradition of artisanal processing and the dedication of local producers, offers Carrubba-based products that satisfy the most discerning palates. The Carrubba is a treasure of the Sicilian land and represents an important resource for the economy and culture of the province of Ragusa. Fri, 07 Jul 2023 01:30:02 +0000 https://sworld.it/la-carruba-1 https://sworld.it/st-antimo-s-bitter The production of Amaro di Sant'Antimo has been handed down through the centuries by the Benedictine monks of Sant'Antimo Abbey. Founded in the 9th century and later rebuilt in the 12th century, the abbey is a wonderful example of Romanesque architecture. Set in a picturesque landscape of olive groves, wheat fields and Carlina acaulis plants, the abbey is a place of spirituality and craft production.Legend has it that during his journey to Rome, Charlemagne, afflicted by the plague-stricken army, stopped near the abbey of Sant'Antimo. Tired and worried about this calamity, he prepared for rest when, surprisingly, an angel appeared before him. The angel spoke to him in a calm voice and told him, "Get up, and when you have climbed that hill, shoot an arrow and strike the grass in whose root the arrow will be stuck. Next, toast the grass over the fire, reduce it to powder, and make your sick people drink it in wine. This miraculous drink will drive away all the poison from them and raise the morale of your army."Initially doubtful, Charlemagne decided to follow the angel's instructions, convinced by the urgency and the hope of saving his troops. He climbed the indicated hill and with a precise stroke, shot the arrow toward the specified grass. The arrow lodged in the root of the grass, leaving an indelible mark.Charlemagne gathered the grass, roasted it over the fire and ground it to a fine powder. Then, following the angel's words, he mixed the powder into the bitter wine and made the sick drink it.Miraculously, St. Antimo's bitter, obtained through the use of the herb with healing properties, cured the soldiers suffering from the plague. Their health improved rapidly and the morale of the army was invigorated. In gratitude for this extraordinary event, Charlemagne ordered the construction of a church on the present site of St. Antimo's Abbey.From that time on, the monks of Sant'Antimo Abbey continued to cultivate Carlina acaulis and use it as the main ingredient to create Amaro di Sant'Antimo.This bitter drink, with its distinctive flavor reminiscent of thistle claw, has become a symbol of healing and monastic tradition in the Tuscan region.Today, when visitors and pilgrims approach Sant'Antimo Abbey, they can still see the monks working the land,cultivating the plants and preparing Amaro di Sant'Antimo according to ancient recipes handed down for centuries. In addition to the bitter, other handcrafted products made by the monks, such as cosmetics, sweets and beer, are also available in the abbey's pharmacy. The link between Sant'Antimo Abbey, the legend of Charlemagne and Amaro di Sant'Antimo lives on, carrying on the history and taste of this unique and healing drink. Mon, 26 Jun 2023 13:00:02 +0000 https://sworld.it/st-antimo-s-bitter https://sworld.it/la-melanzana-tsakoniki-1 Slender and shiny with white stripes, the Tsakoniki eggplant (melitzana) grows only in the valley of Leonidio, a beautiful Peloponnesian town overlooking the Aegean Sea.Leonidio was once the capital of the Tsakonia region (from which the eggplant takes its name), which includes several villages where one of the world's oldest languages, an ancient Greek dialect dating back to the time of King Leonidas of Sparta, is still spoken.Unlike the dark purple eggplant with which most people are familiar, the Tsakoniki eggplant is thin; it grows to about 20-25 centimeters in length and 4-6 centimeters in diameter. In addition to its characteristic white stripes and horn-like end, it is also much sweeter and is used in a variety of summer dishes and desserts in Greece.According to Maria Lysikatou, president of the Tsakoniki Women's Cooperative in Leonidio, several eggplant varieties have appeared in recent years that resemble Tsakoniki but are not. The hallmarks of the Tsakoniki are the pointed end, the white stripes that blend into purple, and the glossy sheen, she says.According to Lysikatou, the famous Greek eggplant is known for its milder, sweeter flavor, "nourished" by Leonidio's microclimate and soil, as the village is situated between the sea and towering red limestone cliffs.In 1996, the European Union granted the Greek eggplant variety PDO (protected designation of origin) certification. Therefore, it is one of the main products of the Tsakonia area, generating income for hundreds of farmers in and around Leonidio."For us and for the region, the Tsakoniki eggplant is our pride and joy," Lysikatou says. "It promotes our homeland and is part of our heritage, with secrets and recipes passed down from generation to generation."This perennial plant is harvested in June and July, Lysikatou says, and again from September to November. The one-month break between the two harvests, he adds, is because the eggplant does not develop well in conditions of excessive heat, cold or humidity. Harvesting it in August, the hottest month of the year, could cause brown spots on the skin.Also, unlike the darker eggplant Solanum melongena, which requires soaking in water to remove bitterness before cooking, the Tsakoniki eggplant does not. This lack of bitterness makes it ideal for use in desserts. The most celebrated dessert in the Tsakonia region is melitzanaki, which literally means "small eggplant." The traditional dessert is prepared as "spoon sweet," which is a fruit or vegetable preserved in syrup served on a teaspoon.It may look simple to the eye, but preparing spoon sweet melitzanaki requires skill and perfect timing. To make the ultimate sweet, Lysikatou says, the eggplant must be harvested prematurely while still small and green, then peeled and prepared.Another great way to prepare Greek eggplant is to fry it, Lysikatou says. It is also cooked as part of a vegan stew or with meat (grilled or barbecued), as a dipping sauce, in sandwiches, on pizza, and as part of the famous papoutsaki, stuffed with ground meat and topped with bechamel sauce. Mon, 26 Jun 2023 12:00:01 +0000 https://sworld.it/la-melanzana-tsakoniki-1 https://sworld.it/kapeshuna-beans-1 In the northeastern region of Colombia's Caribbean coast, the vast desert plains of the Guajira Peninsula stretch towards Venezuela. Here, at the northern tip of South America, the arid landscape receives little respite from the sparkling turquoise waters of the Caribbean Sea. Amidst this breathtaking and untouched scenery, the indigenous Wayúu tribe has valiantly defended their traditions and cultural heritage for centuries, facing the challenges of colonialism in the past and the encroachment of modern globalization in the present.The Wayúu people rely on local industries such as craftsmanship, renowned for their intricate woven textiles and bags adorned with traditional designs, as well as animal husbandry and agriculture. The arid terrain of La Guajira is not particularly conducive to agriculture, but the cowpea thrives in its soil, and has become a cherished dietary staple. Locally known as kapeshuna, the cowpeas of La Guajira come in various varieties, with small mottled pods in shades of gray, red, bluish gray, brown, and white. Planting season begins just before the arrival of the rainy months, which fall between March and October. Wayúu men dig furrows in the earth, while women and children follow, carefully scattering a handful of seeds in each furrow. According to the tribe's beliefs, it is the union of Juyakai (the male spirit of rain) and Pulowi (the female spirit of drought) that brings forth the growth of these beans. During auspicious occasions and rites of passage, such as a Wayúu girl's first period, these protein-rich beans are transformed into a flavorful and hearty stew known as poy, cooked together with corn and lamb fat.More recently, the unique qualities of these beans have captured the attention of renowned chefs in the world of fine dining, with Michelin-star establishments in Bogotá occasionally featuring them on their menus. At Leo, chef Leonor Espinosa garnered acclaim for her celebrated kapeshuna bean truffle, skillfully incorporating locally sourced anise and a native fruit called jumbalin. While this particular dish may no longer be available, it was said to evoke the smooth texture and delicate, honeyed flavor reminiscent of foie gras. Mon, 26 Jun 2023 11:00:01 +0000 https://sworld.it/kapeshuna-beans-1 https://sworld.it/the-datil-pepper-s Situated on the northeastern coast of Florida, St. Augustine boasts sandy beaches, Spanish colonial architecture, and a beloved, hyperlocal pepper known as the Datil (pronounced "that'll") pepper. Since the 1800s, Northern Floridian cooks have relied on this unique pepper for its habanero-like heat and vibrant, fruity flavor, adding a distinct touch to their culinary creations. The Datil pepper's cultivation is limited to the greater St. Augustine area due to its finicky growing requirements. This nearly four-inch fruit, belonging to the Capsicum chinense variety, has a fascinating historical background. It is believed that the pepper may have been introduced to the region through either the slave trade or the arrival of settlers from the Spanish island of Minorca. The Datil pepper took root within the Minorcan community and has since become synonymous with St. Augustine's rich food culture. Today, you'll find restaurants throughout the town proudly offering bottles of hot sauces or infused vinegars made with the Datil pepper, ready to add a fiery kick to any meal. Local farmers and artisans also showcase their creativity by crafting Datil-based jellies, sauces, and mustards, which can be found at farmer's markets and specialty food stores. Many families in St. Augustine, particularly those with Minorcan heritage, continue to grow the Datil pepper in their home gardens, incorporating it into their own homemade hot sauces and adding it to the legendary Minorcan clam chowder—a true local specialty. The Datil pepper has become an essential ingredient in St. Augustine's culinary landscape, representing the unique heritage and flavors of the region. Its limited availability and distinctive taste make it a sought-after gem for both locals and visitors seeking to experience the authentic flavors of this historic coastal town. The datil pepper's heat level can vary, but it is generally considered to be hotter than a jalapeño pepper and similar in spiciness to a habanero. Its unique fruity flavor sets it apart and makes it a favorite among chili pepper lovers looking for both heat and taste in their culinary creations. Mon, 26 Jun 2023 07:15:16 +0000 https://sworld.it/the-datil-pepper-s https://sworld.it/the-chilean-white-strawberry The size and color of a ping-pong ball, the rare frutilla blanca grows only in about 20 gardens on the steep forested slopes of the Nahuelbuta mountain range. It has a sugary flavor and a pineapple-like scent that makes it completely different from traditional strawberries. It is also an ancestor of the common strawberries grown in gardens.The Mapuche, an indigenous people of Chile, were the first to cultivate these pale white berries, which they call kelleñ. In addition to eating them raw, the Mapuche dried them as raisins, used them in the preparation of fermented chicha, and employed them as a traditional remedy. They also planted the white strawberries as traps to ambush the Spanish conquistadors, who were so fascinated by them that they transported them to fields as far away as Peru and Colombia.In 1714, a French secret agent named Amedée François Frézier brought five white strawberries to Europe. Three decades later, in Brittany, farmers crossed their offspring with the Virginia strawberry (Fragaria virginiana) from eastern North America, resulting in the garden strawberry (Fragaria × ananassa) we all know today.In a cruel twist of fate, the garden strawberry arrived in Chile in the 1830s and, over the decades, came to dominate local fields, endangering the cultivation that had thrived there for centuries.Today, the white strawberry is found only in the Chilean cities of Contulmo and Purén, where it is a rare delicacy that sells for 22,000 Chilean pesos (about $25) per kilo. Even in these two cities, you can only buy white strawberries during the short five-week harvest period between December and January. But their scarcity deserves a celebration: during the harvest, Contulmo and Purén host elaborate culinary festivals, using the white strawberries in kuchen cakes, preserves, and a sangria-like aperitif called clery.The plight of the frutilla blanca has also produced devoted advocates for its survival. Jairo Carvajal, a young agronomist graduate from Purén, comes from a family of white strawberry growers. "We need to make more people aware of it so that our growing tradition is not lost," he explains of his efforts to promote the fruit and experiment with innovative growing techniques. "Besides being a native species, this is also something very important for global conservation."Chilean frutilla blanca lovers hope that strawberries may one day follow a similar process to modern apples in grocery stores, which went through a long phase dominated by a few ultra-red varieties before a variety of alternatives and their green and gold-colored cousins helped diversify the market. Carvajal even claims that the sweet flavor of the white strawberry is far superior to that of the red strawberry. The rest of the world, he asserts, doesn't really know what it is missing. Mon, 26 Jun 2023 00:00:02 +0000 https://sworld.it/the-chilean-white-strawberry https://sworld.it/il-genepi-texano-1 Génépi is a unique version of Chartreuse born in Texas.Chartreuse is a famous herbal liqueur produced by monks of the Carthusian Order in the French Alps. It has a secret recipe and contains a blend of herbs and spices that give it its distinctive deep green flavor and color.The Texas version of Génépi takes its inspiration from Chartreuse, but has a distinctive variation. As a product created in Texas, Génépi differs in its regional ingredients and unique interpretation of the production process.The Texas Génépi might use local herbs and spices, which add a touch of authenticity and character to the drink. It might also be produced using region-specific artisanal techniques, which give the liquor a unique flavor and appreciable Texas flair.While Chartreuse is widely known and appreciated around the world, the Texas Génépi offers an intriguing alternative for those who want to experience a local interpretation of this classic drink. It is an example of how culinary traditions and regional influences can result in unique new creations that reflect the identity and creativity of a specific locality.If you are a liquor enthusiast and would like to try a variation of Chartreuse with a Texas twist, look for Génépi in bars and specialty stores in Texas. It could be an interesting discovery for mixology lovers and those who appreciate unique and authentic dining experiences. Sun, 25 Jun 2023 23:00:02 +0000 https://sworld.it/il-genepi-texano-1 https://sworld.it/arkansas-black-apple-1 The Arkansas Black apple is an apple variety native to Arkansas, United States. It is known for its distinctive appearance and unique flavor. Here is some information about the Arkansas Black apple:Appearance: The Arkansas Black apple has a smooth, thin, dark-colored skin that can range from dark red to deep purple. Its shape is generally round or slightly oval. Unlike other apples, its flesh is light yellow in color.Taste: The Arkansas Black apple is prized for its complex and aromatic flavor. It is sweet, but with a slight tart aftertaste. Some people also notice a slight spiciness in its tasty flesh. Its texture is crisp and juicy.Usage: The Arkansas Black apple is a versatile variety that can be used both for fresh consumption and for making desserts, such as pies, tarts and apple cider. Because of its firm flesh, it is also suitable for baking, as it retains its texture during cooking.Storage: A unique characteristic of the Arkansas Black apple is its ability to keep for an extended period of time. It is known to improve its flavor and texture with the passage of time. If stored in a cool, dry place, it can last for several months, becoming increasingly sweeter and acquiring a nuance of complex flavors.Availability: The Arkansas Black apple is typically available in the fall, during apple season. However, because it is a less common variety than other apples, it may not be readily available in all markets or grocery stores. It may be more easily found in areas near Arkansas or in markets specializing in local produce or unique apple varieties.The Arkansas Black apple is prized by apple lovers for its beauty, distinctive flavor, and shelf life. If you are an apple lover and have the opportunity to try it, you may find out why it is considered one of the most interesting and valued varieties in the apple world. Sun, 25 Jun 2023 22:30:01 +0000 https://sworld.it/arkansas-black-apple-1 https://sworld.it/green-gill-oysters-1 Green Gill Oysters are a type of oyster native to the waters of Green Gill, a location along the coast. These oysters are known for their distinctive flavor and high quality.Green Gill Oysters are grown in brackish water, which provides them with an ideal environment to grow and develop. The brackish water provides an abundance of nutrients, which contribute to the taste and texture of the oysters.What makes Green Gill Oysters special is their unique flavor, which can range from slightly salty to sweet, with hints of hazelnut or seaweed. The flesh of the oysters is juicy and tender, offering a palatable texture.These oysters are often appreciated by gourmets and lovers of fresh fish, as they represent a superior product. They are considered a delicacy and can be enjoyed raw, seasoned with lemon or mignonette sauce, or prepared in various dishes, such as grilled oysters or oysters Rockefeller.If you would like to try Green Gill Oysters, you can look for them at seafood restaurants that specialize in oysters or at local fish markets. You may also have the opportunity to visit coastal areas where they are grown, such as Green Gill, to enjoy a more authentic experience and taste freshly caught oysters.Remember that Green Gill Oysters may not be available everywhere, as they are grown in a specific area. If you are passionate about oysters and have the opportunity to try these delicacies, you will surely be able to appreciate their distinctive flavor and the quality that makes them unique. Sun, 25 Jun 2023 21:30:02 +0000 https://sworld.it/green-gill-oysters-1 https://sworld.it/peanut-butter-fruit-1 "Peanut Butter Fruit" is a particular variety of tropical fruit, whose scientific name is Bunchosia argentea. This fruit is native to tropical regions of Central and South America, such as Brazil, Colombia and Venezuela.The distinguishing characteristic of Peanut Butter Fruit is its unique flavor reminiscent of peanut butter, from which it takes its name. The fruit is small in size, usually round or slightly oval, with an orange or deep red skin when ripe.The flesh of the Peanut Butter Fruit has a soft and creamy texture, very similar to the texture of peanut butter. The flavor is sweet, but with a distinctive note that is precisely reminiscent of peanut butter, which may vary slightly from plant to plant. Some people describe the taste as a combination of peanut butter and strawberry jam.Peanut Butter Fruit can be eaten fresh by simply peeling the fruit and eating the pulp straight from the shell. You can also use it to make juices, smoothies, ice cream or desserts, adding its unique flavor to various recipes.If you are interested in trying Peanut Butter Fruit, you might look for it at local markets or stores that specialize in exotic fruits. Keep in mind that the availability of this fruit may vary depending on your geographical location and the season. Also, it might be helpful to look for specific information about the regions where it is grown and their harvest season to increase your chances of finding it. Sun, 25 Jun 2023 21:00:03 +0000 https://sworld.it/peanut-butter-fruit-1 https://sworld.it/ciauscolo-the-spreadable-cured-meat-of-the-marche-region Ciauscolo is a typical sausage from Marche, a region in central Italy. It is a fresh, soft sausage made from pork, spices and red wine.Ciauscolo is particularly loved and popular in the rural areas of the Marche region, where it is handcrafted according to centuries-old traditions. The meat used for ciauscolo is usually that of locally raised pigs slaughtered fresh.What makes ciauscolo unique is its soft, spreadable texture, thanks to the mixture of finely ground meat and pork fat. The spices used, such as pepper, garlic and rosemary, give ciauscolo an aromatic and savory flavor.Ciauscolo is usually eaten spread on fresh bread or bruschetta, but it can also be used to enrich pasta dishes, sauces or as an ingredient in various culinary preparations.It is a highly appreciated cured meat for its intense flavor and soft texture, making it a delight for gourmets and lovers of the culinary tradition of the Marche region. Sun, 04 Jun 2023 22:00:02 +0000 https://sworld.it/ciauscolo-the-spreadable-cured-meat-of-the-marche-region https://sworld.it/pane-casareccio-di-genzano-igp-1 Pane Casareccio di Genzano IGP is a high-quality bakery product recognized with the IGP (Protected Geographical Indication) mark. This bread is made exclusively in the town of Genzano, in the Lazio region of Italy, using top-quality flour, salt, water, wheat bran and natural yeast. No chemical or organic products are added during production.The production method for Pane Casareccio di Genzano IGP involves the use of sourdough starter, which gives the bread greater shelf life and elasticity. The mother yeast is refreshed daily with water and flour and used for the preparation of the "biga," a pre-dough made with water, flour and yeast. After controlled rising, the dough is flattened and shaped to form the characteristic loaves or loaves. These are placed in wooden boxes and dusted with wheat bran, giving the crust its distinctive dark color.Pane Casareccio di Genzano IGP comes in the traditional form of a loaf or filone, with a dark crust about 3 mm thick and a white, glanced crumb. It has a characteristic aroma of genuine grains and a savory flavor. This bread is closely linked to Genzano's peasant tradition, with historical records dating back to the 17th century. Over the years, the fame of Pane Casareccio di Genzano IGP has grown thanks to its quality and ancient processing techniques handed down from generation to generation.Pane Casareccio di Genzano IGP can be kept for several days in a dry place and goes well with a variety of dishes. It is ideal to accompany porchetta and local cured meats, such as rustic prosciutto crudo. It is also popular for making bruschetta, where it is toasted and dressed with extra virgin olive oil.The product is marketed fresh, in loaf or filone forms, weighing between 500 g and 2.5 kg. It is recognizable by the PGI identification stamp, applied to the shape before baking.Pane Casareccio di Genzano IGP is a symbol of local tradition and culture, a product that represents the art of high-quality bread-making and the ancient peasant roots of Genzano. Sun, 04 Jun 2023 17:30:02 +0000 https://sworld.it/pane-casareccio-di-genzano-igp-1 https://sworld.it/amaro-lucano-1 The history of Amaro Lucano dates back to the late 19th century in the Basilicata region of southern Italy. It was created by Pasquale Vena, a herbalist from Pisticci, a small town in the province of Matera.Pasquale Vena, an expert in the preparation of medicinal herbal remedies, developed a secret recipe for a bitter that combined several herbs, spices and local citrus fruits. The bitter was initially made for personal and family use, but soon gained popularity among friends and acquaintances for its unique flavor.Amaro Lucano's fame grew rapidly, and in 1894, Pasquale Vena officially founded the Vena distillery, dedicating it to the large-scale production of Amaro Lucano. The secret recipe and craftsmanship were passed down from generation to generation within the Vena family.In the following years, Amaro Lucano became a commercial success not only locally, but also throughout Italy. Over time, the Vena distillery modernized its production processes and expanded its product range to include variants such as Amaro Lucano Riserva, Amaro Lucano Anniversario, and other herbal liqueurs.Amaro Lucano is appreciated for its unique and balanced taste, with notes of herbs, spices, citrus and a slight sweetness. It is often consumed as a digestif after meals or used as an ingredient in cocktails and drinks.Today, Amaro Lucano is one of the best known and most appreciated liqueurs in Italy and abroad, with a widespread presence in bars and in the homes of many liquor enthusiasts.A secret recipe that has been handed down for four generations and a story to be experienced in its "essence," in 32 aromatic herbs that encapsulate tradition, art, culture, customs and habits and that together speak "Lucano.""Essenza Lucano" is precisely the name of the modern, interactive business museum: a multisensory journey of discovery of the Vena family, built in late 2019 on a 20,000-square-meter area near the plant.The Vena distillery continues to produce Amaro Lucano according to the original recipe, keeping the tradition and legacy of Pasquale Vena alive. Mon, 29 May 2023 17:00:02 +0000 https://sworld.it/amaro-lucano-1 https://sworld.it/queijo-canastra-cheese Queijo Canastra is a famous Brazilian cheese originating from the Serra da Canastra region in the state of Minas Gerais. It takes its name from the area near the Serra da Canastra National Park.Queijo Canastra is produced using raw cow's milk and following traditional production methods. It is a semi-hard cheese with a grainy texture and a strong flavor. Its rind is yellow in color and the mass has small, irregularly distributed eyes (holes).The production of Queijo Canastra is a tradition handed down from generation to generation in the region. Local producers use artisanal techniques and follow family recipes, which contributes to the uniqueness and quality of this cheese.To obtain the characteristic flavor of Queijo Canastra, milk is coagulated by adding a natural coagulant, usually thistle flower extract. Next, the mass is molded and pressed into wheels, undergoing a ripening process that can last 20 to 30 days. During this period, the cheese develops its unique flavors and aromas.Queijo Canastra is appreciated for its versatility in cooking. It can be eaten on its own, sliced or grated, and is often used in several dishes of Minas Gerais cuisine, such as pão de queijo, pamonha, and empadão, among others. It also pairs very well with wines, craft beers, and fruits.Because of its quality and cultural importance, Queijo Canastra has been awarded the Geographical Indication (GI) label, which certifies its provenance and tradition. This guarantees the authenticity of the product and its connection to the Serra da Canastra region.If you have the opportunity, I recommend that you try Queijo Canastra. It is a treat and a great way to learn a little more about the rich gastronomic tradition of Minas Gerais. Wed, 24 May 2023 13:30:01 +0000 https://sworld.it/queijo-canastra-cheese https://sworld.it/the-oil-of-ostuni Ostuni oil is famous and renowned for several reasons, which include the quality of the soil, the favorable climate, and the ancient traditions that characterize oil production in the region.Terroir: The area around Ostuni is characterized by mineral-rich limestone soils that are ideal for growing olive trees. The soil contributes to the production of high-quality olives, which in turn give Ostuni oil a distinctive flavor and aroma profile.Mediterranean climate: Ostuni's geographical location in the Puglia region of southern Italy provides an ideal Mediterranean climate for growing olive trees. Mild winters and hot, dry summers favor the growth and development of olives, contributing to the production of a superior quality oil.Olive varieties: In the Ostuni area, several varieties of olives are grown, including the famous "Ogliarola" cultivar, which is particularly prized for the production of high quality extra virgin olive oil. These varieties offer a range of distinct aromas and flavors that contribute to the richness of Ostuni oil.Traditional production method: The production of Ostuni oil is rooted in ancient traditions handed down from generation to generation. Local farmers adopt olive growing and harvesting methods that respect tradition and preserve the quality of the oil. The use of artisanal techniques, such as cold pressing of the olives, contributes to the production of a high quality oil and preserves the organoleptic characteristics of the olives.International Recognitions: Ostuni oil has received numerous international awards and certifications attesting to its excellence. Ostuni's extra virgin olive oil is often praised for its fruity taste, low acidity and health-beneficial properties.Thanks to these factors, Ostuni oil has gained a reputation for quality and authenticity, becoming a prized product both in Italy and internationally. It is often used in Mediterranean cuisine to enrich dishes with its rich and aromatic taste, and represents a food and wine excellence of the Apulian region. Sun, 14 May 2023 13:30:02 +0000 https://sworld.it/the-oil-of-ostuni https://sworld.it/turkish-tea Çay, or Turkish tea, is a drink that plays a significant role in Turkish culture and is often considered a symbol of hospitality and conviviality.The history of tea in Turkey begins in the 18th century, when the Ottoman Empire initiated trade relations with China, which was known for growing and producing tea. Tea initially arrived in Turkey via the Silk Road and soon became a popular beverage, especially among the Empire's elite.During the 19th century, the Ottoman Empire began growing tea in its northern regions, such as Rize on the Black Sea, where the climate and soil were favorable for its cultivation. This led to the domestic production of Turkish tea and solidified its importance in Turkish culture.The way tea is prepared and served in Turkey is unique and distinctive. Black tea leaves are boiled in a special samovar called "çaydanlık," which consists of two overlapping parts. In the lower part the water is boiled, while in the upper part the tea leaves are steeped. The infusion is then diluted with boiling water from the lower part of the samovar, resulting in a drink that is balanced in terms of strength and flavor.Turkish çay is served in small tulip-shaped glasses, often placed on a copper or silver tray. It is usually offered in abundance and its sharing is an act of generosity and welcome. It is common to see groups of people gathering to share a cup of tea, discuss and socialize.An interesting tradition related to çay is the "chai-khana" or tea house. These are places where people gather to drink tea, discuss, play board games, or just relax. Chai-khana are important gathering places in Turkish culture where people of all ages and backgrounds can share moments of conviviality.Çay is so deeply rooted in Turkish culture that it has become an essential part of daily life. It is consumed at all times of the day, often accompanied by sweet delicacies such as baklava or simits.If you have the opportunity to visit Turkey, don't miss the chance to enjoy Turkish çay in an authentic setting, such as a chai-khana or traditional tea house. Savor its richness and get involved in the hospitality and tradition surrounding this drink.I hope this introduction to the history and culture of Turkish çay has been interesting for you. Enjoy a cup of Turkish tea Wed, 10 May 2023 22:30:02 +0000 https://sworld.it/turkish-tea https://sworld.it/the-carpets-of-istanbul Istanbul carpets are treasures of handcrafted beauty and reflect centuries of textile tradition. Buying a carpet in Istanbul offers a unique experience that allows you to take home a piece of Turkish history and culture. Here is a fascinating journey into the world of Istanbul carpets:Istanbul is renowned for its hand-woven carpets, considered some of the best in the world. Turkish carpets are known for their quality craftsmanship, fine materials and intricate designs. Many of them are made by nomadic tribes that carry ancient weaving traditions.The city offers a wide range of carpets, each of which has its own distinctive history and style. For example, Hereke carpets are renowned for their beauty and refinement. They are handwoven from high-quality silk or wool, and often feature intricate and detailed designs. Oushak rugs, on the other hand, are known for their muted colors and elegant geometric designs.One of the most famous places to buy carpets in Istanbul is the Grand Bazaar. This fascinating market is a maze of stores and stalls, where you can find a wide selection of carpets from different regions of Turkey. Here, you will have the opportunity to explore the carpets at your leisure, chat with the vendors and learn more about weaving techniques and designs.Choosing a rug depends on your personal taste and the size you want. You can find carpets of various sizes, from small wall carpets to large works of art that cover the entire floor of a room. Turkish rugs are known for their durability and strength, thanks to the quality of the materials and the precision of the weaving.In addition to their aesthetic beauty, Turkish carpets have deep cultural significance. They are considered symbols of hospitality and are often used to decorate social spaces in Turkish homes. Owning a Turkish rug can convey a sense of warmth and tradition in your home.When purchasing, it is important to remember that authentic rugs are handmade and take time and effort to make. Be sure to shop at reputable retailers and ask about the provenance and quality of the rugs.An authentic Istanbul rug will be a lasting investment and a treasured reminder of your trip. Every time you look at it, you will admire the artistry and textile craftsmanship behind each thread. It will be a piece of Istanbul that you will carry with you forever. Wed, 10 May 2023 20:30:02 +0000 https://sworld.it/the-carpets-of-istanbul https://sworld.it/glass-mosaics Glass mosaics are a fascinating traditional art that finds its roots in ancient Byzantine culture and is still alive and appreciated in Istanbul. This art form skillfully combines glass aesthetics and technique to create works of great beauty and complexity.Istanbul's glass mosaics are inspired by ancient Byzantine mosaics, which are found in many of the city's famous monuments, such as the Hagia Sophia (Hagia Sophia) and the Church of St. Savior in Chora (Kariye Museum). These Byzantine mosaics date back more than a thousand years and show the mastery of artists of the time in manipulating stained glass to create intricate images and patterns.In the tradition of Istanbul glass mosaics, pieces of colored glass are hand-cut into small fragments, called "tesselles," which are then assembled on a surface to form a design or pattern. Each tessela is carefully placed, taking into account colors, shapes and shades, to create a harmonious image.Glass mosaics can depict religious scenes, human figures, animals, flowers or abstract patterns. The artists who create these mosaics are noted for their mastery in cutting glass with precision and creating balanced compositions that catch the light and create a kaleidoscopic effect of brilliant colors.Today, glass mosaics continue to be produced in Istanbul, both as works of art and as decorative objects. You can find small glass mosaics set in frames, boxes or ornamental objects, as well as larger works of art, such as paintings or wall panels.Buying a glass mosaic in Istanbul allows you to take home a piece of this age-old tradition. Each mosaic is unique and handcrafted with care and skill. You will appreciate the craftsmanship of the artisans who created the mosaic, as well as the beauty and luminous effect the stained glass gives to the surroundings.Whether you choose a small glass mosaic as a souvenir or a larger work of art to beautify your home, Istanbul glass mosaics will bring a touch of history, art and color to your life.I hope this description of Istanbul's glass mosaics has intrigued you and gives you inspiration to discover and appreciate this beautiful art form during your visit to the city. Wed, 10 May 2023 20:00:07 +0000 https://sworld.it/glass-mosaics https://sworld.it/bremer-knipp-1 Bremer Knipp is a culinary specialty of the city of Bremerhaven, Germany. It is a smoked liver sausage made from pork, pork liver, onion and spices.The sausage is traditionally prepared by smoking the meat for several hours over beech or oak wood, giving it a unique aroma and flavor.Bremer Knipp is usually served hot, thinly sliced and accompanied by boiled potatoes, sauerkraut and mustard as a main dish. It can also be used as an ingredient in salads or as an appetizer, thinly sliced and served with cheese and black bread.Bremer Knipp is a typical specialty of the Lower Saxony region and has a long history. In the 19th century, the sausage was considered a poor dish, but over time it has gained popularity due to its intense flavor and versatility in cooking.If you visit Bremerhaven, you cannot miss the opportunity to taste Bremer Knipp and discover the authentic flavor of the local cuisine. Sat, 15 Apr 2023 11:30:02 +0000 https://sworld.it/bremer-knipp-1 https://sworld.it/bremen-clods Bremer Kluten is a traditional dessert from the Bremerhaven region of northern Germany. The cake is shaped like a shoe and is made using almond paste, sugar and chocolate.The history of this dessert dates back to the 17th century, when sailors in the region carried shoe-shaped cookies as amulets of good luck. Over time, these cookies were transformed into more elaborate desserts, such as Bremer Kluten.The preparation of this dessert requires a lot of craftsmanship. Almond paste is molded into a shoe shape, decorated with dark chocolate and sugar, and then slowly baked in the oven. The result is a cake that is crispy on the outside and soft on the inside, with a delicious taste of almonds and chocolate.Bremer Kluten have become a cultural symbol of the Bremerhaven region and are a popular gift for friends and family. In addition, they are often served during the holiday season as a traditional dessert.In summary, Bremer Kluten are a traditional sweet from the Bremerhaven region, shaped like a shoe and made with almond paste, sugar, and chocolate. These sweets require a lot of craftsmanship to prepare and have become a cultural symbol of the region. They are often served during the holiday season as a traditional dessert. Fri, 14 Apr 2023 13:30:01 +0000 https://sworld.it/bremen-clods https://sworld.it/lemons-of-ventimiglia Ventimiglia lemons are one of the best known typical products of the city and the surrounding region. Ventimiglia lemons are characterized by their intense aroma and sweet, juicy taste. Lemons grow in abundance on the Ligurian coast, thanks to the region's mild climate and favorable location.Ventimiglia lemons are used in many local dishes, including the famous seafood salad "cappon magro," a specialty of Ligurian cuisine consisting of fresh fish and vegetables, and lemon desserts, such as lemon tart and lemon cake. In addition, Ventimiglia lemons are also used for the production of limoncello, a lemon-based liqueur popular throughout the region.The cultivation of Ventimiglia lemons has a long history in the region and dates back to at least the 15th century, when local monks began growing lemons for their medicinal properties. Today, lemon production is an important economic activity in the region, with many farmers growing high quality lemons.If you are a culinary enthusiast and want to discover the authentic flavors of Ligurian cuisine, you cannot miss the opportunity to taste the lemons of Ventimiglia during your stay. Many local restaurants offer fresh lemon dishes, allowing you to taste the true essence of Ligurian cuisine. In addition, you could also visit local markets, where you can buy fresh lemons and other typical products of the region. Wed, 12 Apr 2023 08:30:02 +0000 https://sworld.it/lemons-of-ventimiglia https://sworld.it/asturian-cider Take a culin is one of the most typical actions of the Spaniard in his free time. It is also true of many visitors to our community. It is a social act, full of forms close to the rite and with the only goal or purpose of conversation, sometimes even disparatar or cachondearse in a winch or bar to use. All this happens more commonly in the so-called cider houses, that over the years have been occupying a privileged place in Asturian leisure, giving concrete physical space to the art of pouring and animosity. As venues that are the consumption of cider, they usually pile up a good number of cider boxes in their interior so that they do not decay, but they also have the appetizers that best come to the Asturian liquid and the most characteristic decoration. At any rate you can drink cider anywhere, and often abounds in festivals and pilgrimages, country walks and events of all kinds that are held outdoors. It is known that taking culinos in excess can lead to a certain intoxication, light or substantial, because despite its low alcohol content, cider has the necessary spark so that, encouraged by the conversation and the bustle of the glass circulating from hand to hand, we reach a high degree of harmony with the environment and the observations of our fellow members. They also arrive, if they pride themselves, the typical exaltations of friendship, some popular song ... If there is bagpipes in between, much better knows the cider and better is passed. Apart from being a friend of cocktail parties and festive fun, cider is a Special seasoning for many regional recipes, and also a unique companion at the table. There are a good number of Asturian dishes that without it lose their reason for being. It is in certain cider houses of unbeatable atmosphere and loaded to the brim where we often stumble upon the slyness that often accompanies these popular gatherings. Everything is full of people, green bottles, corks, sawdust on the floor, trays with nécoras, barnacles or potato omelette. On the walls there are often hanging signs with the odd legendary slogan attributed to cider, and to those who drink it, magical powers or, at least, the gift of joy: The one who muddied two pucheres stayed with an Easter, falatible and gayasperu, without headquarters no week. And do not think: what alone enriquez to the one that faga, give gift to the one who does not have and horros and cases lifts. If we did a little history We would see that cider is not a minor matter. The cultivation of the apple tree in Asturias goes back to the time of the Astures, although it is certain that the terms pomar or pumares have their origin in the Roman epoch. Throughout the Middle Ages, there is a constant mention of the term pomares, as well as dicotations apple, apple, pumares, pomiferous, etc, all names that, with its extension, did not give more specific importance to the apple in Asturias, which was soon known outside its natural territory. From the Middle Ages to the present day, the apple is leading a continuous expansion of cultivation, displacing other fruit trees, such as citrus and some cereals, whose cultivation was basic in the region until the 19th century. In recent years the cultivation has improved a lot, with the insitu study of the problems that affect the native apple tree and with aids and subsidies for lost fund for the farmers that want to dedicate themselves to this activity. The last impulse given to cider, goes through the debate of turning it into a product with denomination of origin. For this purpose, recently all the bottles present a labeling of the producer that guarantees a higher quality. You can also learn a little more about the history of cider, approach its virtues, experience its consumption and recreate the environment of the windlass in the Museum of the Cider of Nava, town that also turns out to be one of the largest cider centers of the Principality. Sun, 21 Nov 2021 08:33:40 +0000 https://sworld.it/asturian-cider https://sworld.it/afuega-el-pitu-cheese Of somewhat indeterminate origin, it is known that the Afuega el Pitu cheese is one of the oldest cheeses in Spain and the oldest in the Principality. In the eighteenth century it was already used as a tax payment currency. It was prepared in all the farmhouses that owned cattle, by the simple procedure of the instant setting of the milk. Artisan cheese that since 2004 has enjoyed the Protected Designation of Origin. Sun, 21 Nov 2021 08:17:55 +0000 https://sworld.it/afuega-el-pitu-cheese https://sworld.it/museum-ancient-firm-tutone-anise-unique-fits-into-the-historical-context-of-pala-1 Museo antica Ditta Tutone Anice Unico is inserted in the historical context of the Palazzo del Conte Ajutamicristo that sees its origins in the distant 1600; the visitor will come into close contact with the museum structure therefore in a unique context of its kind. Composed of an imaginative path within the production that intersects between modern and ancient machinery, vintage images, it creates a mix of what was and what will be, in a mixture of smells, tastes and colors that make the journey unique and a thousand results.Museo antica Ditta Tutone Anice Unico The structure is inserted in the historical context of the Palace of Count Ajutamicristo that sees its origins in the distant 1600; the visitor will enter in close contact with the museum structure therefore in a unique context in its kind. Composed by an imaginative path within the production that intersects between modern and ancient machinery, vintage images, it creates a mix between what was and what will be, in a mixture of smells, tastes and colors that make the journey unique and a thousand results. Fri, 19 Nov 2021 16:15:52 +0000 https://sworld.it/museum-ancient-firm-tutone-anise-unique-fits-into-the-historical-context-of-pala-1 https://sworld.it/museum-ancient-firm-tutone-anise-unique-fits-into-the-historical-context-of-pala Museo antica Ditta Tutone Anice Unico is inserted in the historical context of the Palazzo del Conte Ajutamicristo that sees its origins in the distant 1600; the visitor will come into close contact with the museum structure therefore in a unique context of its kind. Composed of an imaginative path within the production that intersects between modern and ancient machinery, vintage images, it creates a mix of what was and what will be, in a mixture of smells, tastes and colors that make the journey unique and a thousand results.Museo antica Ditta Tutone Anice Unico The structure is inserted in the historical context of the Palace of Count Ajutamicristo that sees its origins in the distant 1600; the visitor will enter in close contact with the museum structure therefore in a unique context in its kind. Composed by an imaginative path within the production that intersects between modern and ancient machinery, vintage images, it creates a mix between what was and what will be, in a mixture of smells, tastes and colors that make the journey unique and a thousand results. Fri, 19 Nov 2021 16:15:52 +0000 https://sworld.it/museum-ancient-firm-tutone-anise-unique-fits-into-the-historical-context-of-pala https://sworld.it/king-umberto-tomato The Amalfi Coast is a unique place, for its enchanting landscape and its history. But its richness consists also in its heritage of biodiversity. We are referring to many autochthonous species (fruits, vegetables, grains, etc.), among which an ancient vegetable dating back to the XIX century: the King Umberto tomato. The name of this tomato contains its fascinating history. It was in fact a tribute to Umberto I of Savoy, when he visited Naples for the first time as King of Italy in 1878. This variety was chosen as a gift because it represented excellence at that time. The King Umberto tomato is also known locally by the name of Fiascone. An important curiosity is the fact that the Re Umberto tomato, crossed with another variety, gave origin to the San Marzano tomato. The King Umberto tomato started to be cultivated in Tramonti and in the Amalfi Coast in the first years of the '900. Its seeds were spread from hand to hand. Each family had its own land used to grow it and to make preserves for domestic use. Thus, the Re Umberto variety has been cultivated in Italy for over a century and sold by all the major seed companies. Over time, however, the seeds were confused and mixed with other varieties. Fortunately, some local farmers jealously guarded this seed over time and donated it to a local Acabio association, which has done its best to spread it free of charge to support the rural biodiversity of the area. Alongside the activities in the field, there has also been scientific research for the characterization of the tomato. The result of this project is all in a final product of the highest quality. The "Re Fiascone" label represents the start of a model of sustainable development for the area, which aims to boost the local economy, supporting small farmers and at the same time safeguarding the terraced landscape, intertwining with other important realities such as the Pizza of Tramonti that will strengthen even more its recognizability with the use of a 0 km condiment. Sat, 02 Oct 2021 13:15:03 +0000 https://sworld.it/king-umberto-tomato https://sworld.it/king-umberto-tomato The Amalfi Coast is a unique place, for its enchanting landscape and its history. But its richness consists also in its heritage of biodiversity. We are referring to many autochthonous species (fruits, vegetables, grains, etc.), among which an ancient vegetable dating back to the XIX century: the King Umberto tomato. The name of this tomato contains its fascinating history. It was in fact a tribute to Umberto I of Savoy, when he visited Naples for the first time as King of Italy in 1878. This variety was chosen as a gift because it represented excellence at that time. The King Umberto tomato is also known locally by the name of Fiascone. An important curiosity is the fact that the Re Umberto tomato, crossed with another variety, gave origin to the San Marzano tomato. The King Umberto tomato started to be cultivated in Tramonti and in the Amalfi Coast in the first years of the '900. Its seeds were spread from hand to hand. Each family had its own land used to grow it and to make preserves for domestic use. Thus, the Re Umberto variety has been cultivated in Italy for over a century and sold by all the major seed companies. Over time, however, the seeds were confused and mixed with other varieties. Fortunately, some local farmers jealously guarded this seed over time and donated it to a local Acabio association, which has done its best to spread it free of charge to support the rural biodiversity of the area. Alongside the activities in the field, there has also been scientific research for the characterization of the tomato. The result of this project is all in a final product of the highest quality. The "Re Fiascone" label represents the start of a model of sustainable development for the area, which aims to boost the local economy, supporting small farmers and at the same time safeguarding the terraced landscape, intertwining with other important realities such as the Pizza of Tramonti that will strengthen even more its recognizability with the use of a 0 km condiment. Sat, 02 Oct 2021 13:15:03 +0000 https://sworld.it/king-umberto-tomato https://sworld.it/pisterzo-figs The figs of Pisterzo are one of the main typical products of the province of Latina that are consumed particularly in summer and produced precisely in the town of Pisterzo. They have an opaque green colour, fleshy pulp and an extremely delicious flavour. Pisterzo figs are one of the typical products that should not be missing from the tables of Pontine summers. The figs of Pisterzo have always represented a small part of the economy of the country, in fact, along with the cultivation of oil and sheep farming was the only source of livelihood of the families of the small village Pontine. Each inhabitant had, and some continue to have, their own flat figs to eat them jealously at home with friends and relatives. The figs of Pisterzo, especially before the two world wars, were collected by the women of the village who went to the countryside with their wicker baskets to sell them in the nearby villages, especially in Priverno. This activity was for many families the only source of livelihood and many of them, given the low profitability of the work and the two world wars, were forced to emigrate largely to Canada. Different varieties of figs are cultivated in Pisterzo, but the most famous are the San Pietro, one of the tastiest varieties, grown in the hamlet of San Pietro. Moreover, their name derives from the fact that this variety ripens in the last week of June in conjunction with the feast of St. Peter and St. Paul. The festival of the figs of Pisterzo is certainly one of the most important events of the Pontine town and the province, established in 1982 takes place on the first Sunday of July. During the evening are distributed figs, there are musical performances, typical products and local wines. Mon, 27 Sep 2021 11:15:03 +0000 https://sworld.it/pisterzo-figs https://sworld.it/rossa-di-rotonda-pdo-aubergine Melanzana Rossa di Rotonda PDO is a fresh vegetable produced using the Melanzana Rossa di Rotonda ecotype of the Solanum aethiopicum species. The production area of Melanzana Rossa di Rotonda PDO covers the municipalities of Rotonda, Viggianello, Castelluccio Superiore and Castelluccio Inferiore, in the province of Potenza, in the Basilicata region. The Melanzana Rossa di Rotonda PDO has a rounded shape similar to a tomato and weighs up to 200 g. At the beginning of ripening it has greenish hues. At the beginning of ripening it has greenish shades, while when it is well ripe it has a bright orange color tending to bright red. The flesh is fleshy. The scent is intense and fruity, reminiscent of prickly pears; the taste is spicy, pleasantly bitter at the end. The Melanzana Rossa di Rotonda PDO has African origins. During the period of colonialism, in fact, many families from Rotonda moved to the new territories conquered by the fascist regime to find work. In 1935, before the outbreak of the war in Ethiopia, those who returned home brought this "curious" eggplant. The adaptation of this species to the territory was such that it transformed itself until it even differed from the African species from which it originally came, with the same orange colour but without streaks and with a more elongated shape. Because of these peculiarities, which make it look like a tomato, in the local dialect this aubergine has taken the name of merlingiana a pummadora. Fresh Melanzana Rossa di Rotonda PDO should be kept in the refrigerator or in a suitable dry place. Traditionally, they are kept nzertate, or tied in bunches and hung under canopies to dry. They are also excellent preserved in oil and vinegar. There are many recipes in the cuisine of Basilicata which celebrate this very particular eggplant: fried and flavoured with mint and garlic; combined with caciocavallo podolico cheese to dress fusilli; mixed with sausage in amazing meatballs. You can also use the leaves, which are more tender than those of the other varieties of eggplant and very different in shape and size. Mon, 27 Sep 2021 08:15:03 +0000 https://sworld.it/rossa-di-rotonda-pdo-aubergine https://sworld.it/rossa-di-rotonda-pdo-aubergine Melanzana Rossa di Rotonda PDO is a fresh vegetable produced using the Melanzana Rossa di Rotonda ecotype of the Solanum aethiopicum species. The production area of Melanzana Rossa di Rotonda PDO covers the municipalities of Rotonda, Viggianello, Castelluccio Superiore and Castelluccio Inferiore, in the province of Potenza, in the Basilicata region. The Melanzana Rossa di Rotonda PDO has a rounded shape similar to a tomato and weighs up to 200 g. At the beginning of ripening it has greenish hues. At the beginning of ripening it has greenish shades, while when it is well ripe it has a bright orange color tending to bright red. The flesh is fleshy. The scent is intense and fruity, reminiscent of prickly pears; the taste is spicy, pleasantly bitter at the end. The Melanzana Rossa di Rotonda PDO has African origins. During the period of colonialism, in fact, many families from Rotonda moved to the new territories conquered by the fascist regime to find work. In 1935, before the outbreak of the war in Ethiopia, those who returned home brought this "curious" eggplant. The adaptation of this species to the territory was such that it transformed itself until it even differed from the African species from which it originally came, with the same orange colour but without streaks and with a more elongated shape. Because of these peculiarities, which make it look like a tomato, in the local dialect this aubergine has taken the name of merlingiana a pummadora. Fresh Melanzana Rossa di Rotonda PDO should be kept in the refrigerator or in a suitable dry place. Traditionally, they are kept nzertate, or tied in bunches and hung under canopies to dry. They are also excellent preserved in oil and vinegar. There are many recipes in the cuisine of Basilicata which celebrate this very particular eggplant: fried and flavoured with mint and garlic; combined with caciocavallo podolico cheese to dress fusilli; mixed with sausage in amazing meatballs. You can also use the leaves, which are more tender than those of the other varieties of eggplant and very different in shape and size. Mon, 27 Sep 2021 08:15:03 +0000 https://sworld.it/rossa-di-rotonda-pdo-aubergine https://sworld.it/lard-of-arnad The Vallée d'Aoste Lard d'Arnad is a product with a protected designation of origin (PDO) that is obtained by processing the back of the pig, adequately defatted and then squared, and the subsequent maturation in the "doils", ancient containers made of chestnut or oak wood. Inside these particular containers, layers of lard are piled on top of each other until they are full, alternating with a mixture of salt, water, spices, natural aromas and aromatic mountain herbs: this is a very ancient method of preservation, so much so that in the first inventory of Arnad Castle, dating back to 1763, there is already an indication of the presence of four doils in the kitchen. The lard is left to mature for at least three months and it is during this period of rest that the product takes shape, assuming the fragrance and the much appreciated organoleptic characteristics which distinguish it. Its texture is compact but at the same time soft; when cut, each slice is white, sometimes the heart is slightly pink, with a possible vein of meat on the surface. This particular consistency means that the product melts in the mouth, releasing a pleasantly sweet taste. The Lard d'Arnad PDO is sold in pieces or sliced by the sausage maker, or vacuum packed in different sizes, or cut into small cubes and stored in glass containers. Sun, 26 Sep 2021 04:22:22 +0000 https://sworld.it/lard-of-arnad https://sworld.it/lard-of-arnad The Vallée d'Aoste Lard d'Arnad is a product with a protected designation of origin (PDO) that is obtained by processing the back of the pig, adequately defatted and then squared, and the subsequent maturation in the "doils", ancient containers made of chestnut or oak wood. Inside these particular containers, layers of lard are piled on top of each other until they are full, alternating with a mixture of salt, water, spices, natural aromas and aromatic mountain herbs: this is a very ancient method of preservation, so much so that in the first inventory of Arnad Castle, dating back to 1763, there is already an indication of the presence of four doils in the kitchen. The lard is left to mature for at least three months and it is during this period of rest that the product takes shape, assuming the fragrance and the much appreciated organoleptic characteristics which distinguish it. Its texture is compact but at the same time soft; when cut, each slice is white, sometimes the heart is slightly pink, with a possible vein of meat on the surface. This particular consistency means that the product melts in the mouth, releasing a pleasantly sweet taste. The Lard d'Arnad PDO is sold in pieces or sliced by the sausage maker, or vacuum packed in different sizes, or cut into small cubes and stored in glass containers. Sun, 26 Sep 2021 04:22:22 +0000 https://sworld.it/lard-of-arnad https://sworld.it/barbecued-ham-from-saint-oyen Jambon alla brace di Saint-Oyen is a cooked ham, lightly smoked, sprinkled with a mixture of chopped aromatic herbs and slowly browned on a spit over huge braziers fed by firewood of fir, larch, Scotch pine, alder or ash, coming from the high valley of Gran San Bernardo. During the slow cooking on the embers, indispensable to obtain the characteristic golden colour of the rind, the ham is continuously watered with wine and aromas. Prosciutto alla brace di Saint-Oyen is a traditional agri-food product (Decree of 10 July 2006, published in the Official Gazette), the processing of which must take place exclusively in the municipality of the Valle d'Aosta that gives it its name, in accordance with the strict instructions imposed by the specifications. In order to best exalt the characteristics of taste and lightness of the product, it is advisable to heat it up for a few seconds and serve it with boiled potatoes or green beans. To this particular ham, the local Pro Loco association dedicates a festival which is held every year in Prenoud on the first Sunday in August. Sun, 26 Sep 2021 04:21:13 +0000 https://sworld.it/barbecued-ham-from-saint-oyen https://sworld.it/barbecued-ham-from-saint-oyen Jambon alla brace di Saint-Oyen is a cooked ham, lightly smoked, sprinkled with a mixture of chopped aromatic herbs and slowly browned on a spit over huge braziers fed by firewood of fir, larch, Scotch pine, alder or ash, coming from the high valley of Gran San Bernardo. During the slow cooking on the embers, indispensable to obtain the characteristic golden colour of the rind, the ham is continuously watered with wine and aromas. Prosciutto alla brace di Saint-Oyen is a traditional agri-food product (Decree of 10 July 2006, published in the Official Gazette), the processing of which must take place exclusively in the municipality of the Valle d'Aosta that gives it its name, in accordance with the strict instructions imposed by the specifications. In order to best exalt the characteristics of taste and lightness of the product, it is advisable to heat it up for a few seconds and serve it with boiled potatoes or green beans. To this particular ham, the local Pro Loco association dedicates a festival which is held every year in Prenoud on the first Sunday in August. Sun, 26 Sep 2021 04:21:13 +0000 https://sworld.it/barbecued-ham-from-saint-oyen https://sworld.it/aosta-valley-boudin The boudin is one of the great classics of the tradition of Valle d'Aosta and still today it is prepared scrupulously observing the ancient recipes handed down from generation to generation. This particular sausage is made from boiled potatoes, peeled by hand and left to cool, to which cubes of lard, red beetroot (an excellent natural preservative), spices, natural flavourings, wine and bovine or porcine blood are added. The mixture is stuffed into thin natural casings, first tied by hand, then hung up to dry for a couple of weeks. The potatoes recommended by experts, such as the two producers Remo and Ivo, are the small ones from Valle d'Aosta, red on the outside and yellow inside, floury at the right point (also perfect fried). Then you can distinguish three types according to the valley in which you are: the first boudin is that of Media Valle, the most traditional and characteristic, to which pig's blood is added; then there is that of Bassa Valle, the so-called salampatata or potato salami, to which only a small ladleful of blood is added for 20 kilos of mixture, which in fact is the pinkest of all; finally, there is that of Alta Valle, towards Mont Blanc, where the blood (which was banned for a period of time, particularly during the mad cow scandal) is substituted by beetroot, which in some areas is called "red carrot", an imperfect translation from patois. Unlike the others, this boudin is more digestible and sweeter, which is why it is the version that is usually more popular. But it is no coincidence that boudin in French means "black pudding". Once considered a poor man's food, today it is one of the characteristic foods of the tables in Valle d'Aosta. Excellent as a cold starter, it can be served boiled, combined with red mountain potatoes; alternatively, baked in the oven for about fifteen minutes, when it is still fresh, it becomes a real delight even for the most refined palates. Sun, 26 Sep 2021 04:20:38 +0000 https://sworld.it/aosta-valley-boudin https://sworld.it/aosta-valley-boudin The boudin is one of the great classics of the tradition of Valle d'Aosta and still today it is prepared scrupulously observing the ancient recipes handed down from generation to generation. This particular sausage is made from boiled potatoes, peeled by hand and left to cool, to which cubes of lard, red beetroot (an excellent natural preservative), spices, natural flavourings, wine and bovine or porcine blood are added. The mixture is stuffed into thin natural casings, first tied by hand, then hung up to dry for a couple of weeks. The potatoes recommended by experts, such as the two producers Remo and Ivo, are the small ones from Valle d'Aosta, red on the outside and yellow inside, floury at the right point (also perfect fried). Then you can distinguish three types according to the valley in which you are: the first boudin is that of Media Valle, the most traditional and characteristic, to which pig's blood is added; then there is that of Bassa Valle, the so-called salampatata or potato salami, to which only a small ladleful of blood is added for 20 kilos of mixture, which in fact is the pinkest of all; finally, there is that of Alta Valle, towards Mont Blanc, where the blood (which was banned for a period of time, particularly during the mad cow scandal) is substituted by beetroot, which in some areas is called "red carrot", an imperfect translation from patois. Unlike the others, this boudin is more digestible and sweeter, which is why it is the version that is usually more popular. But it is no coincidence that boudin in French means "black pudding". Once considered a poor man's food, today it is one of the characteristic foods of the tables in Valle d'Aosta. Excellent as a cold starter, it can be served boiled, combined with red mountain potatoes; alternatively, baked in the oven for about fifteen minutes, when it is still fresh, it becomes a real delight even for the most refined palates. Sun, 26 Sep 2021 04:20:38 +0000 https://sworld.it/aosta-valley-boudin https://sworld.it/motzetta-the-valdostana-dried-meat The motzetta, dried meat of beef, chamois, deer or wild boar, was born from the ancient need to preserve meat for a long time for the family's winter needs. It looks tough and armoured but becomes tender and tasty in the mouth. Prepared with whole raw cuts, compact and low in fat, it is left to macerate with aromatic mountain herbs, accompanied by salt, spices and other natural flavourings; it remains like this for about twenty days, completely covered by the brine and pressed by a weight placed on the lid of the container. It is then left to mature by hanging the portions of meat in a cool, well-ventilated place for a period of time that varies from one to three months, depending on the size of the product. The motzetta is served as an appetizer, cut into thin slices and accompanied by the typical local rye bread. Sun, 26 Sep 2021 04:19:35 +0000 https://sworld.it/motzetta-the-valdostana-dried-meat https://sworld.it/motzetta-the-valdostana-dried-meat The motzetta, dried meat of beef, chamois, deer or wild boar, was born from the ancient need to preserve meat for a long time for the family's winter needs. It looks tough and armoured but becomes tender and tasty in the mouth. Prepared with whole raw cuts, compact and low in fat, it is left to macerate with aromatic mountain herbs, accompanied by salt, spices and other natural flavourings; it remains like this for about twenty days, completely covered by the brine and pressed by a weight placed on the lid of the container. It is then left to mature by hanging the portions of meat in a cool, well-ventilated place for a period of time that varies from one to three months, depending on the size of the product. The motzetta is served as an appetizer, cut into thin slices and accompanied by the typical local rye bread. Sun, 26 Sep 2021 04:19:35 +0000 https://sworld.it/motzetta-the-valdostana-dried-meat https://sworld.it/valdostana-sausage The saouseusse valdostane were born from the need to use and preserve all cuts of meat, even the less valuable. These tasty traditional cured meats are now very much appreciated and sought after, especially during the winter season. Prepared with minced beef from the Aosta Valley and pork lard, the sausages are flavoured with salt, pepper, garlic, cloves, cinnamon and nutmeg. All the stages of production follow precise rules, handed down from generation to generation. Their seasoning, which can last over 40 days, takes place in cool, well-ventilated rooms. In the past, glass containers filled with lard were used for their preservation and the saouseusse were immersed in them. Ideal as an appetizer, they cannot be missing on boards of mixed cold cuts from Valle d'Aosta, to make snacks with friends more appetizing, perhaps accompanied by fruity local red wines. Sun, 26 Sep 2021 04:18:33 +0000 https://sworld.it/valdostana-sausage https://sworld.it/valdostana-sausage The saouseusse valdostane were born from the need to use and preserve all cuts of meat, even the less valuable. These tasty traditional cured meats are now very much appreciated and sought after, especially during the winter season. Prepared with minced beef from the Aosta Valley and pork lard, the sausages are flavoured with salt, pepper, garlic, cloves, cinnamon and nutmeg. All the stages of production follow precise rules, handed down from generation to generation. Their seasoning, which can last over 40 days, takes place in cool, well-ventilated rooms. In the past, glass containers filled with lard were used for their preservation and the saouseusse were immersed in them. Ideal as an appetizer, they cannot be missing on boards of mixed cold cuts from Valle d'Aosta, to make snacks with friends more appetizing, perhaps accompanied by fruity local red wines. Sun, 26 Sep 2021 04:18:33 +0000 https://sworld.it/valdostana-sausage https://sworld.it/teuteun-valdostane-1 The teuteun is an exclusive specialty of Valle d'Aosta, obtained by salting the udders of native cows that, after being cut in several places, are carefully pressed to allow the release of any residual milk. The processing is then carried out, alternating, in specific containers, layers of teteun with sage leaves, bay leaves, rosemary, juniper berries, spices and salt. After about fifteen days of maceration, useful for the formation of the salomoia, the udders are cooked in a bain-marie, through the use of special molds. Generally seasoned with a sauce made with parsley, oil and garlic, the food goes well with fig jam, raspberries, raisins or martin sec in syrup. The teuteun is a product which became famous in the commune of Gignod at the beginning of the 70's, but its historical roots go back centuries. Now it is the protagonist of the homonymous festival held every year in mid-August. Sun, 26 Sep 2021 04:17:44 +0000 https://sworld.it/teuteun-valdostane-1 https://sworld.it/teuteun-valdostane-1 The teuteun is an exclusive specialty of Valle d'Aosta, obtained by salting the udders of native cows that, after being cut in several places, are carefully pressed to allow the release of any residual milk. The processing is then carried out, alternating, in specific containers, layers of teteun with sage leaves, bay leaves, rosemary, juniper berries, spices and salt. After about fifteen days of maceration, useful for the formation of the salomoia, the udders are cooked in a bain-marie, through the use of special molds. Generally seasoned with a sauce made with parsley, oil and garlic, the food goes well with fig jam, raspberries, raisins or martin sec in syrup. The teuteun is a product which became famous in the commune of Gignod at the beginning of the 70's, but its historical roots go back centuries. Now it is the protagonist of the homonymous festival held every year in mid-August. Sun, 26 Sep 2021 04:17:44 +0000 https://sworld.it/teuteun-valdostane-1 https://sworld.it/genepy-of-the-aosta-valley In Valle d'Aosta the production of mountain herb distillates recalls ancient traditions. The alpine herbs that flourish at high altitudes and are known for their therapeutic properties, include peculiar essences such as artemisia glacialis and artemisia weber, basic components of génépy, the famous Aosta Valley liqueur. Its chromatic aspect - greenish yellow, the balsamic fragrance and the full, bitterish taste derive from the characteristics of these plants, harvested sparingly in the glacier moraines (at over 2000 m altitude), and then selected and dried with meticulous care. This precious "elixir" is obtained by macerating the best part of the dried herbs in alcohol for several days. Génépy has a unique, typically alpine flavour and, sipped at the end of a meal, is an excellent digestive. Sun, 26 Sep 2021 04:16:49 +0000 https://sworld.it/genepy-of-the-aosta-valley https://sworld.it/genepy-of-the-aosta-valley In Valle d'Aosta the production of mountain herb distillates recalls ancient traditions. The alpine herbs that flourish at high altitudes and are known for their therapeutic properties, include peculiar essences such as artemisia glacialis and artemisia weber, basic components of génépy, the famous Aosta Valley liqueur. Its chromatic aspect - greenish yellow, the balsamic fragrance and the full, bitterish taste derive from the characteristics of these plants, harvested sparingly in the glacier moraines (at over 2000 m altitude), and then selected and dried with meticulous care. This precious "elixir" is obtained by macerating the best part of the dried herbs in alcohol for several days. Génépy has a unique, typically alpine flavour and, sipped at the end of a meal, is an excellent digestive. Sun, 26 Sep 2021 04:16:49 +0000 https://sworld.it/genepy-of-the-aosta-valley https://sworld.it/pane-nero-valdostano-1 The baking of bread, which once took place once or twice a year, still represents, for the mountain people, a moment of aggregation in which tradition is perpetuated. From year to year, at the historical ovens located in the villages of Valle d'Aosta, the number of appointments dedicated to the working and baking of the "Pan Ner" multiplies, prepared with traditional ingredients, in a festive atmosphere that involves the whole community: the women knead and the men take care of the wood-burning oven. Rye and wheat flour and water are skilfully mixed together with the "sourdough starter" and, after a long process, are formed into loaves. Before being baked, the bread is left to rise for up to 3 hours; in the meantime, the oven is heated and, having reached the right temperature, is ready to receive the loaves. At the end of baking, the result of so much work appears: a black bread, rich in precious fibers for health, tasty, fragrant and fragrant. Some people enrich it with walnuts, raisins or fennel seeds and aromas that give it a delicious and original flavor. Sun, 26 Sep 2021 04:15:56 +0000 https://sworld.it/pane-nero-valdostano-1 https://sworld.it/tegole-valdostane-1 The typical biscuits of the Valle d'Aosta area are the "tegole", mainly made with hazelnuts, sugar, egg white, flour and, if necessary, almonds and vanilla. During the working phase, the dough must be homogeneous and rather soft, in order to be able to "spread" it in thin circular shapes. It 'important to note that, in some periods of the year, the component of hazelnuts, characteristic of these cakes, end up making them chewy (the dry fruits absorb moisture environment), this happens when the percentage of hazelnuts is sufficiently high, as prescribed by the old recipes. It is therefore advisable to conserve the tiles in a dry place and, if the inconvenience described occurs, put them in the oven for a few minutes at low temperature, will be sufficient to return, to our delicacies, the original crunchiness. These small, round, crumbly biscuits, created by Aosta Valley confectioners in 1930, have become the confectionery speciality of this small Alpine region; they can also be enjoyed with custard, ice cream, dark chocolate or the delicious Cogne cream. Sun, 26 Sep 2021 04:15:03 +0000 https://sworld.it/tegole-valdostane-1 https://sworld.it/toma-of-gressoney Toma di Gressoney is an appreciated table cheese, which is made directly in the alpine pastures of the Lys valley and the centre of the valley using traditional methods. Every year no more than 1000-1500 medium-sized cheeses (4/5 kg) are produced, which are left to mature on wooden boards in cellars or caves, for a period that varies from two to four months. It is a semi-fat cheese, for the preparation of which cow's milk is used, partially skimmed; the skimming is done by affioramento: the milk milked in the evening is left to rest in copper containers until the next morning, allowing the fattest part, the cream, to rise to the surface and be removed with a large wooden spoon. The remaining milk is used to prepare this delicious food with its compact texture and tasty flavor. Sat, 25 Sep 2021 16:16:05 +0000 https://sworld.it/toma-of-gressoney https://sworld.it/the-aosta-valley-seras Seras is the last cheese to be made in the whole-milk cheese-making chain, after the production of Fontina or Toma cheese. It is a fine ricotta cheese, light in colour and with a slightly acidic and savoury flavour. Its origins are ancient, so much so that its name appears in manuscripts and documents dating back to 1268: it seems, in fact, that the cheesemakers of the time produced it for the noble families who lived in the castles of Valle d'Aosta. It is mostly eaten fresh, cut into slices and served with polenta or boiled potatoes, or seasoned with oil and pepper and combined with whole-wheat bread. Salignon is made by mixing Seras with garlic, oil, salt, chilli pepper, juniper, fennel and cumin. Sat, 25 Sep 2021 16:15:03 +0000 https://sworld.it/the-aosta-valley-seras https://sworld.it/salignon-the-creamy-and-spicy-ricotta-cheese The salignön is a ricotta cheese with a creamy and fat consistency and a spicy flavor, obtained from the residual whey of cheese making enriched with milk or cream. Kneaded with salt, pepper and chilli (hence the origin of its pink colour), it is further flavoured with aromatic mountain herbs. Its weight is about 300 grams; once upon a time its short seasoning took place near the chimney hood, so as to give the product a light smoking. The salignön is a real delicacy, but it is not easily available: you can buy it only in a few stores and in some dairies. Unlike other cheeses, usually consumed at the end of the meal, the salignön is served on the table mainly as an appetizer or used to stuff the typical "miasse". Sat, 25 Sep 2021 15:15:02 +0000 https://sworld.it/salignon-the-creamy-and-spicy-ricotta-cheese https://sworld.it/salignon-the-creamy-and-spicy-ricotta-cheese The salignön is a ricotta cheese with a creamy and fat consistency and a spicy flavor, obtained from the residual whey of cheese making enriched with milk or cream. Kneaded with salt, pepper and chilli (hence the origin of its pink colour), it is further flavoured with aromatic mountain herbs. Its weight is about 300 grams; once upon a time its short seasoning took place near the chimney hood, so as to give the product a light smoking. The salignön is a real delicacy, but it is not easily available: you can buy it only in a few stores and in some dairies. Unlike other cheeses, usually consumed at the end of the meal, the salignön is served on the table mainly as an appetizer or used to stuff the typical "miasse". Sat, 25 Sep 2021 15:15:02 +0000 https://sworld.it/salignon-the-creamy-and-spicy-ricotta-cheese https://sworld.it/il-salame-d-asino-1 Donkey salami is a sausage made from donkey meat and pork belly. Oral tradition attests to the fact that donkey salami is widespread in various parts of Piedmont, especially in those areas where they were mostly used as pack animals and at the end of their careers were slaughtered to make salami. Fri, 24 Sep 2021 05:15:02 +0000 https://sworld.it/il-salame-d-asino-1 https://sworld.it/il-salame-d-asino-1 Donkey salami is a sausage made from donkey meat and pork belly. Oral tradition attests to the fact that donkey salami is widespread in various parts of Piedmont, especially in those areas where they were mostly used as pack animals and at the end of their careers were slaughtered to make salami. Fri, 24 Sep 2021 05:15:02 +0000 https://sworld.it/il-salame-d-asino-1 https://sworld.it/the-olive-trees-of-ferrandina In Basilicata, the olive tree has very ancient origins: pieces of wood, ripe and unripe olives, leaves and olive stones, dating back to the 6th century B.C., have been found in the area around Metaponto, testifying to its cultivation since the time of Magna Graecia, and it has survived to the present day, spreading throughout the region.Majatica, a well-known variety of olive with a double attitude, is widespread in the hilly area of the province of Matera and in particular in the area of Ferrandina. The Majatica ensures a production of oil of notable value, but it is especially famous for its oil yield, which in good years can reach 28%.The Majatica olives are harvested in the months of October, November and December. The olives are picked by hand, they are pulled out by hand or dropped with small mechanical vibrators. Nets are placed under the trees in order to avoid contact with the ground. As soon as they are picked they are placed in open crates and transported to the oil mill. Thu, 23 Sep 2021 03:15:03 +0000 https://sworld.it/the-olive-trees-of-ferrandina https://sworld.it/the-olive-trees-of-ferrandina In Basilicata, the olive tree has very ancient origins: pieces of wood, ripe and unripe olives, leaves and olive stones, dating back to the 6th century B.C., have been found in the area around Metaponto, testifying to its cultivation since the time of Magna Graecia, and it has survived to the present day, spreading throughout the region.Majatica, a well-known variety of olive with a double attitude, is widespread in the hilly area of the province of Matera and in particular in the area of Ferrandina. The Majatica ensures a production of oil of notable value, but it is especially famous for its oil yield, which in good years can reach 28%.The Majatica olives are harvested in the months of October, November and December. The olives are picked by hand, they are pulled out by hand or dropped with small mechanical vibrators. Nets are placed under the trees in order to avoid contact with the ground. As soon as they are picked they are placed in open crates and transported to the oil mill. Thu, 23 Sep 2021 03:15:03 +0000 https://sworld.it/the-olive-trees-of-ferrandina https://sworld.it/curacao-1 Curaçao is a liqueur made from the peels of laraha, a type of orange with a characteristic bitter taste that grows on Curaçao, a Caribbean island in the Kingdom of the Netherlands. This plant is a variety of bitter orange not native to the island, but imported by the Spanish. The nutrient-poor soil and arid climate of Curaçao changed the initial taste of the fruit, creating this variety (laraha). Discovered by chance, the liqueur was refined and marketed by a Spanish family on the island of Curaçao, the Senior family, during the 19th century. To make the liqueur, orange peels are dried to release their sweet essential oils. They are then left to macerate in alcohol, sugar and water for several days and then filtered and some spices are added. The liqueur has a strong orange taste with an alcoholic strength and bitterness of taste that varies according to the producer. The color is generally transparent, but are often marketed versions colored green, red, orange and, very often, blue. Blue Curaçao is mainly used for exotic cocktails such as Swimming Pool. Fri, 17 Sep 2021 14:20:20 +0000 https://sworld.it/curacao-1 https://sworld.it/curacao-1 Curaçao is a liqueur made from the peels of laraha, a type of orange with a characteristic bitter taste that grows on Curaçao, a Caribbean island in the Kingdom of the Netherlands. This plant is a variety of bitter orange not native to the island, but imported by the Spanish. The nutrient-poor soil and arid climate of Curaçao changed the initial taste of the fruit, creating this variety (laraha). Discovered by chance, the liqueur was refined and marketed by a Spanish family on the island of Curaçao, the Senior family, during the 19th century. To make the liqueur, orange peels are dried to release their sweet essential oils. They are then left to macerate in alcohol, sugar and water for several days and then filtered and some spices are added. The liqueur has a strong orange taste with an alcoholic strength and bitterness of taste that varies according to the producer. The color is generally transparent, but are often marketed versions colored green, red, orange and, very often, blue. Blue Curaçao is mainly used for exotic cocktails such as Swimming Pool. Fri, 17 Sep 2021 14:20:20 +0000 https://sworld.it/curacao-1 https://sworld.it/grenadine-syrup Grenadine syrup is a cocktail mixer made from fresh pomegranate juice reduced with sugar—like simple syrup with a hint of citrus flavor and stunning red color. The name "grenadine" originates from the French word grenade which means pomegranate, from Latin grānātum "seeded". Grenadine was originally prepared from pomegranate juice, sugar, and water.It is not related to the Grenadines archipelago, which takes its name from Grenada, which is named for Granada, Spain. Note that pomegranate syrup (sometimes called pomegranate molasses) is not the same as grenadine: pomegranate syrup is more tart, while grenadine is very sweet. The type of thin silk fabric, so called from 1851, probably is from Grenada. Fri, 17 Sep 2021 13:41:15 +0000 https://sworld.it/grenadine-syrup https://sworld.it/el-barco-de-avila-the-queens-of-beans A small tribe of Spanish beans known as Judías de El Barco de Ávila make a claim to royal status. In Castile-León they are often referred to as the “Queens of Beans”, which is quite an accomplishment considering that they belong to an enormous bean family (Leguminoseae) of nearly 20,000 species. Judías de El Barco de Ávila are so valued for their characteristic thin skins, creamy texture and unique flavor, that these seven bean varieties are among the very few beans in all of Spain to be protected by an I.G.P. designation (Indication of Geographical Protection). The I.G.P. status protects the inherent characteristics of these judías, and ensures that any product so designated will meet certain requirements with regard to the variety planted, cultivation area, and processing methods. As their name suggests, these judías can be produced only in the agricultural hamlet of El Barco de Ávila-Piedrahita in Ávila, and in the town of El Tejado in the province of Salamanca, which has similar growing conditions. Six of the seven varieties of Judías de El Barco de Ávila belong to the species Phaseolus vulgaris, which is also known as the common bean. Three of these are white: blanca riñón (white kidney), blanca redonda (white round), and blanca planchada (white flattened), while the other two are purple: morada larga (purple long) and morada redonda (purple round). The seventh variety belongs to the species Phaseolus multiflorus or runner beans, which are known here as judiones. Together with the variety blanca riñón, these large, smooth, white beans are the most famous of the judías from this area. Not only are they the most commercialized, but these two varieties also account for 80-90% of all cultivation. Tue, 13 Apr 2021 15:49:58 +0000 https://sworld.it/el-barco-de-avila-the-queens-of-beans https://sworld.it/styrian-apples-1 Fresh, juicy, Styrian’ runs the popular Austrian advertising slogan. Over 80% of all apples picked in Austria come from Styria. The Styrian apple is a real powerhouse – not only is it delicious (yet low in calories), it’s also packed with vitamins! A very versatile fruit, the apple is of course eaten raw all year round, but also made into lots of other products too. Whether it’s juice, cordial, cider, liqueur, jams or schnapps and brandies. Apples appear in restaurants on every course of the menu, from cider soup, to meats braised in cider, to entire menus made up of apple dishes. Apple desserts come in many different varieties, from the classic apple strudel to elegant sweets such as apple tart or apple ice cream. Mon, 12 Apr 2021 16:24:52 +0000 https://sworld.it/styrian-apples-1 https://sworld.it/styrian-apples Fresh, juicy, Styrian’ runs the popular Austrian advertising slogan. Over 80% of all apples picked in Austria come from Styria. The Styrian apple is a real powerhouse – not only is it delicious (yet low in calories), it’s also packed with vitamins! A very versatile fruit, the apple is of course eaten raw all year round, but also made into lots of other products too. Whether it’s juice, cordial, cider, liqueur, jams or schnapps and brandies. Apples appear in restaurants on every course of the menu, from cider soup, to meats braised in cider, to entire menus made up of apple dishes. Apple desserts come in many different varieties, from the classic apple strudel to elegant sweets such as apple tart or apple ice cream. Mon, 12 Apr 2021 16:24:52 +0000 https://sworld.it/styrian-apples https://sworld.it/styrian-raw-ham-from-vulkanland Vulcano ham is an exceptional raw ham that has a unique flavour and is difficult to describe but easy to try especially in Graz restaurants. Vulcano ham is cured for at least six months, marinated with herbs and finished with a touch of beech wood. And, of course, a lot of patience. The result: a high-quality branded product from a region rich in tradition: produced with loving care, craftsmanship and lots of instinct - a light and delicate pleasure. The Styrian Vulkanland region is a paradise for wine connoisseurs and lovers of regional specialities. It is very interesting to visit the "Vulcano Ursprung" centre in Auersbach and discover the origins and flavours of the famous Styrian smoked ham. On two floors, you will find 1,000 m² to explore. Here you will discover the fascinating secrets of this exquisite delicacy. Mon, 12 Apr 2021 10:18:58 +0000 https://sworld.it/styrian-raw-ham-from-vulkanland https://sworld.it/kaferbohne-styrian-purple-beans Käferbohne' - known in English as 'scarlet runner' or 'beetle bean' - is a little-known but unmistakably Styrian speciality, grown mainly in the fields around the towns of Bad Radkersburg, Feldbach, Weiz, Hartberg and Fürstenfeld, where the consistency of the soil and the mild climate provide ideal conditions. The 'Käferbohnen' are stored with great care and can therefore be sold all year round. In addition to its delicious nutty taste, the Styrian 'Käferbohne' bean has a lot to offer. It is an excellent source of protein, carbohydrates and fibre and is at the same time extremely low in fat. Dishes containing these lovely fat purple beans range from soups to main dishes to puddings. Particularly delicious: a Käferbohnen salad dressed with Styrian pumpkin seed oil! Mon, 12 Apr 2021 09:15:54 +0000 https://sworld.it/kaferbohne-styrian-purple-beans https://sworld.it/kaferbohne-styrian-purple-beans Käferbohne' - known in English as 'scarlet runner' or 'beetle bean' - is a little-known but unmistakably Styrian speciality, grown mainly in the fields around the towns of Bad Radkersburg, Feldbach, Weiz, Hartberg and Fürstenfeld, where the consistency of the soil and the mild climate provide ideal conditions. The 'Käferbohnen' are stored with great care and can therefore be sold all year round. In addition to its delicious nutty taste, the Styrian 'Käferbohne' bean has a lot to offer. It is an excellent source of protein, carbohydrates and fibre and is at the same time extremely low in fat. Dishes containing these lovely fat purple beans range from soups to main dishes to puddings. Particularly delicious: a Käferbohnen salad dressed with Styrian pumpkin seed oil! Mon, 12 Apr 2021 09:15:54 +0000 https://sworld.it/kaferbohne-styrian-purple-beans https://sworld.it/styrian-pumpkin-seed-oil Styrian pumpkin seed oil, also known in Styria as "black gold", is actually a natural dark green. It has an exquisitely fresh, nutty flavor and is extremely healthy. Pumpkin seed oil is a wonderful salad dressing and is normally used in cold dishes. However, it is also very good after a light warming, or drizzled over bowls of soup, and to give a sophisticated flavour to main dishes and puddings. And it's not just good: it's cholesterol-free, rich in essential fatty acids and vitamin E. Fantastically healthy and delicious! Facts and figures: Since 1998, more than 2000 pumpkin seed oil producers and about 30 Styrian oil mills have been members of a producer association called "Steirisches Kürbiskernöl g.g.A.", with the following objectives: Protect the regional origin Ensure the quality of Styrian pumpkin seed oil. Facts and figures: One litre of genuine Styrian Pumpkin Seed Oil P.G.I. (Protected Geographical Indication) requires about 2.5 kg of dried pumpkin seeds, i.e. about 30-35 pumpkins. Mon, 12 Apr 2021 09:15:03 +0000 https://sworld.it/styrian-pumpkin-seed-oil https://sworld.it/styrian-pumpkin-seed-oil Styrian pumpkin seed oil, also known in Styria as "black gold", is actually a natural dark green. It has an exquisitely fresh, nutty flavor and is extremely healthy. Pumpkin seed oil is a wonderful salad dressing and is normally used in cold dishes. However, it is also very good after a light warming, or drizzled over bowls of soup, and to give a sophisticated flavour to main dishes and puddings. And it's not just good: it's cholesterol-free, rich in essential fatty acids and vitamin E. Fantastically healthy and delicious! Facts and figures: Since 1998, more than 2000 pumpkin seed oil producers and about 30 Styrian oil mills have been members of a producer association called "Steirisches Kürbiskernöl g.g.A.", with the following objectives: Protect the regional origin Ensure the quality of Styrian pumpkin seed oil. Facts and figures: One litre of genuine Styrian Pumpkin Seed Oil P.G.I. (Protected Geographical Indication) requires about 2.5 kg of dried pumpkin seeds, i.e. about 30-35 pumpkins. Mon, 12 Apr 2021 09:15:03 +0000 https://sworld.it/styrian-pumpkin-seed-oil https://sworld.it/styrian-horseradish Horseradish not only imparts an intense flavour to many traditional Styrian cold dishes, it is also extremely healthy. For many centuries it has been used as a herbal remedy. It contains twice as much vitamin C as citrus fruits and so makes an excellent cure for a cold. Its essential oils are released when the horseradish is grated, giving the root the unmistakable ‘biting’ hotness that can bring tears to the eyes of any grown man. In Styria, horseradish mainly accompanies the traditional ‘Brettljause’ – a selection of hams, pâtés and sausages served on a wooden board – and the Easter celebration ‘Osterjause’, with its hard-boiled eggs, fragrant hams and sweet white bread. Creative cooks also conjure many other starters and main courses, side dishes, spreads and salads from this very special root. Mon, 12 Apr 2021 08:56:36 +0000 https://sworld.it/styrian-horseradish https://sworld.it/styrian-horseradish Horseradish not only imparts an intense flavour to many traditional Styrian cold dishes, it is also extremely healthy. For many centuries it has been used as a herbal remedy. It contains twice as much vitamin C as citrus fruits and so makes an excellent cure for a cold. Its essential oils are released when the horseradish is grated, giving the root the unmistakable ‘biting’ hotness that can bring tears to the eyes of any grown man. In Styria, horseradish mainly accompanies the traditional ‘Brettljause’ – a selection of hams, pâtés and sausages served on a wooden board – and the Easter celebration ‘Osterjause’, with its hard-boiled eggs, fragrant hams and sweet white bread. Creative cooks also conjure many other starters and main courses, side dishes, spreads and salads from this very special root. Mon, 12 Apr 2021 08:56:36 +0000 https://sworld.it/styrian-horseradish https://sworld.it/bitto-storico-ribelle-slow-food-presidium Historical Bitto cheese has a turbulent history. It was created by a group of cheesemakers who in 1994 refused to accept the DOP, which extended the production area of this cheese to the entire province of Sondrio. They set up the Slow Food Historical Bitto Presidium to preserve ancient production techniques that were in danger of being replaced by modern ones. In 2014, exactly 20 years after the start of the dispute, two consortia were officially recognized, one of which was for the protection of the historic Bitto. At the headquarters of the safeguarding consortium you will even find a "cheese bank", where you can buy a fresh cheese and then leave it to mature at the cheese factory for several years. If you want, it can also be personalised with writing, dedications or drawings made with cranberry juice: a cheese made to measure! Historical Bitto is a cheese made from raw whole cow's milk (cows of the alpine brown breed) with the addition of raw goat's milk (goats of the orobica breed) with a percentage that varies between 10 and 20%. It has a cooked paste; it is semi-hard or hard if matured for a long time. The aim is to maintain as much as possible the traditional processing, according to the times of nature and the animals. The cows are milked by hand in order to stress them as little as possible and rotational grazing is practiced: during the three months of mountain pasture, the herd is led through a route in stages, which goes from the lowest to the highest station. Along the way, the traditional "calècc" - millenary stone constructions that protect the cheese-making area - serve as itinerant processing huts, always close at hand, so that the milk does not have to travel, except for a few meters, and can be processed before its natural heat disperses. It is expressly forbidden to use supplements in the feeding of the cattle and the use of additives, preservatives or selected ferments in the production of the cheese. It has a minimum maturation of 1 year but there are forms of more than 10 years. Thu, 01 Apr 2021 08:16:57 +0000 https://sworld.it/bitto-storico-ribelle-slow-food-presidium https://sworld.it/san-pellegrino-biscuit-1 This is Luigi > Milesi, born in Bergamo in 1905, inventor of the Bigio biscuit. Bigio, Biscotto si San Pellegrino, was born in San Pellegrino Terme. Since 1934 it has been produced with the same recipe, with the same artisan procedure, in the same place. Bigio is a shortbread with a fragrant golden colour, enchanting and intense to the palate. It is a daily biscuit. Luigi Milesi used it as an instrument of joy for families and children who attended the shows of his second passion: . For the quality of his biscuit and the 'ability to maneuver the puppets the' inventor of the biscuit becomes legendary San Pellegrino. Thu, 01 Apr 2021 07:19:06 +0000 https://sworld.it/san-pellegrino-biscuit-1 https://sworld.it/san-pellegrino-biscuit This is Luigi > Milesi, born in Bergamo in 1905, inventor of the Bigio biscuit. Bigio, Biscotto si San Pellegrino, was born in San Pellegrino Terme. Since 1934 it has been produced with the same recipe, with the same artisan procedure, in the same place. Bigio is a shortbread with a fragrant golden colour, enchanting and intense to the palate. It is a daily biscuit. Luigi Milesi used it as an instrument of joy for families and children who attended the shows of his second passion: . For the quality of his biscuit and the 'ability to maneuver the puppets the' inventor of the biscuit becomes legendary San Pellegrino. Thu, 01 Apr 2021 07:19:06 +0000 https://sworld.it/san-pellegrino-biscuit https://sworld.it/bergamo-and-his-majesty-the-stracciatella-ice-cream-1 Stracciatella ice cream is among the favorite flavors of Italians. But how many of you know the story of stracciatella di Bergamo? Either you love it madly or you hate it deeply, and the reason is obviously the pieces of dark chocolate contained inside, which yes, can give a more stimulating perspective to a simple (so to speak) ice cream flavor, but can also be somewhat annoying for those who do not like too many different textures mixed in the same cone. Or in the same cup. The origins of stracciatella date back to 1961. In the laboratory of the restaurant-pastry shop "La Marianna" in Bergamo, the master Enrico Panattoni manages to develop a curious recipe for ice cream made with fresh milk, egg yolks, granulated sugar, fresh cream and dark chocolate, together with food gelatine and sodium alginate as stabilizer. The result is a creamy taste with a colour tending to white, but with the addition - and here is the novelty - of real chocolate pieces. The product is crazy, as good as it is new, but it still lacks a first name. So they decided to draw from the restaurant's menu, and the light bulb of inspiration turned on in front of one of the most popular dishes among customers: stracciatella alla romana, the famous Roman soup made with eggs cooked in broth. This is how her majesty Stracciatella gelato was born, which still today attracts hordes of fans to "La Marianna" eager to try the original recipe. Thu, 01 Apr 2021 07:18:08 +0000 https://sworld.it/bergamo-and-his-majesty-the-stracciatella-ice-cream-1