CARASAU BREAD

Bread in Italian is Pane.

Pane Carasau

Pane Carasau is a traditional flatbread from Sardinia, made with simple basic ingredients as semolina flour, water, salt and a small amount of fresh yeast.

It is made by baking a very flatten bread dough which is taken out the oven when it grows in a big bubble, divided in 2 disks and then baked again.

It is very thin and it becomes very crispy, usually in the form of a dish half a meter wide.

When you eat it, it cracks always with a different sound, the reason why it’s also called “carta da musica” (sheet of paper for playing music).

It can be enjoyed like a snack, and then used for savory or sweet recipes as well.

The most traditional way to prepare Pane Carasau are:

. Pane Guttiau – Pane Carasau spreaded with Extra Virgin Olive Oil, Rosemary and baked again.

Pane Guttiau

. Pane Fratau or Frattau – Pane Carasau with Tomato, Pecorino Cheese from Sardinia and Eggs.

Basil Pesto

Home made #basil #pesto time! Pesto alla #Genovese is a sauce originating in Genoa, the capital city of #Liguria Region, #Italy. The main ingredient is BASIL from #Genoa which has small oval leaves and a very intense smell. It traditionally consists of crushed #garlic, European #pine nuts, coarse #salt, basil leaves, and hard cheese such as #parmigianoreggiano and/or #pecorinoromano or #pecorinosardo (cheese made from sheep’s milk), all blended with Extra Virgin Olive Oil.

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Gorgonzola Cheese

. It’s a soft cheese being produced for 1200 years.

. It is a DOP cheese, certified and guaranteed by European Community.

. In the past it was known as Stracchino di Gorgonzola – Stracchino, name of a soft cheese, from Gorgonzola –  produced in Gorgonzola, a town on the outskirts of Milan, or also as Stracchino Verde – Green Stracchino – due to the greenish color of the cheese’s marbling.

. It is produced in between Piedmont and Lombardy Regions, in the North West of Italy. The Province – County –  of Novara, in Piedmont Region, is the one with the highest number of cheese farms producing Gorgonzola cheese, with about 65% of the total cheese farms.

. It is produced with raw whole cow’s milk, selected molds and lactic ferments.

. Gorgonzola cheese is creamy and soft and there are two types: the Gorgonzola Dolce type has a particular and characteristic flavor, slightly spicy; the Gorgonzola Piccante type has a more decisive and strong flavor whose texture is more marbled, consistent and crumbly.

. As foreseen by the production disciplinary, Gorgonzola Dolce  ages from a minimum of 50 days to a maximum of 150 days; Gorgonzola Piccante ages from a minimum of 80 days to a maximum of 270 days.

It is produced only with milk from stables located in the area of ​​origin of the cheese itself.

. It is considered the king of Italian blue cheeses and about 30% of the production is exported, mostly to France and Germany, but also to North America and to some Asian countries.

. To fully enjoy the creaminess of sweet Gorgonzola, it is best to remove it from the refrigerator at least half an hour before eating.

. The guarantee of authenticity is the “g” brand printed on the background of the foil that wraps the cheese.

https://en.gorgonzola.com/how-it-is-produced/