tag:blogger.com,1999:blog-67543690780533384602024-03-12T20:20:58.790-07:00Gusto RaroItalian food and beverage artUnknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6754369078053338460.post-5494506462326893732012-02-22T13:49:00.000-08:002016-05-17T05:43:30.865-07:00Mozzarella: the italian supreme king of cheese<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="266" src="https://2.bp.blogspot.com/-30FAyLLFwF4/T0VfF4cgSWI/AAAAAAAAAhI/swoE5Z_TzK0/s400/mozzarella+gusto+raro+italian+food.jpg" width="400" /></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Product type</i>: Cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Region of origin</i>: Campania</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Price</i>: Low</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Recognition</i>: DOP 21/7/1998</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Close to Naples in Italy there is an old </span><span style="font-family: "trebuchet ms" , sans-serif;">culinary</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">art famous all over the universe: the original mozzarella cheese. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">It is an old tradition and a "must try" if you come here in Naples, or better in Caserta. Yes, because there are different types of mozzarella, but the only ones protected from the DOP recognition are from two specific provinces in Campania region: Caserta and Salerno. Two different kind of cheese but same delicious, wonderful taste and flavor, produced only with fresh buffalo milk from Campania region. </span><br />
<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;">Soft and moist, very bland and milky tasting, almost spongy and oozing with milk. Thanks to the craze for Italian food, high-moisture mozzarella is more readily available in the USA than ever. There are three types: industrially produced fresh mozzarella that is available in many specialty stores, mozzarella curds that are available for delis to mix with hot water to form soft mozzarella in their stores, and some handmade fresh mozzarella that is available from company's such as ours. Fresh mozzarella can be packaged dry in vacuum-sealed plastic packages or in a governing liquid sometimes called "latte". It is available salted and unsalted. It is most often made from cow's milk; however it can be made from a combination of other milks such as cow's milk and goat's milk mixed. A small amount of buffalo-milk mozzarella is produced in the USA although very little water buffalo milk is commercially available. Most buffalo milk mozzarella sold here is imported from Italy.</span><span style="font-family: "trebuchet ms" , sans-serif;">It is often served with tomatoes in a typical italian salad, named "Caprese" because of its origin in the little, big island of Capri. But mozzarella fits perfecty with everything. You can find mozzarella on pizza (even if there are discussions about this and variuos schools of thoughts...), in sandwiches or just...alone!</span><span style="font-family: "trebuchet ms" , sans-serif;"> Try it only with a little olive oil. If you want to taste immediately this delight, don't wast your time and book now your stay in Caserta with <a href="http://www.leibtour.com/">Leibtour.com</a>, an online travel agency specialized in culinary trips.</span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6754369078053338460.post-52053692617070921752012-01-17T12:16:00.000-08:002020-04-23T07:41:34.999-07:00Twisted shaped Valle d'Aosta biscuit - Torcetti di Saint Vincent<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4C44Grsx0sE/TxXW5QnMtBI/AAAAAAAAAg0/2ZBmPn2o1Dc/s1600/torcetti+di+saint+vincent+twist+shaped+biscuits+valle+d%2527aosta+gusto+raro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://3.bp.blogspot.com/-4C44Grsx0sE/TxXW5QnMtBI/AAAAAAAAAg0/2ZBmPn2o1Dc/s400/torcetti+di+saint+vincent+twist+shaped+biscuits+valle+d%2527aosta+gusto+raro.jpg" width="321" /></a></div>
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<span style="color: #0f0a01; font-family: "trebuchet ms" , sans-serif; line-height: 19px; text-align: justify;"><i>Product type</i>: baked product</span><br />
<span style="color: #0f0a01; font-family: "trebuchet ms" , sans-serif; line-height: 19px; text-align: justify;"><i>Region of origin</i>: Valle d'Aosta</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">These typical twisted cookies arrive directly from the lovely town of <b>Saint Vincent</b> in Valle d'Aosta, but they are also very popular in Piedmont region, where they are only a bit more buttery than the neighbors friends. Appears to have been fond of these cakes the queen Margaret, wife of Umberto I of Savoy, so much that during her stay in Valle d'Aosta, she gave the servants the necessary provisions to make an abundant supply.</span><br />
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<a name='more'></a><!--more--><span style="font-family: "trebuchet ms" , sans-serif;">They are donut-shaped biscuits, also called "torcetti" for their twisted dough. The realization is not difficult but it requires a good dose of patience because of the long dough resting time. The ingredients are very few: flour, sugar, yeast, butter mixed together to obtain a simple but very fragrant and sweet taste. They are durable if stored in cans so that they can be eaten cold but even freshly baked accompained with white perfumed local wine, eggnog or tea. But they match well also with an hot chocolate. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">If you want to <b>buy some fresh made torcetti from local italian pastries and producers</b>, just contact us.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">You can also try to do them by yourself, following the <b>authentic torcetti recipe</b>, prepared by the <b>3 Star Pastry Chef Maurizio Santin for "Gambero Rosso"</b>.</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS</span></b></div>
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">250g "00" Flour</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">100g Soft Butter</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">2g Freeze-dried Yeast</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">80 g Water</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">110g Sugar</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">A pinch of salt</span></li>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">PREPARATION</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sift the flour in a large bowl and add the yeast, a teaspoon of sugar and a pinch of salt. Mix, make the fountain and pour 80 g of slightly warm water. Then mix on the floured pastry board and knead the dough for about ten minutes, spreading it and wrapping it and beating it three or four times on the table.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">When the dough is well worked, collect it in a ball and put it back in the floured bowl. Cover with a damp cloth folded in four to let rise until doubled (about an hour and a half).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">After this time, knead the dough again for another ten minutes, incorporating the soft and chopped butter and let it rise again for about an hour.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Spread about 100 g of sugar on a plate. Divide the dough in two and, rolling it on a floured surface, form small rolls as thin as a pencil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cut them into regular pieces of about 15 cm, pass them in sugar by coating them completely then close them by overlapping the ends and pressing lightly so as to obtain drip rings.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Place the torcetti on a baking tray lined with baking paper and bake at 210 ° for about 20 minutes until they are golden brown.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Once cold, you can store them in an airtight tin box and eat them cold as well.</span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6754369078053338460.post-2129441873419741612011-12-18T07:56:00.000-08:002020-04-23T08:01:30.459-07:00Bleu d'Aoste cheese - A typical italian delicacy<div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-peABiFhe2GY/Tu4M_Mzd2uI/AAAAAAAAAeE/Twh1Hwd7iJA/s1600/bleu-d-aoste+gustoraro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://4.bp.blogspot.com/-peABiFhe2GY/Tu4M_Mzd2uI/AAAAAAAAAeE/Twh1Hwd7iJA/s400/bleu-d-aoste+gustoraro.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Product type</i>: Cheese</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Region of production</i>: Valle d'Aosta</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Recognition</i>: Gold medal at the Mountain Cheese Olympics</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Price</i>: Low</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Directly from the Valle d'Aosta region comes this wonderful italian cheese, the <b>Bleu d'Aoste</b>. As the name suggests, it's a blue cheese. It was originally created by Battista Locatelli and produced for the first time in 2005 in a popular italian agricultural cooperative in Aosta. The special processing and seasoning makes the Bleu d'Aosta an unmistakable and pronounced flavor cheese, with a firm but delicate fragrance dough. It is produced only with cow's milk (Valdostanza Pezzata Rossa and Valdostana Pezzata Nera) from Valle d'Aosta farms over 600/700 meters above the sea level. The crust is wrinkled, grey or reddish brown, depending on the degree maturation. The dough is soft, firm, white, with no holes and with the characteristic blue veined coloration. The bleu veins that shows the dough are just the secret of its taste and unique aroma.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">It is an excellent cheese eaten alone or paired with warm bread and a drizzle of chestnut honey or with the typical pepper jam, also matches perfectly with generous and robust red wines like Barolo, Barbaresco or Passito. The Bleu d'Aoste was awarded with the gold medal in the category blue cheeses to the <b>Mountain Cheese Olympics</b>, held in 2005 in Verona and in 2007 in Oberstdorf, Germany.</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6754369078053338460.post-87818513085985302532011-12-18T07:30:00.000-08:002011-12-18T07:30:13.219-08:00Tseur achetaye - A typical italian meat preparation<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-XRsszOg_EN8/Tu4GxWiIIwI/AAAAAAAAAd8/WrL7LN_vGl4/s1600/tseur+achetaye+gustoraro.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-XRsszOg_EN8/Tu4GxWiIIwI/AAAAAAAAAd8/WrL7LN_vGl4/s400/tseur+achetaye+gustoraro.jpg" width="400" /></a><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Product type</i>: Meat</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Region of origin</i>: Valle d'Aosta</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Price</i>: Low</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The Tseur Achetaye, a typical Valle d'Aosta product, is indeed a traditional way of preserving meat. Meat from a mature animal (cow, sheep or goat), slaughtered at the onset of winter, is skinned, trimmed and cut into small pieces. Then it is arranged in layers in a wooden cask and covered with salt and various herbs and spices such as sage, garlic, bay leaves and rosemary. The lid of the cask is then closed and weighed down to keep the meat below the level of the brine. These conditions are maintained until the meat is ready to be eaten. After the preparation, this special meat is served raw sliced as carpaccio, or also cooked as a main dish.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The uniqueness of the product is that, thanks to this method of preparation, the meat conquers the taste and aroma of the Valle d'Aosta mountain herbs. There are various festivals and events during which is celebrated this typical meat preparation, all falk and of the traditional italian flavor. So if you'd like to enjoy the product staying here in our wonderful land, please visit the website <a href="http://www.leibtour.com/">www.leibtour.com</a>. They'll certainly offer a perfect solution for your culinary holiday.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-32990514155277144012011-12-17T09:53:00.000-08:002011-12-17T09:54:08.976-08:00Valle d'Aosta typical black bread<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-lkPBpD-qWmg/TuzW627lv1I/AAAAAAAAAd0/5NCIW9yqf9c/s1600/pane+nero+valle+d%2527aosta+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-lkPBpD-qWmg/TuzW627lv1I/AAAAAAAAAd0/5NCIW9yqf9c/s400/pane+nero+valle+d%2527aosta+2.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Product type</i>: baked product</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Region of origin</i>: Valle d'Aosta</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Recognition</i>: Traditional food product</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Price</i>: low</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">In the Valle d'Aosta region is produced a special kind of bread made with rye and wheat flour that gives the bread a dark colour and a brown crust, from which the name of black bread.Recently joined to the list of "traditional recognized food products" of Valle d'Aosta, traditionally the bread was prepared once a year, involving the whole community: the women kneded and the men took care of the wood stove, and when the bread came out of the oven, was a great party. After the cooking, the bread was dried on special wooden racks called “ratelë” for several months. Once dried, the bread becomes very hard and it is cut with the traditional "coppapàn", a kind of iron knife that you can still find in the handicraft shops. The result of this process was a sort of delicious biscuit excellent to be soften putting it for a few minutes to soak in the soup, milk or, failing all else, in the water. Today you can find it also as a freshly-baked product even stuffed with goodies such as raisins and dried fruit for special occasions.This special bread is so famous that every year in August takes place in the city of Ozein the festival named "Fehta dou pan ner". The event is held around a very old wood-burning oven which is brought back to life every year for the occasion. Visitors can follow all stages of preparation and baking of this typical bread, until the tasting! If you want to taste this delicacies and take this opportunity also to make an holiday in Italy, don't hesitate to visit our partner site <a href="http://www.leibtour.com/">www.leibtour.com</a> and to request them a quote. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-22713598868322165692011-12-17T00:44:00.000-08:002011-12-17T00:50:32.491-08:00Nus Malvoisie DOC Valle d'Aosta - Italian DOC wine<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-8C3Lnpr0y8g/TuxXQc8vkhI/AAAAAAAAAds/n5F3zGpJXfE/s1600/nus+malvoisie+doc+valle+d%2527aosta+gustoraro.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="397" src="http://1.bp.blogspot.com/-8C3Lnpr0y8g/TuxXQc8vkhI/AAAAAAAAAds/n5F3zGpJXfE/s400/nus+malvoisie+doc+valle+d%2527aosta+gustoraro.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"><i>Product type</i>: Wine (white)</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"><i>Region of production</i>: Valle d'Aosta</span><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"> (Nus)</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"><i>DOC</i>: Decree 30/07/1985</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"><i>Grapes used</i>: Pinot Gris 99% - 100%</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"><i>Price</i>: Medium</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #333333;">The Vallee d'Aosta Nus Malvoisie DOC is a dry white wine with an harmonious and pleasant taste and a delicate and persistent bouquet, which, thanks to its versatility, it combines well both with the appetizers than with pasta dishes or white meats. It's obtained, in spite of the name (that probably comes from the greek port of Malvasie in which, during Middle Ages, are marketed many quality wines), from the Pinot Gris vines, that lie between the towns of Nus, Verrayes, Quart, Saint-Christophe and Aosta and that give rise to the its golden yellow color with copper reflections.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #333333;">From the best grape bunches, dried in airy rooms with little light you get the Nus Malvoisie Flétri, an essence of great character who completes his training with a slow fermentation and aging in small oak barrels. </span><span style="color: #333333;">The result is a real pearl of Valle d'Aosta region, a nectar that smells of dried fruit and jam, an excellent wine to "chat" or to sip with delicious biscuits. </span><span style="color: #333333;" title="Il Nus Malvoisie è un vino importante già nella versione tradizionale (11°-13°), che nella versione flétri raggiunge una gradazione alcolica di 15°-16°.">The Nus Malvoisie is an important wine both in the traditional version (11 ° -13 °), that in the Flétri version that reaches an alcohol content of 15 ° -16 °.</span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;">The Nus Malvoisie DOC is a wine to be enjoyed alone or also accompaining with some cheese, maybe not too powerful so that it cannot cover the complexity of the wine, or finally with typical local salami, such as boudin or motzetta. </span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;">Every two years in the month of September takes places in the park of the Aymaville Castle, a wonderful location, the event "Exposure of the DOC wines of Valle d'Aosta. This is an historic event, which brings together 40 wineries and during which visitors can taste hundreds of wines but also food products such as meats and cheeses of italian gastronomy. If you want to come visit us during this special event and book your culinary holiday here in Italy, please visit our partner site <a href="http://www.leibtour.com/">www.leibtour.com</a>, or just send them an email to get a quote to <a href="mailto:info@leibtour.com">info@leibtour.com</a>.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-90900184131118813042011-12-16T06:57:00.000-08:002011-12-16T06:59:19.183-08:00Valle d'Aosta Martin Sec pears<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-49X-oDbCQwU/TutcKYZc1FI/AAAAAAAAAdc/Dkbq5LXb7ug/s1600/pere-martin-sec-+gusto+raro.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="285" src="http://1.bp.blogspot.com/-49X-oDbCQwU/TutcKYZc1FI/AAAAAAAAAdc/Dkbq5LXb7ug/s400/pere-martin-sec-+gusto+raro.jpeg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Product type</i>: Natural product</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Region of origin</i>: Valle d'Aosta</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Price</i>: Low</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Martin Sec Valle d'Aosta pear, is a natural product from the italian traditional agricolture. It is a small, rough skin and grainy rust-colored pulp pear, typical of the Valle d'Aosta region. Its peculiarity is to be a very little juicy pear, but, at the same time, very aromatic and with a fragrant aroma.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This fruit of the italian agricultural tradition is mainly consumed in syrup; if cooked in wine, it turns red as its skin and conquers a particular softness that makes this pear really unique. However, it is recommended to spend at least 20-30 days from its collection if you just want to taste it raw. It's marketing in the Valle d'Aosta region is mostly entrusted to the Cofruits, the agricultural cooperative of Saint-Pierre, that has launched a line of products based on the Martin Sec pear, such as jams and juices. Very particular is also the Martin Sec pear based liquor, widely used especially during summer for its fresh taste and available from local producers.</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6754369078053338460.post-82973326107449073242011-11-07T08:04:00.000-08:002011-11-07T08:04:40.192-08:00Toma di Gressoney - Italian typical cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZUAoHtq8cK8/TrgBNKx5roI/AAAAAAAAAcM/ktPNh4UNL0g/s1600/toma+di+gressoney+2+gustoraro.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZUAoHtq8cK8/TrgBNKx5roI/AAAAAAAAAcM/ktPNh4UNL0g/s400/toma+di+gressoney+2+gustoraro.jpg" width="322" /></a></div>
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<span style="font-size: small;"><i>Product type</i>: Cheese<br />
<i>Region of production</i>: Valle d'Aosta<br />
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<i>Price</i>: Medium </span></div>
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<span style="font-size: x-small;"></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">The Gressoney Toma cheese is one of the best italian table cheese, produced with ancient traditional sistem exclusively in a precise area, exactly in the Lys Valley, in Valle d'Aosta region, which main center is Gressoney. It is a semi-fat cheese, obtained using cow's milk partially skimmed and since it is a mountain pasture cheese, it is naturally produced only in the summer months. The seasoning of this unique cheese is done for about 6 months on wooden boards in damp cellars or caves. But the toma cheese lands itself well to aging: perfectly intact even after three years, its flavour are at their best after 18/24 months. The result is a smooth crust cheese, light brown and of soft dough, of a pale yellow color, and with small holes. .The Gressoney Toma cheese has become a Slow Food Presidium, supported by the region of Valle d'Aosta in order to safeguard and promote the long seasoning production technique, since, for logistical reasons and convenience, has become accustomed to sell it fresh, despite its taste is best after a long seasoning. This traditional italian cheese is great served after a meal,
accompained by sliced homemade bread, perfect when paired with the many
aostan salami. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-21249479517886681222011-11-06T08:00:00.000-08:002011-11-06T08:00:44.813-08:00Jambon de Saint-Oyen - Grilled italian typical ham<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<a href="http://2.bp.blogspot.com/-b3_Kz_8enzk/Trau0FruPKI/AAAAAAAAAb8/8mZZ8Ay6i8g/s1600/prosciutto+alla+brace+di+saint-oyen+gustoraro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-b3_Kz_8enzk/Trau0FruPKI/AAAAAAAAAb8/8mZZ8Ay6i8g/s400/prosciutto+alla+brace+di+saint-oyen+gustoraro.jpg" width="265" /></a><span style="font-size: small;"><i>Product type</i>: Meat</span></div>
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<span style="font-size: small;"><i>Region of origin</i>: Valle d'Aosta</span></div>
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<span style="font-size: small;"><i>Category</i>: Valle d'Aosta traditional product (</span><span class="" id="result_box" lang="en"><span title="Il prosciutto alla brace di Saint-Oyen è un prodotto agroalimentare tradizionale (decreto del 10 luglio 2006, pubblicato sulla Gazzetta Ufficiale), la cui lavorazione deve avvenire esclusivamente nel comune valdostano che ne caratterizza la denominazione, nel rispetto delle rigide istruzioni imposte dal disciplinare."><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Decree of July 10, 2006)</span></span></span></div>
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<span style="font-size: small;"><i>Price</i>: Medium </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">The grilled ham of Saint Oyen is a boneless ham lightly smoked, sprinklend with chopped fresh herbs and browned slowly on a spit of enormous braziers stoked by fir wood or larch, alder or ash coming from the San Bernardo valley. During the slow cooking on the grill, which is essential to obtain the characteristic golden color of the rind, the ham is constantly watered with a mixture of white wine and honey with the add of seasonings. This ham is a traditional food product recognized in the </span><span class="" id="result_box" lang="en"><span title="Il prosciutto alla brace di Saint-Oyen è un prodotto agroalimentare tradizionale (decreto del 10 luglio 2006, pubblicato sulla Gazzetta Ufficiale), la cui lavorazione deve avvenire esclusivamente nel comune valdostano che ne caratterizza la denominazione, nel rispetto delle rigide istruzioni imposte dal disciplinare."><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">decree of July 10, 2006, published in the Official Gazette whose processing must take place exclusively in the small village of Saint Oyen, as imposed by the strict instructions of the regulation. To best exalt the characteristic of taste and lightness of the product, it is recommended to warm it a few seconds and serve accompained by boiled potatoes or green beans. Since 1968 has started the annual festival of this italian typical meat which is organized in the first Sunday of August in a festive atmosphere and full of entertainment. To come visit us during this event, please contact our partner travel site <a href="http://www.leibtour.com/">Leibtour.com</a>.</span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-16261991389938677012011-11-06T03:28:00.000-08:002011-11-06T03:29:47.661-08:00Chambave rouge DOC Valle D'Aosta - Italian red DOC wine<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-690VfNNCmKs/TrZvJOp_7hI/AAAAAAAAAb0/32gryCr0Ymw/s1600/chambave.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-690VfNNCmKs/TrZvJOp_7hI/AAAAAAAAAb0/32gryCr0Ymw/s400/chambave.png" width="365" /></a></div>
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<span style="font-size: small;"><i>Product type</i>: Wine (red)</span></div>
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<span style="font-size: small;"><i>Region of production</i>: Valle d'Aosta (Chambave,
Châtillon, Pontey,
Saint-Denis, Saint-Vincent, Verrayes)</span></div>
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<span style="font-size: small;"><i>DOC</i>: Decree 30/07/1985 <br /><i>Grapes used</i>: Petit Rouge local grape (min 70%); other red grapes (max. 30%)</span>
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<span style="font-size: small;"><i>Price</i>: Medium </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">The Vallee d'Aoste Chambave rouge is a dry wine, fruity and harmonious, produced primarily from the grapes of Petit Rouge (minimun 70 %, according to the specification) to which are added the grapes of Dolcetto, Gamay e Pinot Noir, coming from the vineyards of Chambave, Saint -Vincent, Pontey, Saint-Denis, Verrayes and Chatillon. It has a good alchool content (11,5°-13°), a ruby red color with violet hues and intense and persistent perfume, with hints of flowers and fruits. The Chambave Doc is one of the excellent italian DOC wine in which you can find all the pleasure and taste of the Valle d'Aosta red wines. It embodies all the characteristics of the red aostan wines. This red that can be used as a dinner wine, especially with local meats, soups and stews.</span><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> A suggestion: it is a wonderful combination with the typical "carbonada", a recipe made with beef stew. A holiday in the Valle d'Aosta can be an opportunity to discover the secrets and specialties of this region along the road of wines of Valle d'Aosta, recommended for all curious travellers. If you want to come in Italy to taste these precious wines, just send a simple request to our partner travel portal <a href="http://www.leibtour.com/">Leibtour.com</a>. </span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-45680668929090261082011-11-05T02:35:00.000-07:002011-11-06T07:56:37.527-08:00Boudin sausage - A great classics from italian traditiona food<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ftI_44TOz4Y/TrUDG5SM4fI/AAAAAAAAAbs/1TZ9Cy9oALU/s1600/boudin+valle+d%2527aosta+gustoraro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ftI_44TOz4Y/TrUDG5SM4fI/AAAAAAAAAbs/1TZ9Cy9oALU/s400/boudin+valle+d%2527aosta+gustoraro.jpg" width="322" /></a></div>
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<span style="font-size: small;"><i>Product type</i>:<i> </i>Meat</span></div>
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<span style="font-size: small;"><i>Region of origin</i>: Valle d'Aosta<i></i><br /><i>Price</i>: Low </span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The boudin (or also </span><i style="font-family: "Trebuchet MS",sans-serif;">boudeun</i><span style="font-family: "Trebuchet MS",sans-serif;">) are among the great classics of Valle d'Aosta and are still prepared in strict accordance with ancient recipes handed down through generations. This is a very particular sausage because it is made whit boiled potatoes pealed by hand to which are added bacon cubes, beetroot (an excellent natural preservative), natural flavour and spices and, above all, the ingredient that causes the red color, that is the pork or beef blood. The mixture is then wrapped and hung to dry for a couple of weeks. Once considered a poor food, today is a characteristic food of the aostan tables. Excellent as a cold starter, can be also served boiled combined with red mountain potatoes or alternatively baked for about fifteen minutes when it is still fresh, and it becomes a true delight for the most discerning palates. It must be served with young local red wines with good aromatic reach. During the month of June takes place the "Mangia a pià": it is a culinary walk in the town of Chatillon and there are seven stages and many dishes have as protagonist the typical Valle d'Aosta boudin sausage. Reservation are recommended as there are 700 seats available. So if you want to come to visit this event, just book your trip using the site <a href="http://www.leibtour.com/">Leibtour.com</a>. A curiosity: if you do not like the pork blood idea, you can also taste the "bloodless" version, that stands up for its unique pink color due to the beets. </span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-41269715595578189122011-11-05T02:08:00.000-07:002011-11-05T02:10:32.305-07:00Velle d'Aosta tiles (tegole valdostane) - Typical dessert of traditional italian cuisine<br />
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<a href="http://3.bp.blogspot.com/-Im-uKN77EeY/TrT84Gy_StI/AAAAAAAAAbg/o4hYdoA-VHQ/s1600/tegole+valle+d%2527aosta+tiles+gustoraro.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Im-uKN77EeY/TrT84Gy_StI/AAAAAAAAAbg/o4hYdoA-VHQ/s400/tegole+valle+d%2527aosta+tiles+gustoraro.JPG" width="400" /></a></div>
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<span style="font-size: small;"><i>Product type: </i>Dessert</span></div>
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<span style="font-size: small;"><i>Region of origin: </i>Valle d'Aosta</span></div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Price: </i>Low</span><br />
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<span style="font-size: small;"><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">The Valle d'Aosta tiles, in italian "tegole valdostane", are traditional cakes directly from the italian confectionery art. They are made with very fine chopped almonds and hazelnuts that give to these biscuits a soft and delicate taste.</span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps"></span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">These cakes</span> <span class="hps">are relatively</span> <span class="hps">old</span><span class="">.</span> It <span class="hps">was thanks</span> <span class="hps">to some</span> <span class="hps"></span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">Valdostan</span> <span class="hps"></span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">confectioners</span> <span class="hps">in the thirties</span>, <span class="hps">during a stay</span> <span class="hps">in Normandy</span><span class="">, that they found</span> <span class="hps">these sweets</span><span class="">. </span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">They were</span> <span class="hps">impressed</span> <span class="hps">by the good</span> <span class="hps">taste of the</span> <span class="hps">tiles and</span> just because <span class="hps">in the form</span> they recall <span class="hps">the tiles</span> <span class="hps">of Valle d'Aosta</span><span class="">, they decided to</span> <span class="hps">produce</span> them <span class="hps">in the laboratory</span> <span class="hps">of Aosta</span>. </span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">The tiles</span> <span class="hps">obtained a</span> <span class="hps">great success</span> <span class="hps">and thereafter</span> <span class="hps">entered the</span> <span class="hps">culinary heritage of</span> <span class="hps">Valle d'Aosta</span> region. </span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">Light,</span> <span class="hps">crisp</span><span class="">,</span><span class="hps"> and with almonds and</span> <span class="hps">butter flavor, their recipe is really simple.</span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps"> You just have to chop finely the nuts with sugar and then add lightly beaten egg whites and flour. Then you </span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">spread</span> <span class="hps">a</span> <span class="hps">thin and leveled layer</span> <span class="hps">of this cream</span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">, from which you'll subsequently obtain some dough discs to be curved so they can take the typical tile form. </span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">At this point</span> <span class="hps">you just need to</span> <span class="hps">enjoy</span> <span class="hps">your</span> <span class="hps">delight...</span> <span class="hps">But</span> <span class="hps">if you prefer to</span> <span class="hps">enjoy</span> <span class="hps">the tiles</span> <span class="hps">breathing the</span> <span class="hps"></span></span><span class="" id="result_box" lang="en" style="font-family: "Trebuchet MS",sans-serif;"><span class="hps">italian </span></span></span><span class="" id="result_box" lang="en"><span style="font-size: small;"><span class="hps" style="font-family: "Trebuchet MS",sans-serif;">air and atmosphere</span><span style="font-family: "Trebuchet MS",sans-serif;">, reserve your </span><span class="hps" style="font-family: "Trebuchet MS",sans-serif;">culinary trip to Italy</span><span style="font-family: "Trebuchet MS",sans-serif;"> </span><span class="hps" style="font-family: "Trebuchet MS",sans-serif;">through our partner</span><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><span class="hps"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">site </span><a href="http://www.leibtour.com/" style="font-family: "Trebuchet MS",sans-serif;">Leibtour.com</a><span style="font-family: "Trebuchet MS",sans-serif;">. </span></span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-72028961715055661122011-05-03T00:38:00.000-07:002011-05-03T00:38:24.862-07:00Brossa butter - Valle d'Aosta typical butter<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i><span>Product type: </span></i><span>Fat</span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i><span>Region of origin: </span></i><span>Valle d'Aosta</span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><span><i>Price: </i>Low</span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/-3Kb7LZgPoX8/Tb-w3nMTG2I/AAAAAAAAAUA/OqHI8V8Djlo/s1600/beuro+de+brossa_gustoraro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-3Kb7LZgPoX8/Tb-w3nMTG2I/AAAAAAAAAUA/OqHI8V8Djlo/s400/beuro+de+brossa_gustoraro.jpg" width="322" /></a><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">In Valle d'Aosta region you can find several kind of butter, all considered typical product. One of these is the Brossa butter. The <i>Brossa </i>is a fatty substance obtained by acidifyng the whey residuating from the production of the cheese, that can also be enjoyed <i>au naturel</i>. Let stand for a whole day, the brossa is collected and processed with a little water to obtain grains of butter. At the end of the production process, the pats of butter are placed in traditional prints and then wrapped. This excellent butter has a pale yellow color with aroma and flavour enhanced by enveloping sweet and aromatic reminiscent of the milk and hay. His texture is firm and compact to the refrigerator temperature. The Brossa butter is great to be served on the hot polenta. It is also used in the preparation of fried as well as to complete sauces and to whisk risotto. In addition to Brossa one, in Valle d'Aosta are produced various other tipes of butter. There are also the <i>beuro </i>(obtained by autocrop), the <i>beuro de crama</i> (with the add of cream), the <i>beuro colò </i>(melted butter) and the centrifugated butter of whey.</span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-33253042114445050562011-03-27T02:00:00.000-07:002011-03-27T02:00:55.161-07:00Valle d'Aosta honey - Natural product from the local mountains<div style="font-family: "Trebuchet MS",sans-serif;"><br />
<i><span style="font-size: small;">Product type: </span></i><span style="font-size: small;">Natural product</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><span style="font-size: small;">Region of origin: </span></i><span style="font-size: small;">Valle d'Aosta</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><span style="font-size: small;">Category: </span></i><span style="font-size: small;">Traditional food product (art.8, D.L.30-04-98, n.173)</span></div><span style="font-size: small;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Price: </span></i><span style="font-family: "Trebuchet MS",sans-serif;">Low</span></span><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><a href="http://1.bp.blogspot.com/-JWmVcLLyqNo/TY76ruGEQRI/AAAAAAAAATU/eGZdUHO5w20/s1600/miele_157_l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-JWmVcLLyqNo/TY76ruGEQRI/AAAAAAAAATU/eGZdUHO5w20/s400/miele_157_l.jpg" width="302" /></a><span style="font-size: small;">From the different mountain environment that characterize the spectacular flowering of the meadows, pastures and woods, originates the Valle d'Aosta honey. This italian typical product is worked according to the ancient mehods and is not subjected to any heat treatment so it mantains its organoleptics properties. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">There are many varieties of honey produced in this region:</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">- rhododendron honey, clear, delicate and with a tendence to finely crystallize; it is ideal to be eaten alone or with rye bread and butter, or to sweeten tea;</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">- the chestnut tea, darker and with a bitter aftertaste, goes well with long aging cheese or boiled chestnuts;</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">- the dandelion honey, deep yellow, is sweet and has a popular ammonia aftertaste;</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">- the lime honey, pure and pale amber, gives off a menty aftertaste; </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">- honeydew honey, that is dark and fruity;</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">- the mountain wildflower honey, which is rich in nectar essences that characterize color and flavor intensity.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">The protection of this product is entrusted to the Valle d'Aosta Consortium of bees and the marketing is managed by the Cooperative Miel du Val d'Aoste and by the beekeepers themselves.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">The last sunday of October (23-25 October) the town of Chatillon becomes the capital of Valle d'Aosta honey, hosting the festival dedicated to this delicious food and its derivatives. The event each year attracts so many visitors.</span> At the same time it also takes place the statement of the tools used by the producers over the years. To come in Italy and taste this delicacies, visit our partner site <a href="http://www.leibtour.com/">Leibtour </a>and you will be assisted by a travel agent to book your room here in Valle d'Aosta.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">See the video about the Valle d'Aosta honey <a href="http://www.youtube.com/watch_popup?v=X-5OvF-wnK8">HERE</a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><a class="linkification-ext" href="http://www.youtube.com/watch_popup?v=X-5OvF-wnK8" title="Linkification: http://www.youtube.com/watch_popup?v=X-5OvF-wnK8"><br />
</a></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-49847996576654443422011-02-12T00:22:00.000-08:002011-02-12T00:25:55.762-08:00Teteun - A very particular salami from the italian tradition<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Product type</i>:<i> </i>Meat</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Region of origin</i>: Valle d'Aosta<br />
<i>Price</i>: Low</span><br />
<span style="font-size: small;"> </span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BO6DPjK4zao/TVZDJUjxK-I/AAAAAAAAARQ/1QsZyVJ-0GY/s1600/teteun.jpg" imageanchor="1" linkindex="19" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BO6DPjK4zao/TVZDJUjxK-I/AAAAAAAAARQ/1QsZyVJ-0GY/s320/teteun.jpg" width="320" /></a></div><span style="font-size: small;">The Teteun is a unique Valle d'Aosta specialty, produced in the city of Gignod (Aosta). It is obtained from the cured of veal breasts, according to an ancient recipe. After having been engraved in several places, the fresh breasts are hung as to allow the escape of the remaining milk and then are placed in special containers alterning layers of Teteun with leaves of sage, rosemary, juniper barries, spicies and salt. After a fortnight of rest, we proceed to cooking in water bath.With this type of preparation, the Teteun can remain intact for more than an year, despite the absense of preservatives. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">The appearence of this traditional italian salami reminds the ham. Generally it is served topped with a simple sauce made with parsley, olive oil and garlic; but to fully bring out its aromas, it can be presented in conjunction with fig jam, raspberries and pears or raisins in syrup.</span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In Gignod, after the mid-August of each year is celebrated the "Fëta di Teteun": it is the one of the few, if not the only, opportunity to taste this gastronomic specialty. So, if you don't want to miss this opportunity and want to come in Italy to taste this delicacy, visit our partner site, the travel portal <a href="http://www.leibtour.com/" linkindex="20">www.leibtour.com</a>, specialized in culinary travel in Italy.</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-44567622274974833772011-01-06T08:16:00.000-08:002011-02-12T00:30:32.867-08:00Fontina Dop - Traditional Valle d'Aosta cheese<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Product type</i>: Cheese<br />
<i>Region of production</i>: Valle d'Aosta<br />
<i>DOP</i>: Regulation (EC) NO 1107/96 <span class="long_text" id="result_box" lang="en"><span style="background-color: #e6ecf9; color: black;" title=""></span></span><br />
<i>Price</i>: Medium-low </span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Pu7xkT-oeyI/TSXqyoMNBbI/AAAAAAAAAO0/_09WKN-NTOI/s1600/Fontina_gustoraro.jpg" imageanchor="1" linkindex="62" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="http://2.bp.blogspot.com/_Pu7xkT-oeyI/TSXqyoMNBbI/AAAAAAAAAO0/_09WKN-NTOI/s400/Fontina_gustoraro.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: x-small;"></span><span class="" id="result_box" lang="en"><span class="hps" title="Fai clic per visualizzare le traduzioni alternative">According</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">to some</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">etymological interpretation</span><span class="" title="Fai clic per visualizzare le traduzioni alternative">,</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">the</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">fontina cheese</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">takes its name from</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">his</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">detached attitude to the</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">merger (“fontis” or “fondis” in ancient French). </span></span>This kind of DOP cheese is the typical product by definition of Valle d'Aosta agricolture. It is a fat cheese, partially cooked, made with whole raw cow's milk (ie simmental cow and black spotted cow). <span class="" id="result_box" lang="en"><span class="hps" title="Fai clic per visualizzare le traduzioni alternative"></span><span class="hps" title="Fai clic per visualizzare le traduzioni alternative"></span></span>The milk is converted into cheese in a few hours from the milking. The forms are revolted every day, alterning salting and brushing. Before the latest revolt, it is applied the manufacturer's ID number which, together with the plate of casein, will ensure an unequivocal product traceability. Then follows the first salting and the subsequent transfer of the forms in the aging warehouses. The average vesting period is of at least three months during which the shapes are regularly rubbed and salted on the surface. At the end of the ripening, the forms are examined, one by one, from the Consortium of the protection of the DOP and only the forms that meets the quality standards fixed by the product specification are marked with the DOP (the other ones are marketed as Valle d'Aosta cheese). </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Fontina cheese can be stored in a cellar or in the refrigerator. Periodically the form will be rubbed with a cloth moistened with salted water to remove the normal formation of the mold on the rind. In the refrigerator it has to be wrapped in the plastic wrap and placed in the less cold area.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Fontina, sweet and pleasant taste, is eaten raw or in delicious recipes. Authentic delicacie is the fondue, which is obtained by heating the cheese until you get a creamy paste that goes well with vegetables and meat.<br />
In the city of Oyace, during the mid-August period, it is celebrated the Feast of Fontina cheese. If you want to travel to Italy to taste it, please visit the travel portal <a href="http://www.leibtour.com/" linkindex="63">Leibtour.com</a>, our partner site. </div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">A curiosity: try to fold the slice of cheese between your fingers. If it flexes and the two ends touch each other without breaking, then you are to enjoy a true piece of Fontina DOP.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-18143151613126914652010-12-31T04:27:00.000-08:002010-12-31T04:27:53.708-08:00Enfer d'Arvier - Italian red DOC wine<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>Product type</i>: Wine (red)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Region of production</i>: Valle d'Aosta (Arvier)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>DOC</i>: Decree 30/07/1985 </span><br />
<span style="font-size: small;"><i>Grapes used</i>: Petit Rouge local grape (min 85%); other red grapes (max. 15%)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Price</i>: Medium </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TR3MJTu4yKI/AAAAAAAAAOw/1Gy-xffZEbY/s1600/enferd%2527arvier_gustoraro.jpg" imageanchor="1" linkindex="163" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TR3MJTu4yKI/AAAAAAAAAOw/1Gy-xffZEbY/s400/enferd%2527arvier_gustoraro.jpg" width="261" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The "Enfer d'Arvier" is a red wine produced in Valle d'Aosta with the DOP mark. This typical red wine takes its name from terraces planted with vines, which are very hot in summer season, under the blazing sun, hence the nickname "enfer" (= hell). It is obtained predominantly from a local grape, the Petit Rouge, possibly with the addition of other red varieties, which can not exceed the 15% of the total. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The color of the wine is ruby red, tending to the garnet with age. The aroma is delicate with a characteristic bouquet of wild roses and violets. The Enfer d'Arvier gives off to the nose delicate feelings of coffee accompanied by notes of chocolate and vanilla. <span class="long_text" id="result_box" lang="en"><span class="hps" title="Fai clic per visualizzare le traduzioni alternative">The taste is</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">dry</span><span class="" title="Fai clic per visualizzare le traduzioni alternative">, velvety</span><span class="" title="Fai clic per visualizzare le traduzioni alternative">,</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">full bodied</span><span class="" title="Fai clic per visualizzare le traduzioni alternative">,</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">pleasantly bitter.</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="long_text" id="result_box" lang="en"><span class="hps" title="Fai clic per visualizzare le traduzioni alternative"> </span></span><span class="long_text" id="result_box" lang="en"><span class="hps" title="Fai clic per visualizzare le traduzioni alternative">Ideal</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">with</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">red meats</span><span class="" title="Fai clic per visualizzare le traduzioni alternative">,</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">roasts</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">and game</span><span title="Fai clic per visualizzare le traduzioni alternative">,</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">matches well</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">with</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">typical soups</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">and</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">cheeses or c</span></span><span class="long_text" id="result_box" lang="en"><span class="hps" title="Fai clic per visualizzare le traduzioni alternative">oupled</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">with</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">egg</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">noodles</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">with</span> <span class="hps" title="Fai clic per visualizzare le traduzioni alternative">duck sauce</span><span class="" title="Fai clic per visualizzare le traduzioni alternative">.</span></span></span></div><span class="long_text" id="result_box" lang="en"><span class="" title="Fai clic per visualizzare le traduzioni alternative"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">This unique wine has to be drunk "chambré", that is uncorking the bottle a few hours before pouring, which operation will be conducted at a temperature of 20-22° C. </span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-81493314330182005642010-12-25T08:55:00.000-08:002011-02-17T02:00:03.633-08:00"Olio di noce" - Walnuts virgin oil from Valle d'Aosta<div class="separator" style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/_Pu7xkT-oeyI/TRYhqu-GgHI/AAAAAAAAAOk/vWGhEyBFRGo/s1600/walnutsoil_gustoraro.jpg" imageanchor="1" linkindex="84" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Product type</i>: Oil</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Region of origin</i>: Valle d'Aosta</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Category</i>: Valle d'Aosta traditional product</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Price</i>: Medium-low </span></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/_Pu7xkT-oeyI/TRYhqu-GgHI/AAAAAAAAAOk/vWGhEyBFRGo/s1600/walnutsoil_gustoraro.jpg" imageanchor="1" linkindex="85" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/_Pu7xkT-oeyI/TRYhqu-GgHI/AAAAAAAAAOk/vWGhEyBFRGo/s400/walnutsoil_gustoraro.jpg" width="400" /></a><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Due to the lack of trees, is tradition in the Valle d'Aosta region the homemade production of walnuts oil, now recognized as traditional Valle d'Aosta product. This special oil is produced with high quality local walnuts, using a process that, though it is based on modern equipment, it still contemplates the use of the wooden presses than once. The oil is obtained from the cold pressing of selected low acidity nuts. The shells are broken by hand using a hammer on a stone base. The kernels are ground in stone and pressed to extract oil, which is then filtered and bottled. Walnuts oil is a very delicate flavoured oil, with a little taste of walnuts, so it's excellent to use raw in salades and other dishes that do not require cooking, such as <i>tartare </i>or <i>carpaccio</i>. The taste is very sweet, but the walnuts aroma is very intense. Walnuts oil is also healing properties rich since it contains a lot of Omega 3, fatty acids beneficial for our health. It is also particularly rich in Vitamin E, which fights cell aging. The oil must be stored at room temperature, away from light and consumed as soon as possible, cause it loses its properties and freshness over time. A curiosity: it takes 3 tons of nuts to get a liter of this precious nectar. <br />
Watch a video about the walnuts oil production <a href="http://www.youtube.com/watch?v=TP4jj_KRmoo" linkindex="86">HERE</a></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-17426601302533175582010-12-21T03:21:00.000-08:002011-02-12T00:34:34.643-08:00Jambon de Bosses DOP - Italian typical ham<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Product type</i>:<i> </i>Meat</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Region of origin</i>: Valle d'Aosta </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>DOP/IGP</i>: Reg. CE n.1263/96</span><br />
<span style="font-size: small;"><i>Price</i>: Medium-high </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><a href="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TRCNbj1iqqI/AAAAAAAAAOQ/hsVxGdnd_Dc/s1600/JambondeBosse_gustoraro.jpg" imageanchor="1" linkindex="19" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TRCNbj1iqqI/AAAAAAAAAOQ/hsVxGdnd_Dc/s400/JambondeBosse_gustoraro.jpg" width="301" /></a><span style="font-size: small;">The Vallée d'Aoste Jambon de Bosse DOP is a spiced ham produced at 1600 mt above the sea level in the town of Saint-Rhémy-en-Bosses, situated in Gran San Bernardo Valley in the Valle d'Aosta region, on the border with Switzerland. In the production of the Jambon de Bosses can be used only swine breed thights from farms located in the regions of Valle d'Aosta, Piedmont, Lombardy, Veneto and Emilia Romagna. The pork leg, carefully chosen from high quality beef, is dry salted with the add of natural flavors: pepper, sage, rosemary, garlic, juniper, thyme and bay leaves. Any type of additive, including saltpeter, is expressly prohibited by the rules relating to the protection of DOC mark. After the salting process, the leg is massaged to facilitate the escape of the serum and the blood. Then the leg is washed and dried and the exposed surfaces are covered with coarsely ground pepper to prevent oxidation. Finally the ham is repened. </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Its unique fragrance, delicate and aromatic, its typical spicy taste, its slow and strict production and maturation process, allowed it to obtain, in July 1996 the DOP mark. The Jambon de Bosses best expresses its own nuances if served in very thin slices (preferably hand-cut) and accompained with brown bread, or with butter, honey and walnuts. However, the ideal opportunity to taste this delicacy is the yearly festival held in Saint Rhémy on the second Sunday of July.To come and taste this delicacy in Italy, visit our partner website <a href="http://www.leibtour.com/" linkindex="20">here</a>.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-60900018927706677882010-12-18T01:24:00.000-08:002010-12-20T01:12:25.533-08:00The génépy - Traditional digestive Valle d'Aosta liquor<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Pu7xkT-oeyI/TQx9j5PZQuI/AAAAAAAAAOA/yITQ_v_xFe4/s1600/genepi_gustoraro.jpg" imageanchor="1" linkindex="17" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_Pu7xkT-oeyI/TQx9j5PZQuI/AAAAAAAAAOA/yITQ_v_xFe4/s320/genepi_gustoraro.jpg" width="280" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>Product type</i>: Liquor</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>Region of origin</i>: Valle d'Aosta</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>Price</i>: Medium</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The region of Valle d'Aosta is well known for alpine herbs that flourish at high altitudes, used in the production of many local products. But some of these herbs are also known for their therapeutic properties, including Artemisia Glacialis and Artemisia Weber. These herbs are the basic components of the génépy (or also genepì), the famous Valle d'Aosta liquor, known for its digestive properties and for the characteristic aromatic bitter taste. This precious "elixir" is obtained by macerating in alcohol for several days the best part of dried herbs, carefully selected. In some cases the plants are not immersed directly in water but it is used the suspension procedure on special grills. The whole is then laced in airtight containers that make the alcohol, by evaporating, extract only the plants aromatic compounds and not the coloring ones. After the suspension, is added the sugar to the water solution. Using this method the final product is colorless. For this reason, in order to ensure the typical yellowish green color, in this case are also added dyes. The genepy is also used in combination with chocolate in the realization of a great chocolate genepy manifactured by a local company and called "Chocopy", or even in the packaging of delicious truffles filled with the liquor. </span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-68873795157129832662010-12-17T07:29:00.000-08:002010-12-25T10:33:44.364-08:00Fromadzo DOP - Traditional italian DOP cheese<div style="text-align: justify;"><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Product type</i>: Cheese</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> <i>Region of production</i>: Valle d'Aosta</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>DOP</i>: 1/07/1996</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Price</i>: Medium-low </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Pu7xkT-oeyI/TQuBkThUkEI/AAAAAAAAAN8/K5H7Wsnz6VI/s1600/fromadzo_gustoraro.jpg" imageanchor="1" linkindex="17" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="315" src="http://4.bp.blogspot.com/_Pu7xkT-oeyI/TQuBkThUkEI/AAAAAAAAAN8/K5H7Wsnz6VI/s400/fromadzo_gustoraro.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">This italian DOP cheese is produced with cow's milk derived from herds located in Valle d'Aosta, obtained in accordance with specified requirements relating to the production standards from wich the diet of the cows, that must be predominantly of local fresh grass or hay. It can also be flavored with juniper barries, caraway seeds or fennel. The Fromadzo cheese has acquired the DOP certification in 1996. The logo represents a stylized cow, which color changes depending on the type of product: green for low-fat, natural for the medium fat, blue if is added goat milk, pink if the milk is pasteurized, yellow if the milk is flavoured with herbs or spices. As for external appearence, the crust of Fromadzo is consistant, the color is yellow tending to gray with possibile reddish tones. The paste is compact with small and medium holes. The taste is slightly sweet if fresh, slightly salted if and sometimes with a hint of chili if seasoned. The Fromadzo cheese is excellent accompained with pumpernickel bread if consumed fresh, or grated to enhace the taste of soups and pasta if seasoned. It goes nicely with local red wines.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-26541497732344104362010-12-14T07:37:00.000-08:002011-02-17T02:11:25.360-08:00Blanc de Morgex et de La Salle - Italian DOC wine<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
<span style="font-size: small;"><i>Product type</i>: Wine (white)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><a href="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TQ8j9-e3W6I/AAAAAAAAAOI/CLiTN9MKZSY/s1600/glass1_gustoraro.jpg" imageanchor="1" linkindex="25" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: small;"><i>Region of production</i>: Valle d'Aosta (Morgex and La Salle)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>DOC</i>: Decree 30/07/1985 </span><br />
<span style="font-size: small;"><i>Grapes used</i>: Prié Blanc, local grape</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Price</i>: Medium </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TRY3A3boKHI/AAAAAAAAAOo/J_dA2TxlJ2Y/s1600/blanc_morgex_gustoraro.jpg" imageanchor="1" linkindex="26" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TRY3A3boKHI/AAAAAAAAAOo/J_dA2TxlJ2Y/s320/blanc_morgex_gustoraro.jpg" width="274" /></a></div><a href="http://1.bp.blogspot.com/_Pu7xkT-oeyI/TQePCisB_DI/AAAAAAAAAN4/QPjqbtz6e0g/s1600/blanc_morgex_gustoraro.jpg" imageanchor="1" linkindex="27" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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<div style="text-align: justify;"><span style="font-size: small;">This unique italian wine is produced in the region of Valle d'Aosta, in the high Valdigne area, exclusively in the towns of La Salle and Morgex. It is obtained from the local grape Prié Blanc, which has the particularity of being ungrafted, that is not grafted onto american vine. Normally, indeed, grapes are grafted onto american ones to avoid the attack of a particular pest, the phylloxera, to which conversely the roots of american grape resist. However, this is not necessary in the case of Prié Blanc, since it is grown only between 900 and 1200 meters, thing that made it virtually immune to the parasite attack. The colour of this wine is straw with green reflections. The bouquet is fine and delicate, fruity with mountain herbs and freshly cut hay hint. The taste is dry, very delicate with fruity notes. It has an alcohol content ranging from 11° to 15,5°.</span></div></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Suitable as an aperitif, it goes well with delicate appetizers, fish dish or also with white meat. Excellent with soft cheeses, it should be served at 8°- 10° C. The Blanc de Morgex is also used in the production of a great world champion grappa, and of a typical brandy. If you want to taste this wonderful wine you can also come in the town of Morgex. In the month of July, in fact, the town hosts the famous festival of the trout and Blanc the Morgex. See a video of the event <a href="http://www.youtube.com/watch?v=Lpg8jkE4ig8" linkindex="28">HERE</a> and book your hotel with <a href="http://www.leibtour.com/" linkindex="29">Leibtour.com</a>.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">A curiosity: try the wine with tomato and basil pizza...</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-77062640667950223922010-12-13T13:26:00.000-08:002010-12-14T02:50:26.970-08:00Motzetta - Traditional italian meat<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Pu7xkT-oeyI/TQaO_0TpDGI/AAAAAAAAAN0/imJuKK6OY5k/s1600/motzetta_gustoraro.jpg" imageanchor="1" linkindex="17" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_Pu7xkT-oeyI/TQaO_0TpDGI/AAAAAAAAAN0/imJuKK6OY5k/s400/motzetta_gustoraro.jpg" width="297" /></a></div><div style="text-align: justify;"><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Product type</i>: Meat</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Region of origin</i>: Valle d'Aosta</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i>Price</i>: Medium-high</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">The "motzetta" (or "mocetta") is produced in the Valle d'Aosta region. It is basically a dried meat of cattle, chamois, deer or wild boar. It was born from the ancient need to store long the meat for the winter needs of the family. Made with low-fat whole cuts, is left to macerate with mountain herbs, salt, spices and other natural flavors for about twenty days, completely covered by brine and pressed by a weight. The final stage of this process is the seasoning, which lasts from one to three months. The motzetta is considered a treat, perfect as a starter. It does not need any dressing, because its taste, infused with local flavor, is already complete by itself.</span> <span style="font-family: "Trebuchet MS",sans-serif;">You can serve it thinly sliced accompanied with toasted and buttered slices of typical rye bread.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-3788418911785368512010-12-13T06:31:00.000-08:002011-02-12T00:42:22.771-08:00Lardo d'Arnad DOP - Traditional Valle d'Aosta meat<span style="font-family: Verdana,Arial,Helvetica;"><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
<span style="font-size: small;"><i>Product type</i>: Meat</span></div><div class="MsoNormal"><span style="font-family: Times New Roman;"><span style="font-size: small;"><i style="font-family: "Trebuchet MS",sans-serif;">Region of origin</i><span style="font-family: "Trebuchet MS",sans-serif;">: Valle d'Aosta - City of Arnad</span></span></span></div><div class="MsoNormal"><span style="font-family: Times New Roman;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>DOP</i>: Reg. CE n.1263/96 - Production is limited to the city of Arnad in Valle d'Aosta</span></span></span></div><div class="MsoNormal"><span style="font-family: Times New Roman;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>Price: </i>Medium</span></span></span></div><div class="MsoNormal"></div></span><br />
<div style="text-align: justify;"><div style="text-align: justify;"><span style="font-family: Verdana,Arial,Helvetica;"><div class="MsoNormal"><a href="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TQYsldkPl_I/AAAAAAAAANk/DoARgzVy2IU/s1600/valle_d_aosta_p143--420x520.jpg" imageanchor="1" linkindex="21" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TQYsldkPl_I/AAAAAAAAANk/DoARgzVy2IU/s400/valle_d_aosta_p143--420x520.jpg" width="322" /></a><span style="font-family: Times New Roman;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">This lard is the only european one with the DOP mark. It is obtained from the pig fat, cut into pieces of at least 3 cm and placed in brine with herbs gathered in the area. The pigs, to respect the DOP mark, must have been reared only in some specific regions (Valle d'Aosta, Piedmont, Veneto, Lombardy, Emilia Romagna). In the production of the lard have to be observed two fundamental characteristics: the feeding of pigs, which excludes feedstuffs in favor of chestnuts and vegetables, and the seasoning of the lard thereof, for which are used local flavors and spices (garlic, rosemary, bay leaves, cinnamon, nutmeg, yarrow, juniper, cloves, sage). Everything stay closed under brine to mature for at least three months, inside traditional containers called "doils". Sometimes is preferred the long seasoning, in which case the brine is replaced with white wine. The final taste should be delicate, but well perfumed by the spices used.</span></span></span></div><div class="MsoNormal"><span style="font-family: Times New Roman; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The Arnad lard is always eaten sliced</span></span><span style="font-family: Verdana,Arial,Helvetica; font-size: small;"><span style="font-family: Times New Roman;"><span style="font-family: "Trebuchet MS",sans-serif;"> thinly, placed on toasts and warm slices of polenta so that, when it melts, it gives off its sweet and gently aromatic smell. But the very traditional recipe</span></span></span><span style="font-size: small;"> <span style="font-family: "Trebuchet MS",sans-serif;">made with the lard is the "Bacon du diable"</span></span><span style="font-family: "Trebuchet MS",sans-serif;">, whereby it is eaten on a slice of rye bread, toasted in a pan with garlic and spread with honey (or alternatively with "motsetta", another typical salami of the area).</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">To enjoy this unique meat, it is necessary to participate to the dedicated festival, which is organized in August in the city of Arnad. To take advantage of the occasion and visit Italy, click <a href="http://www.leibtour.com/" linkindex="22">here </a>to book your trip with our reference site <a href="http://www.leibtour.com/" linkindex="23">www.leibtour.com </a></span></div></span></div></div><i></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6754369078053338460.post-33104176347521485172010-12-08T12:31:00.001-08:002010-12-13T10:46:49.198-08:00Salignon cheese - Valle d'Aosta product<div align="left"><div style="text-align: justify;"></div><div style="color: black; font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
<span style="font-size: small;"><i>Product type</i>: Cheese</span></div><div style="color: black; font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Region of origin</i>: Valle d'Aosta - Gressoney valley</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><a href="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TQT_RSVLgJI/AAAAAAAAANM/ladJdT3uBkU/s1600/salignon_gustoraro.JPG" imageanchor="1" linkindex="20" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="http://3.bp.blogspot.com/_Pu7xkT-oeyI/TQT_RSVLgJI/AAAAAAAAANM/ladJdT3uBkU/s320/salignon_gustoraro.JPG" width="320" /></a><span style="font-size: small;">The "salignon" (also known as "salignoun") is a kind of ricotta cheese produced in the Valle d'Aosta region and precisely in the Gressoney valley. It is a very italian culinary rarity: it's really difficult to find on market because is an homemade cheese almost exclusively consumed by the same people who produce it. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Essentially it is a ricotta cheese mixed with salt, oil, vinegar, paprika, pepper (hence the characteristic pink color), juniper, fennel, cumin and similar herbs and dried flowers. Once you have the dough, it is passed through a sieve and then is reduced to about 300 grams each ball, hung inside the chimney to be dried and then stored. In some cases the cheese is produced without the smoke to be consumed fresh. The result of this process is a very hot cheese, good to eat with polenta, vegetables and sandwiches. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.marcadoc.it/images/prodotti/peperone2.jpg" imageanchor="1" linkindex="21" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>Unknownnoreply@blogger.com0