Hard cheeses Food, Animal source foods, Dairy products, Cheeses Consumption area(s): Earth Introduction Hard cheeses are shaped into solid blocks and left to age for extended periods — sometimes even several years. During this time, their moisture content is drastically reduced, often falling to less than half of the original weight. This results in a […]
Pecorino Romano DOP Food, Animal source foods, Dairy products, Cheeses Main characteristics: Hard cheese, Sheep milk cheese Consumption area(s): Italy 🇮🇹 Production area (s): Sardegna, Lazio, Province of Grosseto Introduction Pecorino Romano DOP is an Italian cheese with protected designation of origin (DOP) status, mainly produced in Sardinia, the province of Grosseto, and the Lazio region.
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Cheeses Food, Animal source foods, Dairy products Consumption area(s): Earth Introduction Cheeses are foods made from milk, created through the coagulation of caseins, one of their main proteins. They come in a wide variety of flavors, shapes, and textures, and can be made from cow, sheep, goat, or buffalo milk. During production, cultures and rennets—either
Dairy products Food, Animal source foods Consumption area(s): Earth Introduction Dairy products, commonly known as lactose-based foods, are derived from the milk of various animals, including cows, water buffalo, goats, and sheep. These include staples such as yogurt, cheese, milk, butter, and cream, and are widely consumed across the globe, forming an essential part of
Mezze maniche 🇮🇹 🇸🇲 🇻🇦 Foods, Culinary bases, Flour-based foods, Shaped unleavened doughs, Italian pasta Consumption area(s): Central Italy, Southern Italy, Emilia-Romagna, San Marino 🇸🇲, Vatican City 🇻🇦 Introduction Mezze maniche is a type of short tubular pasta closely related to rigatoni and penne. The name mezze maniche literally translates to “half sleeves” in Italian,
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Rigatoni 🇮🇹 🇸🇲 🇻🇦 Foods, Culinary bases, Flour-based foods, Shaped unleavened doughs, Italian pasta Consumption area(s): Central Italy, Southern Italy, San Marino 🇸🇲, Vatican City 🇻🇦 Introduction Rigatoni is a variety of tube-shaped pasta easily recognized by its grooved surface and broad diameter. It typically appears larger than both penne and ziti, and may have
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Spaghetti 🇮🇹 🇸🇲 🇻🇦 Foods, Culinary bases, Flour-based foods, Shaped unleavened doughs, Italian pasta Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦 Introduction Spaghetti are a classic pasta variety, notable for their elongated, cylindrical shape and crafted solely from a blend of semola and water. They are commonly distinguished from similar long pasta
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Italian pasta Foods, Culinary bases, Flour-based foods, Shaped unleavened doughs Consumption area(s): Italy 🇮🇹 Introduction Italian pasta, a symbolic staple of the country’s culinary tradition, is made from a non-leavened dough primarily composed of soft wheat flour or semola and liquids such as water or eggs. This base can be enriched with other types of
Shaped unleavened doughs (and their derivatives) Foods, Culinary bases, Flour-based foods Consumption area(s): Earth Introduction Unleavened shaping doughs are culinary preparations made from flours mixed with water and sometimes additional ingredients like eggs, salt, or fats like oil or butter, but without any leavening agents. The dough is shaped manually or mechanically into defined forms—such
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Flour-based foods Foods, Culinary bases Consumption area(s): Earth Introduction In the language of food science, flour-based foods are defined as foods in which flour—typically derived from wheat, rice, corn, or others is the main component. This is a broad and diverse category, so widespread that it forms one of the dietary staples in almost every
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