Description

Monti Iblei PDO extra virgin olive oil is obtained from the Tonda Iblea, Moresca and Nocellara Etnea olive varieties.
The designation must be accompanied by one of the following names: Monte Lauro, Val d’Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell’Irminio, Calatino, Trigona-Pancali.

Production Method

The olives must be harvested directly from the tree, either by hand or mechanically, by October 30th or January 15th of each year, depending on the geographical reference.

Appearance and Flavour Monti Iblei Olive Oil Pdo

Product description

Montasio PDO is a cooked hard cheese made exclusively from cow’s milk. Depending on the length of the ripening process, minimum 60 days,
the flavour can vary from delicate when fresh (Fresco) to stronger and aromatic when more mature (Mezzano or Semistagionato, Stagionato and Stravecchio).

Production method

The milk must come from consecutive milkings and must be collected within 48 hours of the first milking; it must then be processed within 30 hours.
After the addition of micro-organisms that promote acidification, the milk is brought to a temperature of 32-34°C and then curdled with the addition of liquid or powdered calf rennet.
Following the breaking of the curd, it is cooked until the temperature reaches 42-48°C and then dowelled for a minimum of 10 minutes.
The product is then extracted with special cloths and placed in molds, which imprint the mark of origin and the date of production on the product.
The molds are then pressed to drain the whey and to give the cheese its characteristic form.
The cheese is dry salted or salted in brine before being left to ripen for between 60 days to over 18 months, at a temperature of at least 8°C for the first 30 days and at a higher temperature for the remaining period.

Production Method

The olives must be harvested directly from the tree, by hand or mechanically, starting from the first ripening of the fruit. Olives which have fallen to the ground before the harvest may not be used. The olives must be transported to the mill in such a way that the quality of the fruit is maintained. They must be kept in a cool dry place, in rigid, ventilated and stackable containers, until they are milled, which must take place within two days of the harvest. The malaxation process must last a maximum of 50 minutes and must be carried out using temperature controlled water; no higher than 25°C.

Appearance and Flavour

Molise Olive Oil PDO extra virgin olive oil is yellow-green in colour; it has a light to mild fruity aroma and a fruity flavour, with delicate bitter or piquant sensations.

Production Area

The production area of Molise Olive Oil PDO extra virgin olive oil is within almost the entire territory of the Molise region.

History

The production of olive oil in this area has extremely ancient origins. The high quality of olive oil is mentioned in many texts dating back to the Roman period. In Pro Cluentio, Cicero praises the industriousness of the inhabitants of Larino and the fertility of their land; in his collection of satirical poems, The Satires, Horace suggests its use in the preparation of two quality sauces at that time; Pliny the Elder described the introduction of olive trees into the area of Licinio and the quality of the oil that they produced. And there is not just written evidence of the extensive production of oil in Molise at that time: almost all of the Roman villas discovered over the centuries have cellars containing large oil jars. Over the centuries, the Aurina variety has been joined by the Gentile di Larino, Rosciola and Oliva Nera di Colletorto varieties.

Gastronomy

Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from heat sources and other foods that release odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. Molise Olive Oil PDO extra virgin olive oil is indicated for pasta dishes and as a condiment for pulse-based soups.

Product description Lucca DOP Extra virgin olive oil

Lucca PDO extra virgin olive oil is obtained from the olive fruits of the Frantoio, Frantoiano or Frantoiana varieties present in the olive groves up to 90%, and Leccino up to 30%. Other minor varieties may contribute up to a maximum of 15%.

Production method Lucca DOP Extra virgin olive oil

The olives must be harvested directly from the plant, preferably by hand and without, however, considering the olives that have fallen to the ground. The harvest must be completed by 31 December of each year. The olives are transported to the mill in order to allow the perfect preservation of the fruit, taking care to keep them in rigid and ventilated containers, in cool and dry places until milling, which must take place within two days of harvesting. The malaxing phase can last no more than 50 minutes and must be carried out at a maximum temperature of 28 ° C.

Product Description: Colonnata I.G.P. Lard

Colonnata I.G.P. Lard is a cured meat product obtained from the fat of selected pork back, salted, and matured inside marble basins.

Production Method: Colonnata I.G.P. Lard

The processing is seasonal and takes place between September and May of each year. The curing process occurs traditionally in basins carved from marble blocks originating from the "Canaloni" marble basin in Colonnata (Massa Carrara). Each basin is rubbed inside with garlic and then filled with alternating layers of lard and a mixture consisting of natural sea salt, ground black pepper, fresh rosemary, and peeled and chopped fresh garlic (other spices can also be added). The containers are then sealed with a marble slab or suitable material. The ingredients are left to rest for a minimum of six months in slightly ventilated rooms where humidity depends solely on natural factors. During this phase, the consistency of the so-called "brine" released by the lard as a result of prolonged contact with salt must be checked.

Product description

Formai de Mut dell’Alta Valle Brembana PDO is a semi-cooked cheese, produced exclusively with whole cow’s milk obtained from one or two daily milkings.
It is sold in two typologies: Prodotto a fondovalle (produced in the valley) and Prodotto in alpeggio (produced in the mountain pastures).

Production method

The cows are fed with grasses or dry hay from the production area. The milk curdles at a temperature of between 35 and 37°C, with rennet folded in so as to obtain the curd within 30 minutes.
The first breaking of the curd is followed by semi-cooking the mass at temperatures of up to 45-47°C. Once removed from heat, the mass is agitated and then pressed in order to stimulate the purging of the whey.
It is put in special filtering clothes called pate and then placed in molds known as fassere. The forms are then dry salted or salted in brine; this must be repeated every other day for 8-12 days.
The ripening period lasts for a minimum of 45 days.

Product description

Formaggio di Fossa di Sogliano PDO, is a hard or semi-hard cheese produced with whole cow’s milk or sheep’s milk, or with a mix of the two (80% cow and at least 20% sheep).
The animals must originate from farms within the production area and must belong to the following breeds: Frisona Italiana, Bruna Alpina,
Pezzata Rossa cattle breeds and their crossbreeds; Sarda, Comisana, Massese, Vissana, Cornella Bianca, Fabrianese delle Langhe, Pinzirita sheep breeds and their crossbreeds.

Production method

The milk, which is obtained from two daily milkings, can be used both raw and pasteurised; if raw, it must be processed within 48 hours of the first milking.
Curdling takes place with the addition of natural rennet, at a temperature of 30-38°C. After the curd has broken and the cheese mass has been put in molds,
it is salted and then pre-ripened for a period of between 60 and 240 days. The cheese forms are then inserted into natural cotton bags and buried in characteristic sandstone pits.
Before use, the pits are sterilized with fire and smoke, by burning small quantities of straw, and a raised platform of untreated wooden planks is placed at the bottom.
The walls of the pit are lined with a layer of straw supported by vertical reed fencing. Once the forms have been introduced,
they are covered with straw and the pits are covered with a wooden cover, which is sealed with clay or lime sandstone mortar.
The cheeses are removed from the pits after 80-100 days.

Product description

Fontina PDO is a semi-cooked cheese, obtained from whole cow’s milk produced by Valdostana cattle breeds (Pezzata Rossa, Pezzata Nera and Castana).

Production method

Whole or raw milk is used for production and must be processed within a few hours from milking.
The milk, brought to a maximum temperature of 36°C, is curdled with calf rennet.
The curd is broken until the grains are the size of corn kernels, after which it is reheated for about half an hour until it reaches a temperature of 48°C, stimulating the purging of the whey.
At the end of this stage it is left to rest for 10 minutes, after which it is placed in molds containing the casein marker showing the progressive product number;
it is then pressed for around 12 hours while being constantly turned. Before the last turn, the identifying mark of the Consorzio Tutela Fontina (CTF) – Fontina Protection Consortium - is applied,
which also indicates the producer’s ID code. The cheese is then salted and ripened in cool, damp natural caves for at least three months.

Product description

Fiore Sardo PDO is a raw hard cheese produced with whole sheep’s milk from Sardinian pasture-reared sheep.

Production method

The milk, which is taken from two daily milkings or, in the summer season, one milking, is curdled in copper lapiolos (cauldrons) with lamb and/or kid rennet, at a temperature of 33-35°C.
The curd breaks for the first time after 23-27 minutes, and after several minutes resting in the cauldron; it is broken again and placed into its characteristic conical-shaped boxes.
In order to stimulate the purging of the whey, the cheese is kneaded by hand using traditional methods (piccàu and arremundàu).
In order to create a more resistant and smooth rind, the cheese is scalded with hot water before being salted in brine for 36-48 hours.
The cheese is then smoked for around 10-15 days with Mediterranean shrubs, after which, the form acquires its golden yellow colour.
Ripening takes place in cool, damp and well-aerated cellars and lasts for a minimum of three and a half months for table cheese and at least six months for grating cheese.
The mature product weighs between 3-4 kg. During the first months of ripening, greenish white and dark grey moulds forms on the rind, which indicate that ripening is proceeding as it should.
Furthermore, the rind acquires a brown or dark green colour. After it has reached a certain degree of ripeness, the cheese is basted with olive oil and constantly manipulated and turned.

Product description

Culatello di Zibello PDO is a raw and cured charcuterie product wrapped in large-mesh twine netting, obtained from the thigh of pure-bred or hybrids of the Large White, Italian Landrace and Duroc pig breeds.

Production method

Culatello di Zibello PDO is made of the finest muscular fascicles of the leg, the most prestigious part of the deboned thigh.
The muscular mass is dry salted by hand; the salting operation lasts from one to six days.
The sausage is obtained with natural pig casing or pig bladder and is tied manually with several rounds of twine.
Preceding the curing process, the thigh is drained for about a week and then left to dry for 30-60 days. The curing of the product, which must last for over 10 months, must take place in environments that ensure sufficient exchange of air and a temperature of 13-17°C.

Product description

Cotechino Modena PGI is a stuffed charcuterie product made with a mixture of pork meats.

Production method

Cotechino Modena PGI is made from a mixture pig meat obtained from striated muscles, pork fat, rind, salt and whole or ground pepper.
The preparation of Cotechino Modena PGI must be carried out by mincing with a meat grinder, with molds that have holes of a 7-10 mm diameter for the muscular fractions and 3-5 mm for the rind. All of the ingredients are mixed together in a vacuum or atmospheric pressure machine, after which the mixture is inserted into natural or artificial casings. When the product is sold fresh it must be dried in a hot air stove, whereas it can be pre-cooked in water if it is sold as a cooked product.

Product description

Coppa Piacentina PDO is a cured charcuterie product made with the neck muscles of the Large White, Landrace Italiana and Duroc pig breeds.

Production method

Description

The Chianti Classico Olive Oil PDO is reserved for the following typologies of Red wine: Chianti Classico, Riserva and Gran Selezione.

Production Method

The production area of Chianti Classico Olive Oil PDO is within the territory of numerous municipalities in the Provinces of Florence and Siena, in the Tuscany region.

Product description

Castelmagno PDO is a semi-hard cheese produced using raw whole cow’s milk from cows fed on fresh or dry fodder from the production area,
with a small amount of semi-skimmed sheep or goat’s milk (5-20%).

Production method

The cattle breeds used for the production of the milk must be retraceable to the Barà Pustertaler, Bruna, Pezzata Rossa d’Oropa, Pezzata Rossa, Montbeillard, Grigio Alpina,
Piemontese and Valdostana breeds and their cross-breeds. The milk is brought to 30-38°C and then curdled with liquid calf rennet.
The curd is broken, left to settle and then left to rest for at least 18 hours. It is transferred into special recipients and immersed
in the whey obtained from the previous process in order to complete fermentation; it is left for 2-4 days. The curd is then broken again, chopped finely,
remixed and salted before being wrapped in a cloth and put in molds for at least one day; the forms are pressed by hand or mechanically.
Further dry-salting of the forms is permitted. Ripening must take place in a cool and humid environment. During ripening, which lasts at least 60 days,
the cheeses are stored on a wooden shelf and are periodically washed and turned.
Castelmagno PDO can display the words “Prodotto della Montagna” (Mountain Product) if the cheese is obtained from cows that are pasture-grazed at an
altitude of between 650 and 1000 m.a.s.l.; if at least 90% of the cattle’s diet is made up of pasture eaten at an altitude of above 1000 metres, only in the Summer, the label can indicate “Di Alpeggio” (Alpine).

Product description

Casciotta d’Urbino PDO is a semi-cooked cheese produced with 70-80% whole sheep’s milk and 20-30% cow’s milk drawn from daily milkings within the production area.

Production method

The milk is curdled with animal rennet at 35 - 38°C. Once the curd has reached the right consistency, it is broken into grains the size of hazelnuts;
it is then placed under pressure for several hours in molds that promote moisture loss. The next processing stage is salting, which is done manually and is generally dry salting, at times alternating with immersion in brine.
Ripening takes place in an environment with a temperature of 10-14°C and a humidity level of 80-90%, depending on the dimension of the round; it can last between 20-30 days, producing a fresh or more mature cheese.
In order to avoid the growth of mould, part of the Casciotta d’Urbino PDO round is covered with a transparent and shiny wax that protects the rind.

Product description

Capocollo di Calabria PDO is a salty cured charcuterie product obtained through the processing of the upper part of the loin of traditional large-sized swine, belonging to the Calabrese, Large White or Landrace Italiana breeds and reared in Calabria.

Production method

Once selected and deboned, the meat cuts of 3,5 - 5,5 kg are dry salted or salted in brine using cooking salt.
This process can last from 4-10 days and is followed by washing, rubbing with wine vinegar and machine pressing with the addition of black pepper grains.
The product is then wrapped in fresh pigskin, hand-tied in the traditional way using natural string, and then the skin is pierced; during this stage,
the use of characteristic sticks is permitted. The Capocollo is hung to drip in well-ventilated rooms, with controlled relative humidity and temperature.
The curing process must last at least 100 days, commencing from the day of salting, and must also take place in temperature controlled environments (14-16°C).

Product description

Canestrato Pugliese PDO is a hard cheese produced with sheep’s milk, formed with particular molds that give the cheese its characteristic appearance.

Production method

Animal curds are added to the whole sheep’s milk, which is brought to a temperature of between 38 and 45°C.
When the curd reaches the correct consistency, it is broken until the grains are the size of rice grains. After a brief pressing, it is enclosed in a bulrush basket.
The form is pressed again and after 2-4 days it is either dry salted or salted in brine more than once.
The form is removed from the basket and the cheese is left to ripen in a cool environment, producing a younger or more mature cheese depending on the length of the ripening period, which ranges from 2 to 10 months.

Product description

Caciocavallo Silano PDO is a stringy semi-hard cheese produced with whole milk from bovine raised within the production area.

Product method

The milk, from no more than four consecutive milkings, is curdled at between 36-38°C using calf or goat rennet.
When the desired consistency is obtained, the curd is broken until the grains reach the size of a hazelnut; the curd is then left to ripen for 4-10 hours, until the conditions are right for spinning; this consists of the formation of a kind of rope that is then shaped into the desired form. Shaping is carried out with the energetic movement of the hands.
Each piece is closed at the top end by immersing it quickly in water with a temperature of 80-85°C and the operation is finished manually.
The cheese is shaped into the correct form and, where required, a small head is formed. Forms obtained in this way are then immersed in cold water.
Salting is carried out in brine, for at least 6 hours. After this process, the forms are bound in couplets and suspended from poles to ripen for at least 30 days.

Description

Brisighella PDO extra virgin olive oil is obtained from the Nostrana di Brisighella olive variety, which must make up at least 90% of the olive groves; other varieties may make up the remaining 10%.

Production Method

The olives must be harvested directly from the tree, by hand or mechanically, between November 5th and December 20th of each year.
The olives must be washed at a temperature of no more than 27°C and cannot be subjected to any other kind of treatment.
The oil must be made within four days of harvesting. All of the oil extraction and bottling or packaging processes must take place in the production area.

Appearance and Flavour

Product description

Bra PDO is a cheese produced with cow’s milk, at times skimmed, originating from cows raised in the Province of Cuneo, with the possible addition of goat’s and/or sheep’s milk. There are two typologies of Bra PDO: Tenero (soft) and Duro (hard).

Production method

Bra PDO Tenero is produced using milk obtained from a maximum of four daily milkings.
The milk is heat treated and then curdled with calf rennet.
It is curdled twice until the grains are about the size of a corn kernel for the Bra Tenero and the size of a rice grain for the Bra Duro.
It is then pre-pressed and set in molds. The cheese is salted twice, dry salting or brining, before the ripening process, lasting for a minimum of 45 days for the Bra Tenero and at least 180 days for the Bra Duro.
Both typologies can display the word “d’Alpeggio” on the label, on the condition that the cheese is produced and ripened in the mountain areas of the Province of Cuneo.

Apparence and flavour