Atlante Qualivita 2013 preview_FOOD_ENG

 

Embed or link this publication

Popular Pages


p. 1

qualivita food wine italian pdo pgi tsg agri-food and wine products ­ organic farming at l a s 2013 pr associazione italiana consorzi indicazioni geografiche ev under the patronage in collaboration ie w

[close]

p. 2

17 meat-based products class 1.2 pr ev ie w

[close]

p. 3

51 product description speck alto adige pgi is a charcuterie product obtained from deboned trimmed with or without the topside and therefore salted smoked and cured pig thighs production method the selected pig legs are delivered fresh and must not weigh less than 10,5 kg deboned and trimmed they must weigh at least 5,2 kg and the surface must be homogenous without fissures or irregularities from this point on in the processing the legs are referred to as baffe the rind of each leg is marked with the starting date of processing within four days of this date the baffe are lightly salted and seasoned with natural aromatic herbs cold smoking is carried out with non resinous wood and the smoke must have a maximum temperature of 20°c the baffe are then cured in special rooms with a temperature ranging between 10 and 15°c and a humidity level of 60-90 following local traditions the length of the curing process depends on the final weight of the product ranging from 20 to 30 weeks for heavier products fresh environment with a temperature between 1015°c and a humidity level of 70 a cellar is ideal the packaged product can be kept on the least cold shelf of the refrigerator wrapped in a damp cloth after having been opened before serving it is best to leave it at room temperature for a few hours in this way regain its fragrance in order to savour it completely it is important to cut perpendicularly to the fibres and to slice it as thinly as possible speck alto adige pgi is widely used in starters first course and main dishes from traditional recipes such as the typical canederli bread dumplings to more innovative combinations such as melon and fig the particular aromatic taste of the product makes it a perfect accompaniment to regional red wines such as schiava dell alto adige and lagrein marketing the product is marketed year-round as speck alto adige pgi it is sold in single pieces vacuum packed or in modified atmosphere packaging whole in pieces or sliced distinctive features the mixing of the aromas is the only stage in which the producer is free to personalise speck alto adige pgi with secret recipes handed down the generations the only restriction is that the percentage of salt in the final product cannot exceed 5 pr appearance and flavour speck alto adige pgi is characterised by its heart or shield shape the exterior is brown in colour and the slice is red with pinkish-white areas it has an elastic consistency the lean parts are non-sticky and the fat parts non-greasy the flavour is typical intense and flavoursome not salty with smoky grassy and spicy hints as well as aromatic herbs production area the production area of speck alto adige pgi is within the entire territory of the autonomous province of bolzano südtirol in the trentino alto adige region history tradition and historians date preserved meat production in the period of the longobard invasions however the first historical mentions of speck date back to the beginning of the iii century there was reference to a particular meat preservation method which was carried out through the combination of smoking and air drying over the centuries dry salting and smoking practices were perfected by means of secret recipes used by local producers as a speciality of the alto adige area today also appreciated at international level speck alto adige pgi is honoured with an ad hoc festival in val di funes the speckfest alto adige gastronomy whole speck alto adige pgi should be kept in a ev ie consorzio tutela speck alto adige via renon 33/a 39100 bolzano bz www.speck.it info@speck.it istituto nord est qualità via rodeano 71 33038 san daniele del friuli ud tel +39 0432940349 fax +39 0432943357 www.ineq.it info@ineq.it w speck alto adige pgi sÜdtiroler markenspeck g.g.a o sÜdtiroler speck g.g.a.

[close]

p. 4

55 cheeses class 1.3 pr ev ie w

[close]

p. 5

parmigiano-reggiano pdo @theonlyparmesan product description parmigiano-reggiano pdo is a cooked and un-pressed hard cheese produced with raw cow s milk obtained from animals reared in the production area and fed mainly on local fodder production method the cheese is produced with milk taken from the evening milking which is left to rest overnight in steel vats after it has been partially skimmed the evening milk is added to the morning milk in a characteristic copper boiler in the shape of an unturned bell at this stage whey is added to the milk and the mixture is heated at a temperature of 33°c calf rennet is added at this point and the milk is curdled for 12-15 minutes the cheese curd is stirred and broken before being cooked over a low flame the mixture is then put into wooden or metal moulds where the cheese obtains its characteristic shape and is given a casein marker which becomes incorporated into the rind the alphanumeric code unequivocally identifies each single wheel the salting process involves the wheel being immersed for 20-25 days in a saturated salt solution this is followed by maturing on wooden shelves situated in suitable humidity and temperature controlled this stage can last anything from 12 months to two years only cheeses which pass a strict selection are labelled with the fire brand and stamped with the parmigiano-reggiano name on the rind appearance and flavour parmigiano-reggiano pdo has a cylindrical shape with a diameter of 35 to 45 cm a height of 20 to 26 cm and a weight of 30 to 40 kg the rind is natural golden yellow in colour the cheese is hard with a colour that varies from light to deep straw-yellow the texture is minutely grainy and flaky and has a delicate flavour and fragrant aroma that is savoury but not piquant gastronomy if vacuum-packed parmigiano-reggiano pdo should be conserved in the refrigerator at a temperature of 2-8°c if not it is best to keep it in a vacuum-sealed or wrapped in waxed paper particularly versatile it is the main ingredient for many recipes belonging to italian tradition it can be consumed as table cheese alone or mixed with salads and fresh fruit or nuts it is ideal for grating over pasta minestrone and consommé marketing the product is marketed as parmigiano-reggiano pdo in the following typologies mezzano matured 12-15 months parmigiano-reggiano pdo matured 12-24 months parmigiano-reggiano pdo extra matured 18 months for national and eu markets parmigianoreggiano pdo export seasoned 18 months for non eu markets in order to identify the age of the cheese it is possible to indicate the months on the label or use the coloured seals of the consortium lobster pink over 18 months silver over 22 months gold over 30 months it is sold year-round whole in large pieces sliced and pre-packed and grated distinctive features an important procedure for establishing the quality of parmigiano-reggiano pdo is the insertion of a spiralshaped needle into the cheese the level of resistance when inserting the needle indicates the cheese s consistency while the cheese that remains on the needle when it is extracted allows for an evaluation of the aroma and level of maturation 78 pr production area the production area of parmigiano-reggiano pdo is within the territory of the provinces of parma reggio emilia modena and bologna on the left side of the river reno in the emilia-romagna region the province of mantua on the right side of the river po in the lombardy region history the origins of parmigiano-reggiano pdo date back to the middle ages thanks to the work of benedictine and cistercian monks in the po valley who between the apennines and the right side of the river po reclaimed the wetlands and started cultivating the pastureland necessary to feed the cows ev ie consorzio del formaggio parmigiano-reggiano via j.f kennedy 18 42100 reggio emilia re www.parmigiano-reggiano.it staff@parmigiano-reggiano.it w dipartimento controllo qualità p.r soc coop via j.f kennedy 18 42100 reggio emilia re tel +39 0522 934266 www.dcq-pr.it dcq-pr@dcq-pr.it

[close]

p. 6

107 class 1.5 oils and fats pr ev ie w

[close]

p. 7

toscano extra virgin olive oil pgi product description toscano pgi extra virgin olive oil is obtained from the americano arancino ciliegino frantoio grappolo gremignolo grossolana larcianese lazzero leccino leccio del corno leccione madonna dell impruneta marzio maurino melaiolo mignolo moraiolo morchiaio olivastra seggianese pendolino pesciatino piangente punteruolo razzaio rossellino rossello san francesco santa caterina scarlinese tondello and other similar varieties of olive present in the orchards individually or mixed in quantities of at least 95 toscano pgi can be accompanied by the following place names seggiano colline lucchesi colline della lunigiana colline di arezzo colline senesi colline di firenze montalbano and monti pisani production method the olives must be harvested directly from the tree manually or mechanically or by the stripping method before pressing the olives must be washed in room temperature water and must undergo no other treatment only traditional methods of extracting the oil are permitted in order to maintain the quality of the fruit for the pulse-based soups typical of the area and the traditional bruschetta it is also excellent on both salads and cooked vegetables marketing the product is marketed as toscano pgi extra virgin olive oil or eventually accompanied by one of the following place names seggiano colline lucchesi colline della lunigiana colline di arezzo colline senesi colline di firenze montalbano or monti pisani it is sold in suitable bottles or bins of no more than 10 l if it has an added place name it is sold in bottles or bins of no more than 5 l distinctive features toscano pgi extra virgin olive oil is characterized by a maximum level of acidity between 0.5 and 0.6 gr per 100 gr of oil according to the added place name and a polyphenol level greater than 60 ppm 142 pr appearance and flavour toscano pgi extra virgin olive oil is green to golden yellow in colour the aroma is fruity with hints of almond artichoke and mature fruit and the flavour is decidedly fruity production area the growing pressing and bottling area of toscano pgi extra virgin olive oil is within the entire territory of the tuscany region history the cultivation of olives in tuscany area dates back to at least the vii century b.c even though it did not become important until the last centuries of the middle ages cultivation expanded in the xiv and xv centuries and at the beginning of the xviii century 58,000 quintals were being produced the xix and xx century saw further expansion and increased production gastronomy extra virgin olive oil is easily degradable and must be stored correctly to maintain its organoleptic qualities it should therefore be kept in a cool dark place at a temperature of between 14 and 18°c away from sources of heat and away from other foods which produce odours it should be used within four to six months of pressing to enjoy its flavour at its best toscano pgi extra virgin olive oil is particularly suitable as a condiment ev moraiolo leccino ie w frantoio consorzio per la tutela dell olio extravergine di oliva toscano igp via della villa demidoff 64 d 50127 firenze tel +39 055 3245732 fax +39 055 3246110 www.oliotoscanoigp.it certiquality ist di cert della qualità settore certiagro via gaetano giardino 4 20123 milano tel +39 02 8069171 www.certiquality.it certiquality@certiquality.it

[close]

p. 8

257 other products class 1.8 pr ev ie w

[close]

p. 9

aceto balsamico di modena pgi product description aceto balsamico di modena pgi is balsamic vinegar obtained from grape must and wine vinegar refined for various periods of time in recipients made from precious wood it is produced in two typologies aceto balsamico di modena pgi and aceto balsamico di modena pgi invecchiato aged production method aceto balsamico di modena pgi is obtained exclusively from the grape must of the lambrusco sangiovese trebbiani albana ancellotta fortana and montuni varieties wine vinegar minimum 10 and aged vinegar minimum 10 years is added to the must which can be either fermented or partially cooked the proportion of cooked and/or concentrated grape must exceed 20 on the total quantity of the product before processing it is also possible to add caramel up to a maximum of 2 of the volume of the finished product the addition of any other kind of substance is not permitted the product is concentrated through pressing and cooking and is transformed with the traditional method of slow acidification with the use of selected bacterial colonies in wooden recipients oak chestnut mulberry and juniper the same recipients are used for refining which lasts for at least 60 days appearance and flavour aceto balsamico di modena pgi has a delicate and persistent aroma with an agreeable and harmonic sourness it is deep brown in colour and its smell is lightly acetic persistent and with possible woody hints the flavour is well balanced between sweet and sour production area the production area of aceto balsamico di modena pgi is within the territory of the provinces of modena and reggio emilia in the emilia romagna region history the origins of aceto balsamico di modena pgi can be traced back to the ancient romans the first population to cook must in order to conserve it the development of the tradition of balsamic vinegar is given to the transferal of the house of este from ferrara to modena in 1598 many documents confirm that at the duke s court vinegar was usually produced either for internal consumption or to be given to prominent personalities as a precious gift over the centuries it was given the name balsamic due to its particular therapeutic benefits gastronomy aceto balsamico di modena pgi should be conserved in a glass container which must be well-sealed and kept away from substances that release particularly strong odours the extreme versatility of this product makes it suitable for every type of dish thanks to its fragrant aftertaste and its aromatic sourness it is perfect with vegetables both raw and boiled but also with all types of meat fish desserts and ice-cream it is excellent when served with shavings of parmigianoreggiano pdo marketing the product is marketed in the following typologies aceto balsamico di modena pgi which has a burgundy-coloured mark if the product is aged for less than three years aceto balsamico di modena pgi invecchiato which has a white mark if the product is aged for more than three years it is sold in glass wood ceramic or terracotta containers with weights of 0.250 0.500 0.750 1 2 3 or 5 l or in single-dose bags weighing 25 ml plastic recipients weighing more than 2 l and other types weighing more than 5 l are only allowed for catering use distinctive features aceto balsamico di modena pgi is the result of a combination between tradition and skills that over the centuries have led to the conception and refinement of its recipe which is closely tied to production area the peculiar aromatic hints of the product are due to its ageing in barrels made of precious wood 258 pr ev ie consorzio aceto balsamico di modena viale virgilio 55 41123 modena tel +39 059 208621 www.consorziobalsamico.it info@consorziobalsamico.it w c.s.q.a certificazioni s.r.l via s gaetano 74 36016 thiene vi tel +39 0445 313011 fax +39 0445 313070 www.csqa.it csqa@csqa.it

[close]

Comments

no comments yet