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Posts Tagged ‘italian-food’

Prosciutto Di Parma Boneless

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Widely acknowledged to be one of the best Prosciuttos in the market, this ham is truly a delicacy. While most prosciutto hams must age for at least 400 days, Pio Tosini goes the extra mile and ages theirs 500. Born in Langhirano, a beautiful Italian mount

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Parma ham: Exports grow by 1.6 percent in 2009

Parma [Consorzio del Prosciutto di Parma] 07/05/2010
Strong performance from Parma ham in export markets. As the association of producers, the Consorzio del Prosciutto di Parma, announced now, the exports amounted in 2009 to 2,061,668 Parma ham (with and without bones, and self-service products). This represents a growth of 1.6 percent or 35,000 units year on year dar. The export share of total production of 9,882,774 Parma ham is 21 percent and generated a turnover of 181 million €.
If all the ham in the export decline, the self-service packages prove with an export share of 39 percent (equivalent to 40 million packs of ham 806 926) again as a growth engine. About half of them take on the European markets (47 percent).
The European Union remains the main buyer of Parma ham. Exports to the EU countries last year reached an increase of 3.2 percent.
Still consume most of the Italians Parma ham. Almost 80 per cent – equivalent to 7,821,106 Parma ham – remain in the country.
The German market started last year 320 965 Parma ham. It shows a downward trend with a decline of 6.1 percent, but defended its position as the third most important EU export market behind France (420 903) and England v Ireland (323 046). Important exporter outside the EU, the United States (384 866) are.
Germany is also one of the major customers for self-service packages: The Federal Republic is in fourth place behind Great Britain, France and Belgium.

This Tanara Paolo, president of the Consorzio del Prosciutto di Parma “After the crisis, most markets are now back in a positive movement. We are pleased with the success at home and abroad. We will invest as the association continues in the markets and in-store promotions in trade, especially in the German and Austrian market, to recover its share. “

Bridgford Salami

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Pork, Salt, Water, Dextrose, Spices And Flavorings, Sugar, Sodium Erythorbate, Sodium Nitrite, Regenerated Collagen Casing, Bha, Bht, Citric Acid.

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Sausage from the horse
With the fact that parts of pork, beef, and occasionally rare lamb in sausage skin stuck, we have resigned ourselves. Donkeys and horses because we do not so

Now you can not necessarily say that horse meat would be at least in the eastern Austrian cuisine is a rarity: horse meat loaf and steak foals are traded commodity, the former even has a considerable fan base.

Only meat from a horse can hold much more: In Verona, for example, dries it and Raffelt it into small chips on the plate, served with rocket and there’s an incredibly good olive oil, and that’s been very wonderful. Or the sausages of the Piedmont: The Asino-Salami, ie those with donkey meat, looks in its blackness is not only incredibly great, but it also tastes extremely spicy and interesting, salami-indulgence, as he was rarely given, and the horse-Salami is slightly redder and milder, but equally gorgeous and wonderful. In Tuscany, where we evaluated negatively of the people of the Piedmont like a bit (as are residents of other regions of Italy, too, but only incidentally), it is said that the Piedmontese horse salami tradition results from the fact that there always so many battles would have been, and that then all the dead horses were fed to halt any use. And they also say that Piedmont would probably mess out not only the dead horses. But that is now fully public and typical of the arrogant and Felino Cinghiale fixed-Tuscans. In Puglia the horse is really fine rolls made and generally refers to the four-legged friend there is absolutely his respect in the form of culinary recovery.

A single store, a fine product of any kind well-stocked general store in a small town in Burgenland out, to my knowledge of Italian salami donkey and horse. It is produced in Austria itself hardly just the Döllerer in Golling horse sausage is made, which enjoys the way, also very popular, especially now that he a bit made of soft (previously it had more the consistency of a wrecking ball – and even the same effect, as for example, views its suspension broke and they rushed down to my freezer and a plastic cover irgendso atomized …).

Allowed it would be, admits a manager of a large salami maker, but as a sausage you could never sell in Austria in life. Could I have in England or in Saudi Arabia or elsewhere understand where you the horse has some such a culturally-intimate connection. But are we, where the cab-horse over the summer anyway dehydrated painful, so to speak turned alive for air-dried ham? Well, maybe because, after all most of the friends of the chops, the fried chicken escalope and have never seen a pig, a calf or a chicken with my own eyes.

Colavita Extra Virgin Olive Oil, 34-Ounce Tins (Pack of 2)

First cold pressed. Certified authentic. Carbohydrate free. Obtained exclusively from olives harvested and pressed in Italy. Product of Italy.

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olive oil beats low fat

Loosing weight with a Mediterranean or an Atkins diet is best demonstrated by a study.
Bruschetta – Italian snack.
To lose weight, has spoiled for choice: The shelves of bookstores are overflowing with advisers, the magazines are full of tips and the television show, the thicknesses are the odds then, if they try for all to see, get rid of their extra pounds.
But: In the Jungle of well-meaning advice and recommendations of the science and mere profiteering overweight lose too easy to keep track. Brings light into the darkness now a study in the Israeli, German and American doctors with extraordinary thoroughness three common types of diets have taken a close look. More than two years – and thus much longer than most of their predecessors – the researchers compared the benefits of a Mediterranean diet rich in vegetables, olive oil, fish and poultry, a low-fat diet and low carbohydrate diet, also known as Atkins diet.
In the experiment were 322 moderately to severely obese volunteers, mostly men, took part and were in favor of one of the three diet groups were randomly assigned, the researchers report in the journal New England Journal of Medicine (Vol. 359, Issue 3, 17 July 2008 ). The subjects all worked at a nuclear research center in Dimona, Israel, where they recorded daily in the cafeteria self-service their lunch. The meals in the canteen have been prepared in accordance with the requirements of a dietitian.
Dietitian trained the subjects over two years a total of 18 times for 90 minutes. In addition, the researchers had to nutrition expert Iris Shai ensured that each food was featured in the cafeteria with a sign that the number of calories contained, and the proportion of carbohydrates, fat and saturated fat was noted. They had also provided the food with different colored tags, matches it to the three different diets.
Not only in the preparation, and in evaluating the results, the researchers were particularly thorough: So all trial participants had to once a month on the balance. Several times they filled out detailed questionnaires on their eating habits and sporting activities. Four times the subjects were taken from blood, then – deep-frozen at minus 80 degrees – to the University of Leipzig sent and examined there on cholesterol and other blood fats, insulin, and on a number of other ingredients have been.
“This study is certainly one of the best and most sophisticated in this area,” says Professor Michael Stumvoll, director of the Medical Clinic III at the University of Leipzig his colleagues. He was with his colleagues, Professor Matthias bloomer, and Professor Joachim Thiery, Georg Martin Fiedler, only “free riders” and have the lab results have been delivered, the doctor says modestly. The Israeli counterparts on the other hand due account of the merit to have found the best possible environment for the study. “In the nuclear research center there are extreme safety – the people there are accustomed to do what they are told.”
Which could explain the high self-discipline of the volunteers: 95.4 percent had held out her diet for a full year and even after two years only one in seven abandoned.
The highly anticipated results of the Dietary Intervention Randomized Controlled Trial (Direct) “group now show that the perseverance has paid off: Eleven pounds of lost subjects, on average, with the low-carb diet to Atkins, nine pounds was it with the Mediterranean kitchen and almost seven pounds with the low-fat diet. The review after six months of the study participants by Atkins diet and low-fat diet had decreased even more. In contrast to the Mediterranean diet but they had risen to the end of the study then again about three pounds.
In the long term, it is therefore useful to reduce the fast carbs like potatoes, pasta and bread and eat it too much more slow carbohydrates in the form of vegetables.
Stumvoll for the results a clear evidence against the dogma of most diet gurus, that you should mainly save on fat. “The Low-Fat-madness that spills from the U.S. over to us, the people but has made just hungry. Our study shows, however, that the message that hands off the fat ‘is too simple and not sustainable,” said Stumvoll.
Another aspect highlights the team leader Iris Shai, “The weight loss with all three diets is about what one can achieve by the physician-prescribed medicines,” she said.
Iris Shai points out that the blood fat levels had improved under the low-carbohydrate diet with almost 20 percent at most, low-fat diet compared with only about twelve percent. The diabetics in the study benefited the most from the Mediterranean kitchen, because it decreased the blood sugar levels the most.
“There is no ideal diet for everyone is not,” concluded Shai. The nutrition specialist, but hopes that the study makes it susceptible doctors to view low-carb and Mediterranean diets as safe alternative to drugs.
“Ultimately, everything is better than our Western fast-food culture with its hamburgers and fried chips, with kebab and chips, pizza and curry sausages, candy and similar pre-built, energy-dense foods,” said Professor Hans Hauner, director of the Else Kröner-Fresenius- Centre for Nutritional Medicine in Munich, the study.
Finds it remarkable author Hauner (therapy compass overweight, Trias Publisher) take the approach of weight-loss programs in the canteens, where each day millions of people take their food to him. Here, the motto still applies, as much as possible for as little money on the plate to bring.
“We have hungry people do not want it,” says Hauner, “but it’s hard to change eating habits when a salad still costs twice as much as a sausage.”