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Burrata di bufala with sliced tomatoes. Burrata (Italian:) is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. [1] The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.
The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France, [ 2 ] [ 3 ] which were endangering their businesses, and so set about trying to create an Italian alternative ...
[21] [22] The mozzarella industry in Italy resulted from 34,990 recorded females of the Italian Mediterranean breed, which account for ≈30% of the total dairy buffalo population (this percentage does not exist in any other country) and have a mean production of 2,356 kg milk in 270 days of lactation, with 8% fat, and 4.63% protein. [23]
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Mozzarella, derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of mozza, 'cut', or mozzare, 'to cut off', derived from the method of working. [7]
The term "Gouda" is not restricted to cheese of Dutch origin. [21] However, "Boerenkaas", "Noord-Hollandse Gouda", and "Gouda Holland" are protected geographical indications in the European Union . [ 22 ] [ 23 ] These cheeses can only be made in the Netherlands (although not only in the Dutch provinces of North Holland and South Holland, in ...
The first pizza ovens started entering the country in the late 1950s; [52] it gained popularity throughout the 1960s, with many pizzerias and restaurants opening across the country. Pizza was mostly served in restaurants and small pizzerias. Most pizza restaurants across Canada also serve popular Italian cuisine in addition to pizza, such as ...
Asiago (UK: / ˌ æ s i ˈ ɑː ɡ oʊ, ˌ æ z i-/ ASS-ee-AH-goh, AZ-, US: / ˌ ɑː s i-, ˌ ɑː ʒ i-, ˌ ɑː ʃ i-/ AH-s(h)ee-, AH-zhee-, Italian: [aˈzjaːɡo]) is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago pressato, which means "pressed Asiago") to a crumbly texture ...