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Coto C.I.C.S.A., (mostly known for its tradename Coto) is an Argentine supermarket chain founded by Alfredo Coto in 1970 as a butcher shop.The first Coto supermarket was opened in the city of Mar de Ajó in La Costa Partido in 1987. [3]
Cotto may refer to: Cotto (name), a surname common amongst those of Spanish, Portuguese, Italian, French or Sephardic Jewish ancestry; Cotto (material), a type of Italian brick tile; Cotto salami, a cooked variety of salami; Cotto Laurel, a barriada in Ponce, Puerto Rico
Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.. It is a concentrated syrup of grapes which is obtained from the fresh must of white or red grapes; variants include "mosto cotto", "vino cotto" or "miele d'uva".
The following is a list of food products produced in the autonomous community of Andalusia (Spain) that are covered by some indication of origin (in Spanish: Denominación de origen) or quality label that guarantees and protects the product.
Opson and sitos were Classical Greek food groups, mainly used for moral education, to teach sophrosyne. Mitahara, a concept of moderate diet found in early-first-millennium Sanskrit texts, categorizes food into groups and recommends eating a variety of healthy foods, while avoiding the unhealthy ones; it also considers foods to have emotional and moral effects.
All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn, and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos.
A writer on Italian food, Bill Buford, describes talking to an old Italian butcher who says: When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business.
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.