Lardo di Colonnata IGP Voyage Vin Italie

Lardo di Colonnata IGP Gustini Feinkost

Step 1 Gather your ingredients. Lardo, on the other hand, is pig back fat which has been cured in various ways. Italians eat it on bread or add it to recipes such as this one for ziti pasta with Italian lardo, known in Campania as 'ziti lardiati'. Step 2 Prepare the ingredients. Families used to make their own lardo.

Lardo di Colonnata IGP Voyage Vin Italie

It's similar to pancetta (cured pork belly) as it's salt cured in a mixture of salt, garlic and herbs. Throughout centuries lardo was important in Colonnata because it was a cheap source of calories for the men who mined the marble caves. Conveniently they were also able to store it there.

Lardo di Colonnata IGP storia, come si prepara e come mangiarlo

The brine can contain any number of herbs or spices including rosemary, cinnamon, juniper, nutmeg, or sage. The two most popular styles are Lardo d'Arnad from the Vallée d'Aoste region of Italy, and Lardo di Colonnata from Tuscany. The whole package is then sealed away for a minimum of 3 months.

Lardo di Colonnata, het witte goud van Toscane Cosiddetto

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Lardo di Colonnata con Miele di Castagno di Molina Antica Molina

Brown the pancetta over medium heat in a frying pan. Reserve pancetta in a small bowl and pour off the rendered fat into a measuring cup, add extra virgin olive oil to make 1/4 cup. In the hot pan add balsamic. Scrape any bits stuck to the pan and reduce by 1/3. Add the fat/oil back to the pan and warm through.

Crostini al lardo di colonnata Ricetta Petitchef

Lardo di Colonnata is a beautiful white -- or sometimes pinkish -- slab of thick pork fatback, which is cured with a mixture of salt, spices, herbs and minced garlic. In the curing process the salt extracts moisture from the fat, creating a brine that preserves it from air and bacteria, and flavors the tissue. Alpi Apuane © Lucarelli

Il lardo di colonnata e gli stuzzichini..... Ricetta Petitchef

Lardo di Colonnata is made using two great Tuscan products: the white marble from the Apuan Alps, and pork, the main type of livestock in the region. Marble caves have existed in Tuscany since the Roman Age. The marble found in the caves is of excellent quality and is used to make beautiful columns.

How to Make Lardo Authentic Lardo Recipe from Colonnata Italy

Between each lard layer, they place a mixture of spices such as black pepper, sea salt, little pieces of garlic, rosemary, cinnamon, nutmeg, coriander, cloves, aniseed, sage, and oregano. Watching the making process, you get the distinct impression of being in an Oriental spice market.

Le Lardo di Colonnata Franco Gullì

Lardo comes from Colonna, Italy, and is traditionally aged in marble boxes, which you can see in the picture above. Obviously that's not feasible here, so you will want to cure your pork fat in as dark a place as possible — light is the enemy, as it will oxidize the fat and turn it rancid over time.

Italian Table Talk Lardo di Colonnata Emiko Davies Food, Tuscan recipes, Lardo recipe

1. Preheat oven to 200°C. 2. Cut the bread loaf into 16 slices, each 1 cm thick. Toast the bread in preheated oven until golden. Remove from oven and allow to cool slightly. 2. Meanwhile, finely slice the Lardo. 3. Wash the tomatoes and cut them into quarters. Mince the rosemary. 4. Place the Lardo on the bread slices and season with pepper. 5.

The exquisite, silky lardo di Colonnata L'ItaloAmericano Italian American bilingual news source

These include coriander, cloves, cinnamon, nutmeg, and other secret herbs mixed with sea salt. Then, due to the high humidity, everything spontaneously turns into brine, which in fact is much more solid than Arnad's brine. After about six months, Lardo di Colonnata is ready to serve. How?

Il lardo di colonnata e gli stuzzichini..... Ricetta Petitchef

Follow Great Italian Chefs Lardo is prized today for its rich, sweet and savoury flavour and creamy texture, but it wasn't always that way. We headed to Colonnata - the home of lardo - to see exactly how this tasty salumi is made and to find out more about its intriguing history. Discover more about this region's cuisine:

Lardo di Colonnata Delicious Italy

Recipes Experience Listings Pork Fillet Laced with Lardo di Colonnata Secondo Katia Amore Fri, 02/21/2014 - 04:00 Difficulty Level Medium Cooking Time 60 m Cost Medium Lardo is a type of 'salume', pork cured meat, made by curing strips of fatback with rosemary and other herbs and spices.

Lardo di Colonnata Eat Florentine

Lardo is cured with a salt box method just like pancetta, which is cured pork belly, and mixed with salt, and fresh herbs. The salt box method draws the moisture and creates a surface that prevents it from spoiling. Most lardo is aged for at least six months.

Lardo di Colonnata Italienische Küche Deutschland

English Italian Many years ago, when I was living in the town of Pietrasanta, located on the coast of northern Tuscany, a friend visited from London. Sitting down in a local trattoria, she asked the waiter to surprise her with something traditional. The waiter was so pleased with this request and promised her he would bring a local delicacy!

Lardo di Colonnata a hidden treasure in the Apuan Alps Great Italian Chefs

The quarrymen ate the lard just on toasted bread and with an unripe tomato on top in the past. Lardo di Colonnata can also be cut with a knife or melted directly in a pan, as if it were a natural seasoning oil: nowadays, dehydrated fruits are also used, such as plums, instead of the tomato, to have an original mouth-watering appetizer.