Lardo di Colonnata, het witte goud van Toscane Cosiddetto
Undoubtedly the most wonderful lardo (and the reason for talking about this exquisite food) is the famous Lardo di Colonnata, made using an ancient technique to preserve not just meat but the fat in the village of Colonnata, part of the greater town of Carrara in the north-western corner of Tuscany, near the Ligurian border. Sliced in super thin, practically transparent slices that melt on.
Lardo di Colonnata original délicieuse spécialité à l´origine
How the Lardo di Colonnata is made. The Lardo di Colonnata is so famous that many Italian producers try to copy it with bad results. It consists of curing strips of pork taken from the pig's back.Traditionally, producers from Colonnata cut the pork meat in January. The rectangular slices have a width of at least 3 cm and a weight between 250g to 5kg.
Lardo di Colonnata Toscana.info
From poor dish to sought-after delicacy. Lardo di Colonnata takes its name from the place where it originated, Colonnata, a small village perched among marble quarries in the vicinity of Carrara. The cured meat originated to support the work of quarrymen, giving the calories needed to help them during their labors, ascents and descents.
Lardo di Colonnata IGP Gustini Feinkost
Lardo di Colonnata. Italy's most renowned raw, organic lard is first generously salted, then seasoned with pepper, rosemary, garlic and coriander, and finally aged for about six months in specially crafted canaloni - marble tubs. Lardo di Colonnata is made using only fatback, and produced in the Tuscan province of Massa Carrara, namely in.
Lardo di colonnata La Cuisine Italienne
Lardo di Colonnata PGI. In Colonnata, in the province of Massa-Cassara, lard has always been made. Here, every family, as in most of Italy until the 1950s had at least two pigs and lard was made at home, but it was above all a snack for the quarrymen and part of their food culture.
Il lardo di Colonnata il lardo più famoso nel mondo La Tua Italia
Lardo di Colonnata. Related Foods. Gastro Obscura. Mojama. Spain's salt-cured tuna is known as "the ham of the sea." Gastro Obscura. Salo. Usually, the only heat that gets close to this raw.
C'è dell'arte nel lardo di Colonnata La Cucina Italiana
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. In Colonnata it is cured for at least 6 months and while you can find it in many cities in Italy nearly all Italians agree that lardo di colonnata is the best .
Lardo di Colonnata IGP Larderia Mafalda Passione Toscana
Lardo di Colonnata is rubbed with a curing mixture of salt, pepper, rosemary and garlic, but some makers add other flavourings too, like oregano, coriander, cloves or nutmeg. Lardo is, in essence, cured pork fat. The lard is taken specifically from the back of the pig and cured in a marble basin with a mixture of salt, pepper, rosemary and garlic.
Lard de Colonnata
Driving up to Colonnata is an experience in itself. This is a part of Tuscany that most of the locals don't know very well. Places where the intrepid travellers venture for the famous marble caves and the Tuscan super-delicacy that is the lardo di Colonnata (cured pig fat). The narrow road that weaves up from Carrara into the Apuan Alps.
IL LARDO DI COLONNATA, ANCHE MICHELANGELO NE ERA GHIOTTO MangiareBuono
Instructions. Mix all ingredients (except pork) together to create the cure mix. Place pork in cure mix and distribute evenly. Place into a black plastic garbage bag. Set in a container to hold in fridge for six months. Each month redistribute cure over the pork, ensuring all sides are covered with cure.
Lardo di Colonnata Delicious Italy
Lardo di Colonnata originates from the tiny hamlet of Colonnata in Tuscany which is situated 500m above sea level and around 8 km from the Marina of Carrara on the coast. The town is at the heart of the famous marble quarries near the Ligurian border and the local lardo kept the workers fed and nourished.
Lardo di Colonnata Italienische Küche Deutschland
Il lardo di Colonnata ha un aspetto umido, è di colore bianco leggermente rosato e presenta una consistenza omogenea e morbida. Ha un sapore delicato e fresco, quasi dolce, finemente sapido se proveniente dalla zona delle natiche, arricchito dalle erbe aromatiche e dalle spezie che rinforzano il gusto e migliorano la sapidità.
Lardo di Colonnata, het witte goud van Toscane Cosiddetto
Lardo di Colonnata PGI generally has a rectangular shape with a thickness of at least 3 cm. The lower part is covered by pig rind, while the upper part is covered with salt, herbs and spices. There can be a streak of lean meat inside and its consistency is uniform and tender. It is white and slightly pinkish or brown in colour.
Lardo di Colonnata IGP Ricette Descrizione Storia Caratteristiche
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.
Lardo di Colonnata con Miele di Castagno di Molina Antica Molina
Mafalda is the oldest producer of lard in Colonnata, established back in 1930, when lard was just a poor man'sfood that the miners ate with their bread.In 1954, Mr Veronelli, who at the time was a young winemaker, went to Grandma Mafalda to buy the lard, which he referred to as "Larderia della mitica Mafalda" (Lard from the legendary.
Le Lardo di Colonnata Franco Gullì
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.