Word: parmesan
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...your item on the efforts of some countries to protect the trade names of regional foods [NOTEBOOK, Aug. 11]: The issue is not protectionism but food quality and the years of experience that produce masterpieces like Parma ham and Parmesan cheese. I cannot expect to find an appreciation of food culture in a country whose biggest contribution to cuisine is the Big Mac, but Americans should understand why our food is so region-specific. Parmesan cheese owes its unique taste to conditions found only around Parma, Italy, and to the grass that is eaten by local cows. Americans will never...
...What's in a Name? TIME reported that in upcoming international trade talks, dozens of generic food names, such as Parmesan cheese and basmati rice, may be restricted to their regions of origin [Aug. 18]. Say it isn't so! What about French fries, Spanish omelets, Bermuda onions, Danish pastry and Belgian waffles? Will hamburgers come only from Hamburg? And frankfurters only from Frankfurt? And what will become of Mom's apple pie? Esor Ben-Sorek Rishon Letziyon, Israel...
...Kitchen” host and Cook’s Illustrated chief editor, pull a pan of macaroni and cheese out of the oven. This was not any ordinary collegiate Easy Mac or tired Midwestern casserole; Kimball’s take on the American classic includes four cheeses: Fontina, Gorgonzola, Parmesan and Pecorino. Ahn oohed and ahhed when given an off-camera chance to sample. Soft and fluffy blueberry pancakes followed and Ahn picked up a few tips: substitute lemon juice and milk when out of buttermilk and put the frozen blueberries right into the cakes on the griddle, not into...
...order fusilli with braised lamb ragu, penne arrabbiata (with spicy tomato and basil sauce), gnocchi alla sorrentina (potato dumplings with mozzarella and tomato), linguine carbornara (with parmesan and bacon), and ravioli con aragosta (with lobster...
...Italian to choose just one city where the local cuisine is better than the rest, the winner - always after careful thought - more often than not turns out to be Bologna. The traditional Bolognese menu of egg-based pasta, thick sauces and magical twists with the locally cured prosciutto and parmesan cheese leaves visitors supremely satisfied - if a bit more stuffed than after a Neapolitan seafood dinner. Bologna is the capital of the fertile, food-producing region of Emilia-Romagna, and plucks the choice offerings from surrounding cities and small towns for its restaurants and open-air markets - from Modena...