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Тема |
сицилианско е! [re: ivx] |
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Автор | мaprapитa (Нерегистриран) | |
Публикувано | 20.04.05 06:09 |
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[url=http://www.bestofsicily.com/mag/art87.htm]Сицилиански Сирена[url]
Caciocavallo is made from cow's milk, though its cryptic name literally means "horse cheese" --the Sicilian word "cacio" sharing the same root as casein while "cavallo" means horse. Nobody in Sicily has milked a mare lately, as far as I know. (There's a theory that the cheese owes its name to the manner in which two bulbs were attached by a string and suspended from a beam "a cavallo" as though astride a horse.) It takes at least eight months to age Caciocavallo properly, achieving a sharper flavour in about two years. Caciocavallo is a good complement to stronger wines, and widely used for grating over pasta. Indeed, it is a favourite of Sicilian chefs for use with pasta. It's usually shaped as a large wheel. "Caciovacchino" was a similar product made in times past.
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