Lucadea.com - Tag: grana

18 May 20251 March 2025

A nice plate of raw ham and parmesan

Un bel piatto di prosciutto crudo e grana

A nice plate of raw ham and parmesan.
When it comes to Italian cuisine, one of the simplest and at the same time tastiest dishes is undoubtedly raw ham accompanied by parmesan flakes. This combination, which unites the delicacy of raw ham with the flavor of parmesan cheese, is a true triumph of flavors.
Raw ham, with its soft consistency and its sweet and slightly salty flavor, is a product that represents the excellence of the Italian gastronomic tradition. Among the most renowned are Parma ham and San Daniele ham, both characterized by a maturation that can last up to 24 months. This long maturation gives the ham a unique and unmistakable flavor.
Grana, on the other hand, is a hard cheese, known for its intense flavor and crumbly consistency. Grana Padano and Parmigiano Reggiano are the two most famous cheeses in this category. Both are produced with cow's milk and subjected to a long maturation process, which can vary from 12 to 36 months. The parmesan flakes, with their strong and slightly spicy flavour, pair perfectly with the sweetness of the raw ham.
Preparing a plate of raw ham and parmesan is quick and easy, but requires attention in choosing the ingredients. It is important to opt for high-quality products, preferably DOP (Protected Designation of Origin), to guarantee an authentic and satisfying taste experience.
To serve this dish, simply arrange the slices of raw ham on a serving plate, then add the parmesan flakes. You can complete the whole thing with a drizzle of extra virgin olive oil and a few leaves of fresh rocket, to add a touch of colour and freshness. Accompany the dish with some homemade bread or crispy breadsticks, and you will have a perfect appetizer for any occasion.
A nice plate of raw ham and parmesan is ideal for an aperitif with friends, a light lunch or an informal dinner. The simplicity of the ingredients and their quality make this dish a true symbol of Italian cuisine, capable of conquering palates all over the world.
And in the background another dish with another Italian excellence: mozzarella!

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Photo taken with Honor 20.

A nice plate of raw ham and parmesan – Une belle assiette de jambon cru et parmesan – Un buen plato de jamón crudo y parmesano. – Um belo prato de presunto cru e parmesão – Ein schöner Teller mit Rohschinken und Parmesan – Một đĩa giăm bông sống và phô mai parmesan ngon tuyệt

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://salumipasini.com/cosa-abbinare-al-prosciutto-crudo/
– https://www.cucchiaio.it/ricetta/cestini-grana-prosciutto-stracciatella-burrata/
– https://blog.giallozafferano.it/cucinacononnariella/antipasti-canestrini-di-grana-con-prosciutto-crudo/

12 April 20253 April 2025

An excellent cut of meat

Una ottima tagliata di carne con aceto balsamico e grana

An excellent sliced meat with balsamic vinegar and parmesan.
Some time ago, now, I shared with some colleagues this incredibly good plate of sliced meat seasoned with parmesan flakes and balsamic vinegar.
It was truly a delicacy!

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Photo taken with Honor 20.

An excellent cut of meat with balsamic vinegar and parmesan – Une excellente pièce de viande au vinaigre balsamique et parmesan – Un excelente corte de carne con vinagre balsámico y parmesano. – Um excelente corte de carne com vinagre balsâmico e parmesão – Ein ausgezeichnetes Stück Fleisch mit Balsamico-Essig und Parmesan – Miếng thịt tuyệt vời với giấm balsamic và parmesan

8 August 201912 October 2022

Carpaccio di Manzo ad Ibiza

Carpaccio di Manzo ad Ibiza.
A me la carne piace in due modi: o ben cotta oppure cruda. Questo era un classico carpaccio gustato ad Ibiza qualche settimana fa.
Vorrei farvi notare la decorazione di un fiore commestibile, che raffinatezza.
Il tutto fotografato ad Ibiza nel ristorante Casa Maca

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Con carpaccio si intende genericamente un piatto a base di fettine di carne o pesce crudi, a cui vengono aggiunti olio o altri ingredienti (salse o scaglie di formaggio grana) a seconda della versione. Il carpaccio proposto da Cipriani consiste in fettine sottilissime di controfiletto di manzo disposte su un piatto e decorate alla Kandinsky, con una salsa che viene chiamata universale. Trattandosi di un piatto da servire crudo, la carne deve sempre essere freschissima e mai decongelata.
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Beef carpaccio tasted in Ibiza – Carpaccio de boeuf dégusté à Ibiza – Carpaccio de ternera degustado en Ibiza – Carpaccio de carne provado em Ibiza – Auf Ibiza verkostetes Rindercarpaccio – Cá chép da bò nếm thử ở Ibiza – 在伊维萨岛品尝生牛肉片 – イビサ島で味わうビーフカルパッチョ

23 July 20194 March 2023

Piatto di pasta alla carbonara

Piatto di pasta alla carbonara.
Riuscireste voi a dire di no ad un piatto cosi’ offertovi dallo Chef? Una spettacolare carbonara insaporita dal fatto di essere preparata direttamente nella forma di Grana.
Una prelibatezza che potete trovare solamente nella cucina italiana.

You can find kits with everything you need, fresh and of excellent quality, to prepare carbonara here!

Se hai domande oppure se vuoi farmi sapere come prepari tu la carbonara lascia un commento cliccando here.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pasta alla carbonara is a typical dish of Lazio, and more specifically of Rome, prepared with popular ingredients and an intense flavour.
I tipi di pasta tradizionalmente più usati sono gli spaghetti o i rigatoni.
Continua e approfondisci, anche se non c’e’ molto, su Wikipedia

Carbonara pasta dish – Plat de pâtes à la carbonara – plato de pasta carbonara – Prato de macarrão à carbonara – Carbonara-Nudelgericht – Món mì ống carbonara – Carbonara意大利面食 – カルボナーラパスタ料理

9 June 201929 April 2025

Bellillo's Margherita Pizza in Naples

Bellillo's Margherita pizza in Naples.
I know: you'll all think I have little imagination when it comes to photography... But what can I do if my travels take me to Naples every Monday?
Obviously, maybe not every week (but almost) I go out to eat an original pizza.
For example, I enjoyed this one at Bellillo and the pizza was a Margherita with Bufala DOP (organic tomato, buffalo mozzarella from Campania DOP (Caseificio Pagliuca), parmesan cheese (aged 24 months), Ancino verde EVO oil (Uliveti Castel San Martino) and basil).
It was really delicious.

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Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Neapolitan pizza, with a soft and thin dough, but with high edges, is the version of the round pizza prepared in the city of Naples. It is considered, on a global scale, as the Italian pizza par excellence. Since 5 February 2010 it has been officially recognized as a Traditional Specialty Guaranteed by the European Union and in 2017 the art of the Neapolitan pizza maker, of which Neapolitan pizza is a tangible product, was declared by UNESCO as an intangible heritage of humanity.
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Bellillo’s Margherita Pizza in Naples – Pizza Margherita de Bellillo à Naples – Bellillo’s Margherita Pizza en Nápoles – Pizza Margherita de Bellillo em Nápoles – Bellillos Margherita Pizza in Neapel – Pizza Margherita của Bellillo ở Naples

19 June 20179 June 2020

Frisceu di preboggiun

10 August 20148 January 2025

Testaieu al pesto: made in the testi is the typical Ligurian

Testaieu with pesto: made in the testi is typical Ligurian.
Finally I managed to take a nice photo of a testaieu (or testatolo in Italian) with pesto. Still cooked in the testi I assure you that it was truly excellent. Eaten in the trattoria Da E Figge Du Baratta in Sestri Levante.

Have you ever tasted testaieu?
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Testaieu are a typical dish of Ligurian regional cuisine, very popular mainly in the eastern part of the metropolitan city of Genoa and, traditionally, in Val Graveglia.
The preparation involves a medium-fluid dough of equal parts water and flour with the addition of salt, which is poured into terracotta testetti previously heated over a wood fire. The latter are mainly made in Iscioli, a hamlet in the municipality of Ne.
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