Refine search
No keyword found to refine search
Photographer
Project name
Location
Person
3981 documents found
| 1 | 67 |
Documents per page :
SF0025448
SF0342444
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
SF0342443
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
SF0342442
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
SF0333888
SF0279332
SF0279331
SF0279330
SF0279329
SF0279328
SF0279148
SF0279147
SF0279146
SF0279145
SF0279144
SF0279143
SF0279142
SF0279141
SF0279140
SF0279139
SF0259466
Caciofiore can be considered as a kind of ancestor of Pecorino Romano, but is made by adding vegetable rennet obtained from the flowers of globe artichokes (“Cynara scolymus”) or cardoons (“Cynara cardunculus”) to the raw milk.
Caciofiore can be considered as a kind of ancestor of Pecorino Romano, but is made by adding vegetable rennet obtained from the flowers of globe artichokes (“Cynara scolymus”) or cardoons (“Cynara cardunculus”) to the raw milk.
SF0257997
SF0257996
SF0257994
SF0257993
SF0231979
SF0231975
SF0231969
SF0231968
SF0231965
SF0231964
SF0231963
SF0231961
SF0231960
SF0231959
SF0231957
SF0231956
SF0231955
SF0231954
SF0231952
SF0231951
SF0231950
SF0231949
SF0231948
SF0231947
SF0231946
SF0231943
SF0231942
SF0231941
SF0231940
SF0231939
SF0231938
SF0231937
SF0231936
SF0231935
SF0231933
SF0231932
SF0231931
SF0231930
SF0231928
Next page