Tag Archives: italian

CACIOCAVALLO RAGUSANO

CACIOCAVALLO RAGUSANO, available this weekend in the @Laurenzo’s #Gourmet #Market #Deli

CACIOCAVALLO is a raw, cow’s milk cheese often called

“King of the Sicilian Cheese”.

 

Many Italian cheese experts call it Sicily’s version of Provolone, it is truly an Artisanally produced Italian DOP cheese hand-crafted in time-honored traditions dating back from 14th century.

 

The production is limited to the province of Ragusa in Sicily using whole milk exclusively from the Modicana breed of cows. The first thing that strikes you is the sheer size of the cheese, and its shape (a 12 to 16 kilo rectangular block) which also gives the cheese it’s Sicilian nickname SCALUNI (translated into “step”) which it definitely resembles.

 

RAGUSANO has a golden yellow straw color & an herbaceous, piquant, intense flavor with a wonderful natural aroma!

Great as a cooking ingredient & excellent when served with Nero d’Avola wine. RAGUSANO is rarely seen & virtually undiscovered in the mass market, but has been a favorite of Italian Americans since they arrived in the USA & brought this wonderful taste experience with them from their native Sicily !

 

When only the best will do. Levoni Prosciutto

When only the best will do. Levoni Proscuitto

Levoni Proscuitto

http://www.levoni.it/en/prod-144-1973-vacuum_packed_bone_out_san_daniele_ham.aspx

Prosciutto di San Daniele by Principe
The microclimate of Italy’s San Daniele del Friuli is a key and irreplaceable element of prosciutto’s amazing taste.

The cold air coming from the foothills of the Alps clashes against the hot streams of the Adriatic Sea, thus creating climate conditions that are extremely favorable for ageing processes. Only the legs that pass the rigid quality control of Principe (more than 15% are discarded at their arrival in the Company’s factory) are branded and destined to the production of San Daniele Prosciutto. The salting of San Daniele Products follows a procedure called “full salting”: the leg is entirely covered with sea salt and is left for about a week in low-temperature cells. At the end of this stage, hams are “brushed” to eliminate external salt, they are trimmed with a knife and hung for a period of 100-105 days.

At this moment the slow and progressive aging process begins, lasting at least six months. Only the hams that pass the rigid controls will display the indelible brand of San Daniele D.O.P.

#laurenzos #italian center in #miami has a new Facebook page

#laurenzos #italian center has a new facebook page.

Laurenzos Gourmet Italian Center is your grandmother’s, Mother’s and soon to be your children’s favorite place to shop for all your #Italian #food favorites.

  • Seafood and Meats department, ask for Rob.
  • Deli and gourmet cheese department,
  • Old fashion “street cafe” inside the market.
  • Bakery, with the best #canolis in America.

Top pick by #Miami #new #Times magazine for more than a decade. Come in and see why.