Hosted by gourm.it · 🇺🇸 US · EN · 106 episodes
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Costruisci la tua enciclopedia gastronomica italiana con gourm.itpedia! Ogni settimana gourm.itpedia approfondisce una parola legata al mondo del cibo italiano: una pillola di sessanta secondi direttamente dalla voce di chi ci lavora, per spiegarne il significato, la storia, il futuro e dettagli poco conosciuti.Gourm.itpedia è un progetto di divulgazione del sapere gastronomico italiano realizzato da gourm.it, un consorzio di produttori italiani.
gourm.it hosts gourm.itpedia, a business show with 106 episodes published.
Welcome back to Gourm.itpedia! In this episode, we're uncorking the secrets to creating an unforgettable Italian cheese board. Discover how to build a "path of flavors" with expert tips on cheese selection, stunning pres
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Ever wondered what gives Parmigiano Reggiano its unique character? It all starts with what the cows eat! In this episode of Gourm.itpedia, we dive deep into the world of "fieno" – that essential, sweet-smelling dried gra
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Welcome, cheese lovers and food enthusiasts! Have you ever wondered what "sottofieno" truly means? Join us on Gourm.itpedia for an exciting journey into the heart of Italian cheese as we celebrate its incredible triumph
Show notesWelcome to gourm.itpedia, the podcast that uncovers the stories behind exceptional food! This episode, we're asking: What exactly is Latte Fieno STG? Also known as Hay Milk, this isn't just any milk – it's recognised by
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On this episode of Gourmitpedia, we're diving deep into the world of Grana Padano PDO with a special focus on its export performance. Join us as we explore the incredible global success of this iconic Italian cheese. Wha
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Welcome to the Gourm.itpedia show! Have you ever wondered what makes a cheese truly special, a cut above the rest? Today, we're diving deep into the world of Grana Padano DOP, that fantastic hard cheese from Italy. But m
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Are you curious to discover what makes Grana Padano DOP such a special cheese? Gourm.itpedia takes you on a journey back in time, a thousand years, to unveil its fascinating origins. From the land reclamations of the Cis
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Planning your visit to TuttoFood 2025 in Milan (May 5th-8th)? Or simply curious about the best of Italian food? Gourm.itpedia takes you inside this pivotal event, highlighting the Gourm.it Consortium (Hall 18P, stand H23
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How is technology shaping the future of traditional Italian farming? In this episode of Gourm.itpedia, we answer the question: What is robotic milking? We explore how this modern approach is being successfully adopted by
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Welcome to Gourm.itpedia! In this episode, we delve into the crucial role of 'prati stabili' – permanent pastures – in producing Italy's iconic cheeses, Grana Padano and Parmigiano Reggiano. These pastures, untouched by
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Join us as we delve into the heart of Pasquetta, the beloved Italian custom of picnicking on Easter Monday. We'll uncover the origins of this tradition, focused on springtime joy and togetherness, and discuss the must-ha
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Benvenuti, amici di Gourm.itpedia! This week, we're diving into a deliciously fascinating tradition: the use of beeswax to age and preserve cheese. It's a practice as old as time, and one that continues to deliver except
Show notesGourm.itpedia's word of the day is “Apertura” Apertura /a·per·tù·ra/ Opening a wheel of Parmigiano Reggiano is a ritual that reflects centuries of tradition and craftsmanship. Using five specialized knives, the process i
Show notesGourm.itpedia's word of the day is ‘Produzione” Produzione /pro·du·zió·ne/ Parmigiano Reggiano PDO is a long-aged Italian cheese, produced exclusively in a designated area including Parma, Reggio Emilia, Modena, and part
Show notesGourm.itpedia's word of the day is ‘Abbinamento” Abbinamento /ab·bi·na·mén·to/ Pairing is the art of harmonizing foods and beverages to enhance their flavors and create a cohesive gastronomic experience. During festive o
Show notesGourm.itpedia's words of the day are ‘Piccolo Fiore’ Piccolo Fiore /pìc-co-lo fió·re/ Piccolo Fiore di Bufala al Pistacchio by Latteria Perenzin is a unique bloomy-rind cheese made with buffalo milk. Its soft white mold
Show notesGourm.itpedia's word of the day is ‘Pistacchiotto’. Pistacchiotto /pi·stàc·chiot-to/ The Pistacchiotto is an artisanal Sicilian cheese crafted by Centro Form, blending tradition and innovation. It features a distinctive
Show notesGourm.itpedia's word of the day is ‘Pistacchio’. Pistacchio /pi·stàc·chio/ Pistachio production follows a process that combines natural cycles, traditional methods and modern techniques. Harvesting takes place in late su
Show notesGourm.itpedia's word of the day is ‘Alimentatore’. Alimentatore /a·li·men·ta·tó·re/ The cow feeder is a technological solution designed to improve livestock feeding management. Equipped with a recognition sensor attached
Show notesGourm.itpedia's word of the day is ‘Evoluzione’. Evolution /e-vo-lu-zio-ne/ Over the years, the work of a cheesemaker has evolved with new technologies and quality control methods, yet dedication and craftsmanship remain
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gourm.itpedia is hosted by gourm.it. The show is categorised under business (careers) and has published 106 episodes.
gourm.itpedia has published 106 episodes.
gourm.itpedia regularly covers business, careers. It sits in the business category, with a careers focus.
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