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Boccaccesca 2009 - Exhibition of products and pleasures of taste

begins this Friday, in the beautiful setting of high Certaldo, the exhibition of products and pleasures of taste Boccaccesca .
The event, now in its 11th edition, has the goal to celebrate excellence of the territory, the protagonists in stands and restaurants but also of tastings, lectures by leading chefs, cooking classes, workshops and courses of study of taste prepared inside courtyards and gardens along the streets of the old town . I will

the preparation of the inaugural dinner at the inaugural dinner, "DINNER UNLIMITED .." , with a menu specifically for coeliacs in collaboration with the ' Italian Celiac Association (AIC) ; friend chocolatier Andrea Bianchini will instead concentrate on the completion of the dessert.

present dishes that are creamy risotto with porcini mushrooms with robiola and roasted pigeon served with cut vegetables and restricted bottom that, on this occasion, will be served without the addition of breadcrumbs in vegetables.

Bed Raisers Tall Attractive

cheese taster course for ONAF



started today the first-level course for cheese tasting.
The course is aimed at all those who for personal or professional interested in improving their knowledge of cheese.
Classes will be taught by professors and teachers Tasters dell'ONAF.
the exam final entry in the book entitles Tasters ONAF and allow the frequency of the master's level 2.

Course fee: 240 € (including membership and subscription to ONAF 2010 CASEUS)
at IRECOOP TUSCANY - Via V. DE GAMA, 27 - Florence

Information: Roberto Mushrooms tel. 055.582180 - cell. 338-9103413 fax 055.5609915
roberto.funghi poste.it roberto.funghi @ poste . //--> This email address is being protected from spam bots, you need You need JavaScript enabled to view it
www.formaggifirenze.altervista.org - www.onaf.it

PROGRAM
Lesson time: 20.30 to 22.30

LESSON
first taste of cheese technology - Part 1
. The senses: sight, smell, taste, touch, hearing
. The technique of sampling
. Terminology for tasting and evaluating the structure of
TASTING: Crescentia, Asiago DOP breed of semi-cooked and seasoned

second LESSON
Technique Tasting Cheese - Part 2
. The tasting amateur, sensory analysis and their differences
. The assessment of consumer
. The olfactory evaluation, aroma, taste and aftertaste of
TASTING: Robiola fresh pecorino cheese and fresh

third LESSON
milk and its composition
. Proteins, lipids, carbohydrates
. The appropriate
of various animal species. L 'importance of milk in
TASTING: milk cheese from cows, sheep, goat

fourth LESSON
Microbiology dairy
. Classification of microorganisms (MO)
. Factors affecting the growth of
MO. The MO of mportanza compounds on aroma and flavor of
TASTING: Pressed Asiago DOP, DOP Emmentaler, Gorgonzola DOP

LESSON
fifth place of dairy technology
The soft cheeses
. T
rennet. The curd temperature, breaking, pressing, curing, steaming, curing
TASTING: Caciotta fresh Stracchino, DOP Taleggio DOP Quartirolo Lombardo

LESSON
The sixth semi-hard and hard cheeses
. Technology
cheese tasting. The grafts, coagulation and curd treatment
. Special features of disciplinary
TASTING: PDO Parmigiano Reggiano (24-30 months), DOP Fontina, Bra Duro DOP

7th LESSON
Sheep and goat cheeses
. Historical notes
. Type of milk
. Coagulation and curd treatment
TASTING: DOP Pecorino Toscano DOP Pecorino Sardo and Siciliano, fresh goat cheese and

8th LESSON

string cheese.
technology in the making. Historical notes
. Milk, features and treatments of
TASTING: Mozzarella, Scamorza, Provolone

9th LESSON

Culture and dairy legislation. The evolution of cheese
. Classification of different cheeses
. N ormat protection DOP-IGP - Consortia
TASTING: Valtellina Casera DOP, Bitto DOP, DOP Montasio, Toma

10th LESSON
Use and pairing cheese and wine
. From cheese to the table, cutting and storing
. The cheese in the food
TASTING: Formai de Mut PDO, PDO Parmigiano Reggiano in the mountains, with three wines Bettelmat
Match