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Small guide to quality
Food as nourishment, as art, as a symbol, as culture.
Virgilio has always supported the idea that food has not simply a functional, or guilt-inducing purpose, which is what today's society would have us believe, but rather that it is full of feeling, culture, a collection of tastes, colours, and smells that evoke memories and make mealtimes important moments not only for the body but also for the soul.
This does not purport to be a manual, this section would like to educate the taste, teach how to choose from among the infinite variety of products on sale, select those foods that, due to their taste, as considered to be "quality" products. A knowlegeable consumer is one who gains the greatest pleasure by sitting at the table and knows how to draw full enjoyment from the aspect of sharing food.
The characteristics of a quality butter:
. colour: colour is not especially important in assessing the qualiy of butter, as this depends on what the cow has eaten, and this varies at different times of the year. Usually it is whiter in winter and slightly yellower in summer.
. Appearance: it must be shiny and be compact and homogenous. It must not contain excessive amounts of water which leads to the formation of water droplets when cutting.
. Taste: slight and delicate, it must have echoes of cream. It must not be too tasty and strong: butter is a condiment or an ingredient, it helps to improve the final dish it must not overwhelm the other ingredients with its taste.
. Smell: pleasant and slight, as for the taste it must echo the delicacy of cream and not be as decisive as cheese.
- Recommended use: butter is used at length in the kitchen, both cold and warm, in savoury and sweet dishes. It is important as a base for soffritto used for risotto or sauces (hot in savoury), to cream and make creamy semi-liquid preparations, added in flakes (cold in savoury), for soft spongy cakes, added to mixtures when melted, but not at high temperatures, rather melt in bain-marie (warm in desserts), or in tasty croissants, to obtain crumbly shortbread for tarts being careful not to work too long as this would cause the pastry to flake (cold in desserts).
- Storage: it must be stored in a cool place, at approximately 5-6°C, possibly sealed, and can last for up to 4 weeks. Take care not to expose too long to air in order to avoid it turning sour or absorbing unpleasant smells.
ADVANTAGES OF VIRGILIO BUTTER - Butter, like all other Virgilio products, is produced using only Italian milk. The exclusively national origin of the raw material is also guaranteed by CSQA, an external organisation specialising in the certification of foods that are in compliance with regulations. It is important to know the origin of the milk: Virgilio milk comes only from the Paduan Plane (Pianura Padana), the same territory that boasts the best Italian DOP cheese. Virgilio milk owes its quality to carefully selected cows, lovingly looked after and thoroughly checked.
Virgilio butter is completely natural and genuine and can be accepted as a important product/ingredient in a pleasurable problem-free gastronomy.
How to recognise quality milk using our most simple and infallibile means, our senses:
. colour: milk is pure white, characterised by a veiled shiny reflection which shows it is pure. It must not be yellowy.
. taste: faint but rounded. It must not have a sweetish/caramel aftertaste (this could mean tht the product was heated too much, almost "cooked").
. smell: a delicate fragrance which does not remain in the nose for long.
. consistancy: it must be excessively liquid /watery (which would also have a "bland" taste)
- recommended use: it it advisable never to boil milk as this reduces the nutritional value of the milk and it spoils the taste. It can be warmed up, but always use the same utensil to avoid the milk absorbing odours and tastes from other foods. It would be best to sip the milk slowly instead of drinking it fast, as this favours the digestion.
Various type of milk are used in different ways depending on the need: for example full cream milk is excellent in the preparation of custards or cakes while partially skimmed milk or fresh milk is excellent when drunk cold at breakfast, as all its qualities can be appreciated.
- advice for storage: in the case of UHT milk, the product can be stored at room temperature until it is opened. Once opened all milk must refrigerated and consumed in 3-4 days, this applies to fresh, long-life, UHT or sterilised milk. It must peferibly be stored in a container that protects it from the light and does not allow air to enter. The Virgilio Italian Milk screw-top carton container is perfect for this.
ADVANTAGES OF VIRGILIO MILK - The milk from Consorzio Virgilio, also used in the production of other Virgilio products, originates only in Italian dairies. It is guaranteed by CSQA certification, this is an organisation that awards certification to foods that are in compliance with regulations. It is important to know the origin of the foods we purchase: Virgilio milk comes only from the Paduan Plane (Pianura Padana), the same territory that boasts the best Italian DOP cheese. Virgilio milk owes its quality to carefully selected cows, lovingly looked after and thoroughly checked, in order to offer a genuine, natural product espectful of Italian tradition.
It can be said that there are two types of cream depending on the use one wants to make thereof: cooking cream and whipping cream. Cooking cream has a fat content of around 20-25% and, as for milk, its storage is connected to the type of process used in its production (pasteurization, leading to the creation of fresh cream, or sterilisation, to obtain UHT cream). Whipping cream, instead contains a higher percentage of fats (30-35%) and, at times sugar is added. Whipping cream is more liquid than cooking cream, but once it has been whipped it volume increases as it now contains air, and it is then foamy in appearance.
Cooking Cream
. optimum fat content: 20-24%
. taste/smell: as its real name is "milk cream", the cream must echo the white color of milk as well as the unique taste and delicate aroma of milk.
. feel/appearance: it has a creamy, dense consistency, therefore not particularly liquid (take a teaspoon of cream, turn it upside down, the cream should not fall off).
- recommended use: the fat particles rise naturally to the top and therefore cream tends to "separate" into two parts, one more liquid and one more creamy. Before using it is adviseable to mix with a spoon in order to obtain maximum uniformity of the product.
- storage advice: once a package has been opened store the remaining product in a cool place (refrigerator) away from contact with air (the ideal would be to store in a plastic container with sealed lid).
Whipping cream
. optimum fat content: 30-35%
. taste/smell: as for cooking cream, also whipping cream must the cream must have the unique taste and delicate aroma of milk.
. Feel and appearance: very dense initially, it must become very soft and compact once it is whipped. A quality cream should be easy to whip, only a few minutes are needed even using a simple whip. The consistency should remain the same for quite a long time, even if kept in the refrigerator for a few hours.
- recommended use: whipping cream, like cooking cream, tends to separate naturally therefore before whipping it is adviseable to mix with a spoon. Once it has been whipped it can be used for any preparation and decoration. If it is of a good quality it should remain unchanged for a long time, even on warm desserts.
- storage: for optimum whipping it is adviseable to keep the cream in the refrigerator for a few hours before use, even if the package has not yet been opened. Once it has been opened, store the remaining product in the refrigerator, being careful that it does not come into contact with air.
ADVANTAGES OF VIRGILIO CREAM – Cream, like all other Virgilio products, is derived from only Italian milk. The exclusively national origin of the raw material is also guaranteed by CSQA certification, an organisation that awards certification to foods that are in compliance with regulations. It is important to know the origin of the milk: Virgilio milk comes only from carefully selected cows, lovingly looked after and thoroughly checked.
Virgilio cream also stands out due to its magnificent white colour, creamy consistency, the aroma of milk from whence it comes, and in whipping cream especially, the ease with which it is whipped: a simple whip and in a few minutes you can obtain a very soft, foamy, delicious cream!
Lastly its natural qualities: this is a totally natural and genuine product, it has no additives (which are used in replacement products with a low cholesterol content). Virgilio butter is completely natural and genuine and can be accepted as a important product/ingredient in a pleasurable problem-free gastronomy.
The characteristics of a quality mascarpone are:
. colour: milk white; if it tends too much towards yellow then the taste will also probably be too cheesy, and have a stronger, less milky taste.
. taste: buttery, creamy it coats the mouth.
. consistency: a creamy spread, foamy, soft but consistent; it must resist working as is the case for butter, but be easy to work with a spatola.
- recommended use: the most common use is in confectionery, for creams, mousses and ice-creams. Its concistency favours the preparation of creamy elements and helps to "bind" other elements. Due to the fat content and it compact mass it is advisable to "lighten" it by incorporating other whipped elements with a spatula:
. Whipped cream that makes it foamy and balances the acidity of the mascarpone
. Whipped egg whites
. Other fresh low-fat cheeses such as crescenza, robiola or ricotta to reduce the fat content.
It is excellent eaten as it is, spread on crisp or flaky breads or pastry or for forming an impermeabile layer for any other creams or moist bases that would impregnate the bases and spoil the cripyness.
- storage: storage in the refrigerator is necessary both before and after opening the package. The remaining product must be returned to its tub and covered with well-fitting cling wrap (then close with its original plastic lid). If used uncooked industrial mascarpone is better as it is better able to ensure organic health safety and in the cold chain, in view of the fact that changes in temperature could be particularly dangerous.
ADVANTAGES OF VIRGILIO MASCARPONE – Mascarpone, like all other Virgilio products, derives from only Italian milk, in particular from the Paduan Plane (Pianura Padana). It is important to know the origin of the milk: The quality of Virgilio milk is certified, it comes only from carefully selected cows, lovingly looked after and thoroughly checked.
The rind, if present, is not a relevant part in establishing the quality of the cheese, unless it is cracked. The rind and the area just below the rind must not be too thick (±1 cm is the standard thickness).
For the body of cheese, there are five criteria to bear in mind:
. structure: it must not have cracks or alveoli, i.e. in layman’s terms no cracks or holes.
. colour: more or less pale yellow (in summer months the color is slightly darker). The colour per se is not a discriminating factor, it is important that it tends to be uniform, for example, that there are no distinct areas of different colour between the areas closest to the rind and the "heart " of the wheel. This would be due to unsuitable ageing or a production defect.
. consistency: compact, fine-grained and suitable for a "radial break", i.e. breaking off in flakes. Unsuitable hardness (i.e. a certain elasticity or gummyness in the body) is the sign of incomplete maturation, too little ageing. When chewed it must manifest a correct balance between flakyness and softness and progressively melt, allowing the palate to taste its aromatic components as they are liberated.
. smell: a fragrant and delicate aroma but also intense, penetrating and persistent.
. taste: it must not be salty, nor piquant, acid or bitter. The ideal taste must be sweet, vaguely buttery and have the correct balance between being aromatic and tasty.
- Storage: the best packaging on the market are small MAP tubs (modified atmosphere packaging) or containers that allow the product to be stored without altering its sensory properties (or thermoformed, for example), which is different to shrinkwrap which does tend to compromise the surface tactile component of the cheese, albeit slightly.
Given that the cheese should be consumed in a few days to avoid the natural oxidation process that would compromise quality as it alters the characteristics, the product must be placed in the less cold part of the refrigerator and preferably in a closed container so that it does not come into contact with the air. Alternatively it can be wrapped in a clean odourless cloth, being careful not to place it close to strong-smelling foods (garlic, onions..) to avoid it absorbing these odours.
The rind, if present, is not a relevant part in establishing the quality of the cheese, unless it is cracked. The rind and the area just below the rind must not be too thick (±1 cm is the standard thickness).
For the body of cheese, there are five criteria to bear in mind:
. structure: it must not have cracks or alveoli, i.e. in layman’s terms no cracks or holes.
. colour: more or less pale yellow (in summer months the color is slightly darker). The colour per se is not a discriminating factor, it is important that it tends to be uniform, for example, that there are no distinct areas of different colour between the areas closest to the rind and the "heart " of the wheel. This would be due to unsuitable ageing or a production defect.
. consistency: compact, fine-grained and suitable for a "radial break", i.e. breaking off in flakes. Unsuitable hardness (i.e. a certain elasticity or gummyness in the body) is the sign of incomplete maturation, too little ageing. When chewed it must manifest a correct balance between flakyness and softness and progressively melt, allowing the palate to taste its aromatic components as they are liberated.
. smell: a fragrant and delicate aroma but also intense, penetrating and persistent.
. taste: it must not be salty, nor piquant, acid or bitter. The ideal taste must be sweet, vaguely buttery and have the correct balance between being aromatic and tasty.
- Storage: the best packaging on the market are small MAP tubs (modified atmosphere packaging) or containers that allow the product to be stored without altering its sensory properties (or thermoformed, for example), which is different to shrinkwrap which does tend to compromise the surface tactile component of the cheese, albeit slightly.
Given that the cheese should be consumed in a few days to avoid the natural oxidation process that would compromise quality as it alters the characteristics, the product must be placed in the less cold part of the refrigerator and preferably in a closed container so that it does not come into contact with the air. Alternatively it can be wrapped in a clean odourless cloth, being careful not to place it close to strong-smelling foods (garlic, onions..) to avoid it absorbing these odours.
Provolone is straw yellow in colour, becoming slightly darker in the case of smoked cheese (which has a light brown external part). The rind is smooth, thin, bright and golden coloured. The cheese is compact, with possible slight and rare holes, above all in the spicy variety. Served at the table, provolone is optimum, but it is also precious when preparing many hot dishes, thanks to its ability to stretch and melt, amalgamating itself perfectly.
Sweet provolone has a delicate flavour, and the scents and aromas of milk and butter. The cheese is soft owing to its short maturation time.
Spicy provolone takes on very marked scents and aromas; a spicy flavoured cheese. The cheese texture is typical of very mature plastic curd cheeses which tend to present typical "layering".
Smoked provolone has a markedly very intense and particular flavour. Smoking gives the cheese extra flavour, without however covering the original taste of provolone.
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