or rocket is a peppery-mustard, slightly smoky, and almost meaty tasting salad green which is also used as an herb. Its leaves are lobed and similar to dandelion. If the plants are allowed to mature, the taste becomes increasingly bitter and wild varieties have an even greater amount of spicy heat.
"Dry" or "Drained." This describes items such as pasta, gnocchi or rice which might usually be served with a sauce. It also describes very dry wine.
Ascoli Piceno is a province and city of Marche, a region in central eastern Italy whose capital is Ancona, known for hearty pizzas and stuffed olives.
A wheel of hard cheese made with cow's milk, although it was traditionally made with sheep's milk. It has a spongy, white paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. The paste colours to grey as it ages. It is made in Asiago in Vicenza in the North of Italy. This cheese is at its best from mid autumn (US: fall) to spring although its quality is good throughout the year and is made with raw, skimmed milk, containing 30-45% fat (dry)/24% (total). The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter x 9-12 cm (3.5-5") deep, weighing 8-15 Kg (18-33 lb). Affinage is anything from 3 months to 2 years. As it ages it hardens and becomes a good grating cheese and is flaky rather than crumbly. a slightly piquant, penetrating flavour but no smell. PDO status (No 1107) was awarded on 12/06/1996.
A wheel of semisoft cheese made with cow's milk, though traditionally it was made with sheep's milk. It has a spongy yellow paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. It comes from Asiago in Vicenza in the North of Italy. This cheese is eaten all year round, is made with raw, skimmed milk and contains 45% (30%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter and weighing 7-10 kg (15½ - 22 lb). Affinage for Asiago cheeses is from 4-8 months but this one is only matured for less than 2 months and is used as a table cheese. (PDO).
