Bagozzo. A wheel of hard cheese made with cow's milk from Bruno Alpina or Pezzata-Rossa cows and similar to Caciotta. It is a grana-type cheese with a grainy, straw yellow paste with some holes and a hard, golden, almost red rind which is dry salted and rubbed with raw linseed oil. It is made on farms around Bagolino in the Caffaro Valley in Lombardy. This cheese is made with raw, semi-skimmed milk. The curds are usually cooked, but sometimes uncooked with a sharper taste, and pressed. It may be found in the following dimensions: 35-40cm (14-16") diameter x 12-14cm (4½-5½") deep, weighing anything from 15-25 kg (33-55 lbs). Affinage is from 2-6 months. It is frequently served sliced and grilled and is good for grating, having a sharp, pungent flavour.
Bagozzo. A wheel of hard cheese made with cow's milk from Bruno Alpina or Pezzata-Rossa cows and similar to Caciotta. It is a grana-type cheese with a grainy, straw yellow paste with some holes and a hard, golden, almost red rind which is dry salted and rubbed with raw linseed oil. It is made on farms in the Valle de Sabia around Brescia in Lombardy. This cheese is made with raw, semi-skimmed milk. The curds are usually cooked, but sometimes uncooked with a sharper taste, and pressed. It may be found in the following dimensions: 35-40cm (14-16") diameter x 12-14cm (4½-5½") deep, weighing anything from 15-25 kg (33-55 lbs). Affinage is from 2-6 months. It is frequently served sliced and grilled and is good for grating, having a sharp, pungent flavour.
"Little jokes." Semi-sweet biscuits (US: cookies) from the Veneto made with yeast and flavoured with orange. Popularly dipped into coffee, milk, hot chocolate or sweet wine.
Small sweet and sour pork sausages from Trentino-Alto Adige made from pig's blood, chestnut flour, walnuts and raisins flavoured with nutmeg. They are usually sliced and fried.
A name in Istria for Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
