A hearty broad bean soup from Lucca in Tuscany with artichokes, asparagus, pancetta and onions. I should think the wind factor is quite high.
Generic name for any hard cheese good for grating, such as to Parmesan. Usually flaky and brittle and often with a black rind or coating.
Bagozzo. A wheel of hard cheese made with cow's milk from Bruno Alpina or Pezzata-Rossa cows 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.
Bagozzo. A wheel of hard cheese made with cow's milk from Bruno Alpina or Pezzata-Rossa cows 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.
A piquant, hard cow's milk cheese often eaten at the end of meal around Lodi in Lombardy. It has a slightly greenish shade and sweats when it is cut.
A hard, grainy cow's milk cheese from Lombardy and Piedmont to rival parmesan. (PDO). It is aged for 12 months and is a grating cheese. It comes in two sizes and the quality is hugely variable, despite the PDO.
