A traditional farmhouse fresh cheese made from cow’s milk in Lombardy. It is a very creamy, soft, mild cheese often used instead of butter, also known as Crescenza Stracchino, and contains about 55% milk fat and is a little creamier than straight Stracchino which has 50%. The paste is uncooked. Stracchino is derived from an old word for tired (stanca). Cows migrated with the seasons and by the time they reached the Lombardy plains they were worn out. The milk was effected by their weariness. Affinage is around 15 days and it is then shaped into slabs. It is like a slightly tart cream cheese.
A square of cheese made with cow's milk with a PDO, similar to Bel Paese. It has a soft, smooth, creamy white paste and white rind. This cheese was traditionally made from the milk of cows that had been fed on grass cut in late summer and early autumn, but is now made all year round mainly in the area of Pavia and Bergamo in Lombardy. The curds are uncooked.
Baked timbales of meat, béchamel sauce, cheese and vegetables. A speciality of l’Aquila in Abruzzo. Called fregnacce in Teramo. Stracci are also short fat noodles, "rags" of pasta used in soups.
Stracci are short fat noodles, "rags" of pasta used in soups. Stracci are also baked timbales of meat from Puglia.
A dish from Emilia-Romagna of meat, usually beef, braised for a long time in red wine such as Chianti.
"Strangle the priest." Very small dumplings made with cheese and egg, sometimes with added shreds of pancetta. I am surprised that there are any priest's left, as every other dish seems to be named as strangling or choking one!
A wholemeal pasta from Umbria shaped like coarse shoelaces. This pasta needs to cook for about 22 minutes.
