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Tag Archives: Reggiano-Parmiggiano
Cheese Sophistication
They say that long ago a man had a container made from an animal’s stomach. Not uncommon in the BC years. He filled his pouch with some fresh milk one day in preparation for a long journey. Well, the rennin … Continue reading →
Posted in Food Photography, Food Stories, Recipes
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Tagged Abbaye de Belloc Abbaye de Citeaux Abbaye du Mont des Cats Abertam Abondance Acapella Ackawi Acorn Adelost Affidelice au Chablis Afuega'l Pitu Airag Airedale Aisy Cendre Allgauer Emmentaler Alverca Am, american, appetizers, cheese, edam, ementhaler, fondue, goat cheese, gouda, greuier, hard cheese, in water Mozzarella Rolls Muenster Munster Murol Mycella Myzithra Naboulsi Nantais Neufchatel Neufchatel (Australian) Niolo Nokkelost Northumberland Oaxaca Olde York Olivet au Foin Olivet Bleu Olivet, Mozzarella, Reggiano-Parmiggiano, ricotta, soft cheese, swiss
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A Regional Taste of Italy:food Photography
A Regional Taste of Italy Italy. One country, yes. As for one cuisine, well, that’s another story. After all, Italy was only united in 1861. No wonder regional dialects are, in some places, still spoken among family and friends. It’s … Continue reading →
Posted in Food Photography, Food Stories, Recipes
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Tagged Bill Brady, Bill Brady Food Photographer, broccoli rabe, calamar, Clams, crabs, digital photography, extra virgin olive oil, food photographer, Food Photography, Food Photography techniques, food stylist, foods of italy, garlic, Italy, Lamb, lasagna receipt, Mortadella, Mozzarella, mussels, Northern Italian, olives, ossobuco, pasta, peppers and ricotta mozzarella cheeses guanciale bacon all’amatriciana, polenta, Prosciutto di Parma, Reggiano-Parmiggiano, ribollita Milanese, risotto, rosemary, sausages, vitello
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