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CASA NATURA HOME PAGE. Queste pagine hanno lo scopo di divulgare gratuitamente e raccogliere ricette che una volta venivano preparate da tutti.Salumi fatti in casa,pesce conservato,formaggio.Tutto parte dal sale,oro nel tempo,che ha permesso la conservazione degli alimenti. Gli amici delle barche. CSA analisi e certificazioni. Medicina and Scienz a (clicMedicina). 1000000 un MILIONE di voci. Salumi d'Italia Slow Food Editore.L'antica arte del maialeIsola Verde ed.Le carniSperling and Kupfer ed.

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CASA NATURA | giannigobbo.com Reviews

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CASA NATURA HOME PAGE. Queste pagine hanno lo scopo di divulgare gratuitamente e raccogliere ricette che una volta venivano preparate da tutti.Salumi fatti in casa,pesce conservato,formaggio.Tutto parte dal sale,oro nel tempo,che ha permesso la conservazione degli alimenti. Gli amici delle barche. CSA analisi e certificazioni. Medicina and Scienz a (clicMedicina). 1000000 un MILIONE di voci. Salumi d'Italia Slow Food Editore.L'antica arte del maialeIsola Verde ed.Le carniSperling and Kupfer ed.

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2 benvenuti

3 a casa natura

4 la storia

5 ricette salumi

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7 testi consigliati/bibliografia

8 ricerca con msn

9 formaggio casalingo

10 prosciutto di parma

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CASA NATURA | giannigobbo.com Reviews

https://giannigobbo.com

CASA NATURA HOME PAGE. Queste pagine hanno lo scopo di divulgare gratuitamente e raccogliere ricette che una volta venivano preparate da tutti.Salumi fatti in casa,pesce conservato,formaggio.Tutto parte dal sale,oro nel tempo,che ha permesso la conservazione degli alimenti. Gli amici delle barche. CSA analisi e certificazioni. Medicina and Scienz a (clicMedicina). 1000000 un MILIONE di voci. Salumi d'Italia Slow Food Editore.L'antica arte del maialeIsola Verde ed.Le carniSperling and Kupfer ed.

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giannigobbo.com

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ALCUNI SALUMI DOP ITALIANI. Carne Salada del Trentino. Prosciutto di San Daniele. SALUMI ITALIANI DOP and IGP (fonte ISIT -CRA).

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Benvenuti nel sito Web Casa Natura. Ecco la mia reperibilità:. 6 GENOVA ,ITALY. Potete usare anche la pagina dei.

3

La Storia

http://www.giannigobbo.com/storia.htm

Per quanto riguarda la carne suina:. La conservazione degli alimenti. Uccisione dei m.o. Riscaldamento, es.: inscatolamento; Radiazioni ionizzanti, es.: raggi gamma. Distruzione meccanica; Radiazioni non ionizzanti, es.: R.U. e microonde. Essiccamento con disidratazione e liofilizzazione. Abbassamento della pressione osmotica con soluz. zuccherine e saline. Abbassamento del pH con acidulanti. Le tecniche più usate sono:. Conservazione con il calore. Conservazione con il freddo. Ac citrico), conservanti.

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Ecco qualche immagine inerente la produzione casereccia di salumi. Fig1) Macinazione,condimento,insaccaggio (fig.2) I budelli. Nella fig.1 possiamo vedere la macinazione della carne (misto grasso,magro)il condimento con sale,pepe,ecc.e l'insaccaggio nel budello precedentemente lavato in acqua calda (fig.2) e controllato per scoprire eventuali falle.

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curedmeats.blogspot.com

Cured Meats: Bresaola - Curing

http://curedmeats.blogspot.com/2007/11/bresaola.html

The Art and the Craft. Monday, November 26, 2007. If you've ever eaten in a high falootin' Italian restaurant you've no doubt seen "bresaola" served with Parmigiano shavings, maybe some rucola/rocket/arugola salad, some nice oil and lemon juice. So lets get to how it can be made at home. Now, given the preliminary results of the survey, I'm going to post this without having tasted the results. This means my spices could be entirely out of whack. This is unlikely as I've made this before, but ...I started...

curedmeats.blogspot.com

Cured Meats: Prosciutto Crudo

http://curedmeats.blogspot.com/2014/08/prosciutto-crudo.html

The Art and the Craft. Friday, August 29, 2014. Oh my, it’s been a while since a last posted something here. I haven’t stopped making stuff, I’ve just been making stuff which I’ve already posted about, like coppa and bresaola. So I didn’t think it was worthwhile to post them. In this case I used a rear leg of an American Guinea Hog, a small heritage breed hog from Carolina Heritage Farms. This is a great breed for home curers as they are only about 100lbs fully grown. 160; . The leg was rubbed and cover...

curedmeats.blogspot.com

Cured Meats: Crema di Lardo

http://curedmeats.blogspot.com/2013/04/crema-di-lardo.html

The Art and the Craft. Tuesday, April 16, 2013. I’m not sure if this is the actual name of this product, but it’s fits! It’s something I made for a party where I wanted to share my lardo d’Arnad,. But didn’t feel like dealing with slicing it. If you have lardo ready, it’s incredible easy, and incredibly delicious! First, you take your nice block of prepared lardo. You grind it through the smallest die you have on your grinder…. You “knead” it into a paste…. Labels: Cured meat : Salame - Recipe. I read yo...

curedmeats.blogspot.com

Cured Meats: May 2013

http://curedmeats.blogspot.com/2013_05_01_archive.html

The Art and the Craft. Thursday, May 16, 2013. Pancetta Steccata dei Monti Nebrodi - Tasting. I made late last year is ready (well, it was actually ready in February! The quality of the pork from Mosefund farm. Is spectacular. The fat has a wonderful low melting point and just disappears on the tongue. The folding allowed the pancetta to stay quite a bit moister than leaving it all flat, while allowing for long aging. The spicing is great, and evident, but the flavor of the pork stands out beautifully.

curedmeats.blogspot.com

Cured Meats: A Facebook group of curers

http://curedmeats.blogspot.com/2014/02/a-facebook-group-of-curers.html

The Art and the Craft. Thursday, February 20, 2014. A Facebook group of curers. A while back a friend of mine, Scott from Sausage Debauchery, started a Facebook group for open discussion of sausage making, curing meats and anything else involving deliciousness. It's a good place to ask questions and get advice from a group of folks who know their way around a curing chamber and a grinder! Come join us. Search for the "Sausage Debauchery" group in Facebook or use this link:. March 29, 2014 at 9:21 AM.

curedmeats.blogspot.com

Cured Meats: February 2014

http://curedmeats.blogspot.com/2014_02_01_archive.html

The Art and the Craft. Thursday, February 20, 2014. A Facebook group of curers. A while back a friend of mine, Scott from Sausage Debauchery, started a Facebook group for open discussion of sausage making, curing meats and anything else involving deliciousness. It's a good place to ask questions and get advice from a group of folks who know their way around a curing chamber and a grinder! Come join us. Search for the "Sausage Debauchery" group in Facebook or use this link:. Subscribe to: Posts (Atom).

curedmeats.blogspot.com

Cured Meats: January 2014

http://curedmeats.blogspot.com/2014_01_01_archive.html

The Art and the Craft. Thursday, January 9, 2014. Heritage Foods Guanciale Taste-off. Is a company which sources and resells premium, small farm, meats from around the country. Really, this is the kind of pork you want to be curing. Small farms raising heritage breed pigs in a happy environment on good feed. A while back someone from Heritage Foods. Contacted me asking if I wanted to try some of their products for curing. Of course I did! Subscribe to: Posts (Atom). Atlanta, Georgia, United States. Salum...

curedmeats.blogspot.com

Cured Meats: August 2014

http://curedmeats.blogspot.com/2014_08_01_archive.html

The Art and the Craft. Friday, August 29, 2014. Oh my, it’s been a while since a last posted something here. I haven’t stopped making stuff, I’ve just been making stuff which I’ve already posted about, like coppa and bresaola. So I didn’t think it was worthwhile to post them. In this case I used a rear leg of an American Guinea Hog, a small heritage breed hog from Carolina Heritage Farms. This is a great breed for home curers as they are only about 100lbs fully grown. Subscribe to: Posts (Atom). Home pro...

curedmeats.blogspot.com

Cured Meats: Lardo D'Arnad - Tasting

http://curedmeats.blogspot.com/2010/06/lardo-darnad-tasting.html

The Art and the Craft. Wednesday, June 16, 2010. Lardo D'Arnad - Tasting. After almost 90 long days the lardo. Is done. There really wasn't much to it; no need to control temperature, humidity or anything else really. Just waiting. So the waiting is over, and it's time to eat! This is what the brine looked like after 85 days. It's darkened considerably, and has stained the outside surface of the fat. Not sure what causes this darkening.i guess something coming out of the herbs. June 17, 2010 at 12:25 AM.

curedmeats.blogspot.com

Cured Meats: Mangalitza Culatello

http://curedmeats.blogspot.com/2013/04/mangalitza-culatello.html

The Art and the Craft. Tuesday, April 16, 2013. I think by now pretty much everyone who is into pork and heirloom pig breeds has heard of Mangalitza pigs. Long story short; they’re an old world Hungarian lard pig, and when properly raised are about as good as it gets for curing. I had the opportunity to purchase a leg from a Mangalitza pig, and I immediately thought “culatello time! I’ve gone into great detail on my last culatello post. Certainly NOT the “other white meat”. Nice work J.Beautiful shap...

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Hammond, piano, keyboards. Over forty years as a Jazz musician. With a great symbiosis with all keyboard instruments, from the piano to the polyhedral world of the electronic musical instruments. During the years he played with all the best Italian jazz musicians, being one of the resident players of famous clubs as the Capolinea Jazz Club, Brera’s Club 2 and 17 Jazz Club of Milan, his town. During the last years the International Archive of Jazz Organ ( IAJO – Koln. The international band Jestofunk.

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Hammond, piano, keyboards. Michael kors outlet online. Over forty years as a Jazz musician. With a great symbiosis with all keyboard instruments, from the piano to the polyhedral world of the electronic musical instruments. Nominated him Organist of 2007. In June 2011 the famous Italian magazine Strumenti Musicali dedicated him the front cover page and a long interview, naming him “ The Hammond Padrino. In the later years he played and/or recorded with international jazz giants such as:. This site uses c...

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Child labour in Colombia. CHILD LABOUR IN COLOMBIA. Extending the tire’s life cycle. In the desert without a land. I’m an Italian living in Paris and with a Colombian wife, so to keep it mixed, I decided to use English for these pages. Anyway, in some cases, whenever it’s possible, you may find some texts in French mainly and in Italian too. On this website you will have a view of my works and a brief description of my activities. Click on the image below to see the terms of license.

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CASA NATURA

CASA NATURA HOME PAGE. Queste pagine hanno lo scopo di divulgare gratuitamente e raccogliere ricette che una volta venivano preparate da tutti.Salumi fatti in casa,pesce conservato,formaggio.Tutto parte dal sale,oro nel tempo,che ha permesso la conservazione degli alimenti. Gli amici delle barche. CSA analisi e certificazioni. Medicina and Scienz a (clicMedicina). 1000000 un MILIONE di voci. Salumi d'Italia Slow Food Editore.L'antica arte del maialeIsola Verde ed.Le carniSperling and Kupfer ed.

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Chiamata Rapida: 091 971 48 35. Il tuo idraulico a Lugano. E nel canton Ticino. Specialisti in idraulica, termosanitaria ed energie rinnovabili. Si scrive Gianni Godi, si legge qualità. Una panoramica dei nostri servizi. Progettazione, realizzazione e collaudo di impianti sanitari completi… soluzioni chiavi in mano per qualunque genere di impianto sanitario. Oltre 70 anni di esperienza. Soluzioni chiavi in mano. Piani di assistenza programmata. 41(0)91 971 48 35. Inviaci la tua richiesta.

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Via Nostra Signora di Lourdes, 9/11 00167 Roma. Tel: 06 6622597 Mail: info@giannigomme.com. Di padre in figlio, da oltre 50 anni al servizio dei clienti. Gianni Gomme è presente a Roma Nord dal 1964 ed è un affiliato della rete Super Service. Il centro dispone di attrezzature all'avanguardia e tecnici specializzati in grado di offrirti una grande varietà di servizi, dalla cura del pneumatico all'intervento di manutenzione ordinaria e straordinaria per la tua vettura. Questo sito utilizza cookie in confor...

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giannigosta's blog - gianni-skyrock - Skyrock.com

22/02/2011 at 2:26 PM. 11/10/2011 at 3:34 AM. Subscribe to my blog! Charles Aznavour - Hier Encore. Add this video to my blog. Don't forget that insults, racism, etc. are forbidden by Skyrock's 'General Terms of Use' and that you can be identified by your IP address (67.219.144.170) if someone makes a complaint. Please enter the sequence of characters in the field below. Posted on Tuesday, 11 October 2011 at 3:38 AM. Post to my blog. Here you are free.

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Dottore in Scienze Chimiche. E: gianni.gottardo@gmail.com. W: http:/ www.giannigottardo.com. T: 39 328 7563476. D: Scarica il CV come PDF. Mi occupo di R&D nel settore chimico, con competenze maturate nel campo delle materie plastiche, degli additivi per polimerizzazioni, dei farmaci e degli inquinanti ambientali. Ottimizzo processi di produzione, sviluppo nuove strategie, ricerco e propongo sistemi innovativi per la risoluzione di problematiche in fase di produzione. Dic2004 dic. 2007. Attivita svolta p...