My_Work_files/October 2008 - Wizzit

October 2008 - Wizzit - Inlfight Magazine of Wizz Air
02/10/2008 14:31
Blessed are THE CHEESEMAKERS
Italy is home to hundreds of cheeses from simple
Ricotta to Squarquaglione, and there are plenty to
sample in and around Milan.
Words by Linzi Hill Photo by Tim White
"CHEESE?!" MY DEAR colleague exclaimed in
disbelief. OK, I'm sure there are other things topping
most people's lists of reasons to visit Milan, but
Italian cheese has captured the heart of food lovers
the world over so why not? Where would we be
without these classic Italian cheeses imported
worldwide for our much-loved pizza and pasta
dishes? Spare a thought for one of the world's most
versatile ingredients!
Barcelona
Belfast
Bologna
Brussels
Bucharest
Budapest
Burgas
Cluj
Cologne
Cork
Dortmund
Eindhoven
Frankfurt
Gdansk
Glasgow
Gothenburg
Hamburg
Katowice
Kiev
London
Lviv
Malmo
Manchester
Milan
Odessa
Oslo
Paris
Poznan
Rome
Sheffield
Simferopol
Sofia
Stockholm
Timisoara
Tirgu-mures
Treviso
Turku
Valencia
Warsaw
Wroclaw
Zagreb
Whatever your favourite type of cheese, Italy, and indeed Milan, has
probably got it. Rolling alpine meadows in the Lombardy region to the north
of Milan offer picture postcard grazing. It's little wonder that this is home to
some amazing cow's milk cheeses each with their own story to tell.
Should you really make cheese from the milk of exhausted cows? Taleggio is
just that. It is believed that production dates back to the 10th century and
the milk used is from the exhausted cattle that had to be milked after long
climbs down from their lush summer pastures. Locals say it's at its best
served at room temperature with a glass of Italian red. But be warned,
Taleggio is best known for its pungent "sock" smell.
Gorgonzola. People either love it or hate it. Its spidery blue veins might put
it in the "alive" food category, but it's not, in my opinion, one that will grow
on you. Hailing from the outskirts of Milan, Gorgonzola is today produced in
only 40 dairies and was invented by mistake! Legend has it that an
innkeeper had too much tired cow cheese that didn't get used up quickly
enough. Mould developed but the innkeeper couldn't absorb the loss and so
served the cheese mouldy, and customers loved it. Production is slightly
more scientifi c today but the rumours behind its creation remain. Today
gorgonzola boasts its own website: the Consortium for the Protection of
Gorgonzola Cheese (gorgonzola.it). There are not many cheeses enjoying
such fame on the web!
A record-breaking cheese has got to be
worth a try. Bitto is the only cheese in the
world that can be aged for 10 years and, of
course, is another cheese with a story
behind it. Cattle-breeding was introduced
to the Alps by the Celts, driven to high
pasturelands by the Romans where they
found lush grass and safe shelter. But they
came up against a problem: how to get the
milk from their cattle down the mountain.
Their solution - turn it into cheese!
Traditional methods are still used today and
Bitto has its own festival for cheese and
mountain lovers that takes place each year
(this year is the 101st anniversary and
takes place from 16 to 19 October). Visit mostradelbitto.it for more
information.
If soft creamy cheese isn't for you or you just fancy getting away from the
city, put aside the shopping, architecture and fashion and head for Parma,
the capital of the Italian "Food Valley", 100km from Milan. This beautiful
town, home to what is probably one of the most familiar Italian cheeses,
ParmigianoReggiano and, of course, Parma ham, offers a taste of the best of
Italian life. Board the train from Milan's Stazione Centrale, an impressive
building dating back to Mussolini's era, for the 80-minute journey south.
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October 2008 - Wizzit - Inlfight Magazine of Wizz Air
Zagreb
02/10/2008 14:31
Time your visit for a Wednesday or Saturday when the Piazza Ghiaia comes
alive. You could be rubbing shoulders with local chefs as they choose their
fresh vegetables and, of course, cheese at the bustling market in the heart
of the city.
There's no cheese in the world like Parmigiano, produced in huge wheels,
branded like prized livestock, matured for at least 12 months and protected
along with many other Italian cheeses by the EU to ensure production only
takes place in a restricted area.
No trip to Parma is complete without a
factory visit to see how Parmigiano is made
using traditional methods that date back
centuries. You need to be there at 8am but
it's well worth getting up for if only to meet
the master cheesemaker whose expertise
produces the economic wellbeing that gives
Parma the accolade of being the town with
the highest standard of living in Italy. Tours
last about an hour and fi nish with a taster
of this fi ne cheese, washed down with local
wine. It's best to book in advance, either
through the concierge in your hotel or by
contacting the Parma Tourist Office at
Amministrazione Provinciale Assessorato al Turismo (Via Mazzini 43, Parma,
tel: +39 0521 2109).
It would be impossible to cover all of the delicious cheeses the region has to
offer but start with these, they'll have you hooked and blessing the
cheesemakers.
BITE SIZE FACTS
12 months - the minimum ageing process of a Parmigiano wheel 39 kilos the average weight of a Parmigiano wheel 40 weeks - the ageing time of
Taleggio 10 years - the record-breaking ageing time of Bitto cheese 16
litres - the amount of milk required for one kilo of Parmigiano
WHEN IN MILAN, TRY THESE
Risotto alla Milanese - a creamy dish of short grain rice, meat stock,
saffron and, of course, cheese!
Tiramisu - a classic Italian desert fl avoured with coffee made with
mascarpone cheese (technically not a cheese as its made with cream
instead of milk, but for a dessert this good who cares about technicalities!)
Quattro Formaggi Cheese Sauce - on any kind of pasta, especially
gnocchi
Parmigiano Reggiano - grated over anything possible, salads, pasta, pizza
- just don't be waiting for the black pepper; this only happens in Italian
restaurants overseas!
Nie ma chyba takiego gatunku sera, którego nie uda3oby sie znaleźa we W3oszech, a
w3aściwie w Mediolanie. Lombardia, rozci1gaj1ca sie na pó3noc od Mediolanu, to
kraina bezkresnych pastwisk, która s3ynie z produkcji serów, a ka?dy z nich ma swoj1
w3asn1 historie.
Czy ser rzeczywiście powinno sie robia z mleka zmeczonej krowy? Taleggio - tak. Do
jego produkcji u?ywa sie mleka krów wyczerpanych po d3ugim schodzeniu z górskich
pastwisk. Najlepiej serwowaa go w temperaturze pokojowej, z lampk1 czerwonego wina.
Ostrzegamy, Taleggio najbardziej s3ynie z ostrego zapachu "skarpetek".
Gorgonzola. Ser, który sie kocha, albo sie go nienawidzi. Powsta3 podobno przez
przypadek. Legenda g3osi, ?e pewien karczmarz mia3 zapas sera, który spleśnia3.
Karczmarzowi trudno by3o pogodzia sie ze strat1,serwowa3 go wiec swoim gościom, a
ci. pokochali ten smak. Gorgonzola szczyci sie swoj1 w3asn1 stron1 nternetow1
(gorgonzola.it).
Jedynym serem na świecie, który mo?e dojrzewaa przez 10 lat, jest Bitto. Wytwarzany
jest tradycyjnymi metodami, opracowanymi jeszcze za Rzymian - Celtowie wypasali
krowy w górach i przetwarzali mleko na ser, który 3atwiej by3o transportowaa. Bitto ma
swój festiwal , który w tym roku odbywa sie 16-19 października (mostradelbitto.it).
Sto kilometrów od Mediolanu znajduje sie Parma, miejsce wytwarzania s3ynnego
Parmigiano-Reggiano. Najlepiej przyjechaa tu w dni targowe (środe lub niedziele) i
wybraa sie na targ na Piazza Ghiaia. Koniecznie trzeba te? odwiedzia parmensk1
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October 2008 - Wizzit - Inlfight Magazine of Wizz Air
02/10/2008 14:31
wytwórnie serów. Wycieczki zaczynaj1 sie o 8 rano, godzinne zwiedzanie wienczy
degustacja sera, popitego lokalnym winem. Rezerwacje najlepiej robia przez obs3uge
hotelu lub biuro turystyczne Amministrazione Provinciale Assessorato al Turismo (Via
Mazzini 43, Parma, tel. +39 0521 2109).
on the menu
Gimmicky tablecloths in London, a taste of
Spain in the Hungarian capital and
defrosting a pizza to fi ll that Black Hole
ARTESANO Ó utca 24-26, Budapest, +36
(0)1 688 1696, www.artesano.hu
Recently opened in Pest, ArteSano brings
some Spanish fl avours to the Hungarian
capital, and impressed locals immediately. While many places that call
themselves Spanish do nothing more than serve unadventurous tapas
dishes, ArteSano features a rotating, seasonally sensitive menu that draws
from Catalonian, Basque and other regional traditions. Since opening in May,
it has already attracted praise from local restaurant, and even design critics,
who named it as on of the top 20 designed venues in the whole country.
Andalucian cold garlic soup, 1,200 HUF (?4.80).
INAMO 134-136 Wardour Street, Soho, London, W1F 8ZP, +44 (0)20 7851
7051, www.inamo-restaurant.com
Technology fans will fi nd their desires catered to handsomely at Inamo,
London's latest pan-Asian restaurant to be headed by Anthony Sousa Tam
(Nobu, Hakkasan). The interactive tablecloth allows diners to browse, order
food, play computer games and even check out local bars, from the table.
This is a slightly less spectacular, but also cheaper, menu than Nobu and
Hakkasan, which is perfect for people after a high quality, but reasonable,
menu and some fun gimmicks. And these are all positive qualities, mind
you. The future? Not sure - it's hard to see it displacing the traditional
menu, but Inamo offers a delightful idea of what might be possible. Wagyu
Beef Onglet, ?14.95 (?19).
THE FASTEST FOOD OF ALL Now that we have survived the activation of
the Large Hadron Collider, our minds can turn to more pressing scientifi c
questions. Such as, how long would it take the LHC to defrost a pizza? Well,
one of the proton beams produces 10 trillion (10,000,000,000,000) watts of
energy at "full beam". A watt is defi ned as the number of joules per second
produced. An average household microwave produces 700 watts, and a
pizza takes around six minutes (360 seconds) to defrost. Therefore: 700
watts x 360 = 252,000 joules needed to defrost a pizza. Simply divide the
number of joules required to defrost a pizza by the number of watts
produced by the LHC and voila! 252,000 / 10,000,000,000,000 watts =
0.00000003 seconds
ArteSano, Ó utca 24-26, Budapest, +36 (0)1 688
1696. Sezonowe menu, czerpi1ce m.in. z tradycji
kuchni katalonskiej i baskijskiej. Andaluzyjski
ch3odnik czosnkowy,
1.200 forintów (?4,80).
Inamo, 134-136 Wardour Street, Soho, London,
W1F 8ZP, +44 (0)20 7851 705. Interaktywne
obrusy pozwalaj1 przegl1daa menu oraz
zamawiaa jedzenie i napoje. Wagyu Beef Onglet,
?14,95 (?19).
Jak d3ugo Wielki Zderzacz Hadronów rozmra?a3by pizze? Powstaje w nim energia
o mocy 10 tys. miliardów wat. Kuchenka mikrofalowa wytwarza moc 700 wat, rozmro?
enie pizzy trwa 360 sek., zatem: 700 wat x 360 = 252.000 d?uli potrzebnych do
rozmro?enia pizzy. Podziel to przez ilośa watów wytwarzanych przez zderzacz i
gotowe! 252.000 d?uli / 10.000.000.000.000 wat = 0,00000003 sek.
Wizzit Inflight Magazine of Wizz Air © 2008 Ink Publishing. All Rights Reserved.
http://wizzmagazine.com/features/2008/oct/blessed-are-the.html
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