Mascarpone (correctly pronounced mahs-car-POH-nay) is perhaps best known as an essential ingredient in the Italian dessert tiramisu, its sensory pleasures due to its naturally high percentage of saturated fat, which lends a distinctly satisfying texture and subtle flavour to recipes. This soft and creamy cow’s milk cheese is steeped in Italian food tradition, making it a cultural and time-honoured delicacy to explore with gusto in your own kitchen.
History of the cheese Mascarpone originated in the region of Lombardy, south of Milan, in the northern part of Italy during the late 16th to early 17th century. It is believed that during this period, dairymen in the area (which boasts a rich dairy and agricultural heritage) became famous for making and selling fresh cheese made from cream, and it became known as mascarpone. The name mascarpone is popularly thought to derive from mascarpia, a word in the local dialect for ricotta. While both are similarly soft forms of cheese, mascarpone is made from cream, unlike ricotta, which is made from whey.
Considered a speciality in Lombardy to this day, mascarpone is a staple in many local dishes. Since its inception, mascarpone has made its mark as an internationally adored ingredient in a wide variety of dishes. Protecting Lombardy’s crown jewel of the cheese kind, the Italian government has ensured it remains distinctly so by giving mascarpone P.A.T (Prodotto agroalimentare tradizionale) certification. This translates to “traditional regional food product” and ensures no other city, state or country can lay claim to its origin.
この記事は Eat Well の Issue #44 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Eat Well の Issue #44 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.