The European Commission has signed a co-operation agreement with the African Regional Intellectual Property Organization (ARIPO) to improve the protection of traditional agricultural products (geographical indications -GIs) in Africa.
This will involve, among other matters, promoting the GI legal framework, informing producers and other stakeholders and enhancing the public's awareness of GIs and their potential for African producers.
The judges are prodding, tearing and scrutinising over 400 specimens – including a Christmas-pudding banger – as they look to bestow the coveted Mr Sausage trophiesIn a hushed room at Harper Adams agricultural college in deepest Shropshire, two...
Who doesn't love Mexican food? It is rich, spicy, colorful, and incredibly unique in its use of flavors. Learn about the history of Mexican food and how this kind of food has made its place in the world of fine cuisine.
With nothing but the names of the four wines I was bringing, L’Apero’s team picked four cheeses to pair — plus a fifth wine and fifth cheese that, when our taste buds had settled, took home top prize. (Prices are for the wine.)
Treana White 2010, with Bucheron Mont Chevre: Read More Falcone Family Vineyards Santa Maria Valley Chardonnay 2011, with Lou Bergier Pichin: Read More Mulderbosch Rose of Cabernet Sauvignon 2011, with Cave-Aged Gruyere: Read More Saladini Pilastri Rosso Piceno, with Villagio Provolone Picante: This organically grown blend of 70 percent sangiovese and 30 percent montepulciano proved a bit lighter than expected, but a nutty nose and zesty flavor managed to tackle the salty presence of this serious provolone. $11; saladinipilastri.it. Tanner Dafoe Syrah 1er Cru, with Camembert au Lait Cru: Read More
Via Mariano Pallottini
The word crostini means little toasts, whereas bruschetta has as its origin bruscare, to char or roast. I’ve always thought the difference to be in the bread used. When I make crostini, I use a baguette, thinly sliced on the diagonal. For bruschette, I use a thicker slice taken from a loaf of Italian bread. I toast both before piling on the fixin’s and sometimes pop them back into the oven afterward. It really does depend on what’s being used to top each off. And speaking of the fixin’s, you can use pretty much anything you like. Just stick with fresh ingredients and you won’t go wrong.
Mozzarella and Tomato Bruschette Recipe
1.7 cm slices of Italian bread plum tomatoes, seeded and chopped garlic, minced a few tbsp of sweet onion, diced fresh mozzarella, cut in cubes fresh basil leaves, hand torn Italian seasoning olive oil Balsamic vinegar dried oregano salt & pepper
Click for directions
Crostini alla Caprese Recipe
1.2 cm thick slices of baguette, cut on the diagonal cherry tomatoes, sliced in half fresh mozzarella, cut in ¼ inch (.6 cm) slices fresh basil leaves olive oil red wine vinegar salt & pepper
Nowhere is this more evident than in the Douro in northeastern Portugal, where vineyards that for decades had been used for fortified wine have enjoyed a second lease on life, producing, in some cases, world-class red ...
The Daily StarBechealeh's ancient trees still producing high-end olive oilThe Daily StarPerhaps most intriguing of all is that these trees are still bearing olives, whose oil is once again being sold far and wide.