5 blacks foods that you would never have thought to find on your tables
Black bufala mozzarella: how it is made and where you can buy it
The Ilka dairy in Salerno offers a variant of bufala mozzarella to charcoal. The gastronomic specialties has a black color, but it keeps the same taste and the promises of being more digestible. The black color is due to the use of vegetable charcoal, or activated carbon during the processing of mozzarella.
A natural remedy for digestive problems, which promotes food assimilation by the body. A recent research had stressed that there was a particular need: make the mozzarella being digestible. The antioxidant power of the bufala mozzarella have beneficial effects on health.
Currently Ilka produces only 150 kgs on Wednesday on order. The owners of dairies, the Pipolo brothers, ensure that the taste of the mozzarella remains unchanged. The black surface adds even more charm to the food: as soon as it is cut, in fact, the color combination with white milk is remarkable.
Pizza in Black: Black pizza by chef Vitantonio Lombardo
It’s called Pizza in Black: it is black as ebony, and good and soft as few. It is the new creation of Vitantonio Lombardo, chef of Locanda Severino, haute cuisine restaurant, located in the province of Salerno Caggiano. The Michelin star of chef Lombardo seems to shine even more on the black of this pizza with dough made of charcoal infused.
So, this is a fried pizza, typical Campanian dish, mostly accompanied by truffles, food that in recent times is finding a great used in haute cuisine.
Black garlic: garlic to “kiss-proof”
Black garlic was born in Korea in 2004 and it has spread rapidly in the United States then arrived in Europe. The new varieties of garlic – also known as black allium – was obtained through fermentation, a process used for centuries in agriculture and nutrition.
The fermented garlic does not smell and has a much sweeter flavor than common garlic, according to those who designed and tasted it. Leaves a pleasant aftertaste of liquorice on the palate. It ‘really-proof kiss!
The centenary egg: the tradition of Chinese cuisine
It is a traditional method of storage of the eggs and a variety of Chinese delicacies.
The duck egg was not properly deposed a century ago, but its appearance makes him look like a not fresh product. These are common eggs that are kept in a mixture of clay, ash, salt, lime, and rice chaff for a period that ranges from several weeks to several months, depending on the processing method (usually 100 days).
Then, the shell melts, the white of the egg turns into a gelatinous amber mass and the yolk assumes a dark green color with circles blacks.
Black Caciocavallo: limited availability of this cheese
The Caciocavallo is a cheese with a slightly spicy aftertaste. This variety of black cheese is obtained from food wax, which keeps its texture, making it a very special cheese. It is a mature cheese, hard and spun paste produced in Campania, especially in the provinces of Avellino, Salerno and Caserta. Thank’s to its particular color and workmanship it is of limited availability, making it a noble and fine cheese. The typical “pear”- shape is black colored but it keeps its typical internal white color.