View allAll Photos Tagged ladispoli
Luogo: Ladispoli (Roma)
Date: 28/11/2016
Time: 20,54
Telescopio: Astrotech 90/600
Montatura: 10Micron Gm1000HPS
CCD: Sbig STF-8300
Pose: 11×500″ -20° (non guidate)
Dark 23
Bias 35
ho poco tempo per fotografare, fortuna che ho questo posto a cinque minuti da casa che cambia aspetto nei vari mesi dell'anno....in questo periodo le mareggiate hanno tirato fuori l'argilla che fino a poco tempo fa era coperta dalla sabbia
The most expensive and highest quality cut of Parma pigs is Culatello. To obtain a culatello you have to "disassemble" a pig-thigh, giving up its use for an already valuable product such as prosciutto; this together with the craftsman’s workmanship, the lengthy maturing and its pleasurable taste explain the particularly high cost.
Culatello “is aged only in the square of land surrounding Zibello, where the air of the Po is often humid and good for the mold that preserves this fatless cut of meat" (1891). The name “Culatello di Zibello” has received the DOP (Protected Designation of Origin) label from the European Union.