{"id":60604,"date":"2025-09-01T16:15:53","date_gmt":"2025-09-01T14:15:53","guid":{"rendered":"https:\/\/gorgonzola.egloo.it\/?post_type=news&p=60604"},"modified":"2026-04-16T17:19:29","modified_gmt":"2026-04-16T15:19:29","slug":"around-the-world-with-gorgonzola","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/en\/news\/around-the-world-with-gorgonzola\/","title":{"rendered":"Around the world with gorgonzola"},"content":{"rendered":"

While we await the announcement of whether Italian cuisine will be designated as a UNESCO Intangible Cultural Heritage (the verdict is expected in December 2025), it is worth noting that traditional Italian dishes are no longer the only ones being exported. Many international recipes and preparations have become commonplace around the world and are now widely available on our tables. In short, integration at the table has already been achieved, even if each ethnic dish is often adapted to the tastes of the country where it is consumed. We offer you a little tour of the world with a series of international dishes enriched by the unique and typically Italian taste of Gorgonzola PDO.<\/p>\n

NOODLES: <\/strong>The primary difference between Italian pasta and Chinese noodles is that the former is primarily made from durum wheat and is then extruded, whereas noodles are prepared with various types of flour and are often cut directly from the dough, which is made with minimal moisture.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/noodles-con-verdure-e-gorgonzola-dop<\/a><\/p>\n

TERIYAKI SALMON: <\/strong>Teriyaki is both a cooking method and a sauce. The technique involves saut\u00e9ing meat or fish in a wok after marinating it in a sweet soy-based sauce, known as teriyaki sauce, also referred to as tar\u00e9.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/salmone-teriyaki-con-salsa-al-gorgonzola-dop-riso-bianco-cipollotto-sesamo-spinacino-e-ravanello\/<\/a>\u00a0<\/strong><\/p>\n

SALMOREJO: <\/strong>This is a cold soup typical of Andalusia, made with tomatoes and garlic, and should not be confused with gazpacho, another Andalusian dish prepared with the same ingredients. Salmorejo, however, is a soup with stale bread that is eaten with a spoon, while gazpacho is served in a glass.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/salmorejo-guarnito-con-gorgonzola-dop-piccante-pomodorini-colorati-e-basilico\/<\/a><\/p>\n

TORTILLA: <\/strong>The Mexican tortilla is a kind of flatbread, much thinner, made with corn or wheat flour, filled with ingredients such as cheese, mixed meats, beans, vegetables, and sauces, often spicy, and then simply rolled up. It can also be used as a base for tacos, burritos, or enchiladas.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/tortilla-aperta-con-pollo-gorgonzola-dop-piccante-jalapeno-avocado-cipolla-coriandolo-ravanelli-sottaceto-e-lime\/<\/a><\/p>\n

BURRITO: <\/strong>Unlike tortillas, Mexican burritos are eaten hot, filled with separately cooked ingredients, primarily rice, and then folded closed by tucking in the two ends.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/burrito-con-gorgonzola-dop-cotoletta-e-verdure<\/a><\/p>\n

WRAP<\/strong>: Wraps also use tortillas as a base, but unlike burritos, they are typically eaten cold and resemble sandwiches with one end open. They have nothing to do with Mexico, however, as they were invented in California at the end of the last century.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/piadina-wrap-farcita-salsa-al-gorgonzola-piccante-mortadella-pomodorini\/<\/a><\/p>\n

PORRIDGE: <\/strong>Typical of African cuisine, it later arrived in northern Europe, Russia, but above all in Great Britain. Porridge is a dish made from cereals cooked in water or milk until they reach a soft, creamy consistency. It can be eaten sweet or savory, and in different variations depending on the region and culture.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/porridge-salato-guarniti-con-gorgonzola-dop-avocado-sesamo-uova-cipollotti-e-funghi\/<\/a><\/p>\n

POKE: <\/strong>The origins of poke date back to Hawaii, where fishermen used to cut their catch into cubes directly on their boats as a quick snack and eat it raw, seasoned only with sea salt and seaweed. Other ingredients and condiments were later added.<\/p>\n

https:\/\/gorgonzola.egloo.it\/ricette\/poke-bowl-con-gorgonzola-dop-piccante-edamame-salmone-marinato-ravanelli-e-germogli\u00a0<\/a><\/p>\n

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