As you've probably noticed, words for "term" are listed above. Hopefully the generated list of words for "term" above suit your needs. If not, you might want to check out Related Words - another project of mine which uses a different technique (not though that it works best with single words, not phrases).
The way Reverse Dictionary works is pretty simple. It simply looks through tonnes of dictionary definitions and grabs the ones that most closely match your search query. For example, if you type something like "longing for a time in the past", then the engine will return "nostalgia". The engine has indexed several million definitions so far, and at this stage it's starting to give consistently good results (though it may return weird results sometimes). It acts a lot like a thesaurus except that it allows you to search with a definition, rather than a single word. So in a sense, this tool is a "search engine for words", or a sentence to word converter.
I made this tool after working on Related Words which is a very similar tool, except it uses a bunch of algorithms and multiple databases to find similar words to a search query. That project is closer to a thesaurus in the sense that it returns synonyms for a word (or short phrase) query, but it also returns many broadly related words that aren't included in thesauri. So this project, Reverse Dictionary, is meant to go hand-in-hand with Related Words to act as a word-finding and brainstorming toolset. For those interested, I also developed Describing Words which helps you find adjectives and interesting descriptors for things (e.g. waves, sunsets, trees, etc.).
In case you didn't notice, you can click on words in the search results and you'll be presented with the definition of that word (if available). The definitions are sourced from the famous and open-source WordNet database, so a huge thanks to the many contributors for creating such an awesome free resource.
Special thanks to the contributors of the open-source code that was used in this project: Elastic Search, @HubSpot, WordNet, and @mongodb.
Please note that Reverse Dictionary uses third party scripts (such as Google Analytics and advertisements) which use cookies. To learn more, see the privacy policy.
Buffalo Mozzarella: history, information, interesting facts
BUFFALO MOZZARELLA CHEESE FROM CAMPANIA: HISTORY, PLACES, HOW IS MADE, TYPES, CALORIES, RECIPES, THE MOST TRADITIONAL PRODUCERS AND MUCH MORE!
Buffalo Mozzarella is one of the most typical products from the Italian region of Campania: this cheese has a flavor so unique to deserve the nickname ‘white gold’. Let’s deepen the knowledge of this specialty, finding out how it’s made and many interesting facts. Let’s savor its authentic taste, taking advantage of the precious help of its most traditional producers, associated in the Consortium for the Protection of Mozzarella di Bufala Campana PDO.
What is Buffalo Mozzarella?
Buffalo Mozzarella is a kind of cheese produced, as it’s easy to understand from the name, with buffalo milk: it’s quite different from ‘Fior di Latte’, another type of mozzarella which is made with cow’s milk instead. Originally from the Campania region (located in Southern Italy), this famous specialty belongs to the category of stretch-curd cheeses (formmaggi a ‘pasta filata’), prepared by heating the curd which, this way, becomes elastic. This allows the cheesemaker to process it, adjusting the shape and size of the paste. Although it’s available in different shapes, the most classic Buffalo Mozzarella is round, boasting an inviting white color. To fully understand the value of this culinary masterpiece, it’s necessary to bite it: this causes a large quantity of milk to spill, generating an explosion of flavor in the mouth.
The history of Buffalo Mozzarella.
The origins of Buffalo Mozzarella are tied to a distant past: although there is no certainty, many scholars trace them back to the Middle Ages, a period in which the Arabs (followed by the Normans), would have introduced the breeding of buffaloes in southern Italy.
The oldest documents where it’s possible to find an explicit reference to this specialty (*1) are from the XII century and consist in some notes in which the friars of the Monastery of San Lorenzo a Capua mention it using the names ‘Mozza’ and ‘Provatura’ (*2).
The first ‘bufalare’ were built in the fifteenth century: brick buildings, dairies ante litteram, destined just to buffalo milk processing.
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The earliest evidence of the use of the word ‘mozzarella’ dates back to 1570 and can be found in a cookbook written by the cook of Pope Pius V, Bartolomeo Scappi.
In the 18th century, the Bourbon royal family (*3) promoted the breeding of buffaloes in the province of Caserta: this decision greatly influenced the spreading and the success of the cheese, starting from the rich markets of the city of Naples and Salerno.
On June 12, 1996, the assignment of the prestigious Protected Origin Mark (D.O.P.) by Europe, marked the definitive consecration of the qualities of Mozzarella di Bufala Campana. Notes:
*1: Or to a very similar specialty.
*2: The name ‘Provatura’ was used for the smoked type.
*3: Sovereigns of the Kingdom of the Two Sicilies.
Mozzarella di Bufala Campana PDO: the production areas.
As indicated by the name itself, Mozzarella di Bufala Campana DOP is a dairy specialty typical from the Italian Region of Campania: not by chance, a great part of its production takes place in the provinces of:
The PDO policy document admits some exceptions, namely the provinces of Latina, Frosinone and Rome (in the region of Lazio), that of Venafro (in the region of Molise) and that of Foggia (in the region of Apulia).
How Buffalo Mozzarella cheese is made.
Here follows a list of the steps necessary for the production of Buffalo Mozzarella (Mozzarella di Bufala Campana PDO). In this regard, it should be remembered that a very similar procedure is also used for the other type of Mozzarella, the ‘Fior di Latte’ (click here for the printable version).
01. Fresh buffalo milk is transported to the dairy and stored in steel silos, from which it is later poured into special boilers.
02. Using these steel boilers, the milk is gradually heated to a temperature that can vary from 33°C to 39°C.
03. Natural calf rennet and whey graft are added to the milk: this leads to its coagulation and the formation of the ‘curd’.
04. The curd is broken into pieces not greater than a walnut. The liquid part (‘whey’) will be used for the production of Buffalo Ricotta.
05. The curd acidifies in the whey for a few hours (‘maturation’). It’s then cut into strips, chopped and placed in special containers (known as ‘filatrici’, ‘spinners’).
06. Boiling water at 100 ° C is poured into the spinners. Their content is then mixed with a stick, leading to the formation of a uniform paste (‘filatura’, ‘spinning’).
07. Morrarella takes shape through the ‘formatura’: a procedure carried out by hand or by machine. The ‘mozzatura’ occurs when the dough, subjected to traction, is ‘mozzata’ (‘torn’).
08. The pieces of Mozzarella are then placed into special tanks filled with water, inside which they cool and harden. The final step is the ‘salatura’ (‘salting’).
The shapes and types of Mozzarella di Bufala Campana PDO.
Mozzarella di Bufala Campana PDO is produced and marketed in different shapes: