Seven new entries

EA_FermDB_clean

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+"Americas"	"NA"	"Latin America and the Caribbean"	"419"	"Central America"	13	"Mexico"	"484"	"fermented fruit"	"Fermented vanilla"	NA	"Vanilla is the fruit pod of the Vanilla planifolia orchid, originally cultivated by the Totonacs in Mexico. The pods are fermented after harvest to develop their characteristic aroma and flavour."	"vanilla bean"	"Vanilla planifolia orchid fruit pod"	"Ahmad, H., Khera, R. A., Hanif, M. A., Ayub, M. A., & Jilani, M. I. (2019). Vanilla. In Medicinal Plants of South Asia: Novel Sources for Drug Discovery (pp. 657–669). Elsevier. https://doi.org/10.1016/B978-0-08-102659-5.00048-3"	"Wikipedia-Autoren. (2026, February 16). Vanilla. https://en.wikipedia.org/wiki/Vanilla"
+"Europe"	"EU"	"Southern Europe"	"039"	NA	NA	"Italy"	"380"	"fermented cereal"	"Panettone"	NA	"Panettone is a traditional Italian sweet bread loaf, known for its tall, dome-shaped appearance and soft, airy texture. It is made through a slow leavening process using natural yeast, and typically includes candied fruits and raisins. This dessert originates from Milan and is traditionally enjoyed during the Christmas season."	"wheat, cow milk, chicken egg, grape, orange"	"wheat flour, cow mlik, egg, butter, sugar, yeast, candied fruit (orange and citron), raisins"	"De Vero, L., Iosca, G., La China, S., Licciardello, F., Gullo, M., & Pulvirenti, A. (2021). Yeasts and lactic acid bacteria for panettone production: An assessment of candidate strains. Microorganisms, 9(5). https://doi.org/10.3390/microorganisms9051093"	"Wikipedia-Autoren. (2026, February 15). Panettone. hhttps://en.wikipedia.org/wiki/Panettone"
+"Europe"	"EU"	"Southern Europe"	"039"	NA	NA	"Italy"	"380"	"fermented cereal"	"Pandoro"	NA	"Pandoro is a traditional Italian sweet yeast bread, shaped like a star and known for its soft, golden interior and light, fluffy texture. It is made through a slow leavening process with butter and eggs, and is traditionally dusted with powdered sugar. Pandoro originates from Verona and is typically enjoyed during the Christmas season."	"wheat, chicken egg, cow milk"	"wheat flour, eggs, butter, sugar"	"Montanari, C., Bargossi, E., Lanciotti, R., Chinnici, F., Gardini, F., & Tabanelli, G. (2014). Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good. LWT, 59(1), 289–299. https://doi.org/10.1016/j.lwt.2014.04.045"	"Wikipedia-Autoren. (2026, February 20). Pandoro. https://en.wikipedia.org/wiki/Pandoro"
+"Europe"	"EU"	"Southern Europe"	"039"	NA	NA	"Italy"	"380"	"cheese"	"Parmigiano-Reggiano"	"Parmigiano-Reggiano DOP"	"Parmigiano-Reggiano is a hard, granular Italian cheese with a rich flavor. It is made from raw cow milk and aged for at least 12 months using traditional methods. Production is limited to specific provinces in northern Italy, including Parma and Reggio Emilia."	"cow milk"	NA	"Gala, E., Landi, S., Solieri, L., Nocetti, M., Pulvirenti, A., & Giudici, P. (2008). Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese. International Journal of Food Microbiology, 125(3), 347–351. https://doi.org/10.1016/j.ijfoodmicro.2008.04.008"	"Wikipedia-Autoren. (2026, February 18). Parmesan. https://en.wikipedia.org/wiki/Parmesan"
+"Europe"	"EU"	"Western Europe"	"155"	NA	NA	"Switzerland"	"756"	"cheese"	"Sbrinz"	"Sbrinz AOP"	"Sbrinz is a hard cheese from central Switzerland made from raw cow's milk. It udergoes lactic acid fermentation and ages traditionally for 18-36 months. The cheese develops a rich, nutty flavor and is produced according to long-standing regional practices."	"cow milk"	"raw milk"	"Swiss PDO-PGI Association. (n.d.). Sbrinz AOP. https://www.aop-igp.ch/en/sbrinz-aop"	"Wikipedia-Autoren. (2026, January 13). Sbrinz. https://en.wikipedia.org/wiki/Sbrinz"
+"Europe"	"EU"	"Southern Europe"	"039"	NA	NA	"Italy"	"380"	"cheese"	"Toma"	"Toma Piemontese DOP"	"Toma Piemontese DOP is a semi-hard Italian cheese from Piedmont made from raw or partially skimmed cow’s milk. It undergoes lactic acid fermentation and matures in natural caves or humid rooms for at least 15–60 days. Production, from milking to aging, occurs entirely within the designated region."	"cow milk"	NA	"Ministero dell'Agricoltura, della Sovranità Alimentare e delle Foreste. (2025). Disciplinare di produzione Toma Piemontese DOP. https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Ff%252Ff%252FD.58c48e9cb2f25a3e51ed/P/BLOB%3AID%3D18907/E/pdf?mode=download"	"Wikipedia-Autoren. (2025, July 9). Toma Piemontese. https://de.wikipedia.org/wiki/Toma_Piemontese"
+"Europe"	"EU"	"Western Europe"	"155"	NA	NA	"Switzerland"	"756"	"fermented cereal"	"Fastenwähe"	NA	"Fastenwähe is a yeast pastry from the Basel region. It is pretzel-shaped and brushed with egg yolk, sprinkled with caraway seeds, and baked during the period from mid-January to just before Easter. The pastry continues the local tradition of Lenten foods."	"wheat flour, cow milk, chicken egg, caraway seeds"	"milk, yeast, salt, malt, flour, butter, egg yolk for brushing, caraway seeds"	"Verein Kulinarisches Erbe der Schweiz. (n.d.) Fastenwähe. https://www.patrimoineculinaire.ch/Produkt/Fastenwahe/338"	"Wikipedia-Autoren. (2024, February 15). https://de.wikipedia.org/wiki/Fastenwähe"