Aceto Balsamico DOP
Aceto Balsamico Tradizionale di Reggio Emilia DOP
Ciliegia di Vignola (MO)
Cipolla dorata di Parma
Coppa Piacentina DOP
Coppia ferrarese IGP
Culatello di Zibello DOP
Doppio concentrato di pomodoro
Formaggio di fossa di Sogliano al Rubicone
Fungo porcino di Borgotaro IGP
Mortadella di Bologna IGP
Pecorino dell'Appennino Reggiano
Prosciutto di Parma DOP
Since the end of the Middle Ages, records show the presence of a “tart syrup”, vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio. The ...
Tags: balsamic vinegar, Spring, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry ...
Borlengo comes from the hills outside Modena. Originally, it was made with just flour and water. Borlengo is a typical dish of the cucina povera, which literally means “the food ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
Around 150,000 quintals of cherries of 150 different varieties are produced in Italy each year.
Tags: Spring, Emilia Romagna
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.
Tags: Autumn, Fruits and vegetables, Winter, Emilia Romagna
Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
Coppia Ferrarese is a type of regional bread from Ferrara. According to the Statuta Ferrariae, a communal statue made in 1287, the bread had to have a signature scroll shape ...
Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located south of Parma, ...
Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.
Tags: Spring, tomato, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Emilia Romagna
Porcini mushrooms, of the Boletus family, have been known for centuries to grow in the area of Borgotaro in the Apennines near Parma.
Tags: Autumn, Emilia Romagna, Mushrooms and truffles
The Emilia Romagna region was first occupies by the Etruscans and then by the Gauls. Over the course of the centuries, a serious pork culture developed in the area. The ...
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
This cheese is made from whole sheep’s milk during the spring and summer seasons in the mountainous area in the province of Reggio Emilia. It is currently awaiting IGP (Protected ...
The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...