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 ...
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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
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