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 ...
From the heart of Central Italy, a very tasty spread for toasted slices of Tuscan bread: follow the traditional recipe which will take you step by step through the preparation.
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, ...
Academia Barilla offers a 5-day gourmet tour, available year-round, of a region rich in style and sports cars. In Emilia Romagna, your passions for fine food and fine automobiles converge. ...
Academia Barilla offers a 5-day tour, available year-round, of the backroads of the Parma countryside.
Tour vineyards and visit the producers of the prized Culatello di Zibello, porcini mushrooms from Borgotaro, ...
Focaccia is an ancient flatbread. The Romans used to give a grain-based focaccia to their gods as a holy offering. Focaccia was also considered a sacred food in the Christian ...
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
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 ...
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