Born as poor food of Reggio Emilia – but also the one between the Po river and the Apennines – the erbazzone has numerous variations. Handed down from generation to generation by our local housewives, the razdore, it has also become a viable business experience. It is an excellent solution for breakfast, for a queek […]
You have never been to Zena if you have not tasted its fugassa. The recipe comes directly from the “Vera Cuciniera Genovese”, and is as simple as complex, since it provides two kg of flour, 150 gr of yeast, a glass of warm water, half a glass of high-quality extra virgin olive oil, better if […]
This is a small salami that is typical of the low part of Padana Plain; it’s produced with the meat obtained by the culatello’s processing. The accurate choice of the meat and of the ingredients, it’s an essential stage for a good result. The meat must be finely minced and the mixture put inside a […]
The Culatello di Zibello DOP is a deli product, shaped like a pear and obtained from the pig’s hamstring muscles. It’s only produced in Busseto, Polesine, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno, all towns or villages nearby Parma. Culatello’s production period goes from October to February: the meat is decorticated, defatted, bones removed […]
Obtained from the pig’s thighs of the races Large White, Landrace or Duroc the Prosciutto di Parma cut part is protected by a thin part of lard, seasoned with salt, pepper and eventually rice flour. Everything else is covered with the pig’s skin. Once it’s sliced, the ham presents an uniform colour, that it varies […]
Zampone Modena IGP is cured pork meat made as a shape of a pig‘s leg, included of distal phalanges and prepared stuffing the pig’s skin. When cutting it, the slice is thick and pinkish, with a homogeneous grain size. It’s quite similar to the cotechino and the only difference is mainly its shape and its […]
Salame Felino PDO is obtained from the adult pig and its meat is called “trito di banco” (minced meat from under the shoulder); the 70% is lean and the 30% is fat parts. It’s achieved by grinding and its mixture is made by a fine grain size, adding first salt, then a tiny bit of […]
The schiacciata all’olio, better known as stiacciata, is simple and delicious bread focaccia that has deep roots in the rural origins of Florence and Tuscany. It was prepared usually once a week, together with the homemade bread by the farmers who used their fingers to flat the dough: that means the name schiacciata, where the […]
This is a sort of salted cooked pork meat. Its name comes from the pigskin and pork rind; it changes its appellation depending on the aerea where it’s produced. It is prepared filling the bowel with striated muscles, pork rind and fat mixed with salt, pepper and other spices. Cotechino Modena IGP can be sold […]