Both Tuscany, my native land, and Emilia Romagna, my adopted region, have always contended for the paternity of the rice cake. Nicknamed "Torta degli Addobbi" in the areas of Parma,...Read more
Ivan Gepri è il titolare della Locanda del Culatello di Soragna che conduce assieme alla sua compagna. " L'abbiamo aperta nel 2018 e vi abbiamo riposto i nostri sogni.... Eravamo...Read more
The older ones who grew up in Emilia will remember the mythical toss. It was given free of charge, especially to the boys, when you went to the trusted cheese-goer...Read more
Il Ristorante Cocchi è a Parma un'istituzione cittadina. Quasi centenaria, iniziata con Paride Cocchi nel 1925. Proseguita con i figli Corrado e Pino e le zie Edda e Luciana, ora...Read more
"Kind of ham that is made with pork shoulder. The best and most celebrated of these cured meats is made in San Secondo, a village of Parmigiano" – Carlo Malaspina,...Read more
Roberto Leoni è l'anima e il cuore dell'Antica Trattoria Leoni, che da più di 50 anni fa cucina del territorio. A Bardiano, sulle prime colline di Felino e affacciata su...Read more
Bia Home & garden è un'impresa arrivata alla quarta generazione, nata nell'immediato dopoguerra come attività di vendita di fiori. Successivamente sono state create le serre di produzione, sviluppate le attività...Read more
The first known attestation appears in the second chapter of the "Istoria di Borgo Val di Taro" written by Alberto Clemente Cassio (1669-1760), canon to the Pontifical and Native Court...Read more
Vigna Cunial è un'azienda vitivinicola biologica e non solo, fondata nel 2002. "Siamo partiti da zero- ricorda Gianmaria- C'era solo collina e anche messa piuttosto male. Abbiamo cominciato con il...Read more
chlutzkrapfen... no, it's not a dirty word! They are the mezzelune of fresh stuffed pasta, typical of South Tyrolean cuisine. The word comes from the German "schluzen" which means to...Read more
It is bread, in its splendid simplicity, the best complement and ally of cured meats. The right companion of every tasty dish or vivanda. Without taking anything away from the...Read more
Schlutzkrapfen… no, non è una parolaccia! Sono le mezzelune di pasta fresca ripiena, tipiche della cucina altoatesina. La parola deriva dal tedesco “schluzen” che significa scivolare, in riferimento probabilmente al...Read more
In the kitchen it works like in the most beautiful works of art: you don't know anything about a dish as long as you ignore the intention that gave birth...Read more
“In cucina funziona come nelle più belle opere d’arte: non si sa niente di un piatto fintanto che si ignora l’intenzione che l’ha fatto nascere.” (Daniel Pennac) Paese che vai,...Read more
I am from Turin by birth, but I just had to go to Maremma for the first time when I was six years old to understand what land my guiding...Read more
Full of enthusiasm and shy friendliness. He is Davide, owner of “Antichi Sapori” since 1995. In the beginning, the cuisine was typically Parmesan, handed down above all by mother Teresa...Read more
The Parmesan-style kebab has arrived. "The idea of the sandwich was born to contrast the original kebab", says Walter Brindani, inventor of the sandwich and founder of “La Clinica del...Read more
The cuisine of "recovering food leftovers” Stuffed pasta originated as food for wealthy people. The first type of which we have certain information is the raviolo, it appeared for the...Read more
Pumpkin tortello is the typical Mantova’s dish: a particular type of stuffed pasta with a sweet taste served with butter and sage. It has a very ancient and noble history:...Read more
What to do if you find yourself in the Po Valley and feel a sudden desire for fish? The solution is not sushi, but once again tradition and good Italian...Read more
The roast, also nicknamed 'Sunday Roast', is the quintessence of a holiday lunch, with family or friends. A real evergreen, a dish that encloses a lot of tradition and requires...Read more
Their prestige in the world culinary scene, their delicacy and also several attempts to imitate them: these are some of the elements two cheeses have in common, in particular the...Read more
A dirigible landed in Parma: the Argo brewery identifies with this symbol, enclosing in its beers trips and places around the world. Parma is not only raw ham, lambrusco and...Read more
Lo sanno tutti: la pasta italiana è la migliore in assoluto, ma se a farla (a crearla) è un connubio di culture, il gusto è decisamente più soddisfacente. A unire...Read more
Four cities and millions of liters sold all over the world: the popularity of Lambrusco continues to increase in an impetuous way and is consolidated at the top of the...Read more