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
We Italians eat very well at home, so having a restaurant is not a necessity but a luxury, a vice. Nowadays, if you want to go out to eat you...Read more
During my work trips into the Emilia-Romagna region, I came across an old local delicatessen, and its sign read: “The best ham in the world”. Immediate I thought: The raw...Read more
Artesauro is obviously in via Nazario Sauro. It’s a temporary shop, which opens from time to time. A market of antiques and crafts, where, among the various proposals, you can...Read more
Both belong to the family of ravioli, but not really made of the same pasta. Being from the south, being sicula, is not easy especially when you have to leave...Read more
In autumn and winter, the fog is the atmospheric agent that characterizes the Bassa Parma. A climatic element that is identified with the territory that extends along the banks of...Read more
Appare alquanto strano pensare che un prodotto proprio della terra come il tartufo - fungo ipogeo appartenente alla famiglia delle Tuberaceae - cresca laddove una volta era presente un vasto...Read more
Appare alquanto strano pensare che un prodotto proprio della terra come il tartufo - fungo ipogeo appartenente alla famiglia delle Tuberaceae - cresca laddove una volta era presente un vasto...Read more
There is a corner between the hills of Parma where time stops and the stars illuminate an evening that will seduce the coldest hearts. Go up the road that leads...Read more
In 1711, in Felino, was officially born the king of salami, destined to become an Italian excellence. For the complete story, it was discussed here: http://madeinparma.com/it/news/il-marchese-dei-salami . A centuries-long history...Read more
Isn't Gnocco Fritto, nor Crescentina, nor Pinzino, and much less Chisulén. For the Parmesans it’s Fried cake. Several times, we have already talked about it. Now we only remember that...Read more
Cheese is normally not indicated as the most Weight-Loss-Friendly Food because of his high percentage of calories. Moreover, in the wide Italian cuisine panorama, there are two exceptions. They are...Read more
The very first time I heard about it, I thought it was a reinterpretation of the famous Liguria’s sauce. I was wrong. In Parma, when you say pesto, you only...Read more
“Non esiste un documento storico che dica quando è nata la maschera”. Inizia così, il racconto di Dsèvod (al secolo Maurizio Trapelli), che mi accoglie nei locali della Famija Pramzana,...Read more
Sea air and alpine breezes. As for the ham in Parma also the mushrooms of Borgotaro benefit him the same climate. A meeting that produces a type of mushroom, maximally...Read more