Visita in un caseificio a vedere come si fa il parmigiano reggiano.
Visita guidata in caseificio del parmigiano reggiano
Cibus 2018 May 7-10 in Parma
Cibus 2018 May 7-10 in Parma One of the main events of the alimentary sector at Fiere di Parma! Cibus, the International Food Exhibition, is the key event of the Italian agrifood area, with the latest news and trends about…
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recipe: tortelli with herbs
Tortelli with herbs… this is how we do them! Ingredients: For the pastry: -5 whole eggs -1 kilo of flour -water, as needed For the filling: -300 grams of raw herbs (or chards) -600 grams of ricotta (not the low-fat…
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trivia… the Parmigiano-Reggiano: beating of the cheese wheel
By analysing the Parmigiano-Reggiano wheel, the “beater” (cheese tester) has a big responsibility. He has specific tools and skills, indeed. A small hammer, a needle, and a sampler…these are the beater’s work tools. He has great skills, such as knowledge,…
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become the protagonist: send us your recipe with one typical ingredient of Parma’s territory!
You could be our protagonist! By sending us a recipe of yours containing at least one typical ingredient from Parma and its province, you will be reposted on our website and our social media channels. We’re waiting for you! Thanks!…
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trivia…Giacomo Casanova, too, ordered Parmigiano-Reggiano!
Giacomo Casanova (1725-1798), Venetian adventurer and libertine, relates his travel adventures in “Story of my life”, published in 1797. In an inn at the edge of Parma… “I was dying of hunger, and they coolly told me there was nothing…
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The cicciolata emiliana (emilian pork greaves): cooked pig meat
The typical Cicciolata is a cooked cured pig meat product coming from Parma’s territory. It was recognised as T.A.P. (Traditional Agri-food Product). It is common for certain pork butchers to pour white wine or Cognac in the dough in order to…
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