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The Art of Italian Gastronomy
A state of the art facility in the heart of Parma
Prosciutto di Parma is made by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat.
Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century.
Parmigiano Reggiano is made with pure cow’s milk. The milk comes from two separate milkings, one of which is partially skimmed.
Aged 18 months
Spalla cotta of San Secondo is a type of traditional cured pork product made in precise area of the Bassa Parmese, outside of Parma.
Porcini mushrooms, of the Boletus family, have been known for centuries to grow in the area of Borgotaro in the Apennines near Parma.
Salame Felino is a pure pork salame from Felino, a small town located in the green Baganza valley, full of forests where herds of pigs were raised in an ancient past.
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.