Risultato ricerca per tag: parma

  • Original Italian TasteAcademia Barilla Principles

    The Art of Italian Gastronomy

  • Academia Barilla HeadquartersAcademia Barilla Headquarters

    A state of the art facility in the heart of Parma

  • Prosciutto di Parma DOPProsciutto di Parma DOP

    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 di Zibello DOPCulatello di Zibello DOP

    Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century.

  • Parmigiano Reggiano DOPParmigiano Reggiano DOP

    Parmigiano Reggiano is made with pure cow’s milk. The milk comes from two separate milkings, one of which is partially skimmed.

  • Prosciutto di Parma DOPProsciutto di Parma DOP Boneless

    Aged 18 months

  • Spalla cotta di San SecondoSpalla cotta di San Secondo

    Spalla cotta of San Secondo is a type of traditional cured pork product made in precise area of the Bassa Parmese, outside of Parma.

  • Fungo porcino di Borgotaro IGPFungo porcino di Borgotaro IGP

    Porcini mushrooms, of the Boletus family, have been known for centuries to grow in the area of Borgotaro in the Apennines near Parma.

  • Salame FelinoSalame Felino

    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.

  • Cipolla dorata di Parma

    The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.

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