Emilia Romagna

  • Emilia Romagna - Torrechiara CastleEmilia Romagna in tavola

    The fertile Po River valley is home to many of Italy’s legendary food products. Think Prosciutto di Parma, Parmigiano Reggiano and Balsamic Vinegar from Modena.

  • How to store and serve Prosciutto di Parma How to store and serve Prosciutto di Parma

    Deboned and wrapped, Prosciutto di Parma should last up to 6 months in a refrigerated location with a steady temperature of 40 to 46°F. Only bone-in Prosciutto di Parma can be hung and left at room temperature. If this is the case, the prosciutto can be stored for up the 12 months, in a room with a temperature between 62 and 68°F.

Some traditional products of Emilia Romagna

  • Parmigiano-Reggiano DOPParmigiano Reggiano DOP

    The quality of Parmigiano Reggiano DOP is based on a happy balance of many factors, including the quality of the the milk, the artisanal production methods that have remained unchanged for 7 centuries, the natural aging process, the complete absence of preservatives.

  • 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.

  • Aceto Balsamico DOPAceto Balsamico DOP

    Since the end of the Middle Ages, records show the presence of a “tart syrup,” vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio.

Some traditional recipes of Emilia Romagna

Now loading...