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
The ice cream exceeds the borderline between sweet and savory, goes out from the cone and goes back in the dish. Tired of the usual tastes? Well, because we have...Read more
"My cooking has changed with me, I have learned the fundamentals of classic cooking, I have researched the most innovative techniques, I worked on raw materials finding the best suppliers,...Read more
Six hectares of earth with six centuries of history. It seems, in fact, that already in 1400 in the region called Bassa Parmense, the lowest area in the region of...Read more
I am Italian from Martina Franca and I came to Parma for study journalism at the University. The first thing I did in Parma was to search a place where...Read more
The tortelli , it is known, they are one of the best dishes in Parma and the Bassa Parmense but for Valentina, a young blogger in Codogno with the passion...Read more
Thanks to its workshops, trattorias, food companies and restaurants, Parma, the capital of the Food Valley, received a great acknowledgement: it’s the first Italian city to be rewarded by UNESCO...Read more
Pisa-Parma: 170 km, 2 hours away, but the journey that we do today will not be by car but through the taste of the cheeses which unite these two cities...Read more
Il nostro “segreto di famiglia” è il mantenimento di un metodo di produzione artigianale e tradizionale: ingredienti accuratamente scelti e provenienti da produttori certificati si accompagnano ad una lavorazione che...Read more
Dalle mani delle massaie viene fatto l'anolino, che cotto in un brodo di manzo e cappone diventa davvero un cosa stupenda, un cosa così grande, così buona e così sana...Read more
Il suo gusto unico e inimitabile è il ritorno da un lungo viaggio in nove secoli di storia, in una campagna fertile che va dall’Appennino al Po. Probabilmente è il...Read more
When it speaks of sheep it makes a big work to imagine her on the hills or on the mountains of the Appennino emiliano. Usually the effort demanded to the...Read more
“Everything started in September 2002, when we returned from a trip from Germany and we decided to wager on an event far out of the classical food events ” With...Read more
Campora giace su un altopiano che si estende sulla vallata, ricco di piante e di campi coltivati, ai piedi del monte Fuso, nel suo lato settentrionale. Il paese di Campora...Read more
Il Pomodoro Riccio di Parma è una varietà antica che si tramanda dal 1867 che oggi viene riscoperta e custodita da cinque agricoltori custodi che ne assicurano la produzione e...Read more
