Emilia Romagna

Caciotta di Sassalto bio

It is made on the Emilian Apennines with milk from the “Camosciata delle Alpi” goat. It is a medium-hard cheese, slightly elastic, with an ivory color, a thin crust that tends to darken as it matures. Its taste is sweet if eaten after limited maturing and more intense after longer aging.

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Culatello di Zibello (DOP)

Culatello di Zibello is made only in the province of Parma from pigs reared in Lombardy and Emilia Romagna. Pear-shaped, it is a red salami with flecks of white fat; it has an intense aroma and a sweet, delicate taste.

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Pancetta piacentina

The origins of this product date back to the 16th century. The main ingredient comes from the heavy pigs of Emilia Romagna and Lombardy.

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Pane artigianale cotto a legna

This bread is made by hand with plain or whole-wheat flour, stone-milled in a water mill, water, yeast and salt, with no additives. It is baked in a wood-burning oven.

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Parmigiano reggiano (DOP)

Its origins date back to the Middle Ages, around the twelfth century, when the production of hard cheese spread, requiring longer maturing and processing of the milk in large boilers. The master cheese makers today, as nine centuries ago, continue to make this handmade cheese from cow’s milk, natural rennet, salt and without additives.

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Romagna Albana passito 2011 (DOCG)

According to tradition, the first admirer of this wine was Galla Placidia, the daughter of Emperor Theodosius.

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Spongata (PAT)

This is a typical Christmas cake of ancient Jewish traditions that is very popular in Emilia Romagna, Tuscany and Liguria. Its name probably derives from spongia, or sponge, because of its irregular surface. It is a crunchy cake with a soft filling of apple and pear jam, candied fruit, pine nuts and almonds.

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