Typical Products

It is a hard, cooked cow’s milk cheese of ancient make-the earliest traces date back to the 13th century-that borrows its name from that of its… Read the rest

Production originated with the migration of people from the South to the Po Valley around the 19th century. In 1861, when the peasants moved north, a… Read the rest

"Bastard" cheese is a cheese whose production dates back to the 1800s, a time when it was made in the mountain pastures of Veneto. Named so… Read the rest

Mortara goose salami is produced in the town of the same name in the province of Pavia, located on the border between Lombardy and Piedmont. Probably… Read the rest

During slaughtering, the culatello is isolated from the defatted and dehided thigh of the pig by cutting. This is followed by trimming, by which the f… Read the rest

According to some historians, the first zamponi and cotechini were prepared in the winter of 1511, during the siege of the city of Mirandola by Pope J… Read the rest

Tradition has it that a vinegar, the ancestor of today’s traditional balsamic, was produced in the province of Modena and Reggio Emilia since th… Read the rest

Mortadella is a cooked sausage with a fine paste. It differs from products from other countries that may resemble it (the clear-cured sausage-type sau… Read the rest

The process, typical of the Arda Valley in the Piacenza area, involves the roughly cylindrical cut of meat between the head joint and the fifth to six… Read the rest

Umbricelli, dialectally called umbrichi, umbrichelli or umbrichelle, are large handmade spaghetti made with flour and water characteristic of the prov… Read the rest