Typical Products

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

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

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

Stranggozzi are a long pasta with a rectangular section, typical of the Folignate-Spoletino area but also widespread throughout Umbria, Marche and Laz… Read the rest

It seems to have existed already in the 1500s, some documents in fact report of the homage by the population of Perosa, of some forms of Plaisentif, p… Read the rest

The tradition of Abbacchio goes back to the ancient Romans, Juvenal wrote: "the tenderest of the flock, virgin of grass, more milk-filled than bl… Read the rest

Salamella Cicolana is a typical homemade salami named after the Salto Cicolano Mountain Community. The production of sausages in the area has a v… Read the rest