Parma Ham or simply Prosciutto Crudo?
Parma ham is known worldwide but if you decide to come to the Emilia Romagna Region you can simply call it "Prosciutto Crudo" not to confuse it with the cooked ham. Making Parma Ham or Modena Ham is a long and challenging process. The aim is to produce a very thin slice of pork meat sweet and tasty from a fresh pork leg (received from authorized slaughterhouses) using only sea salt and time! The legs are first salted by a salt-master: the pigskin is covered with humid sea sal
Parmigiano Reggiano, the king of Italian cheeses.
Making Parmigiano Reggiano is a real art started several hundred years ago by the Benedictine monks in the area between the Po River and the Apennine mountains of Emilia Romagna in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the west of Reno River and Mantua to the east part of Po River. Parmigiano Reggiano is a Protected Designation of Origin product (PDO) and this means that all its features are guaranteed by a system of European rules to protect both cons
The traditional Mortadella of Bologna
One of the most appetizing products of Bologna is its famous "Mortadella" also called "Bologna" because it is born here where it was so highly regarded that was used as a form of currency in the 14th and 15th Centuries. But the first recipe with all ingredients and quantities dates back to 1644. Its name comes from the word "Mortar", "Mortaio" in Italian, used by Friars to grind pork into a smooth mixture. One of the best ways to taste mortadella is inside a good "panino" as
