Culatello
by Silvia Donati |
September in Parma, a Unesco City of Gastronomy, famous for its productions of Parmigiano Reggiano, Prosciutto di Parma, pasta, tomato, culatello and more,…
by Silvia Donati |
Autumn is here, and with it the products typical of the season which, in Italy, are celebrated at the numerous ‘sagre,’ ‘fiere’, ‘feste’, - food festivals in…
by Silvia Donati |
Culatello, one of the most prized salumi (cured meats) of Italy, produced in the flatlands north of Parma, near the Po River in Emilia-Romagna, is the subject…
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