Prosciutto
Lifestyle
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,…
Food & Drink
by Silvia Donati |
[Prosciutto di Parma and Parmigiano Reggiano, Parma's most famous food products. Photo courtesy Maestro Travel Experience.]
In 2015, Parma was declared by…
Food & Drink
by Silvia Donati |
Le Marche’s culinary tradition is a mix of robust, meat-based dishes and lighter seafood fare; it features centuries-old cheeses, is a major truffle producer…
Food & Drink
by Barry Lillie |
The Romans were familiar with the secrets of producing a fine ham; they knew that the low humidity, gentle breeze and the climate near the Northern Italian…
Culture
by Carol King |
Prosciutto di Parma ham, Parmigiano-Reggiano and Fossa cheeses, tomatoes, balsamic vinegar from Modena, Sangiovese and Lambrusco wines, cured meats such as…
Food & Drink
by Silvia Donati |
Herb Eckhouse’s goal was never to replicate Italian prosciutto; rather, it was to make a distinctive American prosciutto that would rival the celebrated Parma…
by Silvia Donati |
words by Silvia Donati
The 16th annual Festival del Prosciutto di Parma (Parma Ham Fest) begins Friday, September 6, in and around Parma. The event, part of…
Food & Drink
by Carla Passino |
Fat, rich, fertile, Emilia Romagna is a place of luxuriant fields, medieval palazzos, ancient churches—and hogs. Pig breeding and salumi-making have deep roots…
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