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• The Secret Wines of Emilia Romagna

  July 14, 2015

  There is an interesting paradox regarding the people of Emilia Romagna: the constant striving for and achievement of excellence, combined with an overwhelming sense of humility. This comes from the region’s geographical history as predominantly agricultural terrain, meaning large farming communities nurturing animals and the earth. The people of Emilia Romagna are not of aristocratic…

• A Quick Guide to IGP and DOP Products

  April 23, 2015

  IGP – Indicazione Geografica Protetta = PGI – Protected Geographical Indication DOP – Denominazione di Origine Protetta = PDO – Protected Designation of Origin Anyone buying Italian food either abroad or in Italy will see the IGP and DOP labels on many food products sold in supermarkets and delicatessens. Many chefs mention them freely on…

• Potato Gnocchi with Parmesan Rind Ragù

  March 6, 2015

  Few People know that Parmesan Rinds contain nothing other than milk, rennet and salt – the same ingredients that go into making Parmigiano Reggiano. The rinds become hard as the surface of the cheese dries out during the maturation process. Every day, for the entire duration of the maturation period of this ‘King of Cheeses’,…

• Prize-winning Tortellini in Brodo

  April 13, 2014

  This is the prize-winning recipe by Lucia Antonelli of the Taverna del Cacciatore in Castiglione dei Pepoli (BO), winner of the 2014 Tortellini Challenge: Bologna vs. Modena. You can read about it here.    For the filling – Makes about 2,5 kg Tortellini (can be frozen uncooked) 500 g pork fillet 250 g Mortadella 150g Parmesan…

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