What is the Cotechino Made Of: Origin, Ingredients and Recipes
The cotechino is a cured-meat typical of Modena, so much that it earned the prestigious IGP stamp in 2009. The areas of production authorized by the IGP are the provinces of Verona, Reggio Emilia, Rovigo, Rimini, Varese, Como, Bergamo, Bologna, Cremona, Brescia,...
Pizza with pork bresaola, rocket salad and Parmesan flakes
For the pizza dough: Take a bowl, add some warm water and dissolve the yeast inside. On a shelf or in a large bowl, place the flour and make a space in the centre for the water and dissolved yeast. Mix well all the ingredients with your hands or with the help of a...
Can you eat Brie when Breastfeeding?
With its unmistakable voluptuous consistency, brie is a soft cheese originated in France but is loved and produced worldwide today. It’s almost butter-like core is enclosed by a crust covered in an edible white blooming mold. Traditionally, it is made with cow...
Pizza with Sausage, black cabbage, mozzarella and hot chili oil
For the pizza dough: Melt the yeast in a bowl with some warm water. Place the flour in a large bowl and make a space in the centre to collect the water with the dissolved yeast. Mix all the ingredients together with your hands. Little by little, add the remaining...
The Pork Bresaola
The secret of the best way to taste it The secret to enjoy our Pork Bresaola at its best is not related to the mix of products with which you can combine it, but to those that are used for its production and the passion that we put in its artisanal preparation. It is...
Sant’Angelo Cooked Ham Production
The secret of an incomparable taste It’s hard to say if the secret of Sant’Angelo cooked Ham is linked to its scent of citrus notes, the ancient art of artisanal processing of selected pork meat or the recipe handed down to the third generation. For sure,...
Pork rib eye steak, black bread, caviar and tarragon sauce
For the Rib eye Roast the ribs in a pan with extra virgin olive oil on both sides. For the bread Roast the bread in a pan with a little butter and salt. Add the cuttlefish ink and lemon zest. Blend. to finish Arrange the “breaded” meat in the black bread,...
Prosciutto di Parma DOP: Origins, Nutritional Values and Recipes
Prosciutto di Parma DOP is a real institution in Italian gastronomy’s field, representing the apex of an ancient tradition. A skilful processing’s result, whose techniques are handed down over the generations, today Prosciutto di Parma DOP is included in a...
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