Cheese 2017: the dinners dates

Friday the 15th of September, Giuseppe Rambaldi will welcome the first guests. After working with Davide Scabin at Combal.Zero in Rivoli for eighteen years, he left his crew wanting to manage his own restaurant. In occasion of Cheese 2017, Giuseppe will take you from one region to another through the tradition of menu and innovation of forms where […]

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Rice Cake

  Rice, eggs, milk: simple ingredients for an everyday recipe that belongs to Reggiana tradition. In Reggio, it is a homemade desert that you can also find at the bakery or in cafes and is also eaten for breakfast. It has many variations and each family has a personalised recipe with different ingredients, preparation methods […]

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Pumpkin tortelli

A poor man’s plate or a rich man’s dish? Invented in the house of Gonzaga or the house of Este? This filled pasta dish is a recipe that has been the subject of much debate and extraordinary variations. Although the shape of the pasta and the fillings vary, the building blocks are the same: pasta […]

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Pappardelle with chestnut flour and Roe deer meat sauce

Pappardelle pasta…meat sauce and the irreplaceable Parmigiano Reggiano; these are the protagonists of a dish offered by John Filipinos, Cook (please don’t call him ‘Chef!’) based at the agriturismo Ca’ del Ciuco di Case Martini in Vazzano sul Crostolo situated in the province of Reggio Emilia. In this dish however, we find pappardelle made using […]

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Joan-Fontcuberta, Gastropoda_©-Joan-Fontcuberta

Earth Effect: Fotografia Europea 2015

Reggio Emilia: exhibitions, installations, conferences, meetings, workshops, screenings, performances. The inaugural days (15-17 May 2015) will open the tenth edition of Fotografia Europea, dedicated to the relationship between man and nature and included in the Reggio Emilia project for Expo 2015 This year is going to be a very special edition for Fotografia Europea. In […]

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Pink Cappellacci with smoked scamorza cheese, radicchio and crunchy speck

Park Fola restaurant is situated in Albinea in the heart of rich traditional Reggiana culinary traditions. Since 2013, the restaurant has been managed by a social cooperative called ‘Sottovoce’ – a dream fulfilled where good food and solidarity going hand in hand. Their recipe has a new creative take on a traditional dish: tortelli with […]

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