In Brescello one the best spongata in the whole of Italy

Sweets are often not given the space they deserve when talking of Reggio Emilia cuisine. And yet in this field, the province of Reggio boasts some highly respectable tradions. One the banks of the Po, in Brescello, they produce one of the best spongata in the Whole of Italy. Spongata is the Christmas biscuit Cake, […]

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Parma ham The Tradion of quality

Parma Ham is an all-natural product made from only four ingredients; Pork, Salt, Air and Time.   Porc The pigs used in the production of Parma Ham must be bred in one of ten northern and central Italian regions. Only three breeds of pigs can be used for Parma Ham: Large White, Landrace and Duroc. […]

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Treasured vinegar: traditional balsamic vinegar of Reggio Emilia

There are very few cases like tradizional balsamic vinegar, where is history is ” product”. In fact, this fruit of the intelligence and the passion of men has honoured and characterised the most fortunate and most knowledgeable tables for many centuries. Ancient origins, most of which unknown, create an aura of mystery around the “world’s […]

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A good, doughy Priest’s Hat

The “Priest’s Hat” pumpkin is a vegetable that symbolises the extraordinary biodiversity of products from the lowlands of Reggio Emilia and Mantua that are celebrated in recipes and at major food fairs. The number one fair is theRegional Pumpkin Fair in Reggiolo, which takes place during the last two weeks of September. This fair is […]

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“Zucchella”; the sweet plum of Lentigione

These plums may not be very big, they may even be a bit hard, but one thing they are is juicy. Simply put; they’re good! Little is known about the origin of the word “Zucchella” though it appears to have derived from another Italian word; “Suchéla“, meaning “full of juice”. What we do know is […]

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