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 […]
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 […]
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 […]
Caramelised onion with Parmigiano Reggiano cheese ice cream
A dish full of impact that is easy to make and tastes great. Full of contrast and flavours, this starter marries the sweetness of onion with the freshness and lasting flavour of Parmigiano Reggiano cheese ice cream. Gluten-free puff pastry gives a fragrant touch that those bound by a gluten-free diet can enjoy. Ingredients (serves […]
Castagnaccio, a richly aromatic recipe
Autumn’s arrival brings with it chestnuts and all its derivatives – amongst these is the aromatic chestnut flour. It is suitable in either sweet or savoury dishes as demonstrated in the signature recipe of castagnaccio (a plain chestnut flour cake). The Tuscan version of castagnaccio, which mustn’t exceed more than 1cm in thickness, is a […]
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 […]
Parmigiano Reggiano cheese; a masterpiece of taste and health
A long tradition of production as well as links with the region from which this cheese originates have given it a well-known “Made in Italy” label. What’s more, this cheese is not only tasty but healthy and nutritious too! How is a masterpiece created? According to celebrated composer Ennio Morricone, it’s 1% inspiration and 99% […]
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 […]
Come explore Reggio Emilia!
Reggio Emilia is a small town in the centre of the northern Italian region of Emilia Romagna: an area where the local people still prize their quality of life, and food and wine are part of their DNA. The first settlements here date back to the prehistoric era but the town only got its name […]
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 […]