Émilie-Romagne : 5 reports

Report

A gourmet stroll in Parma

The town of Verdi and Toscanini is to be savoured in small doses, like an operatic aria, or rather like a glass of nicely chilled Lambrusco served on the terrace of a trattoria... Parma, with all due respect to Milan which would gladly pinch its title, remains THE gastronomic capital of Italy.
Parma Baptistry Parma Baptistry
Parma Baptistry
Parma
Report

Discover the new starred restaurants of the MICHELIN Italy Guide 2017

The MICHELIN Guide has chosen Parma, a UNESCO Creative City for Gastronomy, for the launch of the new MICHELIN Guide to Italy 2017. Parmigiano Reggiano, Parma ham, balsamic vinegar, cappelletti and anolini… Verdi's city is without a doubt one of the greatest gourmet destinations in the world...
Report

Culatello by the Spigaroli Brothers

Do you know what the Rolls Royce of Italian ham is? With scarcely 15,000 hams produced by approximately fifteen producers per year it has to be the Culatello di Zibello. The variety made by the Spigaroli brothers, whose ancestors were the suppliers of Giuseppe Verdi, is worth making an excursion in order to sample it.
Report

Lino Balzarini’s Parmagiano Reggiano

In Cittanova near Modena, Lino Balzarini makes some of the most exceptional Parmesan cheese in Emilia-Romagna. As an intellectual with a passion for history Balzarini didn’t fall head over heels into a vat of milk when he was young. It was much later on that his love affair and subsequent li...
Report

Leonardi, the alchemist of balsamic vinegar

Just like Enzo Ferrari and Luciano Pavarotti, Giovanni Leonardi has now become one of the town of Modena’s most celebrated men. His artisanal balsamic vinegars of 4 to 150 years old are some of Italian Gastronomy’s finest jewels.