19 articles
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Felino salami PGI
Published : 10/16/2022 | Categories : Mamma Rosa's NotesFelino salami is an Italian salami typical of Emilia Romagna, with an ancient history. Learn about the history of Salame Felino and how it is prepared.
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Puff pastry from Emilia Romagna
Published : 10/03/2022 | Categories : Mamma Rosa's NotesThe Emilian puff pastry is the basis of many typical Italian dishes. Find out how to prepare Emilian egg puff pastry by following Mamma Rosa's advice
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Culatello di Zibello PDO
Published : 09/24/2022 | Categories : Mamma Rosa's NotesCulatello di Zibello PDO is a typical Italian cured meat from the Parma area and is called "the king of cured meats". Discover the area of origin in Italy, its history, preparation and its secrets.
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Balsamic vinegar of Modena and Reggio Emilia
Published : 09/18/2022 | Categories : Mamma Rosa's NotesHistory of balsamic vinegar of Modena and Reggio Emilia. Find out how this PGI product has evolved throughout history.
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Cooked Mariola
Published : 08/28/2022 | Categories : Mamma Rosa's NotesCooked Mariola is a rare Parma-Piacenza salami similar to cotechino. Discover its history and a quick recipe.
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Cooked pork shoulder of San Secondo
Published : 08/21/2022 | Categories : Mamma Rosa's NotesThe cooked pork shoulder of San Secondo is a very old artisan cured meat. Learn about its history, preparation and tasting tips.
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Vecovo - A very special and rare Emilian salami
Published : 08/14/2022 | Categories : Mamma Rosa's NotesIl Vescovo is a traditional Emilian cured meat from Colorno in the province of Parma. Discover the history of this rare Emilian salami made with pork shank and cotechino.
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Cotechino
Published : 08/06/2022 | Categories : Mamma Rosa's NotesCotechino is a food with a long history behind it. Discover its history and some recipes with cotechino, easy to prepare.