31 articles
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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.
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Pork butcher
Published : 07/31/2022 | Categories : Mamma Rosa's NotesNorcino is an ancient profession, linked to the figure of the pig and steeped in history. Find out more about the pork butcher with Mamma Rosa's Notes
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The day of the pig
Published : 07/24/2022 | Categories : Mamma Rosa's NotesThe day of the pig is a historical moment of the Parma tradition during which the pig was slaughtered to obtain the typical Emilian cured meats such as ham, neck, culatello, bacon and more
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Parmigiano Reggiano bees frienldy
Published : 07/17/2022 | Categories : NewsThe farm that produces our Parmigiano Reggiano with milk from alpine brown cow only, has received recognition for its commitment to the protection of bees. Read more.
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Parmigiano Reggiano from the milk of Alpine brown cows
Published : 07/10/2022 | Categories : NewsParmigiano Reggiano produced from the milk of Bruna Alpina is different from all other cheeses. Discover this sweeter, more aromatic and delicate Parmigiano Reggiano.