There is a moment in Emilian trattorias in winter when the whole dining room changes pace. You hear it coming before you see it — metal wheels rolling across a terracotta floor — and then comes the steam. The bollito […]
Food & Wine
There is a moment of the day when Parma transforms. It happens around six in the evening, when the golden light of late afternoon floods the porticoes of the historic center and the shops begin pulling down their shutters. It’s […]
First of all, the question everyone is thinking and nobody asks out loud: do you actually find anything? Or is it all a show for tourists, with the truffle already planted in the ground the night before? The short answer: […]
When people talk about wines from Emilia, one name always comes to mind: Lambrusco. Red, sparkling, convivial. But Emilia has another wine soul—less known and therefore even more fascinating: its white wines. And its name is Malvasia di Candia Aromatica. […]
Let’s say it right away: if your last experience with Lambrusco was a sweetish bottle bought at the supermarket for less than three euros, then you have never truly tasted Lambrusco. What you drank was an industrial product, designed to […]
Why Can Prosciutto di Parma Not Be Made Anywhere Else? Four ingredients: Italian pork, salt, air, and time. Nothing else. No preservatives, no additives, no artificial flavorings. And yet, with this ridiculously short list, Prosciutto di Parma PDO manages to […]
There’s a question in Emilia that can spark a debate more heated than any football derby: “How do you make anolini?” Ask it in Parma and you’ll get one answer. Ask it in Piacenza and you’ll get another—delivered with exactly […]
You’ve just arrived in Emilia, you’re sitting in a trattoria with checkered tablecloths, and the waiter asks: “Tigelle or gnocco fritto?” You smile, nod, and inside you think: “Aren’t they the same thing?” No. They’re not. And the difference isn’t […]
Have you ever found yourself standing in front of a cheese counter with that slightly awkward feeling of not really knowing what you’re buying? Parmigiano Reggiano or Grana Padano: two names, two similar shapes, often different prices—and a confusion that, […]
One hundred euros. Sometimes even more. For a 100 ml bottle of dark, dense liquid that, at a quick glance, might look like anything else on a supermarket shelf. And yet, if you have ever tasted a drop of Traditional […]
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