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 […]
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 […]
