Lardo di Colonnata IGP is one of the most misunderstood products in Italian cured-meat culture. Outside Italy it is often dismissed as “cured fat” — an accurate description that tells you almost nothing useful about what it actually is or how it tastes. Within Italy it is considered one of the finest expressions of the […]
Lardo di Colonnata IGP: Italy’s Most Misunderstood Cured Meat Read Post »
No trip to Emilia-Romagna – widely regarded as the gastronomic heart of Italy – would be complete without bringing home a few carefully chosen edible souvenirs. This is especially true if you’ve had the chance to attend a cookery class or visit local producers, where you learn how deeply food, place, and tradition are connected.
Edible Souvenirs from Emilia Romagna Read Post »
Everyone loves Italian food. Wherever you go in the world—even in places with strong culinary traditions such as Thailand or Malaysia—you will always find Italian restaurants, and most people cook at least one Italian staple, pasta, on a regular basis at home. It follows naturally that when visiting Italy, many travellers want to explore the
What Food Producers Can I Visit in Italy? Read Post »
Paestum, near Salerno in Campania, is famous for two things that would seem to have nothing to do with each other: three of the best-preserved Greek temples in the world, and the home of Mozzarella di Bufala Campana PDO. The combination — Doric columns rising from a flat coastal plain surrounded by water buffalo grazing
Mozzarella di Bufala in Paestum: Farms, Dairies and the Greek Temples Read Post »
Gourmet Food Tour from Florence (Parmesan, Balsamic & Ham) – 2025 Update 2025 updated guide. Planning a Parmesan cheese and balsamic vinegar tour from Florence? While production takes place in Emilia-Romagna — not Tuscany — it is absolutely possible to join one of Emilia Delizia’s famous food tours by travelling to Bologna or Modena with
Parmesan Cheese & Balsamic Tour from Florence – How to Visit Bologna & Modena Read Post »
The Art of Curing Parma Ham: Inside the Skills of a Master Salter Curing Prosciutto di Parma is not a mechanical process—it is a craft refined through years of experience, precision, and careful judgement. At La Perla Prosciuttificio in Langhirano, master salter Fabrizio often explains that it can take up to ten years to fully
The Secret Confessions of a Parma Ham Maker – How to Make Prosciutto. Read Post »