Where to Stay in Parma: Charming Hotels, Historic Palaces & Country Retreats Emilia Delizia regularly welcomes food lovers to Parma for its gourmet food tours, which include visits to Parmigiano Reggiano dairies, traditional balsamic vinegar producers, and Prosciutto di Parma. Over time, many travellers have asked us where to stay in Parma, prompting us to […]
Best Romantic and Charming Places to Stay in Parma Read Post »
We have been recently searching on the internet about what to do with the end of Parmesan cheese rinds and we were surprises to discover that there is pretty much a lot of misconception about how to use the. In reality, Parmigiano Reggiano rinds are incredibly versatile and valued in traditional Italian cooking. From flavouring
What To Do With Parmesan Cheese Rinds Read Post »
Bologna is rightly famous for its fresh egg pasta, especially classics such as tagliatelle and tortellini. Yet beyond these well-known dishes, there are several equally rich and comforting recipes that often go unnoticed by international visitors. Among them, passatelli, zuppa imperiale and tagliolini in brodo all share a common foundation: a deeply flavoured capon broth
Three Less Known Dishes You Should Not Miss in Bologna Read Post »
Emilia-Romagna is the Italian region that more than any other shaped modern Italian cuisine. It is the birthplace of some of the world’s most iconic foods, and for many travellers the question at the end of the trip is always the same: what should I take home with me? If you want souvenirs that truly
Four products that you should take home while visiting Emilia-Romagna Read Post »
How to cook the Italian t-bone steak Bistecca alla Fiorentina to perfection. Italian cuisine is not just about carbs such as bread, pizza and pasta but we have aslo good meat dishes. In Particular in Tuscany we find the Bistecca alla Fiorentina a meat dish from Florence, a massive t-bone steak that should be at
A culinary tour of Florence gastronomic tradition – Bistecca alla Fiorentina Read Post »
This photograph shows a one-kilogram wedge of Parmigiano Reggiano freshly cut at a traditional dairy in the Parma countryside. Large wheels of Parmigiano Reggiano are typically aged for many months before being opened and portioned, revealing the cheese’s characteristic golden color, granular texture, and natural crystals. Seeing a full wheel cut by hand is often
A wedge of Parmesan cheese in Parma Read Post »