Home of Parmigiano Reggiano, Prosciutto di Parma, Mortadella and an enormous array of freshly made pasta, Emilia Romagna is one of Italy’s greatest gastronomic treasures. It is a land full of beauty and charm, where food authenticity is deep-rooted.
The region offers a magnificent countryside, plenty of historical architecture and local cuisine renowned across the rest of the world. The local wines, Sangiovese di Romagna, Lambrusco and Albana, pair excellently with the local cuisine.
Visiting Emilia Romagna represents a fantastic culinary experience!
The vibrant flavours of Emilia Romagna
Traditional Tigelle served with pesto of lard, artisanal donkey Mortadella and Modenese White Cows Parmigiano Reggiano chips.
Artisanal Gramigna pasta with white sausage sauce.
Pietramora 2008 by Fattoria Zerbina.
Handmade raviole from Bologna
This excellent cheese is produced by only two cheese factories in the world, which shape just one cheese wheel daily. Furthermore the one coming from Caseificio Santa Rita is the only organic Parmigiano Reggiano made from Modenese White Cow’s milk!
The White Cow is a native breed from the area of Modena, whose milk was originally used to produce the king of cheeses. In the 1950s there were 140,000 cows of this breed, but over the next decades it suffered a steep decline, corresponding to the unstoppable rise of the Friesian breed. The success of Parmigiano Reggiano cheese convinced farmers to replace the native breed with cows from the Netherlands, famous for their productivity and with udders suited to mechanical milking.
A few years ago, a project was launched to revive this native breed, which today includes 370 cattle. On the 1st of January 2009, Caseificio Santa Rita gave life to its first wheel of Parmigiano Reggiano made with White Cow’s milk. Those who like good food and fine flavours, appreciate the importance of heritage, and have a true respect for nature and origin will really enjoy this special cheese.
The name comes from the round disk in terracotta that was used to cook this flat bread (from the latin tegere which means to cover). A dough made of flour, salt and water was divided into many pieces which were then piled up in this order: first a tigella disk that had previously been heated over the fire, then a dried chestnut leaf boiled in water, then another layer of dough, a leaf and a tigella and so on. The pile was then placed next to the fire where the bread cooked slowly and took on its aromas from the leaves and its typical flat shape from the clay tigelle which also gave them their surface pattern (usually a Celtic six pointed rose). This fascinating procedure started in the mountains, but today tigelle are widely eaten all around the Emilia Romagna region.
The word mortar comes from the Latin “murtatum”, meaning meat ground in a mortar, and may also be the origin of the word mortadella.
While Mortadella di Bologna IGP is made with pork meat, Giuseppe Borghi offers its unique recipe prepared with donkey meat. It is an excellent delicacy, leaner than pork meat and easy to digest.
Do you have that person that has it all and don’t know what to give? Or is that someone special a foodie? Edmond is the perfect gift even for those who are not the sharpest with knives when it comes to cooking.Read Full Article
De magnifiques produits et un petit recueil avec les informations essentielles! Parfait ♥Read Full Article
Edmond Cuisine est le nouveau service que les gourmets doivent connaître: sur abonnement, des boîtes garnies de produits fins permettant de se concocter un repas complet sont livrées à domicile.Read Full Article
Edmond Cuisine a pour ambition de proposer un service de luxe à une clientèle aisée et passionnée par la gastronomie.Read Full Article