Since the end of the Middle Ages, records show the presence of a “tart syrup”, vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio. The ...
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry ...
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...
Bring a bit of Italy to your table with beloved Barilla® Whole Grain Medium Shells, embellished with roasted vegetables, Parmigiano and a dash of garlic and white wine for extra ...
Truly Tuscan and truly terrific! Healthy Barilla® Whole Grain Rotini is tossed with Tuscan cauliflower, red bell peppers, fresh mint and pecorino toscano cheese.
Borlengo comes from the hills outside Modena. Originally, it was made with just flour and water. Borlengo is a typical dish of the cucina povera, which literally means “the food ...
Bresaola della Valtellina is salted and slightly aged beef that is can be eaten raw. It is cylindrical in shape, dark red in color with a delicate aroma and moderately ...
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini ...
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
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