Prosciutto di Parma vs. Culatello: Italy’s Cured Meat Rivalry
Prosciutto di Parma may be famous, but Culatello is its secretive cousin. Discover how both are made, aged, and savored in Parma’s Food Valley.
Balsamico Tradizionale: The Patience of a Family Loft
Supermarket balsamic can’t compare. In Parma, traditional balsamico is crafted in family lofts over decades, producing one of Italy’s most treasured flavors.
The Wines of Emilia-Romagna: Lambrusco, Malvasia, and Beyond
Forget the stereotypes. Parma’s wines include dry, effervescent Lambrusco and versatile Malvasia, balancing prosciutto, pasta, and Parmigiano alike.
The Majestic Parmesan Cheese: From Origin to Aging
From lush pastures to your plate, explore how Parmesan cheese is made and aged to perfection and what sets Parmigiano Reggiano apart from Grana Padano? Dive into the delicious differences.
