Category: Emilia Romagna

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Italian salami: Salama da sugo

Salama da Sugo is a special italian salami which is also called “Bondiola” “Bondiola” is so defined by the food and wine section of the site www.ferraraterraeacqua.it: the Bondiola Poggese is a sausage bagged into pig...

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Fossa Cheese

Fossa Cheese is a particular Cheese from Centre of Italy The peculiarity of the Fossa Cheese is that it is aged for three months in typical “fosse”. A “Fossa” is a special cavity, oval...

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The freshness of Squacquerone

  Squacquerone di Romagna DOP is a soft, creamy cheese, so as to take the shape of the container in which it is placed. It is made from cow’s milk, white without crust and rapidly...

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Discovering Pumpkin Tortelli

Pumpkin Tortelli have an history connected to the great families as Este of Ferrara, the Gonzaga of Mantua, the Farnese of Parma and Piacenza, the Visconti di Parma until the Sforza of Milan. These important families showed their...