Piadina Romagnola IGP or Piada Romagnola IGP is a product of the Romagna tradition made with soft wheat flour, water,…
Mortadella Bologna IGP is a charcuterie product that belongs to the category of cooked sausages, prepared with a mixture of…
![[True Italian Taste] Cooking Class: "Emilia Romagna, il territorio e i suoi prodotti” @ Via Emilia](https://www.cfood.org/wp-content/uploads/2021/08/1629999906_maxresdefault-370x245.jpg "[True Italian Taste] Cooking Class: \"Emilia Romagna, il territorio e i suoi prodotti” @ Via Emilia")
The Thai-Italian Chamber of Commerce (#TICC) is glad to share the video of the Cooking Masterclass “Emilia Romagna, il territorio…
With its full-bodied flavor and silky texture, Prosciutto di Parma DOP — also called Parma Ham — is a world-class…
Although many scholars link the etimology of the name piadine to the Greek “platokis” (focaccia), its origins are uncertain. There…
Described by the author in his book “Science in the Kitchen and the Art of Eating Well”. Did you know…
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Wine: Sangiovese Superiore di Romagna 2015 Region: Italy As described by their website: “The most frequently cultivated vine in Italy,…
Join us as we talk about Italy’s gastronomic capitol: Emilia-Romagna. We taste a dry Lambrusco from Emilia and a white…
A whole village as a hotel? Sounds strange, doesn’t it? To keep their Italian village alive, residents have turned Portico…
The Belgian-Italian Chamber of Commerce in collaboration with ENIT, APT Servizi Emilia Romagna, Raineri Distribuzione, Osteria Bolognese, the Associazione Cuochi…
In the Great Plains of Emilia Romagna this iconic dish is enjoyed in bigger squares for breakfast and smaller squares…