It is only fitting that the Pasta Museum would open in Collecchio, in the province of Parma: this is where leading pasta brand Barilla was born in the 1800s. And it is even more fitting that the museum is located in the Corte di Giarola, where agricultural crops were processed since the Middle Ages. The museum tells the story of how Italy’s most fa...

Most visitors to Emilia-Romagna associate the Parma area with ham and cheese, and rightly so; it’s the heart of production of the prized Prosciutto di Parma and Parmigiano Reggiano. But the Parma area, namely the hills south of the city, an enchanting territory comprised between the Enza and Stirano rivers, also boasts an ancient winemaking traditi...

Its strong, spicy perfume and savoury, intense flavour make Parmigiano Reggiano PDO 40 mesi (40 months maturing) a product with unmistakable characteristics that is increasingly in demand on the tables of consumers. This is why the Parmigiano Reggiano PDO protection Consortium launched the 40 months premium project during a dedicated event held yes...

That Italy is beautiful goes without saying: I may be partial to the fairness of my own country, but I think the whole world has pretty much agreed on it, as heralded, for instance, by the large amount of UNESCO heritage sites in the country. What many may not know is that Italy, just as every country, doesn’t only have beautiful and historically r...

Strange to say, but even cities can give you quite romantic landscapes during the autumn. The wind lashing against the trees in the parks, the wide alleys turning into huge colourful carpets… In the historical centres, men and women of all ages go for a long stroll, seizing the warmth of the last rays of sun, while groups of children run after each...

After more than twenty years, the rules of production for Prosciutto di Parma PDO are about to change. The producers gathered in the protection Consortium have in fact decided to revise the specification governing the production of the iconic Italian ham. The goal is to focus on the characterization of the product to improve its quality, starting w...

During the centuries before unification, the Italian peninsula was an amalgam of kingdoms, republics, city-states, principalities, duchies and marquisates, the domains of an assortment of male sovereigns, doges and lords of different rank. But a number of women from the Middle Ages (e.g., Matilda of Tuscany) to the 19th century managed to take cont...

September in Parma, a Unesco City of Gastronomy, famous for its productions of Parmigiano Reggiano, Prosciutto di Parma, pasta, tomato, culatello and more, will be all about food. From 1 to 29 September, the Emilia-Romagna city hosts “Settembre Gastronomico,” or Gastronomic September, a series of food-themed events. Bistro Parma is the name given t...

Parmigiano-Reggiano is a staple in many Italian American dishes. Its hard, gritty texture and fruity, nutty flavors amplifies any pasta dish it is sprinkled over, risotto it’s cooked in, or wine it is paired with. The cheese’s flavor sets it apart from all others, but that is not the only aspect that does. One wheel of parmesan can cost upwards of...

Leading Italian food company Ferrarini, an historic label based in Reggio Emilia, is continuing to grow abroad, showing renewed competitive vigor and investing in exports. As of June the brand will be sold at high-end Italian food market and restaurant chain Eataly in Las Vegas with symbolic Italian-made products including seasoned Parma ham from L...