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  • Busseto Tourism | Enogastronomy | Culatello di Zibello
    Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Cappelletti or Anolini Culatello di Zibello Fortana Spalla Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Culatello di Zibello The Culatello is a high quality cured meat designated with Protected Designation of Origin PDO which is produced in the Province of Parma mainly in the area near the village of Zibello and its surroundings It is produced from pigs born raised and butchered in the regions of Lombardy and Emilia Romagna To make the King of Salumi as it is called only the muscular part of the hind legs of the pig is used without either rind or bone The meat obtained is then salted and cured along the embankment areas of the river Po in the Parma Lowlands During foggy days the windows of the ageing cellars are open to let in the moisture necessary for curing and to impart the flavour and aromas typical of this delicious

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  • Busseto Tourism | Enogastronomy | Fortana
    Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Cappelletti or Anolini Culatello di Zibello Fortana Spalla Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Fortana The Fortana wine is certainly the oldest and most traditional amongst the wines of the plains Moderately alcoholic fresh crisp fruity slightly sweet and easy to match with cured meats and cheeses Unfortunately the production of this typical wine of Parma is limited and insufficient to meet demand this makes it even more rare and valuable For some authorities use of the name Fortana could come from the strength and vigour of the vine as well as from its natural inclination to prefer strong clayey soil Fortana wine is unquestionably the oldest and most traditional among the wines of the Po valley plain a wine that has all the requirements to meet the tastes of the modern consumer Moderately alcoholic fresh and sparkling with characteristic fruitiness slightly sweet a happy marriage with

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  • Busseto Tourism | Enogastronomy | Spalla Cotta di San Secondo (Cooked Shoulder of Ham)
    di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Cappelletti or Anolini Culatello di Zibello Fortana Spalla Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Spalla Cotta di San Secondo Cooked Shoulder of Ham This ancient cured meat documents of 1170 talk about it is obtained from the front shoulders of pork raw boned and steeped in aromas and herbs for 15 days It is then tied strictly by hand assuming the appearance of a large sphere which will then be aged for 25 30 days and finally baked at a low temperature in water with red wine and vegetables for several hours This process gives the Spalla Cotta called after San Secondo the market town from which it takes its name a particularly delicate aroma and flavour especially if served hot Great as an appetizer or together with other salami matched with hot homemade bread or with the famous torta fritta Immagini Spalla Cotta di

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  • Busseto Tourism | Enogastronomy | Torronata
    Typical products Cappelletti or Anolini Culatello di Zibello Fortana Spalla Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Torronata This cake is a speciality that was cooked in Busseto at the arrival from Milan of Giuseppe Verdi with his friend Giuseppina Strepponi

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  • Busseto Tourism | Enogastronomy | Torta Fritta
    Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Cappelletti or Anolini Culatello di Zibello Fortana Spalla Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Torta Fritta This is a typical Emilian dish that takes on various names depending on the area chisulin fried dumplings crescentina It is a savoury speciality a dough made of flour water and salt cut into squares or rectangles that are fried in hot oil or lard In the area of Parma from where we have the version called torta fritta it can be an appetizer a first course or a main course This fried bread is delicious with the cured meats or salumi of the Parma area especially with the famous Culatello di Zibello Parma ham Spalla Cotta of San Secondo served hot Salame di Felino Coppa Culaccia Fiocchetto etc and it is also very good with gorgonzola cheese Immagini Torta Fritta Condividi

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  • Busseto Tourism | Enogastronomy | Tortelli
    Fortana Spalla Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Tortelli Stuffed pasta is typical of the Emilia Romagna Region but in the area of Parma the most famous are the tortelli which can be stuffed with with ricotta and Swiss chard

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  • Busseto Tourism | Enogastronomy | Strolghino
    Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Strolghino It is a type of small salami which has undergone a brief ageing period It is made with meat obtained from the trimming of the Culatello which is definitely the best part of

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  • Busseto Tourism | Enogastronomy | Parmigiano - Reggiano
    Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Cappelletti or Anolini Culatello di Zibello Fortana Spalla Cotta di San Secondo Cooked Shoulder of Ham Torronata Torta Fritta Tortelli Strolghino Parmigiano Reggiano Spongata di Busseto Food manufactoring firms Museums of food Traditional recipes Tourist Itineraries Events Hospitality you are in Enogastronomy Typical products Parmigiano Reggiano It is a hard cheese considered the most representative of Northern Italy whose origins date back to the Middle Ages Parmigiano Reggiano is a real concentration of nutrients because a kilo of cheese is obtained from 16 litres of the protein rich milk of the typical area exceptional also for the high content of vitamins calcium and phosphorus The name indicates its close relationship with the surrounding areas the cities of Parma and Reggio Emilia The minimum ageing of Parmigiano Reggiano is 12 months and may continue for 24 months or more the highest amongst cheeses There are 3 ages of reference for the consumer more than 18 months 22 months and 30 months Immagini Parmigiano Reggiano Condividi su Share

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