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  • Busseto Tourism | Enogastronomy | Spongata di Busseto
    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 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 Spongata di Busseto It is a flat round pie consisting of a covering of thin crispy dough covered with powdered sugar containing a moist stuffing similar to English mincemeat with a pronounced spicy flavour The traditional recipe which involves a production cycle of 3 days has been documented since the fourteenth century The ingredients are toasted bread amaretto macaroons nuts honey sugar pine nuts raisins cloves nutmeg cinnamon orange zest white wine The name refers to the spongia sponge because of the solidity of the filling as well as for the pitted surface of the pie crust covered with powdered sugar obtained from a particular method of sugar processing Immagini Spongata di Busseto Condividi su Share on notify a

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  • Busseto Tourism | Enogastronomy | Parma Ham Museum
    salt which is such an indispensable product in the process of manufacturing cured meats The fourth section deals with the equipment and peculiarities of the work of the norcini pork butchers In the fifth room is displayed on panels the whole variety of deli meats from Parma in addition to Parma Ham Culatello di Zibello Salami Felino and Spalla Cotta di San Secondo as well as various other products of local pork butchery The sixth section is devoted to food and recipes The seventh room the largest in the museum is responsible for explaining the overall procedure to produce ham The eighth part is dedicated to the most relevant information on Parma Ham and the Consortium that protects it Finally there is a dedicated space for tasting and a point of sale offering typical products Parma Ham Museum info card Address Ex Foro Boario Via Bocchialini 7 Langhirano nr Parma Information Tel 39 0521 864324 Fax 39 0521 821139 e mail prenotazioni prosciutto museidelcibo it website www museidelcibo it HOW TO GET THERE GPS coordinates 44 36 43 42 N 10 16 5 75 E From Parma Tangenziale Sud exit no 15 Via Langhirano signs for Langhirano Urban buses from Parma Railway Station to Langhirano and back Line 12 FOOD MUSEUM SHUTTLE SERVICE To reach the Museum you can book the shuttle service run by the Consorzio Travelbus of Parma at special rates for individuals families and groups Educational Workshops At all the Food Museums you can request the organisation of educational workshops for schools or groups of a scientific nature on the themes of salt milk and micro organisms water and proteins or gastronomic variety taste laboratories Booking required Museum Shop Near the exhibition spaces there is a Museum Shop where you can buy in the opening hours of

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  • Busseto Tourism | Enogastronomy | The Felino Salami Museum
    historical analysis of the relationship between the local territory and salami including the history of the black pig It continues in the second part dedicated to gastronomy with testimonies of the use of salami in Parma The third room is the part on butchery and home production The fourth section deals with the technology of production from its origins to the latest developments and the marketing of the product The last part is dedicated to a video on the museum and a collection of historical curiosities including the origin of the iconography of Sant Antonio Abate the patron saint of domestic animals farmers and butchers Finally there is a museum shop The Felino Salami Museum info card Address Castello di Felino Strada al Castello 1 43035 Felino nr Parma Information Tel 39 0521 831809 821139 Fax 39 0521 821139 e mail prenotazioni salame museidelcibo it website www museidelcibo it HOW TO GET THERE GPS coordinates 44 41 1 78 10 14 13 02 From Parma Tangenziale Sud exit no 14 Via Montanara follow signs for Felino FOOD MUSEUM SHUTTLE SERVICE To reach the Museum you can book the shuttle service run by the Consorzio Travelbus of Parma at special rates for individuals families and groups Educational Workshops At all the Food Museums you can request the organisation of educational workshops for schools or groups of a scientific nature on the themes of salt milk and micro organisms water and proteins or gastronomic variety taste laboratories Booking required Museum Shop Near the exhibition spaces there is a Museum Shop where you can buy in the opening hours of the Museum publications objects for the table and typical local products La Locanda del Castello offers for groups larger than 15 people and only on booking menus and promotions based on salami and

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  • Busseto Tourism | Enogastronomy | Parmigiano Reggiano Museum
    production area which includes five provinces Parma Reggio Emilia Modena Bologna to the west of the river Reno and Mantua to the south of the river Po The objects originate between the second half of the nineteenth century and the first half of the twentieth century The exhibition project is based on the concept that the dairy is in itself already a museum with places and equipment that illustrate the production of Parmigiano Reggiano cheese It is arranged in sections in three rooms formed from those originally used for the dairy s production Room A in the circular building Room B in the underground salting room and Room C in the overhead milking room In addition there is a space for refreshments and a museum shop Parmigiano Reggiano Museum info card Address C o Corte Castellazzi Via Volta 5 Soragna PR entrance from the pedestrian path of Viale dei Mille Information Tel 39 0524 596129 e mail prenotazioni pomodoro museidelcibo it website www museidelcibo it HOW TO GET THERE Distance 12km from Parma GPS coordinates 44 55 33 52 N 10 7 4 67 E rom Parma Tangenziale Nord direction West Piacenza exit for Noceto Fontanellato follow signs to Fontanellato and then Soragna Suburban buses from Parma Railway Station to Soragna and back Parma Fontanellato Soragna Busseto line From Fidenza provincial road to Soragna Suburban buses from Fidenza railway station to Soragna and back Fidenza Soragna Roccabianca line FOOD MUSEUM SHUTTLE SERVICE To reach the Museum you can book the shuttle service run by the Consorzio Travelbus of Parma at special rates for individuals families and groups Educational Workshops At all the Food Museums you can request the organisation of educational workshops for schools or groups of a scientific nature on the themes of salt milk and micro organisms water

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  • Busseto Tourism | Enogastronomy | Museo del Pomodoro (Tomato Museum)
    and canning company It became public property in 1998 was partially restored and since 24th May 1999 has been the headquarters of the Taro Regional River Park and has already been identified as a future venue for a Pasta Museum The museum was opened on 25th September 2010 with a conference dedicated to The tomato in Parma history entrepreneurship and taste The exhibition is arranged in the ground floor wing where the stables used to be It is arranged in seven sections that illustrate the following topics The history of the tomato from its arrival in Europe after the discovery of the Americas to its widespread dissemination The development of the tomato processing industry in Parma The development of production technologies The finished product and the packaging The development of the mechanical industry The key players and factory work The culture of the Tomato World with advertisements quotes and paintings Museo del Pomodoro Tomato Museum info card Address Corte di Giarola Taro Park entrance at Strada Giarola 11 43044 Collecchio nr Parma Information Tel 39 333 2362839 Fax 39 0521 821139 e mail prenotazioni pomodoro museidelcibo it website www museidelcibo it HOW TO GET THERE Distance 12km from Parma GPS coordinates 44 44 17 59 N 10 11 8 27 E From Parma Via La Spezia direction south Tangenziale of Collecchio direction Fornovo after last exit for Collecchio continue towards Ponte Scodogna and follow signs for Corte di Giarola Parco del Taro to the right From Fornovo exit on A15 provincial road for Collecchio At Ponte Scodogna turn left for Corte di Giarola Parco del Taro Suburban buses from Parma Railway Station to Collecchio and back Parma Collecchio Fornovo line Ponte Scodogna stop FOOD MUSEUM SHUTTLE SERVICE To reach the Museum you can book the shuttle service run by the

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  • Busseto Tourism | Enogastronomy | Cappelletti or Anolini
    Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Cappelletti or Anolini Ingredients For the filling 400g beef rump 200g grated Parmesan cheese 150g breadcrumbs 1 Salamino sausage 60g butter 2 cups stock 2 eggs 1 glass red wine 1 tablespoon tomato paste 1 carrot 1 onion stuck with 2 cloves 1 celery stalk salt pepper nutmeg For the pasta 500g flour 5 eggs salt For cooking 1 1 2 litres of meat stock grated Parmesan Preparation Prepare the filling in a saucepan if possible of terracotta melt the butter and sauté the carrot celery and whole onion in it and when everything is well browned add the meat and the peeled Salamino As soon as the meat is browned sprinkle with the wine and allow to evaporate then add salt and pepper pour in the stock in which you have diluted the tomato paste cover and cook over low heat for 2 hours in the end the meat must be well cooked and the sauce dense Pass everything through the meat grinder In a bowl put the minced meat with the sauce bread crumbs Parmesan cheese and eggs flavour with a pinch of nutmeg and stir to mix

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  • Busseto Tourism | Enogastronomy | Rigoletto Cannelloni
    Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Rigoletto Cannelloni Ingredients for 6 persons 250g white flour or better semolina flour 2 eggs salt and warm water For the filling 400g fresh ricotta cheese 1 egg 250g spinach or Swiss chard boiled and chopped grated Parmesan cheese For the béchamel sauce 200g butter 2 litres of milk 2 tablespoons of flour salt Preparation Roll out the dough with the cinnamon better with a machine if you are using semolina flour and when it is ready cut into 10cm squares Meanwhile prepare the filling which is similar to that for tortelli d erbetta Take a little of the filling and wrap in a square of pasta previously cooked for only a few minutes and roll up to make a cannellone Coat the pan with the béchamel sauce prepared earlier and already cooled Arrange the cannelloni in the pan and cover with a generous layer of béchamel sauce and abundant Parmesan cheese aged from 18 to 24 months

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  • Busseto Tourism | Enogastronomy | Tagliatelle Giuseppe Verdi style
    Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Food manufactoring firms Museums of food Traditional recipes Cappelletti or Anolini Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Tagliatelle Giuseppe Verdi style Ingredients 500g of green tagliatelle 150g Culatello from Busseto 200g asparagus 50g butter stock cube salt pepper Parmigiano Reggiano aged 30 months parsley Preparation Toss the tagliatelle into a pot with boiling salted water While it is cooking put 50g of butter in a frying pan half of the asparagus chopped and a small piece of stock cube for flavour Julienne cut the Culatello and set aside to flavour with butter and asparagus Drain the tagliatelle and toss in the pan with the sauce Sprinkle a little Langhiparma Parmigiano Reggiano aged 30 months onto a serving dish and lay the tagliatelle on top Decorate the dish with asparagus on the side a slice of Culatello

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