Archivio di General Category
-
The Renaissance of Lambrusco
These days, you even find Wine Guides printed in 'L'Espresso'. I might not have noticed if 'La Repubblica' hadn't published this little gem... And then, whilst thumbing through the 'Gazzetta di Reggio', I discovered a classic Annual Centrespread, [...]
-
Preview of Emiliabyfood.it
Whilst you're waiting for the Blog, here are a few backstage photos. Milking Stalls Butter Churning Heating and whisking Parmigiano Reggiano Stay Tuned. Stefano [...]
-
Cà de Noci – treasure of the territory
I spent Sunday afternoon at Cà de Noci, accompanied by four men from Los Angeles who were looking for AUTHENTIC Emilian produce. Presently, I'll tell the full story of the visit, but for now, all I'll say is they were convinced that we (alo [...]
-
Its Sugo Time!!
Harvest Time is upon us, a time for grapes, grape juice, fruit flies and..Sugo! Who doesn't remember this "pudding", which tastes of slightly crushed grapes that we start eating on early Autumn evenings? For those who've never heard o [...]
-
Parmigiano Reggiano Fakes on “Striscia la Notizia”
"Striscia La Notizia" is back, and has gone to work on Gastronomy again, but fortunately with a slightly more constructive approach than the one it used to investigate Molecular Cuisine a few months ago. In an episode broadcast a few days [...]
-
Coming soon.. Emiliabyfood.it
EMILIABYFOOD.IT is about the main characters on the Emilian gastronomic scene, their passion for traditional food and the region, and the people who make it possible. Content- Videos, Interviews, Stories, Recipes and much, much more... Stay [...]
-
Video: Separating and Blending Parmigiano Reggiano
We wanted to produce a video about the production of Parmigiano Reggiano, so we contacted Master Cheesemaker Cristian Pederzoli, and asked him to tell us about his work. Initially, we thought that the main star of our film would be the King of Cheese [...]
-
The mysterious Mother Vinegar
Only last Sunday, I was asked (begged actually) to procure "a bit of Mother" in a little jar for "a friend (a Restaurateur) who was willing to pay any price I wanted". Not to mention another client in the United States, who also [...]
