• Video: Adding rennet for Parmigiano Reggiano

    This is the third part of a video about the production of Parmigiano Reggiano, with (as always) Master Cheesemaker Cristian Pederzoli of the Castellazzo Dairy. Beneath the video, you'll find a transcription of the entire interview. CP: Cristian Pederzoli, Master Cheesemaker at the Castellazzo Dairy. I: Interviewer, Andrea Bezzecchi. Video: Adding the rennet to Parmigiano Reggiano httpv://www.yo [...]

  • 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, complete with a Wine Guide: Here is the list of Reggiani wines presented in the aforementioned Guide: Finally, two articles that focus on the le [...]

  • 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 [...]

  • Video: Collection and Transfer of Milk

    We started our transmissions on SurbirTV with a video about collections and transfer of milk. This was shot at dawn (we got up at 5 am !), to be in harmony with the innate rhythms of Nature, and those of the cows. We chose not to use a Narrator, to leave room for the poetry and heady aroma of the cows who bring forth the King of Cheeses. From here, Parmigiano Reggiano is born. Neo-Realist? Surbir [...]

  • Here’s the reason 100 Dairies are protesting (and they aren’t the only ones).

    This may be OK just for one week, or just for one packet, but to see deals of this type for the King of Cheeses isn't good for anyone. [...]

  • Protest by 100 Dairies

    Yesterday, I happened to be browsing through the “Gazzetta di Reggio” as a result of which I learned about the ongoing protest by 100 Dairies who've been put on the ropes by the current economic crisis. The Dairies in Reggio Emilia, also called “Caselli,” produce Parmigiano Reggiano and represent a significant part of the region's history. Twenty years ago there were 1800, [...]

  • 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 (along with many other undervalued tourist spots), are the territory of the future! :-) [...]

  • 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 of it, and those who'd like to try it, here's the recipe: - 1 liter of filtered, fresh grape juice (preferably black) - 200 g of flour Bring the gra [...]

  • 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 ago, the agents of Striscia la Notizia's "Witch Hunting Section" interviewed Giuseppe Alai, President of the Consorzio Parmigiano Reggiano, [...]

  • The Opening of the Parmigiano Reggiano Tasting Championship

    October 5th is the official start of the Parmigiano Reggiano Tasting Championship. Organized by the Assaggiatori Parmigiano Reggiano (APR), this peculiar season involves a series of head-on clashes between the main Provinces of Origin: Reggio Emilia, Parma, Modena (those of Mantova and Bologna apparently didn't have enough "athletes" to form a team). No special sporting skills are re [...]

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