Emilia by food

"Standing on your feet, hidden inside a coat, leaning up against the counter of an old Trattoria in Emilia, only one sound could be heard on those cold winter evenings. It went more or less like this: "Sshhlurrrpppp!".
It was, in regional dialect, a ‘Sùrbìr’ – a bowl of Cappelletti pasta in Capon broth, steaming hot, enriched with Parmigiano Reggiano and a glass of Lambrusco. Food for the Gods – and for the workers."

A. Bezzecchi – Master Balsamic Vinegar Producer.

Surbir: Cappelletti, Lambrusco and Parmigiano Reggiano

EMILIA BY FOOD describes the main players in the Gastronomic life of the Emilia Romagna region, and explains their passion for traditional cuisine, for the region, and the people who make it possible.

EMILIA BY FOOD is a project developed by:

Arscolor Interactive: www.arscolor.com
Acetaia San Giacomo www.acetaiasangiacomo.com

Telephone: 0522 331200 – Email: info@surbir.it