A job filled with suspense Every day, the cheesemaker immerses themselves in a meticulous process, overseeing each stage of production with care. From selecting the finest raw ingredients to skillfully nurturing the curds, they... PDO croce gourm.it parmigiano reggiano
The milk is alive Every day, cows are milked twice: morning and evening following a natural rhythm that ensures a steady supply of fresh, high-quality milk. At Caseificio Croce, this routine goes beyond simple collecti... PDO croce gourm.it parmigiano reggiano
A casaro's life The early hours of the morning, when the countryside is still enveloped in silence, are devoted to preparing the milk — the essential ingredient in crafting Parmigiano Reggiano, a cheese revered for i... PDO croce gourm.it parmigiano reggiano
PDO Puzzone di Moena Its curious and distinctive name derives from the intense aroma that characterises it, due to the practice of ‘sponging’ i.e. washing the rind during ripening, which keeps the surface moist and gives ... Gildo Ciresa PDO Puzzone di Moena gourm.it
Montasio DOP: A Heritage Cheese from Italy's North-East With origins dating back to the 13th century when it was first produced by monks in the alpine pastures of the Julian Alps. Made from cow’s milk, Montasio is celebrated for its versatility and varying... Latteria Perenzin PDO gourm.it montasio
PDO Taleggio With a thin, rosy rind and a creamy texture that ranges from white to straw yellow, Taleggio offers a delightful culinary experience. Its flavor is mildly sweet with tangy undertones, which become mor... PDO arrigoni gourm.it taleggio
PDO Piedmontese Toma Produced from whole or semi-skimmed cow's milk, it has ancient origins linked to the cheese-making traditions of Piedmont's Alpine valleys. It has a thin, soft rind, straw-coloured or slightly reddish... PDO Pierluigi Rosso gourm.it parmigiano reggiano
PDO, PGI and TSG Protected Geographical Indication (PGI) PGI safeguards a product’s production techniques without imposing strict geographical constraints. At least one stage of production, processing, or preparation ... PDO gourm.it parmigiano reggiano
Discover the History of Culatello at Antica Corte Pallavicina The Museum Experience The tour begins with an exploration of the local landscape, highlighting the connection between the Po River, poplar groves, and the domesticated pig—particularly the Parmesan bl... Ancient Breeds Nera Parmigiana gourm.it
Culatello di Zibello Culatello di Zibello Culatello di Zibello originates in the Bassa Parmense, along the banks of the Po River, where cold, foggy winters and hot, sultry summers create the perfect conditions for its slo... Ancient Breeds Nera Parmigiana gourm.it
The ancient art of masalén Masalén If you look it up in the Italian dictionary you will find 'norcino': it is the term for the person who butchers pigs and creates cured meats such as salami and prosciutto. It can also refer to... Ancient Breeds Nera Parmigiana gourm.it
The Nera Parmigiana Nera Parmigiana The Nera Parmigiana pig traces its origins back to ancient times,with historical documents showing that pig breeding in the Parma area was well established by the late 15th century. Bl... Ancient Breeds Nera Parmigiana gourm.it