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Consortium of Balsamic Vinegar of Modena

Consortium of Balsamic Vinegar of Modena

The Consortium of Balsamic Vinegar of Modena was set up in 2013 after that the Balsamic Vinegar obtained its PGI designation from the European authorities in July 2009. The Protection Consortium is the guardian of the product’s quality and it promotes...
How to store Parmesan

How to store Parmesan

The Parmesan (Parmigiano Reggiano) is a cheese with low water content and this lets you store it for long periods, depending on the packaging and the environment. Vacuum packed Parmesan (Parmigiano Reggiano) You can store vacuum packed Parmesan (Parmigiano Reggiano)...
How to cut Parmesan

How to cut Parmesan

Do you know? Cutting a Parmesan wheel (Parmigiano Reggiano)  is a real art and you can learn it. As in all the art the right instruments are the first step and one of the most important for Parmensan is the almond knife or “tagliagrana” (cut the cheese):...
Pesto Gnocchi

Pesto Gnocchi

      Pesto Gnocchi   Ingredients: 600 gr of Potato Gnocchi 30 leaves of fresh Basil 1 pinch of salt 30 gr of Pine nuts 10 gr of Pecorino Romano cheese 30 gr of Parmigiano Reggiano cheese Extra Virgin Olive Oil   Preparation: To prepare Pesto Gnocchi first, prepare...
Truffle and Claims Pasta

Truffle and Claims Pasta

Ingredients: 200 gr of Spaghetti Pasta 500 gr of clams 1 small fresh black truffle parsley 1 lemon 1 clove of garlic White wine 1 fresh chili oil truffle oil salt   Preparation: First, put the clams in plenty of lightly salted cold water to expel the impurities and...