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  • Dining in & out: Articles & Reviews
    Natasha Lardera(November 20, 2014)
    A beautiful book equally at home on the countertop and the coffee table, a rare gem first published in Italy in 2011 that has now been translated into English with a foreword by renowned Chef and Culinary Educator Cesare Casella.
  • Parma proudly boasts some of the highest quality food products renowned at both national and international level: Parmigiano-Reggiano, Prosciutto di Parma and various cured pork meat products such as the Culatello from Zibello, Salame from Felino, Coppa, as well as wines from the Parma hills, Porcini mushrooms from the Taro river valley, and Tomatoes.