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Pecorino Romano
Lobster Stamp PDO Traditional Balsamic Vinegar from Reggio Emilia presents itself with a lighter and more delicate flavour paired with a pleasant acidity
Those arriving in Emilia for the first time may find it difficult to order filled pasta at a restaurant
It is no coincidence that Coppa is one of the most commonly eaten cured meats in Emilia
The last phase is crucial: curing takes approximately 9 months and occurs in temperature-controlled rooms
Prosciutto di Parma DOP (half) balsamic vinegar Pecorino RomanoDescription Nutrition Information Ingredients Parma ham is made from three simple yet fundamental ingredients: select pig thighs, salt, and the right air. Yes, air is an ingredient too. The air is noticeable in spring when you go for a drive in your car or on your motor bike around the Langhirano hills, just above the town where Parma ham is made. You're in the land of ham. You are reminded of it round every bend as you drive past signs indicating
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