Another product of the Emilian tradition, theerbazzone, is preparing to become part of the basket of PDO and PGI of Emilia-Romagna, now at 44.
In Emilia-Romagna there are three "enriched breads" that dominate the Christmas scene, but throughout the Bel Paese we can come across their more or less close relatives.
A variety that expressed the best of itself cooked in wine or transformed into mustard, as well as being an ingredient in the filling of tortel dols.
A ring of pasta filled with pork loin, raw ham, mortadella and parmesan: his majesty the Tortellino, the subject of the eternal dispute between Modena and Bologna.
With its unique taste, it is perfect for an infinite number of uses, as demostrated by chef Carlo Cracco, the greatest testimonial of the De.Co. broccoli from Creazzo.
A poor dish, the Composte di Montorso today among the De.co. are an excellence rediscovered thanks to the commitment of Maurizio Nori and Coghi Veneti.
The winter season is alive but, despite the harsh climates, nature can offer delicious first fruits including radicchio. A vegetable rich in taste, history and tradition.