Potentialities for Salami and Cold Cuts in the USA
Davide Calderone, Director of Assica, says: “We did a very intense work in order to prove to the US authorities in the domain of food safety that these products come…
European
The Beretta group is official sponsor for “salami” section of the Expo
The Universal Exposition will be the opportunity for Beretta to present the “Charter of Salumi”. A real charter of the best Italian salami, produced in the places of origin according…
Asiago: the transformation, the cheesemakers touch
The technical policies of the PDO (Protected Designation of Origin) production indicate in a detailed way the working procedures of fresh and aged Asiago cheese. Just like in the kitchen…
Mortadella from Bologna: what it is and how it is made
Mortadella is cooked cured pork meat that is produced only in central and northern Italy. The original recipe was codified in 1661 in the Bologna area in the Emilia-Romagna region…
The South Tyrol IGP Speck increased by 9.4% in 2014
The PGI production area Alto Adige, or Italian South Tyrol is the most northern region of Italy, bordering Veneto, Lombardy, Switzerland and Austria. It is located between the central…
Monini introduces its selection of 10 extra virgin aromatized olive oils
Ten spices that combine the most common flavors of Italian cuisine with the excellence of Monini’s extra virgin olive oil from the Umbrian company based in Spoleto in the province…
Asiago cheese, types and authenticity
Asiago cheese is a semi-cooked cheese made from cow’s milk from farm animals bred in the provinces of Vicenza, Trento, Padova and Treviso, in the Veneto region. The farms are…
Asiago, size and price
Retail display Asiago cheese, both fresh and aged, can be found in different sizes in the retail market. From those offering a higher level of service (wedges, flakes or grated),…
Parma Ham limited edition
The Parma Ham ‘Poggio Platinum Selection’ of the luxury line Q + by Salumificio Pedrazzoli, will be produced in a limited edition (only 150 pieces) and it will be…
