A true son of Emilia Romagna, the culinary capital of Italy, Massimo Bottura was born in Modena in September 1962 and is one of a growing band of innovative chefs that are pushing the boundaries of food and dining as we have come to know them. Massimo’s first experience of food and ingredients came from […]
There is still a lot of confusion about what constitutes a genuine Balsamic vinegar, or Aceto Balsamico Tradizionale, to give this Italian “black gold” its correct name. After all, anyone can walk into their local supermarket and find a string of different vinegars all bearing the name Balsamic Vinegar of Modena; this is confusing I
Modena and Reggio Emilia: find REAL Balsamic Vinegar Lire l’article »
How To Travel In Italy With Bitcoins Emilia Delizia now accept bitcoins for your travel booking in Italy. Most of our activities can now be booked with bitcoins rather than using traditional credit cards. Emilia Delizia is happy to grant a discount to all clients paying with the digital currency. Bitcoin is virtual cash (cryptocurrency)
Emilia Delizia accepts Bitcoins for your travel in Italy. Lire l’article »
Even if Emilia Romagna is famous for tortellini and Parma ham, you are wrong if you think that is all about it. The region is so wide and varied that you can find many culinary secrets well worth to be uncovered. Read on to see how strong is the fishing tradition in Emilia Romagna and
Enjoy the fish festivals: eat eels in Comacchio and blue fish in Cesenatico Lire l’article »
There are really stringent laws governing what kind of cheese can be called Parmigiano Reggiano, so in fact the answer to the question should be: Only one kind – Parmesan cheeses produced in the regions which are covered by the Parmigiano Reggiano PDO (protected designation of origin). In reality, however, it is a little more
How Many Kinds of Parmigiano Reggiano are out there? Lire l’article »
The worst place on earth if you are a pig… In the Emilia Romagna region of Italy, the humble pig is so revered that an entire month of festivals is dedicated to the gastronomic delights of pork. It is quite understandable! The pig provides the raw product for one of Italy’s most sought-after exports, Parma