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Pass the Prosciutto: My Italian Experience

(05 11 2013) Riccardo Costa

The Parma ham, is the king of cured meats. I consider myself lucky to have been born and raised in Bologna where the local cuisine requires a lot of it: Tortellini, cannelloni,...

(04 05 2012) Michele Scicolone

The Consorzio del Formaggio Parmigiano-Reggiano launched its new website with a cooking demonstration by Chef Michael White.

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