Trade & Investment Agency

Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth. It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most". Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father". The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections. At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances. After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain. At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.

Web site
https://www.emiliafood.love/collections/parmigiano-reggiano-pdo

The word "balsamic" immediately conjures up the idea of a powerful remedy, a balm for the body and mind. In the lands of Modena, this magic spell becomes an expression of sheer flavour. PGI Balsamic Vinegar of Modena is lovingly made by those who have transformed waiting into a form of art. Each barrel becomes a treasure chest where all the flavour of the grapes of Emilia Romagna vineyards is guarded for four years before being unleashed and savoured raw on vegetables and cheeses. IGP Invecchiato can also be added to meat and fish dishes just before you finish cooking, for a delicate touch.

Web site
https://www.emiliafood.love/collections/dressing-balsamic-vinegar

Before you even realise it, a conversation about salami in Italy takes you on a journey the length and breadth of the entire country. There's salami from Milan, Cremona, Piacenza, Piedmont, Felino (a town in the Parma province famous for its salami), Tuscany, Naples and Calabria, sometimes called sausage or soppressa, and we could go on and on. The jewel in the country's crown, it is generally made with pork and this is the fun part: Historically, farmers mincing the meat, expertly mixing up lean and fatty parts with salt then made up their own recipes adding all the very best that the land had to offer. This is why, in Italy, every salami is different. Some contain pepper, salt and little else (designed to give full expression to the pork itself) and those which surprise us with a touch of garlic, spicy chilli, wine or fennel seeds or other with a touch of wild boar, goose, beef or venison. Our salami is an ode to simplicity because in Emilia we are convinced that when the ingredients are good all that is required is just a pinch of something else: pure pork meat, salt, flavours and a few selected spices. The meat is minced, seasoned and stuffed into elongated intestine sacs. It is then left to age for around 70-80 days in damp, temperature-controlled rooms where all its flavours come out. The perfect matching? Its top quality ingredients mean that it is best tasted simply with two slices of bread or with other local cured meats (it always features on mixed cold cut platters in taver) or with a few Parmigiano Reggiano shards.

Web site
https://www.emiliafood.love/collections/charcuterie

This is a story which addresses all those times when you couldn't stand someone and then, ten years later, you find yourself meeting, marrying or developing a lasting friendship with them. It is story which reminds you of when you were very young and your mother would make you eat a dish or food you disliked which has since become your favourite. For the uninitiated, compotes have absolutely nothing to do with cheeses and cured meats; they are alien and far off worlds, perhaps eyed with a touch of suspicion. To appreciate their goodness just think back to your childhood, or those first dates, when you put rationality to one side and just followed your gut instincts, closed your eyes and took a leap into the dark. The truth is that no cheese or cured meat is complete without an ingredient which brings out its flavours. Make way for chutney, compote, jam and jelly. Onion and Orange Chutney with mature cheese is simply a must. Pepper and Strawberry Compote is a highly original combination, perfect served with more delicate, fresh, medium - mature cheeses. Pear in Balsamic Vinegar Compote is unforgettable with Parmigiano Reggiano as with all aged, strong flavoured cheeses. The sweetness of pears with vinegar and complex flavours of a fine cheese is a match made in heaven. Tomato Chutney is a sure bet: its pleasantly acidic flavour goes with a vast array of cheeses, charcuterie products and meats. Looking for inspiration? Try it as a sauce for bread rolls or bruschette.

Web site
https://www.emiliafood.love/collections/larder

Honey has always been an important food. It has fed numerous populations and written pages of history. Egyptians, Sumerians, Greeks, Romans and Babylonians told legends and found new methods for using this ingredient, which Virgil defined as “the heavenly gift of dew”. Today, we say “sweet as honey”. However, sweetness is not the only adjective that defines this multi-faceted nectar. Like in the case of chestnut honey, for example, which is everything but sweet. Its bitter and tannic taste goes perfectly with an array of cheeses from Caciotta to seasoned goat cheese, Asiago, Parmigiano Reggiano, semi-seasoned pecorino, Fossa and ricotta.

Web site
https://it.emiliafood.love/collections/honey