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Our magazine - pagina 34

Latte works, the excellence dairy from Parma.

Latte works, the excellence dairy from Parma.
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How to use saffron threads.

How to use saffron threads.
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Bluefin tuna: nutritious, tasty and sought after!

Bluefin tuna: nutritious, tasty and sought after!
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Recioto wine: a gem of Venetian winemaking.

Recioto wine: a gem of Venetian winemaking.
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Si dice olio di oliva.

Si dice olio di oliva.
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Natalina Grandi, great wines from Gambellara with passion

Natalina Grandi, great wines from Gambellara with passion
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Salame Mariola, a noble and exquisite salami from Parma.

Salame Mariola, a noble and exquisite salami from Parma.
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Piave DOP cheese: fresh or aged, from Belluno tradition.

Piave DOP cheese: fresh or aged, from Belluno tradition.
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Water and Sun: a natural supply chain, from seed to grain.

Water and Sun: a natural supply chain, from seed to grain.
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Baked pasta: which pasta to use for a delicious dish?

Baked pasta: which pasta to use for a delicious dish?
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Have you ever thought about how to cook Christmas leftovers?

Have you ever thought about how to cook Christmas leftovers?
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Kamut: from grain to pasta, a food rich in benefits.

Kamut: from grain to pasta, a food rich in benefits.
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Mmm what a smell: the 5 cheeses with the best aroma

Mmm what a smell: the 5 cheeses with the best aroma
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Cotechino, the quintessential dish of Christmas.

Cotechino, the quintessential dish of Christmas.
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Spongata, the ancient cake of Emilia tradition.

Spongata, the ancient cake of Emilia tradition.
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The excellent Christmas menu by Spaghetti & Mandolino

The excellent Christmas menu by Spaghetti & Mandolino
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