The Strolghino, born few years ago from the grocers’ research for a thin and high-end product with the traditional shape of the salami, nowadays it is a new excellence in the province of Parma. It appears more slim compared to its cousin of Felino, and so the slice is definitely smaller, but the particular connotation is the meat used for this product, that is only meat of Culatello. The result is a very thin, sweet and fine mixture. So, a pleasure for the palate without excesses. Size about 300/350 grams.
The Salami Felino PGI represents a classic of the excellences in the province of Parma, which sees, in addition to the famous Ham of the homonymous city, also this brilliant cured meat. Put into sausage skins in accordance with the best practice, rigorously natural, it is one of the best result of this land. Tasty and delicious, easy to cut both with the slicer and with the simple knife, the Salami Felino is the cured meat most loved by guys and not only. Available size: both big (about 1 kilo) and in the small version (about 600 grams
The meat sauce Bella Tradizione, by definition, distinguishes from any other product on the market. The meat concentration is about 60/70% because the meat sauce isn’t a sauce, but a real concentrate of taste. The use of tomato sauce is limited to give space to the tomato paste, a key factor along with the Droga Torino (spice increasingly scarce) of the cooking from Emilia during the immediate post-war era, a period in which the tomato sauce didn’t exist. The meat sauce Bella Tradizione will recall you a past made of true tastes where the organic concept was unnecessary.
The matching suggested by Isabella:
Fresh tagliatelle or raviolini of meat and vegetables Bella Tradizione, both solutions are craft, made with fresh eggs and bronze working for an astonishing result.
Product typical of the Valtaro, known all over the world to be of the highest quality. An uncontaminated land which proposes various varieties of the same fine mushroom on the basis of the type of plant composing the wood. The variation black head or “moro” is absolutely the finest, usually collected in the chestnut groves from 400 to 900 metres of altitude. It is the finest if entire because it means that it was very young and sound. The lightest variation could be easily found in the chestnut, but also in the pine, turkey oak and it reaches levels much higher, touching also 1800 metres of Penna Mount. The cut variation slightly contains the price.
Porcino mushroom PGI of Valtaro in the “Special” version. This excellence of our land offers a product famous all over the world for taste and quality, suggested for the sauces and any type of working, this product contains the price simply being slightly more dark and less selected compared to the “Extra” mushroom.