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Slow Food Presidia - video
Go on a journey in Piedmont to see the production of DOP cheeses from the region, all Slow Food Presidia! At the end of the video, a hunt for Piedmont's famous white truffles.
New York Times article - Truffles and Barolo in Piedmont
White truffles from Alba and red wine from Barolo are not usually part of the frugal traveler’s diet. After all, shavings of the former or a bottle of the latter can each easily cost over $100 in a New York restaurant. But what if you go straight to the source, the heart of the Piedmont region in northwestern Italy, for these indulgent luxuries?
Delallo.com - Piemonte article
A description of the Piedmont region, its cheeses, wines, and popular dishes.
Pasta in Bologna
Bologna is the pasta capital of Italy. Pasta includes tortellini, tagliolini, and hundreds of other varieties and sauces. Key phrases include "Ti piace la pasta?" Viewers watch as fresh pasta and filling for tortellini are made. Learn Italian phrases while learning about pasta.
Bologna for Food Lovers
An article about Bologna's specialties by food journalist Silvia Donati
"Museums of Taste" in Emilia-Romagna
A list of museums located throughout Emilia-Romagna featuring products typical of the region. The products presented make up the food and wine treasure map of Emilia-Romagna, of certified quality, with 26 DOP and IGP products and more than 200 products cited as "traditional".
Food Specialties of Emilia-Romagna - DOP and IGP products
A list of the DOP products (Denominazione di Origine Protetta) and IGP products (Indicazione Geografica Protetta) produced in Emilia-Romagna. The government gives these labels to guarantee the link between geographical origin and finished product. The labels ensure that the products are locally grown and packaged by local artisans using traditional methods.
Balsamic Vinegar of Modena
Information about the traditional Balsamic Vinegar of Modena, by the Consortium created to protect it
The official website of Parmigiano Reggiano cheese, made only in Emilia-Romagna and appreciated the world over
Popes, Peasants, and Shepherds by
Publication Date: 2013-03-26
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.