Salted Chiacchiere

Salted Chiacchiere are a traditional bakery product from the region Emilia-Romagna: small pieces of bread dough that are left to rise for 20 hours and then fried in oil. A light and crisp handmade product.
The first traces of Chiacchiere date back to the times of the Ancient Roman Empire, when they used to be called “Frictilia”. Modern Chiacchiere are based on the ancient twentieth-century recipe of bakers from Modena, Bologna and Ferrara, who were inspired by the Frictilia’s original recipe.
Why are they called “Chiacchiere,” meaning “chit-chats” in Italian? Apparently, this name derives from the context in which they were consumed. Men in the postwar period used to meet at the village bar – which was the only meeting place – to chit-chat and drink a glass of local wine together (called “Bianchetto”), accompanied by this bakery product.

Birikkine

The union between the family tradition of the Fabbri Bakery in the Romagna region and their inventiveness, gave birth to an original and tasty product: the “Schiacciatina di  Romagna” (a typical flat bread)!

The funny and cheerful shape of these appetizing and digestible Birikkine make chocolate-hazelnut spread even more inviting and tasty.

Birikkine are also ideal for accompanying salty food, and make a perfect match with the sweet flavor of Prosciutto di Parma – an irresistible combination.

Merella Hazelnut Spread

Merella hazelnut spread has its roots in Val Tidone, and is named after its creator, Maurizio Mera.

The Mera pastry shop was founded in 1965, in Pianello Val Tidone, as a bakery-pastry shop. In 1983, it sets up its pastry shop in Borgonovo Val Tidone. The family’s history has always been distinguished by the uniqueness of its products’ fragrances. This is how the hazelnut spread’s recipe was developed. The secret of its excellence is contained in the following words: “The art of making pastries means working with people’s emotions. Our traditions, territory and craftsmanship are our daily guide, always respecting the adopted raw materials.” (Roberta e Maurizio Mera)

Strolghino

Strolghino di Culatello is a lean salami with a delicate taste; a traditional culinary product of the lowlands in the province of Parma that gently descends towards the river Po. It is obtained from lean Culatello trimmings and from the fiocco di prosciutto (prime cuts), which are, in turn, obtained from heavy pigs. Apart from pork meat, the preparation of Strolghino requires the use of reduced quantities of salt, spices, natural flavorings and wine. Unlike other cold cuts, Strolghino is consumed when it is still young, after only a few days of maturing. The name “Strolghino” derives from the word “strolga,” which means “to foretell” in the local dialect of the Emilia-Romagna region. This word was used to predict the development of the maturing process of large-sized salamis. Another widespread version proves this denomination right because of the difficulty in correctly preparing and maturing this product, which precisely requires a “fortune-teller”.

Prosciutto

Our prosciutto is not just an ordinary one. Our prosciutto originates from the Devodier’s ancient family tradition, with its generational expertise in maturing prosciutto, and its mastery of every manufacturing phase: farming, slaughtering and maturing.

It has its roots into the heart of Val Parma – an area of excellence for cold cuts and much more. Dry-cured prosciutto, with its sweet flavor and unique fragrance, originates from the selection of fine pork meat and from the ancient, original cellars, where – today as back then – the prosciutto’s refinement and maturing processes take place. The secret lies in the ideal microclimate brought about through the combination of the air that rises from the Parma River and the water sources that flow just below the cellars.