STORIES OF…
TERRITORIES AND PEOPLE

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.

Nonna Lella hazelnut cream

Nonna Lella is the excellence of hazelnut and cocoa cream.

An innovative product, yet in line with the artisanal tradition: the so-called exotic fats that are usually used for hazelnut and cocoa creams (palm oil, coconut, rape, palm kernel) and that contain a high quantity of saturated fat acids, have been replaced by olive oil and sunflower oil. Nonna Lella is also characterised by the complete absence of milk powder and derivatives, it is sweetened with brown sugar and does not contain any artificial flavours nor animal ingredients. The result is a superb “Hazelnut and Cocoa Cream”. With its 22% of hazelnuts, the quality of the raw materials of vegetable origin only, certified and guaranteed, the cream is also excellence in taste. It is ideal for gourmands, for wellness lovers, for lactose intolerant, celiacs and vegans.

All you have to do is taste it.

CHUTNEY OF “BERTINA” PUMPKIN CHUTNEY and COMPOTE

An organic farm from Piacenza has created the “BERTINA” PUMPKIN CHUTNEY and the QUINCE AND CINNAMON COMPOTE.

A multifunctional farm, where more than 70 different species of vegetables and alternative cereals are grown, with an orchard containing around twenty ancient varieties of pomes and stone fruits, and a laboratory where new ideas are generated and innovative products are researched. Now it is also a care farm.

Among the grown varieties a special place is occupied by the “Bertina” pumpkin, typical of the Piacenza area. This variety of pumpkin is suitable for the climate and the soil of the area. In the dialect of Piacenza it is called Bertina, and when its quality is high it is said to be similar to a chestnut for its texture and sweetness. It has a high sugar content and it is very tasty.

COPPA NOSTRANA

Dal cuore dell’Emilia, terra di eccellente tradizione gastronomica, la coppa nostrana, genuina, realizzata con passione artigiana e garantita dalla materia prima fino alla vostra tavola.

Prodotto le cui caratteristiche dipendono intrinsecamente dal territorio di produzione.

Rappresenta il riconoscimento della forte tradizione del nostro territorio nella produzione di coppa. La preparazione dei sa avviene secondo le antiche ricette tramandate dai nonni, ispirati alla tradizione piacentina; le materia prima proviene esclusivamente da territori dove la qualità è garantita!

La linea coppa offre la stessa affettata nelle pratica vaschetta per qualsiasi momento della giornata, uno spuntino per un languore di fame, per merenda al lavoro ecc…

Strolghino

The culatello strolghino is a lean salami, with a delicate taste, typical of the culinary tradition of Bassa Parmense, that portion of the province of Parma that descends gently towards the river Po of the Duchy of Parma and Piacenza. 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”.

ham

Our ham is not just a ham. It is a mountain ham, made at 800 metres of altitude, where the air of the mountains makes it a unique product. Our ham comes from a family tradition from Parma, where we still make our product in a strictly artisanal way.

The care for details in every aspect of the different production stages is the philosophy that forms the basis of the production, starting from the accurate choice of the raw material. The production process is entirely manual. All the working stages (salting, drying, larding…) are performed with traditional gestures, leaving it to time, air and nature to turn the fresh pork thighs into excellent cold meats. It is the synergy of these three elements that makes the difference: to obtain a superior quality finished product we must not be in a hurry, indeed we must let time run its course.

legù

Legù are the new generation snacks, with the ingredients of the Italian tradition and diet: legumes. They are a 100% mix of Italian legumes, crunchy triangles of gluten-free legumes, not fried, specifically designed for celiacs, source of protein and fibre. They strictly follow the Italian production chain and show the Italian creativity.

An innovative product born from the intuition and competence of Monica, a graduate in nutrition science and technology who has decided to revisit this food, making it tastier and healthier. A revolutionary way to absorb all the benefits of legumes, with more taste and the maximum simplicity.

Legù comes in two versions: the classic Legù and the delicate spicy Legù, with ginger and curry.

SCHIACCIATA GENOVESE DELL’ALTA VALTREBBIA

The perfumes and traditions of nearby Tigullio arrive in Alta Val Trebbia. Thus was born the schiacciata, Genoese inspired by an ancient Ligurian recipe in one of the most beautiful valleys in the Piacenza area, the upper Val Trebbia, also called by Ernest Hemingway: the most beautiful valley in the world.

With great culinary traditions with genuine products of our land, one of these specialties arrived from our Ligurian cousins is the schiacciata. About one centimeter high, with an irregular golden / amber color, it stands out because before the last leavening it is brushed with an emulsion composed of extra virgin olive oil, water and salt.

STORIES OF… TERRITORIES AND PEOPLE

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.

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”.

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.

Prosciutto

Our ham is not just a ham. It is a mountain ham, made at 800 metres of altitude, where the air of the mountains makes it a unique product. Our ham comes from a family tradition from Parma, where we still make our product in a strictly artisanal way.

The care for details in every aspect of the different production stages is the philosophy that forms the basis of the production, starting from the accurate choice of the raw material. The production process is entirely manual. All the working stages (salting, drying, larding…) are performed with traditional gestures, leaving it to time, air and nature to turn the fresh pork thighs into excellent cold meats. It is the synergy of these three elements that makes the difference: to obtain a superior quality finished product we must not be in a hurry, indeed we must let time run its course.

 

Nonna Lella hazelnut cream

Nonna Lella is the excellence of hazelnut and cocoa cream.

An innovative product, yet in line with the artisanal tradition: the so-called exotic fats that are usually used for hazelnut and cocoa creams (palm oil, coconut, rape, palm kernel) and that contain a high quantity of saturated fat acids, have been replaced by olive oil and sunflower oil. Nonna Lella is also characterised by the complete absence of milk powder and derivatives, it is sweetened with brown sugar and does not contain any artificial flavours nor animal ingredients. The result is a superb “Hazelnut and Cocoa Cream”. With its 22% of hazelnuts, the quality of the raw materials of vegetable origin only, certified and guaranteed, the cream is also excellence in taste. It is ideal for gourmands, for wellness lovers, for lactose intolerant, celiacs and vegans.

All you have to do is taste it.

legù

Legù are the new generation snacks, with the ingredients of the Italian tradition and diet: legumes. They are a 100% mix of Italian legumes, crunchy triangles of gluten-free legumes, not fried, specifically designed for celiacs, source of protein and fibre. They strictly follow the Italian production chain and show the Italian creativity.

An innovative product born from the intuition and competence of Monica, a graduate in nutrition science and technology who has decided to revisit this food, making it tastier and healthier. A revolutionary way to absorb all the benefits of legumes, with more taste and the maximum simplicity.

Legù comes in two versions: the classic Legù and the delicate spicy Legù, with ginger and curry.

CHUTNEY OF “BERTINA” PUMPKIN CHUTNEY and COMPOTE

An organic farm from Piacenza has created the “BERTINA” PUMPKIN CHUTNEY and the QUINCE AND CINNAMON COMPOTE.

A multifunctional farm, where more than 70 different species of vegetables and alternative cereals are grown, with an orchard containing around twenty ancient varieties of pomes and stone fruits, and a laboratory where new ideas are generated and innovative products are researched. Now it is also a care farm.

Among the grown varieties a special place is occupied by the “Bertina” pumpkin, typical of the Piacenza area. This variety of pumpkin is suitable for the climate and the soil of the area. In the dialect of Piacenza it is called Bertina, and when its quality is high it is said to be similar to a chestnut for its texture and sweetness. It has a high sugar content and it is very tasty.

SCHIACCIATA GENOVESE DELL’ALTA VALTREBBIA

In Alta Val Trebbia arrivano i profumi e le tradizioni del vicino Tigullio. Nasce così la schiacciata, genovese ispirata ad un’antica ricetta ligure in una delle più belle valli del territorio piacentino l’alta Val Trebbia, detta anche da Ernest Hemingway: la valle più bella del mondo.

Con grandi tradizioni culinarie con prodotti genuini della nostra terra una di queste specialità arrivata dai nostri cugini liguri è la schiacciata. Alta all’incirca un centimetro, di colore dorato/ambrato irregolare, si distingue perché prima dell’ultima lievitazione viene spennellata con un’emulsione composta da olio extravergine d’oliva, acqua e sale.

COPPA NOSTRANA

Dal cuore dell’Emilia, terra di eccellente tradizione gastronomica, la coppa nostrana, genuina, realizzata con passione artigiana e garantita dalla materia prima fino alla vostra tavola.
Prodotto le cui caratteristiche dipendono intrinsecamente dal territorio di produzione.
Rappresenta il riconoscimento della forte tradizione del nostro territorio nella produzione di coppa. La preparazione dei sa avviene secondo le antiche ricette tramandate dai nonni, ispirati alla tradizione piacentina; le materia prima proviene esclusivamente da territori dove la qualità è garantita!

La linea coppa offre la stessa affettata nelle pratica vaschetta per qualsiasi momento della giornata, uno spuntino per un languore di fame, per merenda al lavoro ecc…