Bologna Mortadella, Parmigiano Reggiano, Parma Ham da ƙari. Yaya kyau wannan Emilia Romagna!
MORTADELLE BOLOGNA
Daga cikin shahararrun tsiran alade a Italiya, tare da lullubi da ɗanɗano mai ɗanɗano, wanda Igp ke kiyaye shi, tsiran alade ne da aka dafa shi tare da yanke.
naman alade, musamman kafada, da kitse, musamman maƙogwaro, da gishiri, barkono, kayan yaji da, wani lokacin, pistachios.
PARMESAN
An haife shi a tsakiyar zamanai a cikin Benedictine abbeys na Emilie, cuku ne mai wuyar madarar saniya, tare da kusan ƙafafu miliyan huɗu da ake samarwa kowace shekara. Nauyin kowace ƙafar yana tsakanin kilo 30 zuwa 40 kuma don samar da ɗaya, ana buƙatar kimanin lita 550 na madara. Horon ya tanadi mafi ƙarancin girma na watanni 12, wanda kuma zai iya ɗaukar shekaru kaɗan.
PARMA HAM
Tarihinsa ya fara ne a zamanin Romawa kuma Cato a cikin karni na 2 BC AD, ya bayyana fasahar samar da fasaha na masu sana'a na yankin Parma, a zahiri kama da na yanzu, wanda ke amfani da gishiri kawai a matsayin mai kiyayewa. Alamar Dop tana da daɗi
santsi da tsanani; A cikin yankin, shine don dandana fure na Parma, fillet ɗin birgima kuma an ɗanɗana parmesan da lambrusco.
GARDANCIN GARGAJIYA BALSAMI DAGA MODENA DA REGIO EMILIA
Wannan kayan yaji da aka yi daga musts dafaffe, acetified da tsufa a cikin ganga daban-daban na katako na tsawon shekaru goma wani nau'in samfuran yanki ne tare da PDO wanda duniya ke kishin mu (amma nau'in "ƙarin tsoho" ya kai ashirin da biyar). M, duhu da mai dadi, yana da dadi sosai: kawai 'yan saukad da nama da kifi, amma kuma a kan cheeses, 'ya'yan itatuwa da kayan zaki. An tattara bayanan samar da shi tun daga 1046.
NAMAN BORGOTARO
Ciniki a cikin namomin kaza na porcini na gida an riga an ambaci su a cikin takardun daga karni na 17 kuma a yau PGI suna kiyaye su. Suna girma a cikin gandun daji na Apennines a lardin Parma. Ƙididdiga sun gano nau'o'in nau'i hudu: Boletus edulis, Boletus pinophilus,
Boletus aestivalis da Boletus aereus. Kyakkyawan dafaffe da danye, kuma sun dace da gwangwani a cikin man fetur.
ZAMPONE DA COTECHINO DI MODENA
Koyaushe an shirya shi bisa ga girke-girke 1511, duka bisa naman alade, durƙusa da mai, minced, hade.
a kwasfa da yankakken yankakken sannan a kwaba da barkono, nutmeg, cloves ko wasu sinadaran, dangane da mahauci. Abin da ya bambanta su shine tafiya: zampone yana cushe a cikin kafar alade ta gaba, cotechino a cikin hanji.
CULATELLO DI ZIBELLO
DOP daga lardin Parma, an samo shi daga mafi girman ɓangaren cinyar naman alade, wanda aka yi gishiri kuma a bar shi ya girma.
akalla watanni goma a cikin kasashen Bassa. Muna da labarinsa tun shekara ta 1735, amma ga alama an riga an san shi a kan tebur na manyan mutane tun farkon karni na XNUMX. Zaƙi da ƙamshi, ya fi ɗanyen naman alade taushi.
