Saturday 3 and Sunday 4 October 2015 On both days you can take part in guided visits to the dairy and the large maturing room. In particular, in the morning, before 9.30, you can see the daily processing of milk to produce Parmigiano Reggiano PDO. Guided visits with tasting: 9.00am – 12.30pm and 3.00 – […]
CHEESE DAIRIES OPEN Read More »
26 – 27 September 2015 On the streets of the old town of Guastalla (RE) This year too La Grande dairy will be attending the “Antichi Sapori” fair. A market featuring organic food and wine, typical and forgotten products, traditional varieties of fruit, flowers, vegetables, seeds and breeds of rural animals.
Lost Plants and Animals Read More »
Ingredients for 4 people: Preparation of Parmigiano Reggiano stock: Preparation Pour the oil into a casserole, when hot, add the potatoes and the onions, leave to sizzle for around 1 minute then cover and allow to cook over low heat for around 10 minutes, stirring from time to time to stop them sticking. Add the
Ingredients Preparation Clean the mushrooms thoroughly using a damp cloth then cut them into chunks. Sauté the onion in the butter in a pan. When they are golden, add the rice and toast it for a couple of minutes, then add the stock a little at a time as you continue cooking over medium heat.
Porcini Mushroom Risotto Read More »
Here’s a recipe based on peppers and prawns, made more precious by the aroma of dried mushrooms, that can also become an extra way to top canapés or toast as a starter. How to prepare the pepper and prawn appetizer 1) Slice half a pepper into strips and brown these in a little oil. 2)
WITH PEPPERS AND PRAWNS Read More »
