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food and wine factories - collection

The Nocino (nut liquor)
The Nocino is an ancient liquor, made through infusion of nuts (hull) gathered on St. John's Night (June 24), in alcohol. It is served as digestive.
Reggio Emilia Watermelon Igp (Protected Geographic Indication)
The main characteristic is the particularly sweet taste of the pulp, due to its high sugary degree.
The Rice
The rice cultivaltion in the Po River plain (province of Reggio Emilia) derives from the marshy ground of the area.
"Colli di Scandiano e di Canossa" Wine
The "Colli di Scandiano e di Canossa" Wine is manufactured through various types, such as Bianco di Classico, Malvasia, Cabernet Sauvignon, Chardonnay, Lambrusco Grasparossa, Marzemino and Sauvignon.
Scandiano Spergola Wine
The definition of "Scandiano Spergola Wine" is assigned to the wine produced from white-berry grapes. The first written depositions about Spergola vine variety date back to the XV century, as quoted by Bianca Cappello, Grand Duchess of Tuscany.
Parmigiano Reggiano
Parmigiano Reggiano is a hard-paste cheese and long aged. Its ingredients are natural and simple: genuine cow milk, rennet, producers' professional experience and natural aging.
Reggio Emilia Traditional Balsamic Vinegar DOP
The Traditional Balsamic Vinegar DOP of Reggio Emilia is obtained thanks to a very long aging (minimum twelve years) from boiled must of local grapes, in a series of small barrels made in different woods with scalar sizes, according to annual decanting and periodical refilling.
Pan de Re
"Pan de Re" is the name of a bread made according to the rules of traceability so that consumers can know their origins from the place of cultivation of cereals, flour milling, bread making, to an increasing awareness of how we bring to our tables.
Lambrusco Wine
The term "lambrusco" indicates a family of wines with a common origin, all cultivated in Emilia, especially in the provinces of Reggio Emilia and Modena, partly in Parma, and also in the province of Mantova.
Cold cuts
Ham, cured ham, mortadella, coppa, salami, cotechino and "Cappello da Prete": these are the typical charcuterie products of the province of Reggio Emilia.
Acqua d'orcio
Drink of water in which licorice roots are brought into infusion.
Savoyard biscuits
In 1919, after the war, Elico Alai recalled that he had been an apprentice at a baker’s as a lad and he had learnt some of the tricks of the trade. He had a bicycle for transport and the imagination to try out new things, so he put together the simplest of ingredients that he could get: water, flour and sugar.
Boretto Onion
The Boretto onion is able to enrich its unmistakable aroma with many dishes in all the kitchens of the world, so as to make it an indispensable ingredient.
Ciccioli (Cracklings)
Cracklings are a food product obtained by processing of the fat in adipose tissue inside the pig.

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