Compagnia del Nocino - Fabbrico

Ingredients

1 litre of alcohol at 95°
1.4 kg of green nuts
800 g of refined sugar
1 cm of cinnamon
3 cloves

Preparation

Gather the green nuts on St. John's Night (June 24). Wash the nuts in running water and cut them in 4 parts. Put in infusion all the ingredients in an airtight-locking pot (5l capacity), expose it to the light for at least 90 days, mix it up some time. Filter the product obtained and bottle. It is recommended to taste it after 3-month aging.

Reggio Emilia Watermelon is produced in the types: round, oval and oblong.

It is mainly produced in the following towns: Bagnolo in Piano, Cadelbosco di Sopra, Campagnola, Castelnovo Sotto, Correggio, Fabbrico, Novellara, Poviglio, Rio Saliceto, San Martino in Rio e parte della superficie dei Comuni di Boretto, Brescello, Campegine, Gattatico, Gualtieri, Guastalla, Reggio Emilia, Reggiolo, Rolo, Rubiera.

direzione@collibolognesi.it
Colli di Scandiano e Canossa

Type

This increasing approval is based on the characteristics of Flavour and Bouquet of the wines themselves wich are perfect accompaniments to Nouvelle Cuisine ad well as to the new expressions of traditional and regional cuisine, The dry, sparkling, and spumante wines are excellent as aperitifs, and in the sparkling version a perfect accompaniment for light meals with delicate preparation styles. In the semi-sweet or sweet versions, the whites are ideal as dessert wines, paticularly adapted to dry cakes (especially " ciambella, Torta di riso)
The reds are excellent as well, happily accompanying pasta or rice dishes as well as main courses and strong cheeses, while the semi-sweet and sweet reds ar perfect companion for baked desserts and strawberries.

The wines with the denomination "Colli di Scandiano e di Canossa" have a glorious centuries-long tradition. It is almost impossible, however, to trace the exact history of these wines, due to the lack of data, cross-references and documents. Nonetheless, the great prestige of these wines in past centuries is well known.
Just to give a few examples: In the 15th century, the Grand Duchess of Tuscany, wife of Francesco I of the Medici family, noted in a travel diary: "The good wine of Scandiano, fresh and sparkling".
A few centuries later, in the 1800s, Venturi carried out a systematic analysis of the production techniques, the quantity of wine produced, and its placement on the market, and stated that most of the production was destined for foreign countries. He also offered his own evaluation of these wines: "In fragrance, in spirit and flavour, they surpass many other wines made from Rimini to Piacenza, so that foreigners purchase them with pleasure."
In more recent times, the "Colli di Scandiano e di Canossa" wines were supervised and promoted by the Scandiano Enological Society, composed of noble landowners, whose headquarters were in the Boiardo castle. The society worked incessantly to introduce and promote these wines in Italy and abroad. Its promotional activity reached a peak with participation in the World Fairs of Philadelphia (1876) and Paris (1878).
At the same time, an increasing number of people began to show appreciation for these wines, including the great poet Carducci.
Today, the promotional spirit of the Enological Society continues through the commitment and know-how of the Consortium for the Protection of the "Colli di Scandiano e di Canossa" Wines, which was set up by the Chamber of Commerce of Reggio Emilia in 1976.

It has received several definitions In history: in 1644 Marquess Vincenzo Tanara called it Pomoria or Pellegrina Pellegrina, in 1811 Claudio Dalla Fossa called him Spergolina and in 1839 Count Giorgio Gallesio appointed two types: normal Spargolina and ultrasoft Spargolina. It is therefore a very ancient indigenous vine, whose ultracentennial stock has been re-discovered so as to reproduce some types to avoid its extinction.

Characteristics

Spergola grapes is a typical vine produced in the area of Scandiano-Ventoso-San Ruffino-Casalgrande, in the province of Reggio Emilia.

Place of production: Province of Reggio Emilia, particularly in the area of Scandiano-Ventoso-San Ruffino-Casalgrande. Scandiano is considered the best place for the growth of this vine, that has its ideal habitat in the clayey and gypseous grounds of the so-called "ceramics area" and, if grafted on the proper graft holder, tolerates the drought quite well.

Where to buy Scandiano Spergola wine

Cantina Coop. Colli di Scandiano - Via Pistoni e Blosi, 10 - Scandiano
Cantina di Arceto, Soc. Coop. Agricola - Via 11 Settembre 2001, 3 - Arceto di Scandiano
Az. Agr. Ferioli Marco - Tenuta Aljano - Via Figno, 1 - Scandiano
Casali Viticultori - Via delle Scuole, 7 - Pratissolo di Scandiano
Cantina Bortolani Alfredo - Scandiano

For visits to cheese factories please contact:
Consortium of Parmigiano Reggiano cheese 
Via Kennedy 18 - 42124 Reggio Emilia
Phone 0039 0522 307741

Typical production area

Province of Reggio Emilia - Parma

Processing

The milk of evening and morning milking is used which is left resting and is partially degreased by emergence. The curdling is carried out with veal rennet. The use of fermentation inhibiting substances is not allowed. The cheese is then salted for approximately 20-30 days. The seasoning is natural and must last at least 12 months. The seasoned cheese is eaten like this or grated. To produce a kg of Parmesan cheese you need 16 litres of high quality and big dairy attitude milk. Here is a brief description of how Parmigiano Reggiano cheese is obtained: In the evening, at about 6.00 p.m., milk comes from the afternoon milking and is immediately poured for the emergency of cream that, the following morning, will give the "emergency" butter. The following morning, at seven, the second milk part arrives and it is immediately poured in the double bottoms to which the emergency tank milk is to be added. Cooking starts now and it lasts, according to the milk features (and this shows the experience of the dairyman), from 20 to 30 minutes at temperature of approximately 60 degrees. When the milk has reached the right temperature, the natural rennet is added and when the curd has been formed it is possible to "cut" it (this breaking will determine, by consequence, the cheese granule size). At the end of breaking it is necessary to press with the suitable "rammer" to push the curd towards the boiler bottom which shows a mould. The mould is then recovered with a tensioned cloth between two sticks and then you will level it to divide it into two pieces that make up the normal shape of 30/35 kg. The block which is still oval is deposited in wooden "moulds" (which can be also in aluminium with many holes that will determine the shape) and above these a cement block weighing 25/30 kg will press everything. From here, the cheese will be salted as it is for 20/30 days and afterwards it is preserved in the warehouse with the suitable conditioning to adjust the seasoning duration. On the shape, the date and signature of the dairyman are traditionally written with ink. With 10 quintals of milks (capacity of the double bottoms) you can obtain 65/70 kg of Parmigiano Reggiano cheese and 10/11 kg of butter.

The Parmesan cheese is a cheese with a strong and exclusive taste; it is unreplaceable to enhance the taste, flavour and fragrance of first course and many second course dishes. It is exquisite with cocktails, fruits and salads.

Tools

The traditional tools can be seen at the museums of rural civilisation and at the dairies on the territory. In particular: the "museo della civiltà contadina e artigianale della Val d'Enza" (Via Copellini, 13 - Villa Aiola - Montecchio Emilia - phone 0039 0522 871271) preserves objects and working tools of the rural world with special reference to the production of parmesan cheese. Near the museum it is possible to visit two historical castles for the processing of cheese. One dates back to the XVIII century, while the other is more recent. The "Museum of Agricultural Civilization" (in Estense Fortress, corso Umberto I°, San Martino in Rio, phone 0039 0522 636726 / 636720) contains a section devoted to dairies and dairy techniques.

Historical origins

Parmigiano Reggiano cheese has ancient roots: the first news on it date back to the Roman Empire. Marziale, Columella and Varrone mention it. The most precise mention dates back to the year 1350 and is supplied by Boccaccio in its "Decamerone" when he describes its use in garnishing maccaroni and ravioli. Sources date its birth in the mean valley of Enza in the territory included between Reggio Emilia and Parma. Today, like in the past, the necessary ingredients for its preparation are natural and simple: The milk of the typical area, curd, the big experience of dairymen and seasoning. This cheese is so typical also because of very special environmental factors included in a small production area (soil, air, water, cow diet) and the special artisan production which has remained unchanged in the years. From the quality point of view, the Parmesan cheese offers guarantees that no other product can give because any sophistication (even the smallest one) or use of differents methods from the traditional ones could cause a diminishment of the product itself that would not be anyway worth of the Parmesan cheese denomination. The cheese has a high nutritional value: 1 hectogram is equal, in terms of protein content, to 160 g of ham, 210 g of beef meat, 300 g of trout. Studies on the digestibility have shown that to digest 1 hectogram of Parmesan cheese, you need 40 minutes against approximately 3 hours and a half which are necessary to digest the same quantity of the beef meat.

The Traditional Balsamic Vinegar DOP of Reggio Emilia is sold in the typical small bottle containing 100 cc. and having an overturned tulip-like shape and sealed on the plug with the sealing wax stamp of the Consortium (in order to guarantee the quality of the content) as well as with numbered labels with three different colours (lobster, silver, gold) differentiating the relevant qualities. The result of so much patience is a syrup-like liquid having a dark brown colour and a penetrating and inimitable bitter-sweet taste.

Typical production area

Province of Reggio Emilia

Opening times

Monday-Friday 8.30 a.m. - 12.30 p.m.

Historical origins

With the Traditional Balsamic Vinegar DOP of Reggio Emilia (recognised in 1987 by a ministerial decree) you enter the highest gastronomic tradition where an almost alchemist wisdom has created a downright culture witness from generation to generation. The monk Donizone, who lived at the same time of Countess Matilde, remembered a laudatum acetum in the XII century that was given as a gift by Canossa to the Emperor inside a silver bottle. The documented history of Reggio’s balsamic vinegar dates back to the Renaissance period, starting from the creation of the initially noble then bourgeoisie tradition of holding a family vinegar deposit where to age the boiled must of local grapes.

Use tips

The use of such a peculiar and precious product must be, of course, well thought and proportioned. The balsamic vinegar is eclectic by nature. It is generally added to refined salads, but it is also used to accompany boiled meat or some chips of Parmesan cheese. You can drink a tee-spoon like an elixir or put some drops of vinegar on the ice cream. A few drops of balsamic vinegar aromatise strawberries and zabaione in the best of ways.

Producers of Traditional Balsamic Vinegar DOP of Reggio Emilia:

http://www.acetobalsamicotradizionale.it/produttori_it.php.html

Pan de Re - Where to buy it

Typical production area

The brand, which seals the quality control of the supply chain is exposed, as well as in the ovens of production, in public spaces that serve the "Pan de Re".

Lambrusco is a sparkling wine, which was traditionally achieved from a spontaneous re-fermentation in bottles in the spring production period. The Lambrusco Reggiano derives from grapes from the following three varieties: Lambrusco Salamino, Lambrusco Marani, Ancellotta, Maestri, Montericco, Malbo Gentile. Lambrusco is generally either red or rosé, even though with new methods it is possible to produce a sparkling white wine from Lambrusco grapes. The natural overall alcoholic content is 11 percent, with a dry or sweet taste, little body, harmonious, fresh and pleasant.
The wine is also sold in bulk in demijohns at the province's wine cellars.

In order to safeguard the typicalness and organoleptic characteristics of the "Reggiano" wines, the Consorzio per la tutela del vino Lambrusco Reggiano (Pool for the protection of Lambrusco Reggiano wine) was established by the winemakers February 25, 1972. The “Pool for the Promotion of the Lambrusco Reggiano historic trademark” was founded by producers in December 2000, with the intention of promoting and advertising the organoleptic characteristics of “DOC” wine from the Reggio Emilia area and “IGT” wine from Emilia on the national and international market. For guided visits to Wine Factories belonging to the Association for the Promotion of Lambrusco Reggiano Historic Trademark, please phone on 0039.0522.796565 every day from 8.30 a.m. to 12.30 p.m., giving notice a few days in advance.

Dishes and Ingredients

The Lambrusco wine must be served “young” (it should be drunk in the spring following the grape harvest). It is ideal for accompanying traditional cuisine based on lasagne with meat sauce, boiled meats, zampone, cotechino, and cured pork products. It should be served fresh (16°) and uncorked just before drinking, keeping the bottle slightly inclined forward.

Historical Origins

The Romans were already aware of the oenological potential of the Reggio land, having had the opportunity of appreciating the qualities of the Lambrusco grapes clinging to, or rather "married" to the elm. The grape bunches obtained produce a sparkling wine which always accompanies the typical Reggio cuisine. Lambrusco is a traditional local product which today gives work to several small and medium-sized companies which have an important presence in the local economy. Rosé in colour, and sparkling, Lambrusco is ideal for accompanying the first and second courses of local cuisine.

Ham
It is perhaps the charcuterie product which is more known. Ham has been the first charcuterie product to get the typicality title both in Italy and other European nations. Today the typicality title is used by many consortiums in Italy to preserve their names against other geographical areas: The Parma ham is by far the most important one. Ham, and in particular Parma ham, has a round shape, without leg and weighs, when ready, approximately 9 kg. But more important is the fact that it is an excellent product both from the taste and nutritional point of view and is very genuine.

Cured ham
Cured ham is certainly the charcuterie product which is more consumed. The reason for this record is to be found in the organoleptic features and in the good digestibility of the product. The cured ham processing can be regarded as an example of how a quality production is, at the end, always praised. The current diet indications recognise in cured ham a high digestibility and light product.

Mortadella
The mortadella is a cooked charcuterie product which was initially born to exploit the second and third cuts of pork meat. This necessity has progressively changed and today we are facing a production that gives great importance to the quality of national cuts. The mortadella is produced in different sizes by finely mixing pork and/or beef meats in variable percentages. The request of products realised only with pork meat and modest addition of milk derivatives is slowly wide-spreading. The use of a more selected raw material has made it possible to obtain bigger size products; it is possible to find products ranging from many quintals to a few hectograms. Because of the request of modern consumers, the trend is that of obtaining sweeter and sweeter and less aromatic flavours.

Coppa
The coppa is a whole product prepared with part of the neck muscles. The traditional production areas are the provinces of Parma and Piacenza. It is nevertheless produced in many Italian regions and is commercialised under various names (coppa, capocollo, etc.). From the technological point of view, it is an interesting product because it combines aspects similar to cured ham (salting) and similar to long-seasoned salami (seasoning times). It is this latter slow process that gives the coppa all its aroma. This charcuterie products acquires its typical taste with a perfume and a fragrance which are more delicate and good if the phase takes place correctly. The coppa can be considered a complete food from the point of view of fats and proteins in the diet; it can represent also a balanced basic dish. Mean contents are balanced if the product is consumed with vegetables.

Salami
The name "salame" (from the Latin word "salumen") means "mixture of salted things" and is one of the most ancient meat conservation procedures. To produce it, we use pieces of meat, shoulders, mixed meat, belly and throat fat, fat and lean parts which are distinguished but linked in variable proportions. The aroma and flavour development of the product seem to be like a complex balance of the contribution of spices and enzyme reactions on fats and proteins. The spice choice is dictated by commercial criteria linked to the needs of personalising products and the respect of typical recipes. From the nutritional point of view, apart from the common beliefs, is optimal in the diet of those who want a high energetic, tasty and flavoured product inserting it not like an hors d'oeuvre but in the right place: a unique or second course dish.

Cotechino
It is obtained from lean pork meat to which fat and pigskin are added; everything is processed to obtain an homogeneous mixture. For the containing material we use a natural bowel which is washed, degreased and maintained under salt for a long time.

Cappello del prete
It has a mixture which is similar to the cotechino one, but the presentation is different. The bowel skin is cut and sawed respecting a triangular shape, but leaving and opening through which the mixture is inserted. The sawing is then manually carried out using traditional sawing machines.

He tried and tried again, trying to remember exactly what his grandfather had said when he spoke of “bracciatella all’acqua” biscuits. Elico’s sweets started to be successful but he continued to look for a formula in order to invent something new. People in Reggio liked to eat cold desserts and puddings and used Sponge Cake to make them, but this tended to dissolve when the other ingredients were added. Elico therefore wanted to invent his own product to replace this sponge cake and soon started losing sleep due to his constant invention of new mixtures and recipes. When he was thirty-five, he managed to create a light and exquisitely tasting biscuit that was crumbly, in a twisted shape and was very sweet and full of beaten eggs. However, “Uncle Elico”, as he was known to all, was looking for something exclusive: he tried hundreds of versions, working the ingredients in various proportions until, one night, he created a biscuit that was so light that it would fly up in the air like a feather if you blew underneath it. It was also so soft that it could be used instead of any sponge cake. He called it a “Savoyard” because it reminded him of a kind of biscuit he used to eat when he was a child in Piedmont. At last, Uncle Elico could sleep at night.

His Savoyard biscuits were very successful: since it was a leavened biscuit, it was perfect for making any kind of dessert, including the well-loved “Zuppa inglese”, a favourite at Reggio Emilia.

Many bakers tried to copy his Savoyard biscuit over the years but no- one was ever successful: his recipe remained a well-guarded secret. Elico only revealed the recipe to his niece and she continued in his steps running the biscuit factory with the same philosophy of her uncle, so… if you want to try a real Savoyard biscuit, you’ll have to come to Reggio Emilia to get them!

The egg white is beaten until it is stiff and the sugar is added to the yolk. Then just enough milk and flour are added to bind the mixture. Finally, it is put through the biscuit machine with its cloth bag that presses out the mixture in an oval shape. Savoyard biscuits are then baked at about 200 degrees and the speed of the conveyor belt, as they pass through the oven, depends on the weather on that particular day: it all depends on the wind or the humidity of the air. When Uncle Elico was still alive, he was in charge of “sniffing” the weather before switching the oven on and he used to open and close the air vents, increasing the wood that was burning. Now Elico looks down from a frame on the wall, checking that everything is being done just as he would have wanted!

Rich in mineral salts - especially calcium and phosphorus - and a certain amount of vitamin C, it  is characterized by a highly flattened bulb, small and with color tunics straw and is very used by the canning industry.

Its ductility makes it possible to obtain two varieties by allowing two crops, one in the spring and one in the autumn - ensuring the presence of the boretan onion throughout the year.

From September 17, 2005, it enjoys the De.co (Denominazione comunale) quality mark and has been included by the Province of Reggio Emilia in the list of 42 species of biodiversity to be protected

There are numerous recipes based on Boretto onion: one on all the well-known sweet onions - both warm and cold - and as a delicious aperitif.