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Discover the flavours of Emilia-Romagna with a new Bossa’s sandwich, named best sandwicheria in Montréal. To eat in or take away, the Emilia sandwich is made with authentic Emilia-Romagna products :
Parmigiano Reggiano DOP is undoubtedly the most consumed Italian cheese and one of the most famous cheeses in the world. Parmigiano Reggiano DOP originates from the Emilia-Romagna region, in the provinces of Parma, Reggio Emilia, Modena is part of Bologna, and especially in the mountainous areas between the Po and Tyrrhenian rivers.
Parmigiano Reggiano DOP is a “hard” cheese, characterized by a low water content and an aging period that can vary from a minimum of 12 months to well over 30. The texture of Parmigiano Reggiano DOP is unique in because of the ease with which cheese can crumble. The taste is salty but delicate, its intensity and flavor increasing as it matures. The cheese can be eaten on its own or grated over pizza, pasta, risotto or a salad.
Prosciutto di Parma DOP is one of Italy’s most famous and renowned gastronomic marvels. Prosciutto di Parma DOP is produced in the province of Parma in Emilia-Romagna, specifically in the areas south of the Via Emilia, near the town of Langhirano.
With its full-bodied flavor and silky texture, Prosciutto di Parma DOP – also called Parma ham – differs from other cured meats. Only two ingredients are needed to make Prosciutto di Parma: specially raised Italian pigs and salt. Prosciutto di Parma is considered a 100% natural product.
The most widely exported Italian DOP / PGI product in the world, Aceto Balsamico di Modena PGI (balsamic vinegar of Modena PGI) is a true symbol of Italian agri-food excellence.
Produced for over a thousand years with respect for the tradition and territory of the Modena and Reggio Emilia regions, in Emilia-Romagna, it has been protected in Italy since 1933, and was entered in the European Union’s register of protected geographical indications (PGI) in 2009.
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