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Enjoy the Piadina Romagnola from La Baie des Fromages! Piadina Romagnola IGP (or Piada Romagnola IGP) is a symbol of Romagna gastronomy and a product made from soft wheat flour, water, fats and salt. Piadina was born as humble food; traditionally prepared between a batch of bread and another baked once a week.
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 exported Italian DOP / IGP product in the world, aceto balsamico di Modena IGP (balsamic vinegar of Modena IGP) is a true symbol of Italian agri-food excellence.
Produced for more than a thousand years respecting the tradition and territory of the Modena and Reggio Emilia region, in Emilia-Romagna, it has been protected in Italy since 1933 and has been included in the Register of Protected Geographical Indications (PGI) of the European Union in 2009.
Its value is due on the one hand to the quality of its grapes, fruit of a specific territory located between the ancient cities of Modena and Reggio-Emilia, and on the other hand to the know-how of its artisans, custodians of a experience acquired over the centuries.
Mortadella Bologna IGP is a charcuterie with a rich history and gastronomic tradition. It is considered to be one of the most popular in Italy and more particularly in the Emilia-Romagna region.
Mortadella Bologna IGP is unique because it is cooked and not dried, like many other cold cuts. Cuts of meat come mainly from the shoulder of the pork and are carefully selected, chopped, and mixed with bacon, spices, and a natural aroma.
Mortadella is pink, with a few spots of white fat with a delicate flavor and it is often made with pistachios to enrich the taste. Mortadella is often eaten alone or added to sandwiches. The Mortadella Bologna IGP goes well with the local wines of Emilia-Romagna, such as Lambrusco di Sorbara DOC.
Provolone Valpadana DOP is a semi-hard whole cow’s milk cheese with a smooth texture and is distinguished mainly from all other dairy products by its wide variety of typical geometric shapes and weight.
The plasticity of the dough, characteristic of the Provolone Valpadana DOP during processing, allows master cheesemakers to take pleasure in producing these shapes with very varied weights.
There are 4 main forms:
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