Parma and Emilia-Romagna Cuisine with Stefania Bertaccini

This episode features the cuisine of Parma, Italy which is in the culinary rich region of Emilia-Romagna. We interview Stefania Bertaccini who is a cook, teacher, food guide and has a passion for nature. She operates Stefania's Cooking Classes and Tours in Parma, and also provide cooking classes online.

This region of Emilia-Romagna is an extremely important contributor to Italian cuisine. It is the "Food Valley" of Italy and features some of the best cuisine of Italy. Parma is a huge part of that.

Parma is home to Parmigianno-Reggiano cheese, Prosciutto di Parma ham and Balsamic Vinegar to name a few of the most famous. Parma is also home to some other great cured meats like Culatello and Culatta, porcini mushrooms, truffles and many fundamental recipes for pasta, such as Anolini as well as the fried dough torta fritta. This is just the highlights of a list that is vast. 

Stefania guides us through the process of producing Parmigianno-Reggiano cheese and the history of the cheese. She also educates us on the aging of Parmigianno-Reggiano and the affects on taste and digestion.

She then takes us on a tour of the production of Prosciutto di Parma and the artistic and meticulous process of aging the ham and the extremely unique process in Parma and the processing plants by the River Enza

We next talk about the art of making Traditional balsamic vinegar DOP/PDO. Stefania's family produces traditional Balsamic vinegar in their farmhouse.

Lastly we discuss the wonderful wine of Parma, Lambrusco

Parma is a city of Gastronomy and has several food museums as well.

Contacting Stefania


Menu

  • Parmigiano Reggiano Cheese
  • Prosciutto
  • Balsamic Vinegar
  • Lambrusco


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