|Mediterranean cuisine,Emilia Romagna|
With so many kinds of cured ham available in various regions of the Mediterranean, one might wonder what distinguishes the famous Parma Ham from the rest; what qualities justify the crown in its label, and the global fame. The fact is I had doubts myself whether the premium prices of Prosciutto Crudo di Parma are adequate. I used to opt for the less expensive cured hams (...)
The eclectic cookery of Croatia has its origins in the country’s turbulent history. From the Slavic culinary traditions brought from the Carpathian Mountains, through the Ottoman and Austro-Hungarian influence, and the historical dominance of Venetians on the country’s coast, to the most recent struggle for independence breaking away from Yugoslavia (...)
Today Panforte is a traditional Tuscan Christmas sweet. Some people say it resembles gingerbread, perhaps because of the spicing, and just like gingerbread, the longer it stays, the better its taste. I wouldn’t fully agree. The process of making panforte is quite different, and it actually results in its very own distinct taste.