culatello di zibello dopDescription Nutrition Information Ingredients In the lowlands of the area surrounding Parma, on the right hand side of the bank of the river Po, there is a very small town with only around one thousand residents. This sounds a bit like the beginning of a fairy tale, but if you find yourself passing through Zibello between October and February, braving the cold wind and the shroud of fog, you will really feel as if you have fallen directly into another

We make it with Roma tomatoes

but don't forget to taste it on its own

but its magical encounter with pasta occurred more than one century later

10 g   Of Which Sugars 1

fresh taste

but it also pairs wonderfully with compotes and chutneys

it is then stuffed for aging: the pleasantly savory flavor of Tuscan salami pairs beautifully with aged cheeses and legumes

Its scent is released as it is cut and recalls the image of golden avenues covered with fallen leaves

but not only that

It owes its name to the wooden paddle used to slide it into the oven

including baked ones

like a piece of Parmigiano Reggiano