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IL CULATELLO DI ZIBELLO (D.O.P.)
The Culatello is one of the best meats Italian "salumi" (salted pork), due to the long and cared production and also because it is made from the best cuts of pork and for it's rarity. The maturation which is helped by the climate reagion gives to the Culatello of Zibello a unique and unforgetableable flavour.
The area in which it is produced, is characterized by long cold, and foggy winters and extremely hot and sunny summers: the right mix of dry and humid conditions allows the Cultello to mature standy. During this time it's mathurateing smell and flavours that have made Culatello of Zibello famous all over the world can develop filly.
It has been said that in 1332, at the wedding banquet of Andrea Conti Rossi and Giovanna of Conti San. Vitale, they ate some Culatelli, that had been given to the newly weeds as wedding gift. Later, it is said the Pallavicino family had offered as homage Culatello to Galeazzo Maria Sforza duke of Milan.
In order to protect the quality and the tipicità of the Culatello the Consortium of the Culatello of Zibello was set up. This guarantees the meat has been handproduced using traditional methods and also that it has come from the area along the river Pò, which is made up of the Communes of Busseto, Polesine Parmense, Soragna, Roccabianca, San. Secondo, Sissa and of course Zibello.
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