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ACETO BALSAMICO TRADIZIONALE – Diamante Nero
Uno dei fiori all’occhiello dell’Acetaia del Cristo, ottenuto da batterie di botti che lavorano da più 50 anni, viene estratto questo “elisir” di almeno 25 anni di affinamento. Dolce, è davvero eccezionale e inimitabile.
Ariola – Lambrusco Marcello il vino delle cantine
Grape variety: Lambrusco Maestri grapes.
Color: dark red with purple accents; soft and evanescent foam.
Scent: intense aromatic tone, with accents of Marasca cherry, mixed berries and rose.
Ariola – MALVASIA FORTE RIGONI IL VINO DELLE CANTINE
Grape variety: Candia Aromatic Malvasia
Color: straw-like yellow with persistent perlage
Scent: fragrant and intense, it combines wild rose and yellow peach.
Taste: Extremely pleasant, featuring a good persistency.
Ideal with local stuffed meat, from Prosciutto di Parma to Felino salami, with Parmigiano Reggiano as well as fresh cheese.
Serving temperature range: 8 to 10°C
Alcohol: Vol. 11%
BARGNOLINO LIQUORIFICIO COLOMBO cl 0,20
An unique after dinner alcoholic drink, obtained following an old local recipe that sees the infusion of Prunos Spinosa berries. Lovely when served ice-cold, amazing when served room temperature.
Alcohol 33% Vol
BARGNOLINO LIQUORIFICIO COLOMBO cl 0,50
An unique after dinner alcoholic drink, obtained following an old local recipe that sees the infusion of Prunos Spinosa berries. Lovely when served ice-cold, amazing when served room temperature.
Alcohol 33% Vol
Ceci – Otello Red Wine Lambrusco – Half bottle
Grape variety: Lambrusco Maestri grapes “in purezza”. Color: intense purple red. Scent: mixed berries and violet. Taste: intense, well balanced. Ideal with
COPPA DI PARMA 6 months in half kg 0,8 – 1,0
It is a cold cut for connoisseures, whose particular taste varies according to the kind of secret curing applied, as well as the degree of aging of the product. To be cut and served into thin slices, it proposes an exciting scent and taste thanks to the application to the cured meat of few sapid spices before the stuffing procedure.
COPPA DI PARMA 6 months in slices g 150
It is a cold cut for connoisseures, whose particular taste varies according to the kind of secret curing applied, as well as the degree of aging of the product. To be cut and served into thin slices, it proposes an exciting scent and taste thanks to the application to the cured meat of few sapid spices before the stuffing procedure.
COPPA PIACENTINA IGP 8 months in half kg 0,8 – 0,9
It is the most precious cut from the Piacenza’s stuffed meat portfolio. The manufacturers of this kind of cured meat are absolute masters in selecting and curing the cuts, turning them into little masterpieces of taste.
COPPA PIACENTINA IGP 8 months in slices g 150
It is the most precious cut from the Piacenza’s stuffed meat portfolio. The manufacturers of this kind of cured meat are absolute masters in selecting and curing the cuts, turning them into little masterpieces of taste.
CULACCIA DI ROSSI 20 months a metà kg 2,0 – 2,5
The Culaccia is obtained from the most precious part of the Prosciutto, the tight of the swine. The secret recipe comprises a first part of preparation, as well as a phase of salt addition and spice mix addition. The Culaccia di Rossi, to be considered it’s inventor, is an exceptionally sweet and tasty cold cut, easy to cut and to conserve.
CULACCIA DI ROSSI 20 months affettata g 150
The Culaccia is obtained from the most precious part of the Prosciutto, the tight of the swine. The secret recipe comprises a first part of preparation, as well as a phase of salt addition and spice mix addition. The Culaccia di Rossi, to be considered it’s inventor, is an exceptionally sweet and tasty cold cut, easy to cut and to conserve.