Tag: PGI

Tigelle of kamut and spinach with goat cheese and Coppa di Parma PGI – Italian Cuisine

Tigelle of kamut and spinach with goat cheese and Coppa di Parma PGI

The tigella is colored green and in this recipe with a creamy goat meets the excellence of the Coppa di Parma PGI

Soft consistency and not too pronounced sapidity, which allows the typical taste of pork to be fully perceived, this is the characteristic aroma of Coppa di Parma PGI, a delicatessen product obtained from the muscular portion of the neck of highly selected and valuable pigs and which originates in the area that includes the provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia as well as the municipalities of the Po area which are part of the territory of the provinces of Lodi, Milan and Cremona. Here, where the temperatures and humidity typical of the hilly Po Valley area are optimal for promoting its production, the Parma Cup has its origins since 1800.

After a short period of seasoning, it is kept in a cool and humid place, as can be a cellar; but be careful, once opened it is necessary to store it in the fridge, preferably wrapped in a dampened cotton cloth so that it retains its aroma.

Preparation time: 40 minutes
Extra time: leavening
People: 18


250 g kamut flour
250 g Coppa di Parma PGI sliced
200 g flour 00
200 g goat cheese
100 g boiled and squeezed spinach
50 g fresh cream
10 g brewer's yeast
extra virgin olive oil


Crumble the yeast on the flour 00, knead with 200 g of water, cover the obtained paste and let it rise in the fridge overnight or from morning to evening.
Then add the leavened dough to the kamut flour, a pinch of salt, the minced spinach puree, a tablespoon of oil and the cream; knead and let rise in a warm place (25-28 ° C) for 30-40 '.
Divide the dough into 18 portions of 30-40 g, form the balls, grease them, cover them with the film and let them rest until they are doubled in volume: it will take about an hour.
Then work the balls of dough, roll each in a tartaretto mold of 10 cm in diameter, cover with a plate and a weight (for example a meat mallet), which will serve to prevent them from swelling during cooking.
Bake at 200 ° C for 4 ', then turn, cover again and cook for another 4'. If you cook them in several stages, transfer those ready on a grid, so that it does not form moisture and do not become confused. Then, when it is time to serve them, heat them quickly in the hot oven and fill them with the Coppa di Parma and the goat cheese, peppered to taste.

*** The chef says that as a starter you serve a tigella per person. If you have some, you can serve it instead of bread. Preserved in a tin can also be prepared the day before: the passage in the oven will restore the right fragrance.

Croissants of pistachio bread with Mortadella Bologna PGI – Italian Cuisine

Croissants of pistachio bread with Mortadella Bologna PGI

A great classic, bread and mortadella, revisited in a croissant version and choosing a high quality product like Mortadella Bologna PGI.

An absolutely unique and unique production technique all over the world, regulated by a Production Standard approved by the European Union. That's exactly how it can not be improvised to produce Mortadella Bologna. But how is this unmistakable and versatile salami born?

The starting point is carefully selected meat that is mechanically shredded through three different steps. The "lardelli" are then prepared, the fat cubes that characterize this salami, and the mixture thus obtained is bagged and subjected to binding. Then begins the most delicate phase, cooking, which can last from a few hours to several days and gives the mortadella all its aroma and its softness, finally ending with the showering and cooling. The result of this long and intense production process is one of the most loved and appreciated cured meats of Italian cuisine, with an aromatic scent and a delicate but definitely unmistakable flavor: Mortadella Bologna PGI.

And now that we've known her better, let's taste it inside soft croissants of pistachio-flavored bread.

Preparation time: 60 minutes
Cooking time: 20 minutes
People: 8


1 kg bread dough
200 g Mortadella Bologna PGI
50 g salted peeled pistachios
1 egg


Roll out the bread dough into a rectangle about 0.5 cm thick. Jogging to get a regular shape. Brush the surface with a beaten egg along with a drop of milk. Then cut the rectangle in half, lengthwise, then divide each half into 8 triangles. Sprinkle the dough with the chopped pistachios and close the triangles, rolling them from the base towards the tip; then fold them to half-moon, obtaining the croissants. Arrange the croissants on a plate covered with baking paper, brush them on the surface with the egg and sprinkle with chopped pistachios. Bake at 200 ° C for 18-20 '. Remove the croissants from the oven and serve them warm together with the Mortadella Bologna PGI.

Rustic pie with basil, cherry tomatoes and PGI Felino Salami – Italian Cuisine

Rustic pie with basil, cherry tomatoes and PGI Felino Salami

A savory cake with a summer flavor, flavored by the presence of Salame Felino PGI, excellence of the Emilia region!

Felino is a town in the province of Parma, which has given birth to one of the finest cold cuts of the Italian culinary tradition: Salame Felino PGI. Although the first discoveries of this salami date back to the first century AD, we must wait until 1905 to see the definition of "Salume Felino" for the first time in the Italian dictionary and 1927 for "Salame Felino", to identify a salami. produced in the province of Parma, a land that has managed to keep intact and then pass on the tradition of production of this sausage.

This cylindrical sausage uses only cuts of meat from highly selected pigs, then minced with the meat grinder and kneaded with salt, pepper in grains and / or chopped, crushed garlic, wine and sugar. With a sweet and delicate taste, it is advisable to keep it in cool and dry places, or in the lower shelves of the refrigerator, and consume it in a short time, to enjoy it at its best.

It can be served sliced, cut into "flute's beak", oblique to the axis of the salami and about half a cent thick, to taste it alone with a good glass of red wine, or used as the main ingredient of a savory cake like this , in which the sweet and delicate taste of Salame Felino PGI goes well with the versatility of tofu and the taste of vegetables.


350 g browse
1 red onion from Tropea Calabria
1 zucchini
1 aubergine
10 cherry tomatoes of various shapes and colors
6/8 slices of Salami Felino IGP
1 bunch of fresh basil
100 gr tofu


Cook for a few minutes the red Tropea Calabria onion cut into slices in a saucepan with a little oil.
Repeat the operation for the zucchini and the aubergines cut quite fine.
Roll out the dough on a lightly floured surface and shape it into a round shape. Sprinkle with the sautéed vegetables and add the tomatoes of various colors cut in half leaving the petiole attached.
Add the slices of Salami Felino PGI, a drop of oil and inform at 180 ° for 20/30 minutes.
Just before removing the cake from the fire, quickly cook the basil in a pan with a little oil until it is crispy.
Remove the cake and finish with the basil leaves, a drop of oil and sea salt.

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