This menu combines foods we are able offer moments of ecstasy, through composite emotions, creating a Symphony of flavors, aromas and emotions.
The "secret" is the careful selection of each individual and specific product from which it is composed to ensure the taster "unique" experience to be shared.
In the valleys around Piacenza the snack was done with food products at home, genuine flavours.The snack of the tradition rediscovers those flavors, the excitement of a time when the cake was prepared with the recipe handed down by grandparents and cooked in the oven or on the embers of the fireplace, the bacon was produced with its pork and wine was that...
The tradition lever, when people worked mostly in the fields, offered a moment of "stop" to recharge yourself with a rustic snack rich in flavors and fragrances, a moment of pleasure before continuing your hard work.
Thanks to the stories of our grandparents we found those flavors that we propose in this Snack.
The tradition of being with friends for pastime is rooted in the Po Valley-Emilia and Piacenza hills.
A time travel were difficult, as there was with friends, giving rise to what is known as ' company '. They shared foods ' delicious ' to make even more pleasant stay together. Everyone brought food or wine by pooling what is available in the country.
In the past, when families had modest budgets, certain foods were consumed only during "holidays".
There was a wait to taste food that rarely appeared on the spasmodic, the kitchen was flooded by scents, flavours and lots of fun.
We want to relive those moments suggesting those tastes, stimulating the pleasure and joy of those moments.
This menu offers new ideas for the "tasty snack"
The "secret" is the careful selection of each individual and specific product from which it is composed to ensure the taster experience extraordinarily rewarding.
In the countryside of Parma the wealthier characters (called the Sior, namely Messrs) delighted the palate with elite products, that are not available to the poor.
We reassembled the "merenda del sior".
The peasants who lived in the hills of Emilia raised the Bruna Alpina cows, can give you a latte called "white gold".
The workday went from dawn to dusk, hard work in contact with nature.
At times when they needed to take a well earned rest enjoyed simple products that nature had "won" through their hard work.
The tradition of pig meat processing is the basis of one of the greatest excellence "parmigiana".
Particularly in Parma, in the village of San Secondo, on the banks of the Po, it uses this combination, which leads us into the taste of jovial campaign, where friendship and hospitality from food sharing.