Salame Ettore is a unique salami of the organic line Primavera by Pedrazzoli, which is produced with only organic meat of Italian pigs bred in free-range farms. Over the years, salami has been the protagonist of an important development in the Italian culinary tradition. Every region can boast various types of salami with different denominations, …
When Prosciutto Cotto meets the King of haute cuisine, the truffle, it needs a suitable dress. That’s why Pedrazzoli created the new packaging Gold Edition, which will be exclusively presented at BioFach 2016 in Nurnberg. Prosciutto Cotto Bio al Tartufo will participate to the competition BEST NEW PRODUCT, a special award that is conferred every …
Here is the article about the Salumificio Pedrazzoli and our Linea PrimaVera Bio published in France in the journal Bio Linears. The article speaks of our company, our family, our values and above all of our passion. Especially it describes our organic line PrimaveraBio and our free-range farms in central Italy. The Organic farming is carried out …
The quality of our food products and the balanced consumption are the factors that contribute to ensure the welfare of human being. In Salumificio Pedrazzoli we are well aware of this and since the beginning, we have aimed to the quality of raw material, mostly because, differently from the other realities, we are one of …
From 18th to 20th October Salumificio Pedrazzoli with its Line PrimaveraBio is Protagonist at Natexpo, the Exhibition dedicated to the Organic branch. PrimaveraBio, the organic line of cold cuts in which the historic Company from Mantua has aimed for and becoming the main reference in this branch, will take part for three days at the …
Small slices of gratinated “Polenta” with “Padus” salami cut into small cubes Ingredients for 4 persons: Whole milk: 750 g Meat broth: 750 g “bramata” [coarse-grained] “polenta” flour: 500 g “Padus” salami cut into small cubes: 200 g Butter: 30 g Salt: 10 g PREPARATION: Mix the broth with the milk and bring the mixture …
Bread with Pears to be combined with “LA GABBIANELLA” Salami Ingredients for 4 persons: 500 gr. of “Biga” [dry and leavened pre-mixture/ferment] obtained from 280-300 w wheat 100 gr. “0” type weak flour 10 gr. Salt 5 gr. Malt 30 gr. Oil 40 gr. Water 300 gr. “Abate” pears cut into small cubes PREPARATION: Create …
Wholemeal Noodles with “Culatello” “LE VALLI” and squash blossoms Ingredients for 4 persons: For “tagliatelle” [noodles]: “0 “ type flour: 200 g Buckwheat flour: 100 g Whole eggs: 3 For the sauce: “Culatello di Zibello D.O.P. “ cut into small stripes: 200 g [“culatello” ham from Zibello (Parma province), Protected Designation of Origin] squash blossoms: …
“MILLEFEUILLE” of “Gonzaghetta” with herbs and rosemary-flavoured baked potatoes Ingredients for 4 persons: “Gonzaghetta“ “coppa” [pork sausage] with herbs . 400 g Boiled potatoes: 200 g Butter: 50 g Parmesan cheese: 30 g Fresh chopped rosemary: 10 g Salt: 3 g PREPARATION: Peel the potatoes, cut them into 3 millimetres high slices by using a …
