Unmistakable, unique scent, delicate and intense taste, pink with white eyes: here it is, the famous Mortadella, the queen of the PrimaVera line. Also called Bologna, the town from which it takes its origins that date back to the XIV century, Mortadella is among the oldest Italian sausages and the most famous all over the …
Real works of art to taste but also to admire thanks to Tastes in art at Cibus 2016. At the 18th edition of Cibus, the International food fair that takes place in Parma from the 9th to the 12th of Mai, Salumificio Pedrazzoli will animate the food exhibition with real “installation artworks” that combine …
We have recently participated to “SalumiAmo” fair in Tokyo, which was a really good occasion for Salumificio Pedrazzoli, and for the Italian delicatessen excellences, to present the quality and taste of the Italian butchery tradition. Many experts from the food sector could appreciate our specialties during this occasion that took place in Tokyo from the …
Exporting passion and excellent products! Together with the council member of Lombardy, Gianni Fava, three enterprises from Mantua at Sial in Canada. Salumificio Pedrazzoli participated from the 13th to the 15th of April together with the regional council member for agriculture, Gianni Fava, and 13 enterprises from Lombardy at Sial, the international food fair of …
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, …
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 …
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: …
