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"Zampone" is a product deeply rooted in Modena's culinary tradition. It is prepared using lean cuts of pork and rind. The meat is ground together and mixed with salt, pepper and various spices such as mace, cinnamon, cloves and ginger. The entire mixture is then stuffed into the skin of the pig's foreleg.
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Spread Pedroni's Balsameda jelly on warm toast or freshly baked bread to start off the day the "Balsamico" way.
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