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Parmesan

It is a semi-fat cheese produced with raw cow's milk that has a hard, finely grainy, white or straw-colored paste and a natural straw-colored rind. It is characterized by a fragrant, delicate and savory and never spicy taste.

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Balsamic vinegar of Modena

Balsamic vinegar is a type of typical Italian vinegar that is produced by the must of filtered grapes, cooked and subjected at the same time to alcoholic and acetic fermentation.

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Lambrousco

The term Lambrusco indicates a series of black grape varieties and the wine produced with them. In Italy there are several DOC and IGT specific for lambrusco.

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Italian Food

Specialties of flavors that make our country unique

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