You chose: prosciutto di parma

  • Art & Culture

    Globetrotting with Giuseppe Verdi

    Tommaso Cartia(February 23, 2017)
    The international road-show promoting Festival Verdi, an event that every year celebrates the Italian Opera genius, stopped in New York, at the ENIT - Italian Government Tourist Board headquarter on Park Avenue. A set of exceptional personalities presented the event, such as Anna Maria Meo – General Manager of Teatro Regio in Parma and Stefano Bonaccini – President of Emila-Romagna region.
  • Arte e Cultura

    In viaggio con Giuseppe Verdi

    Tommaso Cartia(February 20, 2017)
    Il grande road-show internazionale per la promozione del Festival Verdi, l'evento che ogni anno celebra il genio dell'opera italiana, ha fatto tappa a New York, presso la sede dell'ENIT - Agenzia Nazionale del Turismo, a Park Avenue. A presentare l'eccezionale programma 2017 importanti personalità come la Direttrice Generale del Teatro Regio di Parma, Anna Maria Meo e il Presidente della Regione Emilia-Romagna, Stefano Bonaccini.
  • Dining in & out: Articles & Reviews

    Emilia-Romagna’s Food Crowned Italy’s Best

    Natasha Lardera(March 07, 2015)
    “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar.
  • Dining in & out: Articles & Reviews

    Emilia-Romagna’s Food Crowned Italy’s Best

    Natasha Lardera(March 07, 2015)
    “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar.
  • Tourism

    Tasty Tourism: Destination Parma and the Prosciutto di Parma Museum

    Natasha Lardera(July 14, 2014)
    Parma proudly boasts some of the highest quality food products renowned at both national and international level: Parmigiano-Reggiano, Prosciutto di Parma and various cured pork meat products such as the Culatello from Zibello, Salame from Felino, Coppa, as well as wines from the Parma hills, Porcini mushrooms from the Taro river valley, and Tomatoes.