Emanuela and Francesco welcome us into their homely cottage in Borgo Val di Taro, in the province of Parma, where they have been living together for over thirty years. They are strongly passionate about their local cuisine and customs, and have always enjoyed preparing Parma’s specialities – to the delight of their friends, family and guests.
A staple ingredient in their kitchen is the porcini mushroom, a widely-used ingredient in their region. The mushroom reveals much about their local history, as the common use of wild mushrooms, chestnuts and other forest foods formed the base of peasant cuisine here. Many of the region’s more lavish dishes make use of wild game, Parmigiano Reggiano cheese and cured meats; products that have made Parma a world-famous destination for food lovers.
The secret of the Cesarina
We love putting a twist on our favourite dishes with local porcini mushrooms. They add so much flavour and look beautiful in starters and side dishes.