FOOD

Borgo val di Taro belongs to the Slow Food Movement and food playing such an important role in Italy, we think you should take this as seriously as Italians!

• Funghi or mushrooms, specially Porcini which are not to be missed. You'll find these at their prime in September/October and fresh Finferli in early Spring/May. This region has an IGP (Indicazione Geografica Protetta). However, don't worry if you are not here during the season as you will find plenty of dried mushrooms as well. These are served in many forms, they are not only made into sauces to accompany pasta (tagliatelle fatte in casa homemade pasta), polenta or used in a risotto, but also breaded and fried, lightly fried in butter (trifolati), as topping to bruschetta etc You will also find mushrooms sott’olio (preserved in oil) which are served as an antipasto

• Prosciutto di Parma, Culatello, Parmigiano Reggiano cheese, also not far from here aceto balsamico di Modena (balsamic vinegar) is produced

• Agnolini in brodo (filled pasta knots in a light homemade broth)

• Tortelli (pasta) with different fillings such as potatoes, pumpkin, mushrooms, chestnuts, erbetta (spinach and green leaf vegetables)

• Tartufo nero is also found around November time in Albareto…. And the best way to enjoy this is either with eggs, with a meat carpaccio, on pasta or also on meat tartare.

• Gnocco fritto with salumi; a type of fried flat bread with local cured meats, this is prepared with very good quality lard so it is not heavy…

• Cinghiale or wild boar with polenta.

• Torta d’erbe, famous savoury pie with herbs, zucchini, potatoes or rice.

• For a sweet tooth try the ‘Amore’ waffers sandwiched with a buttery centre, ice creams wherever you go!, Spongata, an almond, hazelnut and pine kernels cake and anything that looks good!
  

This is a valley that has always produced lots of chestnuts and apples so expect to see them included in the menu….. and wines, local wines include many ‘frizzantini’, above all the famous Lambrusco as well as other light wines made from Sangiovese and other local grapes

*** please note that when they mention salame di Felino they refer to the town called Felino where it is produced….

….and before you depart, visit the Caseificio Borgotaro and take home big chunks of Parmigiano Reggiano, ham and other cured meats, funghi …. All produced locally, authentically and zero kms!

Buon appetito!!