Local Products

Do not forget that L’Angolo di Verlano and Matildic lands and are fully part of that Emilian territory which has been dubbed the Italian Food Valley, so famous for its culinary tradition that it has maintained a strong bond with the land of rich traditions and specialties known throughout the culinary world. Restore body and soul with a tour at the discovery of the typical products of the lands of Matilda. In the next few lines we will unveil some of our specialties:
The territory and the seasons are the two main variables that characterize our products: all winter flavours have the taste of pork products hence the saying that the pig does not discard anything of the pig. After the slaughter, the kitchen is enriched with many products, rinds, ham, salami Fiorettino typical of the Apennines, the zucco or zuccotto di Bismantova, pancetta canusina, culatello di Canossa, coppa, throat, salty bacon, livers, the torta di sangue. From spring until autumn, the sheep and cows with their milk are the masters. The best pastures in the territories of the ridge-Vallisnera, Valbona, Cerreto Alpi, Crovara-contribute along with their sheep to the enhancement of Pecorino and Ricotta cheese of the Tuscan Apennines. The farm Tarabelloni adheres to a plan for the recovery the breed CORNELLA BIANCA. In the less mountainous and flat areas Friesian and Red Cow give life to the King of cheeses, Parmigiano-Reggiano, born about 850 years ago witnessed in a precious parchment made by Benedictine monks and now preserved at the State Archives of Modena. An intuition of Matilda of Tuscany gave an important boost to the cultivation of chestnuts, and today chestnut woods on our hills up to 1000 meters above sea level are an important component of the Apennine scenery. Other, not less important, typical products in our area, are the truffle and Boletus mushrooms: the white truffle Tuber magnatum and black truffle Tuber estivum grow from 800 to 1000 meters above sea level and the most suitable areas are those of Viano and Cavola while for the Boletus mushroom the best area is Ramiseto. An important part of our land is devoted to growing grapes. The most significant vines for the production of Lambrusco are: lambrusco salamino, lambrusco maestri, grasparossa, ancellotta, malbo gentile. For the production of white wines, on the other hand, white grapes such as Malvasia and Spergola stand out of. Grape juice must of the Reggiano Apennines are also sought for the production of traditional balsamic vinegar of Reggio Emilia. The first traces of ‘traditional balsamic vinegar of Reggio Emilia date back to the year one thousand on the Appennino Reggiano. Today, the prestigious Vinegar is sold in packs of different colors according to ageing.

Cuisine and Dining

The cuisine of Reggio Emilia and the Reggio Apennines is strongly linked to the rural traditions of the territory and in every small town or village there is a speciality or a dish cooked in an original way. Using a criterion of a typical restaurant menu we’re going to list our typical dishes starting from appetizers. The best known is the scarpasün or erbazzone – pie with spinach, chard, Parmigiano Reggiano, ricotta and rice in the mountain version, followed closely by the gnocco fritto – flour, milk, yeast, fried in lard and served with sausages.
In the first courses the lion’s share is taken by the tortelli: the best known are the green ones, followed by chestnut and mustard, nettle, pumpkin, potato. Amongst the same group let us recall the cappelletti in capon broth, the wild boar pappardelle, lasagne, the panada, crepes with mushrooms, polenta stiada, the rice bomb and risotto with balsamic vinegar, the casagai.
No less important are the main courses with peasant-style rabbit, guinea fowl with mushrooms, duck with bacon, roasted meat with nuts, stewed chicken alla cacciatora, lamb chops with balsamic vinegar, the Berzigole, liver, sausage cooked on the embers , the chops of liver, tongue, tripe, donkey stew, wild boar, roast pheasant and hare stew. You can’t get down if you do not try the Parmigiano Reggiano, Pecorino and Goat cheese and especially the desserts: trifle, cellar cake, rice cake, sweet brick.
Try to follow the Wine and Taste roads of the hills of Scandiano and Canossa, an itinerary, which joins more than 40 manufacturers of local products, to understand the wealth of gastronomic traditions of the lands of Matilda.
And for a dinner / tasting of some of the typical Reggio Emilia, the angle of Verlano recommends the restaurant Ranch La Cueva.