The Cascina's Blog

Every year, in the heart of summer, the small town of Forlimpopoli in Emilia-Romagna is transformed into a lively crossroads of flavours, fragrances and culinary traditions thanks to the Festa Artusiana. This event, dedicated to the famous gastronome Pellegrino Artusi, celebrates Italian cuisine in all its nuances, attracting gastronomy enthusiasts from all over the world.[...]

Medicinal herbs are not only natural remedies for minor ailments, but can also turn into extraordinary ingredients in the kitchen. Integrating them into our daily dishes not only adds flavour and aroma, but also brings numerous health benefits. [...]

The Black Garlic of Voghiera also in refined recipes developed by Chefs M. Borroni and D. Baruzzi, will amaze you[...]

‘Il Pane del Garzone’ is a recipe that sums up the philosophy of Cucina dell'Aia, typical of the Central Italian region, it can be used as a forerunner of meatloaf, or it can be used as a filling for pigeon, rabbit, in short to cook the animals of the high court. [...]

In the heart of the Italian countryside, the cuisine of the farmyard represents a treasure trove of authentic flavours and age-old traditions. This style of cooking, rooted in rural life, draws inspiration from the products of the land and domestic farming, offering dishes that are a celebration of simplicity and authenticity.[...]

La Biblioteca del Gusto is a a place where food and culture meet, creating a unique and unforgettable experience. Whether you are a culinary enthusiast, a lover of reading or simply curious, here you will find a true meeting point for information, experiences and curiosities. Past, present and future find their own dimension based on a passion for the culinary art.[...]

The study and use of anti-inflammatory foods has become very complex[...]

In the world of gastronomy, the term “gourmet” often evokes images of elaborate dishes, exotic ingredients, and refined tastes. However, gourmet food is not just about sophistication and complexity. It’s also about quality, freshness, and health. In this context, organic food plays a pivotal role.[...]

The Risotto with Asparagus is a dish that smells of spring. This delicious culinary specialty is prepared with Arborio or Carnaroli rice, vegetable broth, fresh asparagus, butter, onion, Parmigiano Reggiano, and dry white wine. The creaminess of the risotto marries with the delicate and aromatic flavor of the asparagus, creating a unique taste experience.[...]

The Musei del Cibo museum network is a cultural and tourism project involving eight museums dedicated to typical food products in the province of Parma. The museums are: the Parmesan Cheese Museum, the Pasta Museum, the Tomato Museum, the Wine Museum, the Salami Museum in Felino, the Parma Ham Museum, the Culatello Museum and the Porcini Mushroom Museum in Borgotaro.[...]