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Mantova
Explore the unique culinary traditions of Mantua, featuring dishes like sbrisolona cake, pumpkin tortelli, pilota-style risotto, and the famous Mostarda di Mantova.
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Mostarda
Mantuan mostarda is a typical condiment of the Lombard culinary tradition, made through a long and laborious artisanal process
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Muffa (Mold)
Mold is a fungal microorganism that contributes to the development of distinctive characteristics in some foods, such as cheeses and cured meats. In fact, mold is what makes Gorgonzola,a famous Italian blue cheese, unique,. The production begins with the addition of bacterial cultures and rennet to milk. The curd is then poured into typical cylindrical…
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Massese
Massese is an italian sheep breed originating from the province of Massa-Carrara in Tuscany. They are known for their adaptability to mountainous environments and their production of rich milk
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Mozzarella
Mozzarella is a type of fresh cheese with a stretched curd, originally from Italy. It is characterized by a soft and creamy texture and a delicate flavor
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Mozzarella di Bufala Campana PDO
Mozzarella di Bufala Campana DOP is a quality Made in Italy product, made exclusively with fresh whole milk from Mediterranean buffalo of the Italian breed bred and raised in the area of origin.
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Masalén (Pork butcher)
Masalèn is, in the Emilian dialect, the masters of the art of pork butchery.
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Manifattura (Manifacturing)
Manifattura (italian for manifacturing) is the complex processing of a raw material, depending on its transformation, by hand or machine, into consumer objects
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Mostarda (Mustard)
Mostarda (italian for Mustard) is a culinary product widespread in northern Italy and Tuscany, made with different ingredients depending on the area of origin.
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