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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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Cantina (cellar)
Cantina (italian for cellar) is a room, completely or partially underground, used for storing wine, cheese or cured meats
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Culatello di Zibello PDO
Culatello di Zibello is a protected designation of origin cured meat typical of the province of Parma
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Nera Parmigiana (Black parmigiana)
Nera Parmigiana (italian for Parmigiana Black) was the most widespread breed of pig in Emilia before the introduction of the Large White.
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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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Bonifica (Reclamation Land)
Bonifica (italian for Reclamation Land) is a complex of works to drain marshy land and make it productive and able to accommodate the settlement of agricultural populations.
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Prati Stabili (Stable Meadows)
Prati stabili (italian for Stable Meadows) are meadows that have not been plowed or tilled, not cultivated and left to spontaneous vegetation for a very long time, from a minimum of 12 months to even hundreds of years: it is maintained exclusively through mowing and fertilization.
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Vacca Rossa (Red Cow)
Vacca Rossa (italian for Red Cow) is a a breed of cattle, it represents the Italian strain of the red breed that originated in Eastern Europe and is raised in the province of Reggio Emilia
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Allevatore (Farmer)
Allevatore (italian for farmer) is a person who is involved in livestock breeding, particularly cattle: a. of cows; also as a profession inherent to the livestock business.
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