The Filthy, Fecund Secret of Emilia-Romagna – Patrick Symmes
It’s Italy’s unsung region, yet its food has conquered the world—or at least the table. Think prosciutto di Parma, Parmesan, porcini, and half of all pastas known to man (just for starters). The source of its power? Po Valley dirt—fine, dense, almost chocolately, accumulated over millennia. Patrick Symmes feasts on the cities of the plain [Continue Reading]