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Journal Articles
Gastronomica. 2012; 12491–95 doi: https://doi.org/10.1525/GFC.2012.12.4.91
Published: 01 November 2012
... completely deboned pig's foot. The article traces the history of zampone from Renaissance Modena to modern commercial versions; it then recounts the author's attempt to make it from scratch, as was done in his childhood in the Cape Cod village of Sagamore, a community of immigrants from Emilia-Romagna who...
Journal Articles
Gastronomica. 2009; 9298–99 doi: https://doi.org/10.1525/gfc.2009.9.2.98
Published: 01 May 2009
... produced in only five provinces (Parma, Reggio Emilia, Modena, Bologna, Mantua) in two regions (Emilia-Romagna, Lombardy). Yet Riley tells us that Parmesan is known worldwide in two versions parmigiano reggiano and Grana Padana. The latter is a cheese that has many merits, but comparing it with the...