Strada dei vini e dei sapori - Colline di Scandiano e Canossa
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Culatello di Canossa
 Culatello di Canossa  In the Apennines of Reggio they produce a type of culatello identified as Culatello di Canossa ...
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Pancetta Canusina


Pancetta Canusina


Pancetta Canusina is a typical specialty of the hills of Reggio.

It's a salt meat with a spicy flavour made only of fresh bacon (no more than two days from butchering), seasoned with a secret mixture of salt, sugar, spices and aromas.


The bacon is rolled or flattened and constitutes a rich base for the sauces used to dress the typical first course dishes in Emilia.

Pancetta Canusina is certified by the PAT (product of traditional agriculture) denomination.

Strada dei Vini e dei Sapori - Colline di Scandiano e Canossa -