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Epicurean Adventures

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  • Fog: The Key To Flavour

    Fog: The Key To Flavour

    Each winter, the flatlands of the Bassa Parmense are lost in a grey whitewash, their fumära, or fog. Rolling off the banks of the Po, it can get so dense that on some of our visits, we can barely see a few meters, and some of Italy’s most ordinary landscape suddenly shifts and finds its character.
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  • The Ethical Abattoir

    The Ethical Abattoir

    In the UK the tradition of small-scale animal slaughter that our Italian producers sustain has all but disappeared. Many people blame EU laws for forcing the closure of local abattoirs meaning that animals have to be driven many miles to be slaughtered. But in reality this is due mainly to commercial forces that have steadily changed the structure of our meat industry.
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  • Cheese And Salumi Care

    Cheese And Salumi Care

    Our products are living products. Today, many salumi are ‘aged’ artificially in stainless-steel clad cold-rooms. Our salumi and cheese are aged naturally, drawing on the rich microbial life of unique environments during their slow, alchemical transformation so looking after them...

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  • Sustainability

    Sustainability

    When it comes to sustainability, we look to America chef Dan Barber and his essential definition: that sustainable practice is something that will still be here in 100 years. Sustainable practice does not deplete resources, but nurtures resources and ensures...

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