Sunday, March 18, 2012
Gnocco Fritto and Spalla Cotta
Gnocco fritto and spalla cotta are two classic products of Reggio Emilia..
Gnocco, this kind of fried bread of Lombard origin, has spread throughout the Emilia Romagna region and it is known under various names, here in Bologna is called Crescentina. In Reggio you can find in virtually in every bar, next to the most common sandwiches while here it is only served in restaurants and trattorias.
Spalla cotta is instead a salami made with the pig shoulder, typical of the area of Reggio and Parma (more precisely its "home" is the town of San Secondo Parmense, in the Bassa) and it is practically impossible to find elsewhere. And it's a real shame because, in my opinion, is really delightful. Besides, it appears than Giuseppe Verdi had the same very taste as me: it seems that he appreciated it quite a lot.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
Did you enjoy this post? Click and get fresh Foodografia updates as soon as published by RSS feed or email.