culatello di zibello

It is one of the finest meats, Slow Food Presidia of Emilia Romagna, mentioned for the first time in a document as early as 1735: it is the Culatello di Zibello, a real delight that today we will help you learn more.

A strict regulation for PDO salami.

The processing of Culatello must follow a specific discipline, established by the Consortium of Culatello di Zibello, which regulates every aspect, starting from the place and the period of its production, which must take place in a limited area of ​​the Bassa Parmense (around the banks of the Po), in the period between October and February.

The harsh and foggy winters and the warm and sunny summers typical of these areas are ideal for a perfect maturation of Culatello and contribute to give it those unique characteristics of flavor and fragrance that have made it famous almost everywhere.

For its preparation are used the most valuable and tender meat of adult pig raised according to traditional methods that have been handed down for generations:

  • The meat is defatted, boned, decotennated and trimmed by hand.
  • After about 10 days it is salted, stuffed into the bladder of the pig and tied with the characteristic string.
  • At this point begins the period of seasoning itself, which will last more or less until the following winter.
  • The specification establishes that the Culatello di Zibello should season from a minimum of 10 (for small pieces) up to about 14 months (for larger sizes).

 

Every year only a little more than 60,000 Culatelli are able to obtain the PDO, confirming the quality of what many do not hesitate to define “the king of salamis”.

culatello di zibello stagionatura

Culatello: from the Middle Ages to the present day.

The history of this salami is closely linked to the traditions of Bassa Parmense: its legend is also linked to the fact that until not too many decades ago, and throughout its existence, it has been the exclusive preserve of the most affluent families.

  • In 1332, at the wedding banquet between Andrea Dei Conti Rossi and Giovanna dei Conti Sanvitale, Culatelli were served as gifts to the spouses.
  • It seems that even the Duke of Milan Galeazzo Maria Sforza received as a gift this fine salami from the Pallavicino family.
  • The Culatello di Zibello appears in a document of the Commune of Parma dating back to 1735, as well as in many writings of the dialectal poet Giuseppe Callegari dating back to the 19th century.
  • Even Gabriele D’Annunzio used to exchange opinions about this salami with other artists.

The history of the Culatello di Zibello is very long and has its roots in a remote time, when perhaps it was less famous, but certainly very appreciated for its sweet and delicate taste, its intense aroma, its characteristic pear shape, which has gone through the centuries to reach today’s admirers.

Dal Bolognese: the Emilian tradition, between Rome and Milan.

ristorante-dal-bolognese-roma-01

Time has passed since the historic premises in Piazza del Popolo in Rome began to become a reference point for all lovers of good food served with professionalism and courtesy in a cozy and reserved environment, where the sophistication of the dishes meets with the ancient tradition of Emilia, in a unique combination of smells and flavors.

In our menu you will find all the best of Emilian cuisine, prepared using high quality raw materials and always fresh ingredients, in season: the culinary offer ranges from DOP salami to meat and fish tartare, from homemade pasta to risotto, from “great cart of boiled” to the monkfish salad, all accompanied by the best labels of our cellar.

 We are waiting for you in Rome, in Piazza del Popolo 1, and in Milan, in Via Amedei 8, in the evocative setting of Palazzo Recalcati.

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