Behind the Scenes – Ms. Adventures in Italy

Today the New York Times posted a story about Count Niccolò Branca di Romanico – the leading royalty of the Fernet Branca‘s family dynasty and holder of the secret recipe for the Fernet Bran...

https://www.msadventuresinitaly.com/blog/2011/04/06/inside-fernet-brancas-factory-in-milan-italy/

The final part in the 3-post series about how prosciutto crudo, cured ham from Parma is made. If you’ve just stumbled on the series, the first two posts in the series covered the topics below. ...

https://www.msadventuresinitaly.com/blog/2009/10/08/making-italian-prosciutto-crudo-cured-ham-in-parma-the-maturing/

Part 2 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma. Part 1: Making Prosciut...

https://www.msadventuresinitaly.com/blog/2009/09/21/making-italian-prosciutto-crudo-cured-ham-in-parma-drying-and-sugna/

Prosciutto crudo di Parma, or cured ham, may be one of the most popular Italian foods known – but do you know how it’s made? Part 1 in a series about how Prosciutto di Parma is made when I vi...

https://www.msadventuresinitaly.com/blog/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/