In the heart of Padania
The Bassa Casalasco-Viadanese is a 'middle land,' technically from Lombardy (administratively), phonetically from Emilia-Romagna (due to the dialect's intonation), and, to some extent, Venetian (for example, in the color of facades and the shape of chimneys). Culturally, it can be considered unique, as agricultural and gastronomic traditions form a distinct and singular heritage of this area.
The Lambrusco Viadanese
The jewel grape of the Lombardy oenology, cultivated by the Celts in the Po Valley millennia before Christ, from which the wine with its characteristic floral scent of wild violets, sour cherry, and forest berries is obtained.
The Spallotto
It is a cured meat, a 'gentleman' at the table for its unique flavor, it is at risk of disappearing due to its lengthy and intricate preparation. It can only be saved by the skill and passion of the 'master of knives.
The Melone Rospo
The ancient melon typical of the Casalasco-Viadanese area, with its knobby appearance that surprises with its unexpected spicy flavor.
The “Gnoc a la mulinera”
Only when the water is boiling can one shape a dough made solely of flour. Teresa's three daughters have been guarding the recipe for years, a recipe that their mother learned from their ancestors
The “luadel”
The Laudel, the bread that, thanks to its ability to swell, was once used to test the oven's temperature, is now saved from oblivion and rediscovered as a delicacy.