Podere Cadassa

It is said that in the delicate slices of culatello lies the story of fog, patience, and art. Enrico Bergonzi, besides running a great restaurant in the traditional Emilian style, hides treasures in his basement. Balls of aging meat wrapped in casings, hanging from the ceiling, mature for up to three years to achieve the true tenderness and sweetness expected of culatello.

Website: https://www.poderecadassa.it/eng/