Sentences with phrase «di parma»

Blu Mediterraneo Mirto di Panarea Body Cream, # 43, Acqua di Parma at Harvey Nichols.

In addition to soothing Acqua di Parma bath amenities, guests can expect plush bathrobes and slippers.

The expansive marble bathroom is equipped with rain shower, a luxury bath, and complimentary products from Aqua di Parma.

It is centrally located close to the small farms and factories in the Emilia Romagna region that produce Prosciutto di Parma, Parmigiano Reggiano cheese and Aceto Balsamico Tradizionale.

This space comes with a dedicated Savoy - trained Butler, custom - made Poltrona Frau Italian leather armchairs and sofas, a separate shower room stocked with a range of Acqua di Parma products, a prayer room, and private dining facilities.

Assorted cured meats such as Italian salamis, Spanish chorizos, prosciutto di Parma, served with bread sticks and fresh slices of baguette with an assortment of olives.

Emilia Romagna is the birthplace of Parmigiano Reggiano, Balsamic Vinegar, Prosciutto di Parma and those iconic dishes known the world over such as Lasagne, Tortellini, Tortelloni, Tagliatelle and Ragù alla Bolognese.

Learn how to make some of Emilia Romagna's most famous breads, eaten with the finest and most delicious of D.O.P. products such as Prosciutto di Parma and Pecorino cheeses.

All the options have king sized beds, jewel - like furnishings in an eclectic Venetian style, marble bathrooms, and cosmetics from Acqua di Parma.

We toured a Prosciutto di Parma factory during our Via Emilia tour, which left Eric in hog heaven.

Emilia Romagna is home to Prosciutto di Parma, Prosciutto di Modena, and loads of other impeccable cured meats.

It is home to Parmigiano Reggiano, Prosciutto di Parma, traditional balsamic vinegar, and more.

At the all - suite resort, sunlight drenched rooms include outdoor decks with daybeds, a deep soaking bathtub, rain shower, and Acqua di Parma bathroom amenities.

The prized «white gold» as some call it is used to salt two of the region's most famous foods — Parmigiano Reggiano and Prosciutto di Parma.

Famous for both Prosciutto di Parma and Parmigiano Reggiano, Parma is yet another important gastronomy center in Italy.

Prosciutto di Parma, Mortadella, Parmigiano Reggiano, Extra Virgin Olive Oil, and Aceto Balsamico di Modena are a few examples of the rich food traditions of the region which, of course, also has a long, respected history of food production.

- Pillows menu — Egyptian cotton sheets - 24/7 room service (with extra charge)-- Complimentary Nespresso & tea in the room - Terrace or balcony — Complimentary Wi - Fi - Daily complimentary mineral water - Bathrobe and slippers — Acqua di Parma bathroom amenities - Safe - deposit box — Satellite & smart TV - Mini bar (with extra charge, except at the 3 Suites Hermitage)- Hair dryer - 3 hours daily free access to Sport Wellness Mountain Spa water circuit (only for adults from 13 years old)- Ski butler at your arrival with complimentary Ski Lounge & Lockers at the start of the ski slopes.

A unique collection of high - end fragrances and skincare from top brands including Creed, Diptyque, Acqua di Parma, Fornasetti Profumi, and many more....

That knowledge - that moxidectin might be more efficient in killing heartworms - led veterinarians at Colorado State University College of Veterinary Medicine, North Carolina State University, University of Milano Veterinary Sciences and Università di Parma to begin trials to see if using Advantage Multi and doxycycline, rather than ivermectin and doxycycline might be more effective in treating heartworm - infected dogs.

I actually filled a few of these little Bite Size Grilled Zucchini Roll - Ups with Prosciutto di Parma and a few with cooked ham slices, if you are looking for a vegetarian version eliminate the prosciutto and add extra cheese, just as yummy!

Acqua di Parma Perfume 3.

If you want to make these even healthier, substitute prosciutto di parma for bacon.

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma — which, by the way, is nitrate - free and low in saturated fat.

Start with the signature Apeiro Spread of wood - oven baked pita served with hummus, eggplant caponata and pistachio yogurt; and make your way through Moroccan - Spiced Lamb Ribs with rosemary - fig BBQ sauce and pistachio yogurt; Bacon - Wrapped Dates with sofrito sauce, manchego cheese and chorizo; and Buñuelo, a delectable puffed pastry with stracchino cheese and truffle honey and can be made with prosciutto di parma or jamón ibérico bellota.

Meals may begin with selections from the Antipasti, and Insalate offerings, including highlights such as the Poached Lobster withricotta, candied cashew, and peach; Roasted Octopus with taggiasca olive, potato, and salsa verde; Prosciutto di Parma and Burrata with wild arugula, aged balsamic; and Pizza varieties like the fresh porcini mushrooms and gorgonzola cheese, or Calabrian salami, and olives, to name just two.

Antonio Cellie of Fiere di Parma says: «The U.S. is a key market for Italian products.

Dinner guests who opt for the Tasting for Two will receive one Verdure, as well as one selection from each of the following sections of the menu: Antipasti — Carne (sliced, house - cured meats such as Prosciutto di Parma or Mortadella); Antipasti — Fritti (fried appetizers, such as Ricotta Fritters or Arancine); either one Pizza (such as Margherita Pizza or seasonal Asparagus Pizza), Pasta (such as Black Spaghetti served with Sicilian pesto and calamari or Ravioli di Brasato stuffed with short rib, tomato and parmigiana) OR Piatti (such as Grilled Chicken Paillard with arugula, fried eggplant and ricotta or Braised Pork Shoulder with Averna apple reduction and cucumber); and Dolci (such as Lime Cheesecake or Cannoli).

One of the only certified restaurants in Las Vegas to dry cure and serve meats, OTTO Enoteca e Pizzeria cures all of their meats, such as salumi and coppa ham, in the restaurant (with the exception of Prosciutto di Parma, sourced straight from Italy.)

Forte adds: «Thanks to the strong momentum created by the Italian Ministry for Economic Development, the Italian Trade Commission in partnership with Federalimentare, Fiere di Parma, Fiera di Milano e Fiera di Verona, is pleased to continue its large - scale participation at the Fancy Food shows.»

1/4 cup plus 2 tablespoons basil pesto 4 8 - inch round flatbreads (or 8 slices of your favorite bread) 8 ounces fresh mozzarella, thinly sliced 2 ounces goat cheese 2 ripe tomatoes sliced 1/8 pound thinly sliced prosciutto di Parma

Fry the sliced Proscuitto di Parma in hot olive oil until crispy.

She does both savory and sweet and has been a consultant for numerous products and brands including: Mulino Bianco / Barilla, Center For Culinary Development, Kellogg's, ScharffenBerger / Hershey Chocolate, Prosciutto di Parma, Meat and Livestock Australia, Nestlé, Pillsbury, Starbucks, Emmi Cheese and many more.

Place the fresh slices of Proscuitto di Parma shaped into rosettes around the plate.

Top each plate with the crispy Proscuitto di Parma, and sprinkle with sesame seeds (or Furitake, if preferred).

You offer up a series of meats like prosciutto di parma, mortadella, soppressata, and coppa.

For the prosciutto + provolone version, I like to use prosciutto di San Daniele because of its slight sweetness, but di Parma would be fantastic as well!

This ham is more rustic than Prosciutto di Parma.

The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs» diet.

The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.

These sprigs in a blanket are veggies wrapped in prosciutto di parma and served with a sun - dried tomato pesto.

The Consorzio del Prosciutto di Parma today unveiled its newest training hub known as «The Whole Leg.»

Among EU countries, Italy is the one with the greater number of GI - recognized brand (beside Parmigiano Reggiano, think Prosciutto di Parma, Chianti Classico, Mozzarella di Bufala Campana, Mortadella Bologna, etc.).

Acqua di Parma Colonia Collezione Barbiere emollient shaving gel.

Acqua di Parma Colonia Collezione Barbiere razor & brush.

Not exact matches

Co-authors of the study are A. Pellegrini, (first author); P. Paladini and G. Porcellini of Cervesi Hospital in Cattolica, Italy; F. Ceccarelli of the University of Parma in Parma, Italy; and A. Cutti of Vigorso di Budrio in Bologna, Italy.

Filed Under: Special Features Tagged With: Adams and Ollman, Agustín Fernández, Allison Katz, Becky Suss, Borna Sammak, Bruce M. Sherman, Bureau, C L E A R I N G, Canada, Charline Von Heyl, Corazón del Sol, David Lewis, DIS, Donna Huanca, Eugenia P. Butler, Gavin Brown's Enterprise, Gerry Bibby, Greg Parma Smith, Hannah Hoffman, Hardy Hill, Herald St, Independent New York, Joanna Malinowska, JPW3, JTT, Julien Nguyen, Kader Attia, Karl Holmqvist, Liz Glynn, Lucas Arruda, Martos, Maureen Paley, Mendes Wood DM, Mitchell Algus, Modern Art, Morag Keil, Nagel Draxler, Neue Alte Brücke, New York, Olga Balema, Pablo Bronstein, Paula Cooper, Paulo Monteiro, Paulo Nimer Pjota, Peres Projects, Project Native Informant, Sebastian Black, SILBERKUPPE, Than Hussein Clark, The Approach, The Box, Tom Holmes, US, VI VII, Viktor Jopp, White Columns, Yngve Holen

The exhibition catalogue also features a study of UNESCO's fresco and its preparatory drawings by Anne Monfort, curator at the Musée d'Art Moderne de la Ville de Paris, an analysis of the artist's work and his close relationship with the American Abstract Expressionism movement by Barbara Drudi from the Accademia di Firenze and a text by Davide Colombo, History of Art Professor at the University of Parma.