Do you know that:

…The most exclusive Parmigiano Reggiano in Italy is produced only from the milk of Vacche Rosse cows from Reggio Emilia ?
…The best Italian pasta is dried in the open air, not by machine?
…The top Italian truffles come from Bossolasco?
...For each type of prosciutto, there is a unique slicing method that brings out its best flavor?
...The finest way to enjoy gorgonzola is with pears?
…Pasta is not fattening?

If you answered “yes” to any of the above…you are an excellent candidate for membership in Alta Cucina….
And we invite you to join and become a member!