Podere Cadassa

It is said that in the delicate slices of culatello, a story of mist, patience, and craftsmanship is hidden. In addition to running a great restaurant in the traditional Emilian style, Enrico Bergonzi hides treasures in his cellar. Balls of aging meat wrapped in intestines are attached to the ceiling, aging for up to three years to achieve the true tenderness and sweetness expected from culatello.

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