There are some foods that seem to belong to one place so completely that it is difficult to imagine them anywhere else. Culatello di Zibello is one of them. Born in the lowlands around Parma, in Italy's Emilia-Romagna region, this prized cured meat is closely tied to the landscape, the local climate and centuries of traditional craftsmanship. Yet in September 2026, one of Parma's most recognisable foods became part of an unexpected culinary experiment involving chefs from South Korea. The meeting brought together cooks from Parma and Chuncheon, a South Korean city that has developed a growing relationship with Parma through its sister-city partnership. Instead of simply presenting their own dishes, chefs from the two places worked together, combining ingredients and techniques from both culinary traditions. The result was a fascinating example of how traditional food can travel across borders without losing the story of where it came from. A Traditional Italian Product Takes a ...
Everything you need to know about the 5 best cured hams in the world! Pata Negra Bellota 100% Iberian - Prosciutto di San Daniele - Jambon Bayonne - Culatello di Zibello - Smoked Dalmatian pršut