| Origin |
Gaida di Reggio Emilia (Reggio Emilia). |
| Yield per hectare |
10,000 kg/hectare maximum. |
| Pairing |
It pairs with typical dishes of Emila, such as cured pork meats, Parma ham, tortellini in brodo (stuffed pasta in broth), lasagne, tagliatelle pasta with meat sauce, and stuffed tortelli with pumpkin and spices. It also pairs with dishes of Italian cuisine, such as cured pork meats, seasoned cheese, mixed meat sauces, stuffed roast, and grilled meats. |