Feast magazine talks with Matteo about his homeland and the birthplace of Parmigiano-Reggiano, balsamic vinegar, prosciutto and filled pastas. This northern Italian region is home to the ‘Food Valley’ of Parma, Modena and Bologna, and takes great pride in its delicious cuisine based on local, seasonal produce.

There are few regional cuisines in Italy that can lay claim to the produce pedigree of Emilia-Romagna. Matteo Carboni, a proud native of the region and co-owner of the Barossa Valley Casa Carboni cooking school in South Australia, agrees. “Everything there is based on good ingredients – you don’t have to be a magician to create a great dish in Emilia- Romagna,” he says.

Read the full article featuring some delicious recipes from Matteo (PDF: 1.2MB)