With a long-standing presence in the rural culture, honey is nowadays used in more refined ways, in combination with Parmigiano Reggiano (produced in local dairies) or ricotta. These cheeses are usually served, respectively, with alfalfa honey and acacia honey. It is also an important ingredient of a dessert known as “Spongata”, territorially connected to Brescello.

With a long-standing presence in the local cuisine, chestnut honey is excellent when served with Gorgonzola (a blue-veined cheese). In addition, many cooks may suggest you add a few drops of linden honey to the filling of pumpkin Tortelli.