Mortadella di Bologna IGP
Mozzarella di Bufala DOP
Olio Extravergine Riviera Ligure DOP
Pane di Altamura
Pecorino dell'Appennino Reggiano
Pecorino di Pienza
Pecorino Sardo DOP
Pecorino Toscano DOP
Pesto alla genovese
The Emilia Romagna region was first occupies by the Etruscans and then by the Gauls. Over the course of the centuries, a serious pork culture developed in the area. The ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
Mozzarella di Bufala is made from buffalo’s milk. Traditionally, buffalo were raised in the pastures of Campania and Lazio and their milk was used to make this exquisite cheese.
Tags: Spring, Cheese, Summer, Autumn, Campania, Winter
Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille, which is a type of sausage made with innards, tripe, ...
Tags: Spring, Summer, Autumn, Calabria, Winter, Meat and sausages
Olives have been cultivated in Ligura since olive trees were first introduced to Italy by the Phoenicians and the Greeks, at least as far back as the 3rd ...
Tags: extra-virgin olive oil, Spring, Summer, Autumn, Winter, Liguria, Spices-dressings-sauces
Pane carasau is ancient flat bread also known as “carta musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on.
Tags: Bread-pasta-rice-flour, carta da musica (sardinian bread), Spring, Summer, Autumn, Winter, Sardegna
Pane di Altamura is one of Italy’s most well-known regional breads. It is made with hard wheat flour, grano duro in Italian, which is cultivated in the northeastern part of ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Puglia
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Tags: Spring, Cheese, Summer, Autumn, Winter, Emilia Romagna
The Patata Quarantina bianca genovese (white potato of Genoa) is the most well known of the traditional potatoes grown in the Apennine Mountains in Liguria.
Tags: Summer, Fruits and vegetables, Liguria
This cheese is made from whole sheep’s milk during the spring and summer seasons in the mountainous area in the province of Reggio Emilia. It is currently awaiting IGP (Protected ...
This unique sheep’s milk cheese gets its name from the ancient city of Pienza, located just a few miles from Montepulciano.
Tags: Spring, Cheese, Summer, Autumn, Winter, Toscana
Pecorino Sardo is a DOP product that was born out of the reworking of two different types of cheese, the caciotta and the semicotto. The two were joined to make ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Sardegna
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
Originally from central South America, Capsicum annuuum is a plant that grows in temperate to hot climates. Peperoncino was among the various wonders of the New World brought to Europe ...
Tags: Abruzzo, Spring, Basilicata, Summer, Autumn, Calabria, Campania, Winter, Spices-dressings-sauces, Sicilia
Pesto can be made with a variety of ingredients, however basil, grown throughout Liguria, is always used. The other ingredients vary based upon where the pesto is made and what ...
Tags: basil, Spring, Summer, Autumn, Winter, Liguria, Spices-dressings-sauces
Piacentinu is a cooked, semi-hard cheese. It is round in shape and available in various ages. Traditionally, it is made in the province of Enna, Sicily, using whole sheep’s milk, ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Sicilia