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Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry or cherry wood.

Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.

Since the end of the Middle Ages, records show the presence of a “tart syrup”, vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio. The syrup was used for medicinal purposes, rather than culinary.

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 by Christopher Columbus.

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 century A.C.

Olive oil is an ancient food product, born along the shores of the Mediterranean Sea due to the presence of olive trees.

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 is available locally.

The Crocus Sativus Linneo is a famous, ancient plant. Originally from Asia, saffron was brought to Tunisia through the trade route and then to Spain. And it finally arrived in Italy thanks to a Dominican monk from the Santucci family, originally the Navelli family, who loved botany and...

Focaccia is an ancient flatbread. The Romans used to give a grain-based focaccia to their gods as a holy offering.  Focaccia was also considered a sacred food in the Christian culture based on the belief that bread is the body of Christ.

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.

Coppia Ferrarese is a type of regional bread from Ferrara. According to the Statuta Ferrariae, a communal statue made in 1287, the bread had to have a signature scroll shape and be the same weight before and after cooking.

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 the Murgia region of Apulia.

Borlengo comes from the hills outside Modena. Originally, it was made with just flour and water. Borlengo is a typical dish of the cucina povera, which literally means “the food of the poor,” but in practice refers to making due with what you have.

The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De Re Rustica, Varrone wrote that the local inhabitants raised large herds of pigs and were particularly skilled in curing ham.

Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located south of Parma, near the Po River.