Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to ...
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 ...
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, ...
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 ...
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...
Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley. The lard came from domestically raised pigs that were fed chestnuts, grains and vegetables.
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region. Marble caves have existed ...
The lentil (lenticchia) is an annual plant in the Ervum Lens Leguminose family. The plants grow to be between 8 to 16 inches in height and prefer moderate climates.
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