Aceto Balsamico DOP
Aceto Balsamico Tradizionale di Reggio Emilia DOP
Bresaola dalla Valtellina IGP
Canestrato di Moliterno IGP
Canestrato pugliese DOP
Capocollo di Calabria DOP
Casciotta di Urbino DOP
Cavallucci (o morsetti) di Siena
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 ...
Tags: balsamic vinegar, Spring, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
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 ...
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Veneto
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 ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
Bottarga is cured mullet or tuna eggs. The fish eggs are preserved inside the fish’s egg sack, or the ovaries.
Tags: Spring, Summer, Autumn, Fish-seafood-shellfish, Winter, Sardegna, Sicilia
Bresaola della Valtellina is salted and slightly aged beef that is can be eaten raw. It is cylindrical in shape, dark red in color with a delicate aroma and moderately ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Lombardia
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Puglia
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
Tags: Spring, Basilicata, Cheese, Summer, Autumn, Calabria, Campania, Winter, Puglia
Canestrato is a type of pecorino made in the commune of Moliterno, located at the intersection of Campania, Calabria and Basilicata.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lazio
Canestrato Pugliese is a sheep’s milk cheese with a cylindrical shape and a brownish-yellow rind. The cheese itself is straw-colored, compact, friable and fairly dense.
Capocollo dates back to the time of the colonies of the Magna Graecia, when stuffed pork sausages were introduced to Calabria. Still today, pork and pork products are made throughout ...
Tags: Spring, Summer, Autumn, Calabria, Winter, Meat and sausages
Casciotta di Urbino, from the term “cascio”, is a cheese with an ancient past. It was produced and consumed during the time of the Dukes of Montefeltro, when it was ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Toscana
Castelmagno is a cheese of ancient origin. It has been made since the year 1000 and gets its name from the area in which it is produced. The quality of ...
Tags: Spring, Summer, Autumn, Winter, Piemonte
Cavallucci are traditional, rustic biscotti (cookies) that date back to the 16th century when they were frequently given as gifts at special occasions.
Tags: Spring, Summer, Autumn, Winter, Sweets and pastries, Toscana
Ciauscolo is not your average Italian sausage. It has the texture of a paté and is eaten spread on a piece of bread. It is believed to come from the ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Marche