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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
Cavallucci are traditional, rustic biscotti (cookies) that date back to the 16th century when they were frequently given as gifts at special occasions.
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 ...
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 ...
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