White Beans of Rotonda PDO: history, territory, and cuisine of the Pollino
From the Mercure Valley to the tables of Pollino, a legume with…
Red Eggplant of Rotonda PDO, the Pollino fruit that looks like a tomato
Small, round, and of an orange-red hue that makes it resemble a…
Lucanian Cacioricotta: what it is, how to use it, and why it’s a treasure to rediscover
Lucano cacioricotta is a unique cheese, somewhere between cacio and ricotta, a…
Black mussel of Taranto, why it is so delicious
More than twenty mussel farmers from the Apulian city have joined the…
Niscemi Artichoke, Features of the Slow Food Presidium
There is a new Slow Food Presidia in Sicily: it is the…
Piave PDO, the cheese of the Belluno Dolomites
Piave DOP cheese owes its origins to the tradition, experience, and ancient…
Aosta Valley at the table: flavor and tradition
A journey to discover the flavors and aromas of the Aosta Valley,…
New regulations for Piave PDO Cheese
For its tenth anniversary, Piave DOP Cheese is focusing on innovation, small…
Montasio PDO, semi-hard cheese
An excellence of Italian gastronomy, Montasio PDO is a delight for every…
Cycle Route of Taste in Merano, on the Mieming Plateau
A bike tour to discover typical Tyrolean products near Merano: 30 km…
Typical Cilento Products: Flavors and Traditions
Typical Cilento products, born from a land rich in flavor and taste,…
Buffalo Mozzarella from Campania: the stringy DOP cheese
Campanian buffalo mozzarella is the only one with the European PDO certification.…
Typical products from Zollino in Salento
Zollino, a small town in the province of Lecce, is the perfect…
