COFFEE
Italians invented the Espresso, the best way to obtain from roasted coffee beans all the pleasure that this product is able to offer.
Read more...Italians invented the Espresso, the best way to obtain from roasted coffee beans all the pleasure that this product is able to offer.
Read more...Vinegar is an important part of Italian culinary tradition: Italian ancestors exploited all its virtues as food, drink, aroma, antiseptic, sanitizer and they also invented the balsamic vinegar.
Read more...Sauces and food preserves in Italy are the product of a long tradition starting from tomatoes: in the XVIII century people started to process fresh tomatoes to be stored and eaten during the year.
Read more...Italy has a rich and strong tradition in bakery products. Every region and every single village has been contributing to the Italian gastronomic heritage with their traditional bakery recipes.
Read more...Italian Gelato is loved worldwide. It is sweet, creamy and tasty, characteristics that make it desirable for each season of the year and each moment of the day, not only as a summer dessert.
Read more...The most famous Italian varieties of rise are Carnaroli, Arborio, Roma, S.Andrea, Baldo, Vialone Nano and Balilla. Each variety can be processed to become white, brown or parboiled rice.
Read more...Pasta di Gragnano PGI is a dry pasta obtained from a mixture of durum wheat flour and water from the local aquifer of Gragnano, near Naples.
Read more...Maccheroncini di Campofilone PGI is a typical dry pasta from the Region of Marche, in central Italy, made with eggs, wheat flour or durum wheat flour.
Read more...Italian Mineral Waters are different from the ordinary drinkable waters, each one has its own beneficial characteristics, always assuring quality and purity.
Read more...While ham is preserved through smoking techniques north of the Alps and air-dried in the south, the South Tyroleans have combined both methods to create the typical Speck Alto Adige PGI.
Read more...Prosciutto Toscano PDO is a raw cured ham obtained through the processing of fresh pig legs from Italian pigs belonging to the Large White and Landrace breeds.
Read more...Prosciutto di San Daniele PDO is a dry cured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele.
Read more...Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds or hybrids compatible with the Italian Heavy Pig.
Read more...Prosciutto di Modena PDO is a raw, cured charcuterie product, obtained through the processing of fresh pig legs belonging to the Large White Italian and Landrace pure or cross-breeds, Duroc cross-breeds and other compatible breeds.
Read more...Mortadella Bologna PGI is a typical Italian charcuterie product belonging to the cooked sausage category. It is prepared with a mixture of first-quality pork cuts.
Read more...Val di Mazara PDO extra virgin olive oil is a Sicilian high quality product.
Read more...Terre di Siena PDO extra virgin olive oil is a typical product of the hilly province of Siena, in Tuscany.
Read more...Terra d’Otranto PDO extra virgin olive oil is a product of excellence from the Region of Puglia, in Southern Italy.
Read more...Riviera Ligure PDO Extra Virgin Olive Oil is a typical product of excellence from the Region of Liguria, in the North-West of Italy.
Read more...Toscano PGI extra virgin olive oil is a typical Tuscan product of excellence. It means typicality and a strong link with the territory, certified by the Community trade mark IGP and by strict production regulations.
Read more...Colline Salernitane PDO extra virgin olive oil is cultivated in Southern Italy, in the Region of Campania.
Read more...Cilento PDO extra virgin olive oil is obtained from the Piscittana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olive, which must come from mixed or single variety olive orchards in quantities of no less than 85%.
Read more...Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus Sativus L flower (Iridaceae family).
Read more...Aceto Balsamico Tradizionale di Reggio Emilia PDO is balsamic vinegar obtained through fermenting and refining the cooked grape must, originating exclusively from the Province of Reggio Emilia.
Read more...Aceto Balsamico Tradizionale di Modena PDO is balsamic vinegar obtained from the must of grapes typical of the province of Modena.
Read more...Aceto Balsamico di Modena PGI is the product obtained from grape must and wine vinegar refined for various periods of time in recipients made from precious wood.
Read more...Taleggio PDO is a cheese produced with whole, raw or pasteurized cow’s milk.
Read more...Provolone Valpadana PDO is a semi-hard whole cow’s milk cheese with a smooth rind.
Read more...Piave PDO is a hard, cooked-curd cheese with a compact texture and an elastic structure that crumbles easily with ageing.
Read more...This is a soft or semi-hard cheese, produced with whole sheep’s milk in two types: Fresco (fresh) and Stagionato (Aged).
Read more...Pecorino Romano PDO is a hard-cooked cheese, produced with whole sheep’s milk from pasture-grazing herds raised in the wild.
Read more...Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 14-18 inches, a height of 8-10 inches and a weight of 66-88 pounds.
Read more...Mozzarella di Bufala Campana PDO has a roundish shape, but other shapes are permitted (nuggets, braids, pearls, little knots, cherry, eggs).
Read more...Montasio PDO is a cooked hard cheese. It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured.
Read more...Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk.
Read more...Fontina PDO is a typical cheese from the Valle d’Aosta, one of the Northern Regions of Italy. It’s a semi-cooked cheese, produced with cow’s milk from Valdostana cattle breeds
Read more...There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.
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