Category: italian regional food specialties

Typical italian food by region

early artichoke of Jesi 0

The early artichoke of Jesi

Early artichoke of Jesi is one of the typical Marche productions. It is particular because of the specific characteristics of the production area, the color, mixing different shades of green in various shades of purple,...

Radicchio Veneto 0

Radicchio of Treviso IGP

Radicchio of Treviso: historical background and area of production Recognition CE: CE Reg. N.1263 / 96. The red Radicchio of Treviso IGP or PGI in english, traditional expression of the rural culture of Treviso,...

OASI 0

First Olive Oil exhibition: OASI

Oasi – anagram of Olivo (olive tree), Ambiente (environment), Salute (ealth), Innovazione (innovation) – is the most important organic olive oil exhibition in the whole Mediterranean area. www.oasi.me In the frame of the event were presented the awards...

Tuscan Finocchiona 0

Tuscan Finocchiona becomes PGI (IGP)

The production area of Finocchiona PGI covers the entire territory of mainland Tuscany, excluding the islands, which is the area in which the production of this typical product has become established over time. The Finocchiona IGP salami...

Re Stocco: stockfish and brodetto 0

Stockfish: a recipe from Ancona

The Ordine Cultori della Cucina di Mare “Re Stocco” keeps the secrets of Stoccafisso all’Anconitana (Stockfish all’Anconitana), tasty dish of the regional tradition. This recipe is becoming known by an increasing number of admirers, formed not...

Valpollicella Area 0

The Veneto Wine

Veneto wine is produced in nearly 80,000 hectares of vineyards and it has a production of over 8 and a half million hectoliters of which more than 2 million and a half produced in DOC...

landscape Piemonte vineyards 0

Piemonte Vineyards

Piemonte Vineyards have origin in the heart of the Langhe Piemontesi where its landscapes have been registered by UNESCO in the list of world heritage site. Here are located the lands of Barbaresco and Barolo...

pierre chocolate 0

Sweet heart Pierre

It is born the line of sweets PiErre. In fact, in his new laboratory on the hills of Ancona, Riccardo Pelagagge develops innovative recipes and traditional products of the Italian pastry culture. Young but...

salame 0

Italian salami: Salama da sugo

Salama da Sugo is a special italian salami which is also called “Bondiola” “Bondiola” is so defined by the food and wine section of the site www.ferraraterraeacqua.it: the Bondiola Poggese is a sausage bagged into pig...

fossa cheese 0

Fossa Cheese

Fossa Cheese is a particular Cheese from Centre of Italy The peculiarity of the Fossa Cheese is that it is aged for three months in typical “fosse”. A “Fossa” is a special cavity, oval...

mozzarella 0

The freshness of Squacquerone

  Squacquerone di Romagna DOP is a soft, creamy cheese, so as to take the shape of the container in which it is placed. It is made from cow’s milk, white without crust and rapidly...

pumpkin tortelli 0

Discovering Pumpkin Tortelli

Pumpkin Tortelli have an history connected to the great families as Este of Ferrara, the Gonzaga of Mantua, the Farnese of Parma and Piacenza, the Visconti di Parma until the Sforza of Milan. These important families showed their...