Pecorino Romano DOP is produced exclusively with sheep’s milk coming from farms within the production area. It is produced in Sardinia (90%), Lazio and Tuscany, in the province of Grosseto
Parma Ham is an all-natural ham: the only ingredients are Italian pork, salt, air and time. Neither preservatives nor additives have ever been used and the result is a tasty
It is strong, aromatic, pleasantly spicy; fat, hard, and finely crumbly. We are talking about the ‘Fiore Sardo’, the cheese made by means of artisan techniques by local shepherds, exclusively
South Tyrol is the largest contiguous apple cultivation area in Europe. A total of thirteen varieties of apples are allowed to carry the designation ‘IGP South Tyrolean Apple’: Braeburn, Elstar,
Schiava (Vernatsch) The Schiava grape produces a light, everyday wine, low in tannins, with moderate alcohol content. With only a few exceptions, it is produced in nearly every winegrowing zones.
Pinot Blanc With an elegant scent of apples and lively acidity, it is the perfect everyday wine. In order to get the finesse of the Pinot Blanc fruitiness right into
Alto Adige, which lies at the northernmost point of Italy on the Austrian border, combines the positive aspects of these two winegrowing cultures. Up in the Isarco Valley, snow-covered peaks
The ‘Casatella Trevigiana’, the first and only one fresh and soft Italian cheese which won the protected designation of origin (DOP) in 2008, is a proud product of the so-called
Which is the most flavourful potato according to chefs? The one which is cultivated over 1,000 metres above sea level in the mountains of Sila, in Calabria. This potato, enrolled
Montasio cheese is a cooked semi-hard cheese obtained exclusively from cow’s milk from the production area which covers Friuli Venezia Giulia region, with the whole territory of the provinces of
