A fresh tradition typical of Treviso
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
Posts Tagged 'DOP'
A 400 years old extra-virgin olive oil
De Carlo has been a family run company for generations, operating in the field of olive-growing since 1598. Today it is considered as one of the most modern and efficient
The dairy tradition of Valtellina: Bitto and Casera
Cattle-breeding and the production of milk and cheese have very ancient origins in the province of Sondrio: the production of long-keeping cheeses allowed to transfer and preserve the nutritional properties
A Wood of Olive Trees
The extra-virgin olive oil which comes from Riviera Ligure (Liguria) can be considered as a part of the ‘DNA’ of this region where olive tree is Nature itself. DOP Riviera
The oil between lake and mountains
The quality of DOP Garda extra virgin olive oil is the result of age-old passion, accompanied by skilled artisanal processing and the strict controls imposed by the DOP mark. The
DOP Genoese Basil: the excellent cultivation of Liguria
DOP Genoese Basil is the symbol of both agriculture suspended over the sea and a cooking characterized by ancient flavours. Its cultivation, which dates back centuries ago, in recent years
One Consortium for the IGP Balsamic Vinegar of Modena
Fifty members, who represent 98% of the entire production. These are the numbers on which the newly formed Consortium IGP Balsamic Vinegar of Modena can rely on. In 2012 the
The role of Italian food for a sustainable growth
According to recent studies, the main trends of the coming decades will be: the increasing interest of consumers in industrialized countries towards sustainability and quality of food; the impact of
Pecorino Toscano ‘heart best friend’
The first Pecorino Toscano DOP anti-cholesterol has been produced. It ‘s the result of years of research and close collaboration between the Manciano Caseificio Sociale (project leader), University of Pisa,
Tuscan Pecorino, a variety of tastes and aromas
According to some sources, Tuscan Pecorino cheese has been produced in Maremma since Etruscan times. Traditionally Tuscan Pecorino was named according to specific geographical areas of origin. Over time, substantially
