Made in Italy: from field to Web
The most important challenge that the quality food sector will have to face in the coming years is certainly the digital one. Made in Italy food will become big if,
The most important challenge that the quality food sector will have to face in the coming years is certainly the digital one. Made in Italy food will become big if,
Intense scent, golden yellow colour, fresh and compact pulp, and incomparable sweetness, thin skin, adherent to the flesh: these are the features which characterize the Peach of Leonforte (‘Pesca di
Two characters in this story. One is round or elongated. The most well-known is red. It can be sweet, but it is more appreciated in its spicy version. It has
White, pearly in the middle, scented, and tasty. Among the many varieties of rice which are produced in Italy, the IGP Nano Vialone Veronese rice, typical of Verona, is characterized
Cherry boasts an ancient story, originating in Pontus, a region of Asia Minor. Many centuries ago, thanks to the Romans, it arrived in Italy, developing, among others, in an incredibly
Early ripening period; bright orange colour; a peculiar and distinctive scent, intense, with herbaceous and fruity notes; tender and crispy at the same time: these are the factors that have
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
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
Speck Alto Adige IGP is a lightly smoked ham cured in the pure open air, a treatment that gives it an unmistakable appearance and taste. It originates from the merging
Tuscany is a perfect balance of nature and art, beauty of the land and climate. It is here that an excellent extra virgin olive oil is born. The variety of