Caprino
In Lombardia caprini are still made on the farm with goat's milk in many Prealpine areas where goat breeding has recently had a considerable relaunching as an integrating activity (...)
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Salamelle and salame di Mantova
Mantova and the surrounding territory are famous for their history and their artistic treasures, but they couldn't be so with as much lustre if it weren't for their swine (...)
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Mascarpone
A traditional product of Lombardy’s dairy production, especially in the areas of Lodi and Abbiategrasso. Its origins are unknown, although its production and use date back to a few centuries ago (...)
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Garda's citrus fruits
"The country where lemons blossom" that Goethe loved so much, starts on the Garda banks: this is the northernmost place in Europe where citrus fruits grow owing to the lake's temperate climate (...)
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There is only one true «bufala»
Owing to researchers of Pozzuoli’s CNR Istituto di Chimica Biomolecolare it will now be more difficult to give away «fake bufala»: an advanced recognition milk system ensures genuineness of the buffalo milk mozzarella (...)
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Oscar qualified «Risotti»
Fifth edition for the Gallo «I migliori risotti dei più grandi ristoranti del mondo - The best risotti in the world» guide, a precious vademecum which acquires a strong international connotation, with a bilingual version (...)
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Safeguarding of alimentary denominations
Bruxelles ha launched a "challenge" to the World Trade Organisation (WTO), proposing a document based on the new regulations for the protection and safeguarding ogf alimentary denominations, such as "Parmigiano Reggiano" and "Prosciutto di Parma" (...)
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Spaghetti made in Siena
The agrarian consortium in Siena as created a pasta collection that is absolutely recognisable by significant qualities.It is called Spaghetti made in Siena and you will be quick at pin pointing it, through factors such as the origin of the durum wheat, the processing stage, the pasta production and its packaging (...)
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Parma Ham is a hit
Despite the International crisis and the slowdown of economy, appreciation by foreign consumers of Parma ham, which in October 2001 registered record increases, is unwavering (...)
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Tasty links!!!
The opportunities to feel peckish, and to enrich your food culture are also online. Virtual reviews (to be experimented with in practical tests!) on Italian specialties (...)
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A "historical" cheese: Taleggio
Documents dating back to 1200 date the origins of Taleggio to before the X century, a period where the cheese produced in Val Taleggio (whence the name) - in the province of Bergamo - was object of barter and trade together with other cheeses (...)
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Bresaola comes from valtellina
Bresaola, originally from Val Chiavenna, is produced today in the whole province of Sondrio - in Lombardia - with the most prized cuts of beef, horsemeat and chamois. The most prized cut if the so-called 'hip cut' (...)
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Parmigiano Reggiano, Italian taste beyond borders
In Italy Parmigiano Reggiano continues to be the 'king of cheeses', the most sold in the so-called 'hard cheese market', with a quota of more than 40% on the volume total (...)
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The greatest pasta factory in the world is signed Barilla
The opening of what is still the greatest pasta factory in the world dates back to 1970. Built in Pedrignano, in the province of Parma, by Barilla, one of the most well-known pasta producing firms in the world. A tradition, that of Barilla, which starts in the 1800's (...)
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:: ITALIAN SHOWCASE :: EATING ::
