Italiano
The black mussel of Taranto
A mussel with a full, sweet taste, excellent flavor and texture, it is a local gastronomic excellence that should...
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by Annalucia Galeone 15/09/21 -
by Annalucia Galeone 20/05/21Barlotti cheese factory in Cilento
Cheesemakers since 1991 but farmers for over a century. The supply chain is short, eco-sustainable and integrated,...
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by Annalucia Galeone 15/04/21Andria’s burrata, artisanal heritage
Recognized as a Protected Geographical Indication product by the European Union in 2016, burrata di Andria is soft...
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by Iolanda Maggio 30/03/21Loison an Italian story since 1938
The name Loison is synonymous with Italian haute patisserie, both as a fresh pastry and for the typical products...
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by Editorial Staff 09/02/21Great results for the (Robiola) Roccaverano DOP
In 2020, production of Robiola di Roccaverano DOP increased by 3.4%, in step with the increase in consumer...
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by Iolanda Maggio 18/12/20Chocolates for the holidays
For chocolate lovers, here are seven addresses not to be missed around Italy. This article is available in...
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by Annalucia Galeone 28/10/20Musciscka and caciocavallo podolico, two specialties from Gargano
On the occasion of the Mercatino del Gusto di Maglie (LE), the taste laboratories gave the opportunity to taste...
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by Editorial Staff 12/10/20The sustainability of Norcia ham
The Consorzio di Tutela del Prosciutto IGP di Norcia: the project "Quality, Identity, Safety and Sustainability"...
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by Annalucia Galeone 12/02/20A very particular Parmigiano Reggiano vertical tasting
Seven different ages of Parmigiano Reggiano made only from milk from the Italian Razza Bruna breed of cow. A truly...
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by Riccardo Viscardi 22/01/20Tomasoni, Piave cheeses
This cheese factory in the province of Treviso offers many varieties of stracchino and more, including a...
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by Annalucia Galeone 16/01/20San Michele oysters
This expanding farm in the Gargano National Park produces oysters that have an intense and particular flavor. The...
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by Editorial Staff 09/01/20Pecorino Romano becomes Extra, Riserva and di Montagna
The Consortium for the protection of PDO Pecorino Romano cheese is now free to make proposals to modify the...
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by Antonella Amodio 11/12/19Angelo Santabarbara, the cheesemaker cow whisperer
The Santabarbara family has run the Caseificio La Teresina cheese factory for over 60 years, an endeavor that...
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by Annalucia Galeone 20/06/19Capocollo from Martina Franca
An historic cured meat that has lost some flavor due to intensive livestock raising. This is not the case at...
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by Flavia Rendina 24/05/19The meat of the future? It’s fake.
Vegetal burgers are taking over America and sending shockwaves through Wall Street. Although they have still not...
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by Flavia Rendina 27/02/19A territory in an event: Chiaramonte Gulfi
Selected as the area in Sicily that offers the best food and wine products, Chiaramonte Gulfi now showcases these...
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by Stefania Vinciguerra 29/11/18What is Christmas without panettone?
Love it or not, panettone is Christmas. And with Loison’s Panettone al Mandarino (tangerine-flavored...
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by Antonella Amodio 20/11/18San Marzano tomatoes, a great example of Italian excellence
The qualities of San Marzano tomatoes from the Agro Nocerino Sarnese agricultural area have made them among the...
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