Typical Products

Spelt is an ancient foodstuff, whose cultivation dates back to the most ancient times of the Egyptians and the Mediterranean tribes; even the ancient… Read the rest

Ventricina is a raw pork sausage common in Abruzzi and Molise. The name is clearly a reference to the belly of the pig which is used as a casing for t… Read the rest

The caciofiore of L’Aquila is a cheese similar to pecorino, of medium seasoning whose production is linked to the high pastures of the province… Read the rest

In the valleys of Cuneo, the cultivation of chestnuts is an ancient tradition and is still accompanied by moments of celebration for the whole communi… Read the rest

The official name of this cheese is Blue du Haut Jura; it is also known by the name of Blue de Septmoncel. The area of production for the cheese are t… Read the rest

The origin of cheese: As the poet reminds us, "Partout dans la France-Comtè avec amour on s’en régale qu’on porte jupon ou culotte… Read the rest

The legend tells that even Michelangelo Buonarroti was a great admirer of it and, during his journeys in Carrara – when he personally chose the… Read the rest

It is a by-product of Pecorino del Matese, with a firm and compact white paste and a strong flavor; cylindrical shape, convex faces and straight heel,… Read the rest

In all the areas of Campania with a high practice of transhumance, in particular in the province of Avellino, Caserta, Salerno, Benevento, is produced… Read the rest

A typical low-fat dish, it represents one of the most traditional preparations of baccalà which, together with salted anchovies, represente… Read the rest