Orange and sweet
Sweetness, consistency, and juiciness are the characteristics of the ‘Melone Mantovano’. This melon is even more unique thanks to its scent, a pleasant and distinctive mixture of fresh mushroom and
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Mr Silano
The ‘Caciocavallo’ cheese is one of the oldest and most typical cheeses of Southern Italy. Even Hippocrates (500 BC), illustrating the art used by Greeks for preparing cheese with the
Jambon de Bosses, the Mountain Ham
At the foot of the Great St. Bernard Pass, 1600 meters above sea level, there is Saint- Rhémy -en- Bosses, birthplace of the well known DOP Vallée d’Aoste Jambon de
Sweetly Red
IGP red onions from Tropea represent the most important excellence of their place of origin, that is the area of Capo Vaticano – Ricadi, in Calabria, where many farms grow
A long refinement
There are craft beers which have nothing to envy to a great wine, with regard to aromatic complexity, body, and longevity. So, they can be tasted, though not pasteurized, after
The Italian organic barley
Even if it is not produced exclusively in Italy, the Italian organic barley is one of the most strategic horticultural products for alimentary use. The Regions which boast the most
Tradition and innovation
‘Terre Ducali’, a company of Parma founded as a small-scale reality 50 years ago, over time has managed to emerge, grow, and distinguish itself in the field of cured
Figs’ delights
Fig is an ancient and traditional product. The Emperor Augustus ate figs with cheese and fish; for Seneca, along with bread, they were an entire meal. Quotes concerning the processing
Woods’ treasures
Between the mountains and plateaus of Sila, woods rich in fir and pine trees, lakes and pastures, dense vegetation follow one another. The temperate climate of the summer and autumn
A Delight in a Cup
Young Azeglio’s adventure in the field of coffee roasting started in Rome, in 1950, pursuing the aim of realizing a high quality espresso coffee respecting tradition. Alongside with his wife,
