Saffron, the new red gold from the north
Lombardy adds to the Italian regions that produce Saffron (Tuscany, Umbria, Marche, Abruzzo, Sardinia, Emilia) and does it with a high quality product. ‘Collina d’Oro (Golden Hill)’ product was born…
Products Made in Italy
The advertising campaign of Italian food started in America
The different promotional and advertising initiatives will be linked by the presence of both ‘The Extraordinary Italian Taste’ hallmark and ‘Buy authentic Italian, get more’ slogan
Potentialities for Salami and Cold Cuts in the USA
Davide Calderone, Director of Assica, says: “We did a very intense work in order to prove to the US authorities in the domain of food safety that these products come…
Italian PDO cheeses: boom in export to Spain
Double-digit growth for exports of Italian cheeses in Spain: in just three months in 2015 the same quantity sold during the whole 2014 was reached. PDO products are driving the…
Excellence of Veneto to conquer the big Apple
At the Summer Fancy Food Show, the most authoritative agribusiness exposition in North America, the best quality production of Veneto region will be on stage. Excellence products from Treviso are…
A signature mark for “made in Italy”
Alessandro Battaglia Parodi The logo that will identify Italian food products all over the world has finally been presented. The long awaited “signature mark” for “made in Italy”, was planned by…
How to recognize a good pasta
By law, Italian dried pasta must be made of durum wheat semolina. In order to make a good quality pasta, the first and most important factor is the raw material…
Molino Spadoni still mills its flour with stone, for tradition and quality lovers
The company from Ravenna in Emilia Romagna Region, leader in the flour and special preparation sector, launches a new line of flour grind with stone (i.e. “macina a pietra” in…
Asiago: the transformation, the cheesemakers touch
The technical policies of the PDO (Protected Designation of Origin) production indicate in a detailed way the working procedures of fresh and aged Asiago cheese. Just like in the kitchen…
Mortadella from Bologna: what it is and how it is made
Mortadella is cooked cured pork meat that is produced only in central and northern Italy. The original recipe was codified in 1661 in the Bologna area in the Emilia-Romagna region…
