The Town of Oranges
Blonde, juicy, and without seeds. The orange of Ribera appears with these characteristics. Besides receiving a DOP (protected denomination of origin) acknowledgment, it is famous because its juice reaches 40%
Posts Tagged 'Consortium'
A very sweet and juicy yellow
Intense smell; streamlined shape; juicy flesh; seeds almost absent; rich in vitamin C and essential oils. Delicious if enjoyed uncooked, ideal for the preparation of fresh recipes. This is the
Good. Typical. Safe. That’s Salame Cremona
Salame Cremona, product previously known in the sixteenth century, when it was served on the tables of lords and nobles, was born in the fertile and foggy Padana Valley, the
Felino and its Salami: a perfect symbiosis
The authentic denomination of ‘Salame Felino’ refers to the geographical area of the province of Parma, and precisely Felino, the little town at a few kilometre distance from the chief
The Po Delta Rice, from the most eastern side of the Po Valley
The Po Delta Rice is typically grown between Veneto and Emilia Romagna regions, in the territories formed by debris from the Po river and, later on, from land transformation by
Taleggio, a perfect balance of tradition and technology
Taleggio is a cheese with ancient origins, perhaps earlier than the X century. Some documents dated up to XII century. Its origin area is the Val Taleggio, in Bergamo province,
Modena Ham, bright red and sweet smell
Modena DOP Ham is obtained from the thighs of domestic pigs reared and fed according to rigid production requirements directed at the attainment of high quality meat; all the phases
Veneto Ham, as mild as the Venetian countryside
The Venetian plain which lies between the Berican and Euganean hills provides a stable and characteristic natural environment. The protection of the two groups of hills greatly influences the prevailing
The magical wisdom of the early ‘salter’
An anthropological and economic “map” can be drawn for air-cured ham. In tracing this map, it will be discovered that ham is a factor of cultural, historical and economic unity
Tuscan Pecorino, a variety of tastes and aromas
According to some sources, Tuscan Pecorino cheese has been produced in Maremma since Etruscan times. Traditionally Tuscan Pecorino was named according to specific geographical areas of origin. Over time, substantially
