“Mother Nature, Father Farmer”
Melinda stands for excellent apples but it is also a large consortium of 16 cooperatives that bring together over 4,100 small-scale farmers covering around 6,500 hectares of apple orchards in
Posts Tagged 'Consortium'
A little salt, a little smoke and a lot of fresh air: that’s Speck Alto Adige
Speck Alto Adige IGP is a lightly smoked ham cured in the pure open air, a treatment that gives it an unmistakable appearance and taste. It originates from the merging
Tuscan Extra Virgin Olive Oil: a sensory discovery
Tuscany is a perfect balance of nature and art, beauty of the land and climate. It is here that an excellent extra virgin olive oil is born. The variety of
Prosciutto Toscano, natural simplicity
Nature, climate and the passion of the producers are united to create the flavor of Tuscan ham and keep it original. In order to protect the unique and characteristic identity
Bresaola della Valtellina, an ancient ritual from father to son
The word Bresaola, formerly Brazaola, Brisaola or Bresavola, has uncertain origins. Its etymology can be found in words brasa (embers) or brisa: brasa were braziers used to dry air in
The Radicchio family
The Consortium for the protection of Radicchio Rosso di Treviso (Red Chicory of Treviso) and Variegato di Castelfranco (Variegated Chicory of Castelfranco) IGP (Protected Geographical Indication) aims to increase and
Asiago, sweet and slight or strong and flavourful?
Asiago “Product of the Mountain” is the traditional cheese of the Asiago Plateau. It is strongly characterized by its fresh, milky, slightly floral smell, with a sweet and pleasant taste.
Pomodoro di Pachino, the excellence by Sicily
The specifications concerning Pomodoro di Pachino IGP classify and protect four different types of tomato, with different peculiarities and destined to different markets. “Round Smooth” It is small and round,
Mozzarella di Bufala Campana, not only “mozzarella”
Mozzarella di Bufala Campana represents the most important DOP brand in central-southern Italy and is the fourth at national levels and the third amongst the Italian Dop cheeses. In 2012,
Gorgonzola, the cheese that lives
Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD; some other say that it was
