Root of Mairano, the bitter taste that is good for you
A superfood with many beneficial properties that was in danger of disappearing, but which, thanks to the commitment of some Lombard producers, has an assured future.
L’erbazzone is close to reach the excellences of Emilia Romagna
Another product of the Emilian tradition, theerbazzone, is preparing to become part of the basket of PDO and PGI of Emilia-Romagna, now at 44.
Region you will go, sweet bread you will find!
In Emilia-Romagna there are three "enriched breads" that dominate the Christmas scene, but throughout the Bel Paese we can come across their more or less close relatives.
The noble pear, a new Slow Food Presidium in Emilia Romagna
A variety that expressed the best of itself cooked in wine or transformed into mustard, as well as being an ingredient in the filling of tortel dols.
The eternal dispute over Tortellino, the navel of Emilia Romagna
A ring of pasta filled with pork loin, raw ham, mortadella and parmesan: his majesty the Tortellino, the subject of the eternal dispute between Modena and Bologna.
On the trail of the precious Portonovo mussels
To confuse it with the mussel would be a serious mistake: this mussel is not bred, but reproduces spontaneously in the pure waters of the Conero.
The tasty story of the Africanetti of Persiceto
Discovering the historic biscuits of San Giovanni in Persiceto, still produced today by five businesses adhering to the disciplinary.
Peaches and Nectarines of Romagna PGI, the queens of summer
Excellences of Italian fruit growing, Peaches and Nectarines of Romagna PGI are a real panacea to be enjoyed this season.
Broccolo fiolaro, the De.Co. product loved by Carlo Cracco
With its unique taste, it is perfect for an infinite number of uses, as demostrated by chef Carlo Cracco, the greatest testimonial of the De.Co. broccoli from Creazzo.
Verza in “compote” the De.Co. of Montorso Vicentino
A poor dish, the Composte di Montorso today among the De.co. are an excellence rediscovered thanks to the commitment of Maurizio Nori and Coghi Veneti.
Radicchio, exquisite “winter flower”
The winter season is alive but, despite the harsh climates, nature can offer delicious first fruits including radicchio. A vegetable rich in taste, history and tradition.
Mantuan pumpkin, queen of autumn
A sweet taste, a highly scenic appearance and great versatility: the Mantuan pumpkin is really a good reason to love autumn!
Fava beans, a feast of spring on the table
From poor food to basic ingredient for gourmet recipes, broad beans are the emblem of the awakening of nature and the arrival of summer.
The white asparagus of Bassano DOP
From medicinal plant to culinary delicacy: the portrait of a splendid vegetable with a candied color and delicate taste.
Relax, chocolate will care for it!
During its 6000 years of history, chocolate has come a long way: from an exclusive bourgeois product it has become the delight for the palate
Schüttelbrot Alto Adige IGP, a bread of recovery
Inevitable in the boards served in the mountains, Schüttelbrot Alto Adige IGP is a crunchy bread, a symbol of the classic high-altitude snack.
Artichoke, a vegetable with infinite properties!
Whatever the name with which it is called, the artichoke combines the health aspect with the taste and extreme versatility in the kitchen
Robiola di Roccaverano: the taste of solidarity
“Robin” the robin, will be the ambassador of the delicious Piedmontese cheese specialties that has just distinguished itself for a commendable gesture.
Whoever says Bologna says Mortadella
The tasty cured meat is so linked to the Emilian capital that many people in the world know it with the name of "Bologna"