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.
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.
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.
A sweet taste, a highly scenic appearance and great versatility: the Mantuan pumpkin is really a good reason to love autumn!
From poor food to basic ingredient for gourmet recipes, broad beans are the emblem of the awakening of nature and the arrival of summer.
From medicinal plant to culinary delicacy: the portrait of a splendid vegetable with a candied color and delicate taste.
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
Inevitable in the boards served in the mountains, Schüttelbrot Alto Adige IGP is a crunchy bread, a symbol of the classic high-altitude snack.
Whatever the name with which it is called, the artichoke combines the health aspect with the taste and extreme versatility in the kitchen
“Robin” the robin, will be the ambassador of the delicious Piedmontese cheese specialties that has just distinguished itself for a commendable gesture.
The tasty cured meat is so linked to the Emilian capital that many people in the world know it with the name of "Bologna"