Cipolla dorata di Parma
Coppa Piacentina DOP
Coppia ferrarese IGP
Culatello di Zibello DOP
Doppio concentrato di pomodoro
Formaggio di fossa di Sogliano al Rubicone
Formaggio Ragusano DOP
Fungo porcino di Borgotaro IGP
Gli Oli Extravergini d'Oliva DOP
Lardo di Arnad DOP
Lardo di Colonnata IGP
Lenticchia di Castelluccio di Norcia IGP
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.
Tags: Autumn, Fruits and vegetables, Winter, Emilia Romagna
Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
Coppia Ferrarese is a type of regional bread from Ferrara. According to the Statuta Ferrariae, a communal statue made in 1287, the bread had to have a signature scroll shape ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located south of Parma, ...
Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.
Tags: Spring, tomato, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
Focaccia is an ancient flatbread. The Romans used to give a grain-based focaccia to their gods as a holy offering. Focaccia was also considered a sacred food in the Christian ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Liguria
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Tags: Spring, Cheese, Summer, Autumn, Winter, Valle d'Aosta
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Emilia Romagna
Ragusano is a semi-hard cheese made from pasta filata (pulled-curd). It is rectangular in shape and is sold at different stages of aging.
Tags: Spring, Cheese, Summer, Autumn, Winter, Sicilia
Porcini mushrooms, of the Boletus family, have been known for centuries to grow in the area of Borgotaro in the Apennines near Parma.
Tags: Autumn, Emilia Romagna, Mushrooms and truffles
Olive oil is an ancient food product, born along the shores of the Mediterranean Sea due to the presence of olive trees.
Tags: extra-virgin olive oil, Spring, Summer, Autumn, Winter, Spices-dressings-sauces
Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lombardia
Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley. The lard came from domestically raised pigs that were fed chestnuts, grains and vegetables.
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Valle d'Aosta
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region. Marble caves have existed ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Toscana
The lentil (lenticchia) is an annual plant in the Ervum Lens Leguminose family. The plants grow to be between 8 to 16 inches in height and prefer moderate climates.
Tags: Spring, Summer, Autumn, Winter, Legumes, Umbria