From Friday 6th to Sunday 8th September and from 13th to 15th September, thematic tastings of the most sought-after mountain cheeses (Bagòss, Bettelmat, Bitto, Castelmagno, Bleu de Moncenis, Murianeng) paired with mountain wines but also the best of cured meats…
In the majestic Belluno Dolomites, there is a cheese that tells a story of dedication, tradition and resilience: Fodóm. Produced with raw milk from Alpine brown and red spotted cows, this cheese is supplied by eight farmers in the area
It is the proposal of PER Bottega & Cheese Bar (Treviso) which welcomes tourists from all over the world visiting the new Premiata Latteria Perenzin Museum
DOP Campania buffalo mozzarella excels in the two markets, appreciated by consumers for its unique taste and authentic history. Burrata and stracciatella follow with a consumption of around 50%.
Protagonists and witnesses of Made in Italy: from mountain cheeses to traditional Sicilian traditions. Taste journeys, pairings with compotes, mustards, sweet and sour sauces and show cooking with starred chefs. In the ATLAS ranking of the top ten cheeses, the top eight are Italian. AND…
It looks like a cheese, but with the heart of a cured meat. It is the Caciocavallo dell'Emigrante, the culinary matryoshka with a flavor rich in history and ingenuity that continues to fascinate
An ancient cheese once used as a currency of exchange or to pay the rent of pastures. Made with raw milk: it preserves nutrients, vitamins, enzymes, lactic ferments and is enriched with the aromas and scents of mountain herbs
Unicredit will make specific products and solutions available, will share any needs of members to mobilize credits and will propose subsidized forms of credit
Over 35.000 votes in the '100 best cheeses in the world 2023-2024' ranking awarded the first three podiums to Italy. Excellent placings also in Burrata (6), Grana Padano (11) Roman Pecorino (13) Sardinian Pecorino (17), Tuscan Pecorino (20) Provolone del Monaco (21)
The prize awarded to cacio alla Presura: the rennet obtained as in the Middle Ages from the inflorescences of the wild thistle. A bronze also for Cacio al Chestnut Honey and Pollen is a semi-matured pecorino
Cheesemakers, shepherds, producers and experts to present their products, share their ideas and their common solutions to the challenges ahead, starting with the climate crisis.. Exhibitors from 14 nations from Colombia, to the Nordic countries to…
Already appreciated by Pliny the Elder in his Naturalis Historia, Pecorino Siciliano Dop has preserved traditional processing methods that enhance its flavor but also numerous food properties
The unmissable event for all raw milk cheese enthusiasts. Between debuts and great comebacks, here is a list of the most curious specimens to taste
The cheese rested for 10 years in the cellar of Tonino Pintus' family farm, 700 meters above sea level
Puglia, Campania, Molise first regions for quality. The gold medal for the best fiordilatte goes to Agerola. Ascoli piceno wins the podium for the best mozzarella distributed in large-scale distribution
From Saturday 24 and Sunday 25 two days of food and wine with tastings of the historic Piedmontese cheese and local products
Slow food presidium, was disappearing, saved after having collected ancient testimonies in families, today it has a production disciplinary. Tool for the protection of identity and for the promotion of the territory.
A portable device traces and recognizes the molecules that make up the product using infrared spectrometry. Fundamental tool for the fight against counterfeiting. On the consumer's mobile phone, the entire journey of the product, from origin to distribution.
Guided tours of dairies, stables and maturing warehouses, outlets open in all the provinces of the area of origin of Parmigiano Reggiano, i.e. Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua to the right of the…
The event winds through the streets of the city proposing the top of Italian dairy production. present the best representatives of the eight cheeses classified in the world top ten of TasteAtlas. There will also be great chefs to talk about cheese in…
The art of Italian dairy has conquered the ranking of the most popular cheeses in the world published by Taste Atlas: 10 positions in the top 8 are occupied by Italian cheeses
It has an important gastronomic history for having given flavor to some typical dishes of the Ligurian tradition. Fundamental component of Focaccia di Recco, now replaced by Crescenza due to its difficult availability. The recipe for making Prescinseua at home
From 4 to 5 March a window on the world of small Italian producers and their specialties. Companies that have in common quality work, respect for the environment, the fight against the standardization of tastes.
Variety of Toma typical of the Val di Lanzo, in the province of Turin, produced with raw partially skimmed milk. Appreciated and known for its intense and slightly spicy taste
The Milk Festival is back with a rich calendar of events to discover the secrets and goodness of milk and its derivatives with suggestions for the kitchen
Italian exports are positive. European record for production on bicycles. Sales of cheeses are growing. Ceramics are doing well, but suffer from high energy costs
One of the oldest cheeses in the Lazio region, which is flavored with a series of herbs to be kept for a long time. An ancient recipe that still preserves the soul and flavor of the area and which risked being forgotten
Saturday 14 and Sunday 15 May the protagonists are small companies that stand out for quality work, respect for the environment, product care and animal feed
The turnover reached an all-time high of 2,7 billion euros. Over 4 million shapes produced. USA, France, Germany main export markets
In the Sicilian hinterland a cheese of ancient origins is produced, recovered from a dairy in Castronovo in the province of Palermo. Double fermentation for a “pressed paste” with a balanced flavour, between sweet and spicy, Tuma Persa is a cheese…
The drunk cheese, produced by Casearia Carpenedo, takes up a tradition of the farmers in the Piave area. that to subtract the cheeses from the raids of the Austrian armies they resorted to the stratagem of hiding them under the marc. Having escaped the danger, they pulled out the…
On November 21st in Sutrio, a double appointment with Formandi Flavors and mountain cheeses and Flor-Mulini flours, delicacies from Carnia. For the occasion, dishes of ancient tradition will be prepared. Among these the Antipast das Stries which refers to the legend…
Competing in Oviedo, Asturias4000 products from more than 40 countries on 6 continents. For Italy, the Parmigiano Reggiano national team made up of 96 dairies will participate
Produced by Santa Rita Bio 1964, in an area of family-run businesses where organic farming methods have been applied since 1988, it is only possible to produce one wheel a day. The other awarded cheeses
The largest international showcase dedicated to cheese opens in Bra: 250 exhibitors and 21 affineurs from Italy and abroad, 43 Slow Food Presidia. This year's edition has the claim "Consider animals", a focus on the animal kingdom and…
It is a typical cheese of the South which brings us back to the ancient tradition of transhumance and to a dairy tradition common to Basilicata, Calabria, Campania and Puglia. The aim is to relaunch grazing farming and to envisage new job opportunities…
Saturday 11 and Sunday 12 September a series of guided tours of the dairies, the maturing warehouses, the factory outlets are scheduled, with tastings to discover the methods of craftsmanship linked to the history of the area
The USA, Canada and Australia are crazy about Made in Italy cheese. In the Canadian case, the validity of the CETA trade agreement is confirmed. An environmental certification system for agricultural products is now essential.
Appointment from 17 to 20 September in Bra (CN) with refiners and producers from all over the world. An invitation to become aware of the urgency of reviewing our relationship with nature and with the animal world by enhancing the biodiversity of pastures.…
For the first time, the two famous consortia held a joint board of directors to denounce the dangers of traffic light legislation. A cumbersome evaluation system that ends up deceiving the consumer and penalizing the qualities and…
Shepherds, cheese makers, cheese makers and affineurs meet the world of catering and local hospitality. The focus of 2021 is the animal kingdom and the variety of connections with human actions, from dairy breeds that guarantee income to microbiodiversity, from…
The first museum exhibition of a demo-ethno-anthropological nature dedicated to the history of the coexistence of man with buffalo in the Piana del Sele will be built inside the Masseria La Morella, History and curiosities, but also the great work of man
The most recent research has brought down many clichés about milk and cheese fats. The professor. Marcello Mele director of the Department of Agricultural, Food and Agro-environmental Sciences of the University of Pisa leads us to review many beliefs that…
Nourishing and digestible, with an aromatic and spicy flavour, Pecorino Romano boasts a thousand-year history. A staple food for the sustenance of the Roman army, it is still produced following the same recipe. In May, celebrate spring with fresh broad beans. Tasted by…
The international world of raw milk cheese meets from 17 to 20 September under the aegis of Slow Food. The defense of biodiversity and natural production are imperative after what Covid has taught us
The credit goes to the Vigne Chigi farm for having rediscovered the goodness of a cheese forgotten for over two centuries: Capotempo di Capua, a flowery rind cheese, produced with Brown cow's milk, dipped in Pallagrello Bianco wine.…
Poor diet can affect lifespan. The pandemic has negatively changed eating habits. The Mediterranean diet remains fundamental but must be read in the light of new needs. The Longevitystudio method focuses on calorie reduction…
At midnight on Wednesday, the suspension of US duties on European agri-food products took effect - Italian companies see tariffs for 500 million disappear - Here are all the advantages
Roberta Colombero, third generation Piedmontese margara, dedicates her life to raising cows. She raises about 200 Piedmontese breed cattle, she takes care of milking, feeding, transhumance, and also the production of cheeses, such as the prized Nostrale d'Alpe. A…
A product of extraordinary flavour, which changes according to the pastures, is the heritage of a village of 180 souls, on the slopes of Mount Frontè Made by hand, it is traditionally used in Fràndura, a potato cake that dates back to the XNUMXth century.…
To make the "Gigante di Cedrino" entered in the Guinness Book of Records, 4,500 liters of milk and the contribution of 50 shepherds were needed. Impressive dimensions: a diameter of 1,60 cm, height 28 cm.
A cheese with unique characteristics produced from the milk of Laticauda sheep (another Slow Food presidium) and Bagnolese sheep (at risk of extinction) that graze in areas rich in sulphurous springs that give the fodder a characteristic flavour. Of these springs…
Contrary to what one might believe, its cholesterol values are much lower than French and even Italian cheeses. Food of the Mediterranean diet is rich in nutritional properties and vitamins
At the next Assembly of the organization, 320 wheels will be withdrawn from the market. Associates urged to limit production quotas.
The United Kingdom is the third country for exports of our buffalo mozzarella with a turnover of almost 12 million euros.
Online sales of buffalo mozzarella from Campania have experienced a significant surge in the last year. But the web also hides many pitfalls for the spread of fakes of our great quality brands. A vademecum of the consortium of…
Italian food production is more difficult to relocate and is squeezed between internal bureaucracy, external duties and competition from the Italian sounding. Looking at Made in Italy abroad with different eyes. The small artisans who produce quality are the most…
Italian products are highly sought after but either they are too expensive or they cannot be found. This is where the new Italian product made abroad is born, from the entrepreneur who makes cured meats in the Dominican Republic to the Vicenza area who makes grana in the Czech Republic.
The prestigious competition lands in Bergamo for FORME, the event dedicated to the art of dairy. It will be possible to get to know the best cheeses in the world judged by a jury of 235 experts. Bergamo is a candidate for UNESCO creative city for gastronomy
The courses of the International Academy of Dairy Art to promote the culture of artisan traditions, held by Vincenzo Troia who gave life to the "Caseus, the art of milk" project in Andria. From production, to maturing, to marketing
Legal war in New Zealand for the umpteenth imitation of Italian Food. The marketing of fake made in Italy abroad is valued at 100 billion euros, double our exports. Two out of three Italian products sold abroad are fake.
Good result for geographical indications protected in a free trade agreement
The startup New Culture is about to launch cheese made in the laboratory with vegetable substances - We start with mozzarella, which can already be booked on the site - "Over 56 billion farm animals are killed by man every year".
Educating the consumer on the use of natural cheeses means safeguarding the biodiversity of the pastures, the environment and the history of the territory. After the battles for the use of powdered milk, Cheese 2019 aims to promote the consumption of natural cheeses and the knowledge…
In the 400th century it was exported to the Spanish court. A unique flavor that comes from the milk of Modica cows. Produced only in the grazing season.
A few kilometers from Altamura, the ancient farmhouse La Calcara welcomes guests according to the strictest dictates of the Murgese peasant culture. You eat genuine dishes of the tradition of this countryside and for the little ones there is the opportunity to experience…
