Formaggio di Fossa di Sogliano al Rubicone is a PDO delicacy that comes from the centuries-old tradition of maturing in pits dug into the sandstone rock. Its strong and aromatic flavor makes it one of the most appreciated products of the gastronomy…
From March 28th to 30th, dairy producers from different regions of Italy, each with their own unique specialties, from strachitunt to formai de mut, to the novelty of Tarallo where almonds meet buffalo mozzarella
Produced in Alpine pastures at altitudes between 2.000 and 2.700 meters above sea level, Estrema d'Alpeggio is made from raw milk from cows fed exclusively on pasture grass. A cheese that, between tradition and sustainability,…
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
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…
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
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
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.
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
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
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
