From August 30 to September 8, 2024, the event features displays of pepper varieties, show cooking, tastings and entertainment for all ages, including the Il Foro Festival music review
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
Discovered in 1935 in a toll booth of the South-Eastern Railways, today it is cultivated on over 3700 hectares, for an annual production of 100 quintals. The consistency of the pulp is strong and crunchy and has an intense, sweet and juicy flavour.…
On 19 and 20 June, a long table in the square for three hundred people with dishes from starred chefs, bistro restaurants and products from a land reigning in biodiversity. A unique gastronomic culture, from spaghetti to courgettes, to large…
Recco, thanks to the fame of its focaccia with cheese, has become one of the most renowned destinations for "taste tourism". The original recipe included two very thin layers of dough made from flour and olive oil filled internally with…
Genoese PDO basil goes beyond being a simple ingredient: it is an icon of identity and tradition for Liguria. Through centuries of history and dedication, this aromatic herb has conquered the palates of millions of people around the world
Slow Food Presidium symbol of Valsaviore, in Val Camonica, it is an ancient cheese with a particular flavor because the goats feed on fresh and pure herbs in an uncontaminated environment. A group of producers committed to keeping tradition alive…
From 17 to 19 May the long-awaited appointment with the "queen" of street foods, porchetta, returns, accompanied by craft beers and selected wines. The 14th edition promises a pleasant culinary experience full of novelties and surprises
One of the many examples of biodiversity in this area which has great historical-environmental value has become a Slow Food Presidium. Not to be confused with Itrana. The characteristic: the pulp separates from the stone by crushing it between two fingers
From 25 April to 5 May Vinum offers a unique experience where wine joins culture and tradition, creating an unforgettable journey through the wine excellences of Piedmont
Rich in vitamins, fibre, polyphenols, calcium, iron and potassium which make it an ally for digestive and cardiovascular health, carob was once considered the "chocolate of the poor" in Sicily.
In the Venetian Cistercian Monastery, the saying "ora et labora" is fully implemented: the nuns cultivate an extraordinary variety of products, from prosecco harvested at night, to aloe creams, ointments, essential oils and honey
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
Chickpea hummus, a traditional Middle Eastern dish, is loved around the world for its delicious flavor and creamy texture. Rich in protein, fiber and essential nutrients, it offers numerous health benefits. Now widespread throughout…
It has no internal fuzz and thorns, very tasty with a sweet taste and can also be eaten raw. Grown without synthetic chemical fertilizers and herbicides, hormones and other growth stimulants. Documents attest that the…
Ripening under the sea sand. develops its unique sweetness by losing the typical bitterness of the common thistle. On January 27th Cervia dedicates a celebration to him. Rich in nutritional properties, it is excellent in salads, baked au gratin, and as a condiment for first courses.…
Marzellina durum wheat, an ancient variety from the Campania mountains, makes its return to the Slow Food Presidia, celebrating sustainability and local agricultural tradition
Threatened for a long time by the depopulation of the land, today the chestnut has its revenge in food, in the beauty industry and as an environmental protection asset. A network of chestnut growers throughout Italy. The exemplary story of Linda Orlandini:
On Saturday 11th and Sunday 12th a weekend of meetings with the tasteful artisans of Marsica and Fucino begins. Tastings and talk shows are scheduled for a journey through the excellence of the area: known for its…
A recipe that is part of the September gastronomy tradition of the Genoese Levant. In the book "Summer cooking 110 recipes to better enjoy the summer" a month-by-month guide for seasonal cuisine
Joined the Slow Food Presidia. Recommended as for cicerchia in nutritional oligotherapy, in memory disorders, cerebral fatigue, general asthenia, in students, and in the elderly. Excellent for velvety and soups
The strange cross between carrot and parsley with a fleshy texture and slightly sour taste when raw, which becomes sweet when cooked, has origins dating back to the Middle Ages. It contains more fibers and mineral salts than potatoes and is a…
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 history and all the curiosities of the king of Roman street food: the supplì on the phone, a recipe that has evolved over time. Variations: all the Roman spirit in a fried dish. Differences between supplì and arancini
Tuscan chefs and the Accademia della Fiorentina unite to defend the Florentine steak and guarantee the origin and quality of the meat and its preparation according to tradition
Invented by a pastry shop in Favara and dedicated to the Queen of Italy Elena of Savoy, wife of King Vittorio Emanuele III who greatly appreciated. A soft sponge cake meets the intense character of the ricotta cream and the delicacy of…
The legume is produced in the small town of Val di Fiemme and its roasted beans make an excellent alternative to coffee. Not only that: its uses in the kitchen are as diverse as its benefits
Citrus identity of Reggio Calabria. marketed not only in Italy but exported throughout Europe, they even reached Russia and were appreciated by the nobility. For this reason they also became famous for the nickname of Tsar's oranges
An ancient fruit much appreciated by the Duchess Maria Luigia of Austria. Main ingredient of the Tortel dols filling. Here is the story of the noble pear of Parma
From April to October tasting tours to learn about wines and vines and typical products of the various territories. More than 1000 labels for tasting from over 500 local and national wineries
The young Carmine Valentino Mosesso has earned one of the Coldiretti Green Oscars for recovering this variety of beans that was once given to women who wanted to become mothers
The king of Tuscan cured meats that Machiavelli was passionate about joins forces with the start-up climate tech company that works to protect biodiversity and the quality of life of pollinators and bees. The great exploit of the Finocchiona market:…
Low in calories but rich in minerals, antioxidants, vitamins and anthocyanins. Extremely versatile in the kitchen, raw or cooked, sweet or savoury. The recipe to try: borlotti bean pudding with dark onion and Treviso red radicchio cream
The small villages that keep 92% of the typical national products. At the head of all bread, pasta and desserts (1616), followed by fruit, vegetables and greens (1577), meat-based specialties (822), cheeses (524) and gastronomy products (320),
Without taking anything away from the Lazio, Abruzzo and Umbrian porchetta, the New York Times elects the Messina one produced by a small restaurant, Il Vecchio Carro in Caronia
The Ministry has renewed the role of the Consortium for balsamic vinegar in the promotion and protection of an Italian excellence. The fight against imitations.
The 50 Top Italia 2023 Guide awards the best places in Italy that represent the authentic gastronomic soul of the nation, enhancing territoriality at affordable prices. The complete ranking of the 50 award-winning restaurants
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
The real protagonist of summer 2022 will undoubtedly be food: from farmhouses to restaurants, to the flavors of the excellence of the villages that have become the main destination for many
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
The demonstration for the promotion of Teroldego Rotaliano has been brought forward in May. Rich calendar of tastings, visits to the cellar, garden of mountain scents and flavours. The pairings
Appointment on May 14 with the FIVI delegations throughout Italy. The public will be welcomed in the wineries with tasting tables, guided tastings and food pairings
Red outside and white inside, aromatic, sweet and very digestible. Rescued from 5 producers, it is very versatile in both raw and cooked cooking. To guard this treasure 5 companies from the Marche region
Tastings, master classes, trekking among the vineyards, to get to know the sweet wine that was so popular with the prelates gathered at the Council of Trent, rediscovered only at the beginning of the 900s
Rich in beneficial properties in southern Italy, it is successfully cultivated on over a thousand hectares between Puglia, Calabria and above all Sicily. The PapaMango of the White farm in Messina
A former seed and cereal company faces a new course with the new generations: it grows rice, produces jams, ready-made risottos, fine pastas and aims at oriental markets
Red skin, intense flavor, slightly spicy, rich in nutritional properties, it is a Slow Food presidium awaiting DOP and IGP. It is also used in natural medicine.
In the past, the area cultivated with poverello beans had drastically decreased due to the abandonment of the land and traditional agricultural activities by young people. The legume has remarkable nutraceutical properties. Now that it is a Slow Food presidium, it can be hoped for…
Its origins date back to 1316. It is obtained with ancient fishing and processing procedures unchanged over time. It was so valuable that it was used "to bribe judges". An Italian gastronomic excellence produced only once a year in a limited edition.
A sustainable greenhouse that allows you to grow more, reduce space and waste. It is the largest vertical farm in Europe and is located on the outskirts of Milan. A completely eco-sustainable food self-production project developed by the Brianza-based company…
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…
The Antitrust has launched a series of investigations into the NutriScore labeling system and the Yuka app. For the Authority, their systems for assessing the wholesomeness of food products would be misleading and misleading for the consumer
Its territory represents 60 percent of wine production in Lombardy and is the third largest Pinot Noir production area in the world. In addition to Pinot, its flagships are called Barbera, Croatina, Riesling. Formerly Strabo commander of the forces…
The event dedicated to the best local food and wine of Monferrato is back open to the public. About thirty local producers have been selected to promote the knowledge and diffusion of the symbolic wine of the Alessandria area
Antonio Perrino's Testalonga company is located about ten kilometers from the sea, between Bordighera and Ventimiglia, right at the foot of the Ligurian Alps. For sixty years he has been producing the most representative labels of the territory using ancient methods: Rossese and…
Undisputed star of all celebrations Coccoi bread is a real "edible jewel" worked patiently and decorated with precious carvings. Traditionally it is offered on the occasion of important holidays or anniversaries such as weddings. But it is also used…
Nine beans with very varied shapes and colors gathered in a single Slow Food Presidium. They have no peel and are very digestible. Grown without any synthetic chemicals. They were once the staple meal of poor farmers.
Discovering the upper Barbera d'Asti among the hills, vineyards and houses of the "NIZZA" producers who are open to winelovers to taste wine and typical products of Monferrato
Good news for the Roero Regional Enoteca which, after a process that began in 2016, obtained the recognition of the "Castellinaldo" sub-area of the Barbera d'Alba Doc. This will give the possibility to winemakers without land to produce wine in the territories of the municipalities…
Angela Mandato has finished with designer clothes to take back a family tradition. Together with her brother and her cousin, she founded the Officine dei Cedri, an artisan workshop dedicated to the production of two excellences of the Cosentino area:…
Small farms and fish farms will be able to market their products in local markets - this is how they can be consumed and sold
One of the most valuable varieties of apricots that of Scillato, was reintroduced less than 50 years ago in the province of Palermo, it is distinguished by its sweetness and aroma. What makes it so unique is its resistance to insect attacks and…
The former star of the Police has opened the restaurant inside the Palagio, his 300-hectare estate in Chianti. Pizza but also a wide choice of wines, craft beers and good food from an organic and sustainable point of view. Its award-winning wines…
An ancient variety of potato from the Alpine settlements that dates back to the 1700s, rediscovered and made part of the Slow Food Presidia. For its intense flavor characterized by a slight sweetness it is enhanced by the starred chef of Cafè Quinson.…
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…
Known for their organoleptic qualities and characteristics, beans have always been linked to superstitious beliefs. One of the most popular varieties is that of Carpino, a Slow Food Presidium, thanks to its high versatility in the kitchen: in Puglia they are eaten with chicory,…
They are the first to appear on the market. Very tender, they can be eaten raw while maintaining all their beneficial properties for the body. At Easter, tradition wants them cooked directly on the grill. But there are also other local recipes.
Expression of innovation and tradition, the Vigneto dei Salumi is a food and wine reality made in Valpolicella. The symbol of Walter Ceradini's exclusive line is Vinappeso, obtained from the union between the anatomical cut of the culatello with the finest wines of the area…
Stanley Tucci, New York gastronome, actor, writer, director takes American viewers around Italy in the new series Searching for Italy. A tribute to his homeland, from risotto alla Milanese to pasta alla norma, from Sicilian wines to…
The buttiglieddru, a new Slow Food presidium, brings the flavor of Sicilian tomatoes of the past to the table. It is a concentrate of beneficial properties. Above all, it is grown without pesticides but with antagonistic insects in compliance with the old agricultural practices
Smooth, silky, spicy and with fruity nuances, Neapolitan black pudding was formerly prepared with fresh pork blood, chocolate and spices. Then in 1992 the sale of fresh blood was banned for health reasons. But the ancient peasant tradition for…
