Italian Delicacies

Whether milky white in colour with mother of pearl nuances, similar to tiny sugar coated almonds, or reddish with darker markings, both varieties a

What make this kind of spelt from Tuscany unique? Discover historical facts, nutritional values and the best recipes.

The history and the secrets of the most important pig breed of Tuscany: a kind of pork meat with a unique consistency.

A look at Culatello di Zibello, one of the noblest Italian charcuterie speciality produced near the town of Parma, in northern Italy.

A look at Fontina Valdostana DOP, one of the noblest Italian cheese varieties produced in the Aosta Valley, a mountainous region in Northern Italy.

A look at the Altamura bread, an amazing variety of Italian bread famous all over the world and made in Apulia, in southern Italy.

A look at the Asiago, one of the noblest cheese varieties of Italy known for his sweet delicate taste, that obteined Protected Designation of Origin.

A closer look at Balsamic Vinegar, the high quality condiment from the provinces of Modena: discover how to enjoy it the best.

Find out more about the tradition and the history of Cantuccio Toscano, the biscuit made in Tuscany and exported all over the world.

A closer look at Mazara del Vallo red prawn, a high quality crustacean from the south-western coast of Sicily: discover how to enjoy it the best.

Panforte di Siena is one of the most iconic Christmas desserts in Italy: find out more about the tradtion and the history of this spiciy cake made in Tuscany.

A closer look at a quality pumpkin variety, that looks like a priest's hat and has a sweet pulp: the Mantua pumpkin from Lombardy region, in Northern Italy.