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.
A closer look at a quality tomato variety: Pachino tomatoes are grown in a small Sicilian municipality that obtained Protected Geographical Indication.
Half of the world's artichoke production comes from Italy and one of the reasons is the high quality artichoke varieties grown in various Italian regions.
A look at caciocavallo podolico, one of the noblest cheese varieties of Italy entirely made from the milk of the valuable bovine species called “podolica”.
A look at the Monterosso anchovies, a special oily-fish variety produced in Italy's famous Cinque Terre: they have a firmer flesh and a unique sweetness.
A closer look at Bronte pistachios, Sicily's "green gold": harvested by hand every two years, they're the most important economic resource in the area.
Along the coast of Calabria, PDO bergamot is produced: an essential oil extracted from the citrus fruit. 90% of the world's production comes from here.
Italian Valtelline valley, in Lombardy, is home to fine dairy products whose fame has spread worldwide: one of these is Bitto cheese, find out how to enjoy it.
All about an ingredient which has no equal anywhere in the world: anchovy colatura sauce, generally sold in tiny 100 ml bottles, owing to its preciousness.
A look at the worldwide famous Bagòss cheese, produced in small quantities in Lombardy, in the past traded for other goods and used in the same way as money.
