A quintessential expression of the Aosta Valley's cheesemaking tradition, only 15% of the total Fontina DOP production is produced on mountain pastures, between 2.000 and 2.700 meters above sea level. Each wheel reflects the changing seasons: alongside the traditional aromas…
The historic center of Pontelatone will be entirely dedicated to wineries and tasting stands, in a setting geared toward enthusiasts and professionals interested in learning more about local wines.
From June 21st to 23rd, 2026, Gragnano celebrates Panuozzo with wood-fired ovens, street food, and music. A journey through the history, origins, and identity of a sandwich made with the same dough as pizza, filled, and baked in the oven...
The format will be the established one: a table of approximately 400 square meters spread across the historic center of Piazza Garibaldi and Strada della Repubblica, with 1.000 guests invited to taste the local delicacies. The evening will also feature…
Pecorino di Farindola, a rare cheese from the Gran Sasso hills. Sheep's milk, pork rennet, and centuries-old artisanal techniques give it a unique and inimitable flavor.
Recco's cheese focaccia tells a story of tradition, territory, and the unique flavors of Liguria. The Focaccia Festival returns on May 24, 2026, with free tastings and events in the heart of Recco.
Scoppolato di Pedona is a Tuscan pecorino cheese with a bold flavor and unique character. Born from a 19th-century legend and brought back to life by Gabriele Ghirlanda, it is now appreciated by Michelin-starred chefs and cheese enthusiasts.
An ancient citrus variety is being revived thanks to a Locride farmer. Biodiversity, sustainable agriculture, and local identity are at the heart of the "Arance in Viaggio" project.
An icon of Calabrian biodiversity, deeply rooted in the region, it is highly versatile in the kitchen, from meatballs and pasta with sausage to calabresella—a millefeuille with eggs and goat's cheese. It also lends itself to candied fruit, becoming the star of many recipes.
Tombea cheese is produced at 1.200 meters above sea level, among high-altitude pastures where the Bruna Alpina cows produce a richly flavored milk. Production is limited to a few wheels per day, made by just two cheesemakers.
Grown on four hectares by eight producers united in the Slow Food Presidium, it is excellent not only for juice but also for jams, tarts, puddings, sorbets, and liqueurs. The aim is to relaunch it nationwide. A virtuous example of conservation...
Sicily closes out 2025 with two new Slow Food Presidia: the Zaituna olive and the Gentili di Sicilia grains. Both represent historic crops on the island and confirm the region's role in protecting agricultural biodiversity.
Christmas 2025 is approaching and, between panettone and pandoro, the challenge between tradition and innovation becomes more intense than ever: historic masters, starred chefs and young emerging pastry chefs offer soft leavened products, selected fruit and classic aromas revisited with creativity.
Grown since time immemorial between Campania and Molise, this ancient variety of rye offers flours and typical products that tell the story and gastronomic culture of the area.
Enantio, a native grape variety of Vallagarina and the surrounding areas between Avio and Brentino Belluno, represents a unique example of Trentino viticulture. Recognized as a Slow Food Presidium since 2022.
The famous Venetian Murrine that have their roots in the Roman era become with Giulia Pinel, daughter of art, a precious chocolate that offers inside the flavors of Zaeto, Bussolà, Tiramisu and even Spritz
Vertical tastings of new and old vintages, creative workshops, sensory activities, lunches with the winemaker, tastings of typical products, homemade jams and local cheeses: Cantine Aperte a San Martino 2025 kicks off. Events in various Italian regions
The third weekend, Saturday the 18th and Sunday the 19th, features the Mustard Festival, which involves Cremona, Mantua, Pavia, and the surrounding provinces. In addition to the food events, cultural initiatives are also scheduled.
Sunday, October 26th: Tasting tour to discover the most authentic flavors of Carnia: Rustic autumn focaccia, buckwheat blecs with game ragù, Meste Cuinciade, Panada, salted cheese, egg, spinach, beer-baked chicken with Alpine herb cornbread,…
Known as "risotto squash," it's ideal diced for cooking with rice or blended to enhance the dish, releasing intense aromas and a creamy texture without losing consistency. Traditionally, the pulp was also used in jams, soups, and...
The Salami Festival from October 3rd to 5th. A series of events sure to pique even the most discerning palates. The program includes a tour of Italy, with food and wine stops dedicated to regional cured meats and wines. "Insoliti Salami" is…
James Suckling's 2025 Top 100 Wines of Italy ranking crowns the Etna Rosso San Lorenzo 2023, followed by the Pieropan Soave Classico and the Ciacci Piccolomini Brunello di Montalcino.
In Rome from Monday, September 8th to Sunday, September 14th, at Piazza di Siena, in the heart of Villa Borghese. Hundreds of events will lead the public to discover our country's great excellence and finest talent. 3.200 labels will be on display...
Grown without irrigation, its strong point is its taste, it is sweet and sour, with lots of pulp and a high sugar content, substances such as polyphenols are not diluted, the flavor remains intense and they can be eaten without salt.
Pinsa Romana, "invented by Corrado Di Marco", became part of the Traditional Agri-food Products (PAT) of Lazio with the ministerial decree of 11 March 2025
The Selargius caper, recently recognized as a Slow Food Presidium, stands out for its small and light buds, ideal for salting. Here is its history
In Correggio, Cervia, Dozza, Riccione, Cesenatico, Ferrara, Piacenza and in the Modena area, from June to September a host of sommeliers, chefs and wine lovers celebrate the great wines, the certified products of the Region and the fish of the Adriatic in a whirlwind of tastings…
The Lucanian company stands out for its commitment to sustainability and the enhancement of the territory, using natural agricultural practices that preserve the unique characteristics of its products
The Fums, Profums and Salums festival returns on April 27, 2025 in Sutrio with a renewed edition that celebrates Carnic pork butchery and new smoked products
From 22 to 24 February, the Rogers Centre in Scandicci hosts the first fair dedicated to Ultrapremium Extra Virgin Olive Oil, with 50 Italian and European producers. Tastings, meetings and stories of biodiversity will guide the public to the discovery of excellent oils
Starting on January 16th from Milan, the roadshow “10 Shades of Pecorino Grapes” will take Pecorino d'Abruzzo on a journey through Europe, Asia and America to let the international public discover all its nuances
A typical dish of the Bustocca tradition, bruscitti are a perfect example of popular cuisine that, starting from simple and easily available ingredients, manages to transform itself into a dish rich in flavor. Here is the recipe
Putizza, a traditional dessert from Friuli Venezia Giulia, is a symbol of the holidays, with a soft dough and a rich filling of walnuts, raisins, candied fruit and spices. Although similar to gubana, it stands out for its versatility and connection with…
Nebrodi potatoes, grown in the heart of Sicily, are the fruit of an agricultural culture passed down from generation to generation. Since 2022, they have been one of the six Slow Food presidia that enhance the traditions and biodiversity of the park area…
For a year, the Romagnolo chicken has officially been a Slow Food Presidium, a symbol of a native breed saved from extinction. Raised sustainably, it is an example of quality and respect for the environment
Born by chance in the 1950s, the colombino has become an icon of Manduria. The crispy pastry, the orange almond filling and the meringue glaze make it a unique dessert, today protected by the Slow Food Presidium
Three days of sweetness, taste, show cooking and tastings to celebrate Sbrisolona together with other traditional desserts. Here are the details. The original recipe of the dessert
The festival from October 4th to 6th. An expression of ancient traditions and artisanal wisdom, it appears in the medieval sculptures in the Baptistery of Parma and in the Cathedral of Fidenza. Among the novelties of this year, the Gelato al Salame, the maxi focaccia…
This practice was born out of necessity: wheat, being a precious commodity, was often used to pay the duties imposed by the Bourbon kingdom. Today, the mischiglio, recognized as a Slow Food Presidium, is used in local dishes such as rascatielli and…
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…
