- Register
- BRESAOLA DELLA VALTELLINA
- MORTADELLA DI PRATO
- SALAME DI CINTA SENESE
- N'DUJA
- LARDO DI COLONNATA
- IL PARMIGIANO REGGIANO DOP
- CAPPERI DI PANTELLERIA
- LE ALICI DI CETARA
- PROSCIUTTO TOSCANO DOP
- PROSCIUTTO DI SAN DANIELE
- IL CIAUSCOLO DI VISSO
- IL PANE CARASAU
Origin:
Valtellina-Lombardia.
It is made of cured and seasoned air dried beef. After being salted with pepper and aromatic herbs, the Bresaola is finally seasoned.
It is usually consumed raw and it shows a delicate taste.
Origin:
Prato-Toscana
It is obtained from different parts of the pig.
The mortadella has a pronounced spiceness, rich in alkermes, that makes it very tasty and flavourfull. It shows a pinkish color and an intense and particular flavor.
Origin:
Siena-Toscana
It is a cold cut with a solid texture, intense flavor and dark red color. Its particularity is due to the origins of the salami's meat, the "Cinta Senese" hog..
The pure breed pigs have been fed naturally and exclusively in open range.
Origin:
Spezzano Piccolo-Calabria
The 'Nduja is a soft spreadable salami with an important quantity of chilli-pepper.
This high concentration of hot pepper confers the typical red color to the salami.
Its seasoning lasts one year.
Origin:
Colonnata - Toscana
The lard is obtained by cutting the grassy coat of the pig's back, placed in marble tanks previously rubbed with garlic and flavourings.
The lard is left in the tank for at least six months, emerging dried from the salt flavoured from the spices.
Origin:
Spezzano Pantelleria- Sicilia
The caper plants grow spontaneously on the rocks of Pantelleria Island.
the capers are manually collected from May to August before the sunrise. The collected fruits are immersed in brine for about a week and then tranferred to another container together with a small amount of salt.
Origin:
Parma - Emilia-Romagna
Made of grainy dough, the Parmigiano has a typical flaky texture.
Seventeen liters of milk are needed to produce one kilo of Parmigiano and only the perfect shapes of Parmigiano Reggiano can obtain the mark of the consortium.
Origin:
Spezzano Pantelleria- Sicilia
The caper plants grow spontaneously on the rocks of Pantelleria Island.
the capers are manually collected from May to August before the sunrise. The collected fruits are immersed in brain for about a week and then tranferred to another container together with a small amount of salt.
Origin:
Cetara-Campania
The Anchovies of Cetara are usually caught on May when they are still small and tender.
After being washed, still fresh, they are let rest in olive oil.
They claim the title of the most appreciated anchovies of the world
Origin:
Toscana
Known for its delicate and persistent taste, the Prosciutto Toscano when sliced shows an intense red color with shades of pink.
After a careful selection, it is subjected to a dry salting phase with rock salt and a mixture of typical natural Tuscan aromas. Seasoning lasts more than one year.
Origin:
San Daniele - Friuli-Venezia Giulia
Produced in the Municipality of San Daniele del Friuli, this matured air cured prosciutto presents a uniform pinkish red color.
It brings out an intense fragrance and a delicate and sweet taste.
Origin:
Visso - Marche
The Ciauscolo, also known as "spreadable salami" is a sausage presenting an enticing pink color.
Seasoning lasts about three weeks. The ciauscolo is seasoned next to a fire where wood and juniper berries burn.
Origin:
Barbagia - Sardegna
Carasau bread is local Sardinian bread also known with the name of "carta da musica" (music paper) for the thin and crisp circular sheets.
The Sardinian name "carasau", instead, comes from the processing technique, which includes the "carasatura" phase (a double cooking), which makes it crisp.