Close

In Italian culture, since ancient Rome, legume have taken on an essential role in human dieting, in fact ancient Romans enjoyed very often legume soups among which were fava beans, lentils and lupin beans. Still today, legumes are protagonists of great classics of Italian tradition, such as Naples’ pasta e fagioli (pasta with beans), risi and bisi...

286

The Italian Minister of Agriculture, Stefano Patuanelli, has recently signed the agreement between the Italian government and Amazon for the protection of Italian food products on the e-commerce site. The aim of the agreement is to strengthen the protection, promotion, enhancement, and information of Italian PDO and PGI F&B products towards consume...

543

Even during the hardest times, there is something that never changes in Italy: we have plenty of pasta in the larder: it’s cheap, versatile, and makes everyone happy. When the country went into lockdown for the first time, in March 2020, pasta was the first product, followed by flour, bottled water and, of course, toilet paper, to fly off supermark...

335

The whole Puglia and the Salento are often remembered by passing tourists, as well as from regular visitors for its natural beauty, the sea, the long beaches and the olive groves. The olive tree, like the vine, is one of the most anciently known plants in Puglia, in fact many authors attest that since ancient times the region produces more olive oi...

615

Today we will learn about the production stages of Extra Virgin Olive Oil, the techniques and the process for its production, having Italian Tradition given you a little introduction about its main characteristics and nutritional properties just last week. Stage 1: olive harvest The chemical and compositional features of the olive change sensibly d...

266

With a walk-in forest of choices, why did Adam and Eve clothe themselves with fig leaves? Was it their size, their durability or those fleshy lobes that offer coverage in all the right places? All of that, I think, plus this bonus among the leaves: sweet, luscious fruit that normally grows in Western Asia, the Mediterranean and other warm places. B...

581

n recent months in Italy, there has been a real escalation in the requests for recognition of extra virgin olive oil with a Geographical Indication. The novelty lies in the attempt to replicate a successful model, that of Olio Toscano PGI. An exemplary case as even before the EU certification it has focused on a production area such as Tuscany, whi...

376

The extra virgin olive oil is an irreplaceable ingredient, and ever-present one in Italian cuisine: in first and second courses, on vegetables and on bruschettas, or simply on plain bread. In Italy there are over 500 olive varieties and several areas of the national territory dedicated to oil production, allowing for the production of many varietie...

388

As summer turns into fall, Italy’s harvest season begins. Experiencing it in first person, be it olive picking, grape picking or apple picking, is a wonderful opportunity to go hyperlocal and to immerse yourself in longstanding rituals that are still a way of life in some parts of the country. The olive harvest and the vendemmia are the most popula...

366

This small region in central Italy once again proves that it’s small only in size. The high number of Tre Bicchieri awarded (this year 15, a record) are a perfect reflection of an industry that’s in great form, demonstrating the quality of the region’s reds, but its white side as well. The most prestigious appellations delivered in spades: in Monte...

354