The presence of garlic in the Polesine area dates from the Romans who built reclamation works and created agricultural land by greatly modifying the hydrogeology of the area. Evidence of this comes from the writings of Perretto and Marangano in the publication “La Centuriazione dell’Agro di Adria” in which the cultivation of garlic is described as...

The origins of the three different breeds of Vitellone Bianco dell'Appennino Centrale IGP (White Veal from the Central Apennines) are ancient and distinct. The Romagnola breed comes from the Caucasus region of the Ukraine and arrived in Italy with Agilulf’s Lombards in the fourth century A.D. However, it was the engineer Leopoldo Tosi, who created...

Dairy production in Friuli began in 1200 A.D. thanks to the efforts of the Benedictine monks of the Moggio Udinese Abbey. Montasio cheese takes its appellation from the mountain range in the Julian Alps of the same name, on the southern slopes of which there lies a vast plateau, home to the Montasio dairies and a wealth of pastures.

  WTI Magazine #84    2016 October 17Author : MIPAAF      Translation by:   Provolone Valpadana was created in the region between the Lambro and Adda rivers thanks to the reclamation and canalisation of the waters by the Cistercian monks. Its creation was the result of an encounter between the South Italian c...

  WTI Magazine #83    2016 September 16Author : MIPAAF      Translation by:   Carota Novella di Ispica first made their appearance in 1955, but were not cultivated and exported until 1968. The merit for this goes to the Curto farm, which also indicated the production area under the Carota Novella di Ispica name...

  WTI Magazine #82    2016 August 19Author : MIPAAF      Translation by:   The liquorice plant was most likely imported to Calabria by the Greeks around 700 BC. These places have the ideal microclimate and habitat that allowed the development of a different ecotype, as shown by the genetic mapping that allows i...

  WTI Magazine #81    2016 July 15Author : MIPAAF      Translation by:   The art of preserving pork was firmly established in the Tuscany region by the Middle Ages. This can be seen from the number of laws governing the slaughter of pigs and the preservation of pork already in place at the time of Charlemagne....

  WTI Magazine #80    2016 June 17Author : MIPAAF      Translation by:   Caciocavallo Silano DOP is without doubt one of the oldest and most typical spun curd cheeses of southern Italy. It was mentioned by Hippocrates in 500 B.C. when describing the art used by the Greeks when preparing "Cacio" (cheese). This d...

  WTI Magazine #79    2016 May 13Author : MIPAAF      Translation by:   The introduction of olive cultivation in Sardinia is attributable to populations of Minoan origin who refined the local olives with repeated pruning and grafting in the period between the eighth and seventh centuries B.C. Thanks to the esta...

  WTI Magazine #78    2016 April 15Author : MIPAAF      Translation by:   The species known as Cichorium Intybus has been around since the dawn of time as wild chicory, but it took continuous selection and technical improvements to make the prized and famous Radicchio Rosso di Treviso IGP. Its presence in the V...