The production of salumi (cured meats) was introduced to the Staffora Valley and the surrounding area by the Lombards, who settled there in the Dark Ages. The Lombards had learned how to consume ground animal meat without cooking it from the Tartars, thereby testing out the first procedures for the production of sausages. Cooking fires were not nee...

The history of Fontina is linked to the history of its name. The name Fontina is frequently mentioned in ancient documents on the Aosta Valley. References to the “De Funtina” family can be found from the mid-13th century and “de Fontines” appears a hundred years later. There are abundant references to the use of Fontina as a place name for meadows,...

Mentions of culatello date from 1332, when it was given, as a precious gift, to noble spouses and wealthy lords. Loved by the poet Gabriele D'Annunzio and the great composer Giuseppe Verdi, culatello, which was once used as a precious medium of exchange, has its roots in the historical memory of the peasant culture, which still exists in the farmho...

Since the end of the seventeenth century, an era in which the prevalent crops being cultivated were mulberry and vines, the quality of the fruit produced in the Val di Non has been certified by papers and plaques issued at the main fruit and vegetable shows in the Austro-Hungarian Empire.  These acknowledgements also represent the first certificati...

The best evidence of the long history of olive-growing in Sabina are the olive trees. Thousands of ancient trees sculpted by time still stand next to younger examples, preserving their production capacity and making the landscape of Sabina unique.  The appreciation of Sabina olive oil in antiquity was so great that, in his “De re rustica”, Marcus T...

The Rotonda Red Aubergine DOP (Protected Designation of Origin) made its appearance in the small municipality in the Polino National Park in the early twentieth century, when the necessity of finding work and the dream of building a new life drove many of the inhabitants of Rotonda to set out on the adventure instigated by the Fascist regime: Ethio...

In Europe, the tradition of eating pork meat stretches far back into antiquity, as pigs were an animal that was easy to rear in a domestic environment, they were rich in fat and delicious meats and reproduced quickly. In the second half of the nineteenth century, some pig bones excavated from archaeological sites in the Po Valley corroborated the h...

Fossilised pollen from around 2 million years ago, discovered during archaeological excavations, seem to demonstrate the presence of hazelnut kernels on the old continent since the Quaternary Period. They were used as a source of food as early as prehistoric times, when early man ate them by imitating rodents. In Campania there is evidence of the p...

Taleggio is a cheese with ancient origins, from before the 10th century. Documents dating to the 1200s contain references to its trade and barter, together with other cheeses. Its name is taken from its area of origin, Val Taleggio, in the province of Bergamo, which covers an area of over 80 km2 on the orographic right side of the river Brembo. The...

The semantic origin of the name Salva Cremasco is linked to the purpose of the cheese, i.e. the need to “save” the surplus spring milk. These skills have been passed down from generation to generation for centuries and are still preserved today by the cheesemakers. There are numerous historical remnants dating to the tenth century AD that indicate...