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Ocymum basilicum, an annual herb of the Labiatae family, has been cultivated since ancient times. It was once used mainly as an ornamental plant, and occasionally for medicinal purposes.  The Latin term “basilicum” is a translation of the Greek “òkimon basileus”, or “royal herb”; the ancient Greeks cultivated it in ornamental vases, but did not use...

3498

The first historical information on the techniques for producing Sardinian cheeses comes from the end of the eighteenth century. The cheeses made at that time were referred to as bianchi (whites), rossi fini (fine reds), affumicati (smoked), fresa and spiatatu. Rosso fino and affumicato could be considered the ancestors of Pecorino Sardo DOP.

1379

The PDO extra virgin olive oil is the result of careful experimentation and assessment, requiring great commitment and technical precision to achieve its excellence. Its age-old tradition began in the 14th century AD, and olive growing began to spread starting from this era, both for religious (Catholic rituals and ceremonies) and nutritional re...

1628

In the area of Valtaro and Valmagra, mushroom picking is a custom that has been passed on for many centuries. Borgo Val di Taro and its valleys became famous all over the world for their porcino mushroom in the late nineteenth century, when many emigrants took this product with them and word spread on the other side of the Atlantic.

2531

From the historical perspective, it is reasonable to assume that the production of prosciutto in the typical area identified in the product specifications has roots that go back as far as the Bronze Age. Thanks to the fertility of the land destined to be used for the first agricultural practices for the prehistoric cultivation of cereals and the la...

2414

  WTI Magazine #27    2014 Apr, 25Author : folclore.it      Translation by:   Since a few years Ascoli Piceno in the Marche region, homeland of the famous "olive ascolane" (fried olives from Ascoli), it has become the Italian capital of every variety of deep-fried food, in particular the fried food Italian style, welcoming every year a wide audi...

2225

  WTI Magazine #29    2014 May, 8Author : folclore.it      Translation by:   Every last weekend of May the town of Celle sul Rigo, a hamlet of San Casciano dei Bagni in the province of Siena, Tuscany, has been offering for more than forty years the traditional Pici's festival, the oldest festival of the territory of San Casciano.    

2405

  WTI Magazine #31    2014 May, 22Author : folclore.it      Translation by:   Girotonno is the event for journalists, experts and connoisseurs of quality tuna. Chefs from all over the world will be in Carloforte, from May 30 to June 2, on the island of San Pietro (province of Carbonia-Iglesias) in the southwest of Sardinia, on the occasion of th...

1813

  WTI Magazine #73    2015 November 27Author : MIPAAF      Translation by:   Parmigiano Reggiano has ancient origins dating back to the 12th century. The first cheese dairies began in the Cistercian and Benedictine monasteries of Parma and Reggio Emilia. Abundant streams, pastures and salt from Salsomaggiore allowed the diffusion of a hard chees...

1594

  WTI Magazine #26    2014 Apr, 18Author : folclore.it      Translation by:   The green asparagus from Mesola, in the Po Delta, is one of the finest in the area. The land of sand with little humus on the surface and the climate have created the ideal environment for the spread of the asparagus in these territories.    

1467