Pane di Matera durum wheat semolina bread, thick crust and yellow crumb
Durum wheat semolina, thick crust, shaped as a horn or a tall loaf: Pane di Matera has held Protected Geographical Indication status since 2008.
Read more →Basilicata 1
Campania 2
Pizza Napoletana tomato, mozzarella and basil on hand-stretched dough, baked in a wood-fired oven
Hand-stretched dough, tomato, mozzarella and basil, baked in under a minute in a wood-fired oven: Neapolitan pizza is an art recognised by Unesco.
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Caprese sliced tomato, mozzarella and basil, the three colours of the flag
Sliced tomato, mozzarella and basil, the three colours of the flag: caprese takes its name from Capri, but no document fixes its date of birth.
Read more →Emilia-Romagna 3
Dishes 2
Tagliatelle al Ragù egg tagliatelle with meat ragù, soffritto and tomato
Ribbons of egg pasta, meat ragù and soffritto: the real bolognese has had a recipe deposited at the Chamber of Commerce since 1982.
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Coppia Ferrarese bread with a central knot and four horns, lard and sourdough
Flour, lard, oil and sourdough starter, a soft knot at the centre and four thin horns: coppia ferrarese has held Protected Geographical Indication status since 2001.
Read more →Products 1
Prosciutto di Parma pork leg and sea salt, aged at least twelve months
Only Italian pork and sea salt, aged for at least twelve months: Prosciutto di Parma has held Protected Designation of Origin status since 1996.
Read more →Lazio 1
Carbonara pasta with guanciale, egg, pecorino romano and black pepper
Guanciale, egg yolk, pecorino romano and black pepper: Rome's signature pasta comes from a recipe fought over between trattorias and army rations.
Read more →Liguria 1
Pesto alla Genovese basil, garlic, pine nuts, pecorino and oil pounded in a mortar
Basil, garlic, pine nuts, pecorino and oil, pounded in a marble mortar: the sauce that has had a written recipe since 1863, born in Genoa.
Read more →Lombardy 2
Risotto alla Milanese rice, saffron, beef marrow and butter, creamy and soft
Rice, saffron, beef marrow and butter: Milan's golden dish, tied by legend to a glassmaker of the Duomo in 1574.
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Sbrisolona crumbly almond and cornmeal cake, broken by hand
White and yellow flour, almonds, butter and sugar, broken by hand: sbrisolona is Mantova's cake, already served at the Gonzaga court.
Read more →Marche 1
Casciotta d'Urbino soft cheese of sheep's and cow's milk, delicate flavour
Sheep's and cow's milk, aged twenty to thirty days: casciotta d'Urbino, Michelangelo's favourite cheese, has been DOP since 1996.
Read more →Puglia 1
Burrata di Andria pasta filata cheese with a heart of cream and stracciatella
A pasta filata shell around a heart of cream and stracciatella: burrata was born in Andria around 1920, IGP since 2016.
Read more →Sicily 9
Dishes 6
Sfincione soft focaccia with tomato, onion, anchovies and caciocavallo
Tall, soft bread dough, tomato, onion, anchovies, oregano and caciocavallo: sfincione is Palermo's focaccia, cut into squares.
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Arancina fried rice ball stuffed with meat ragù
Saffron rice, ragù with peas and caciocavallo cheese inside a golden crust. Round and feminine in Palermo, pointed and called arancino in Catania: the quarrel is serious.
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Arancino fried rice cone stuffed with ragù, pointed like Etna
Saffron rice, ragù with peas and caciocavallo inside a golden cone-shaped crust: in Catania it is masculine and pointed, and the quarrel with Palermo over the name is serious.
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Pasta alla Norma pasta with fried aubergine, tomato, basil and salted ricotta
Fried aubergine, tomato sauce, basil and a snowfall of salted ricotta: Catania’s signature dish is named after the opera by Bellini, a native of the city.
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Cassatella di Agira half-moon shortcrust pastry filled with cocoa, almonds and chickpea flour
A golden half-moon of shortcrust dusted with icing sugar, hiding cocoa, chopped almonds and chickpea flour: the sweet of Agira, in the Erei mountains, a recognised traditional product with its own municipal denomination.
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Pitone messinese fried half-moon pastry filled with escarole, tuma cheese and anchovies
A thin sheet of dough folded into a half-moon and fried, with escarole, tuma cheese, anchovies and black pepper inside: Messina’s street food, to eat hot straight from the rosticceria.
Read more →Products 3
Cappero di Pantelleria the island’s caper buds, picked at dawn and cured in sea salt
Not a fruit but a bud: it is picked before the flower opens, at dawn, and cured under sea salt. On the volcanic island of Pantelleria it has been PGI since 1996.
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Pistacchio di Bronte the PDO pistachio of Etna, grown on lava soil between Bronte, Adrano and Biancavilla
Emerald green and known as «green gold»: it grows on the lava slopes of Etna between 400 and 900 metres, is picked by hand every two years and is both PDO and a Slow Food Presidium.
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Nocellara del Belice large green olive, buttery flavour, dual-purpose
A large, green olive with firm flesh and a buttery flavour: Nocellara del Belice, sold in America as «Castelvetrano olive», has held DOP status since 1998.
Read more →Tuscany 2
Bistecca alla Fiorentina T-bone cut of Chianina beef, grilled rare over embers
A T-bone cut from Chianina beef, grilled rare over embers with no seasoning at all: Florence's signature dish.
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Panforte di Siena sweet of almonds, candied fruit, honey and spices pressed into a disc
Almonds, candied fruit, flour, honey and spices pressed into a low disc: Siena's panforte has a recipe documented since 1205.
Read more →Veneto 2
Pandoro star-shaped Christmas cake, soft, with vanilla icing sugar
Eight points, powdered sugar like snow on a mountain: pandoro was born in Verona in 1894, patented by Domenico Melegatti.
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Baccalà alla Vicentina stockfish slow-cooked with milk, oil and anchovies
Stockfish, milk, oil and anchovies, cooked for hours over the lowest heat: baccalà alla vicentina arrived from Norway with a shipwreck in 1432.
Read more →Italy 9
Dishes 4
Focaccia Barese semolina focaccia with cherry tomatoes, olives and boiled potato
Semolina, boiled potato, hand-crushed cherry tomatoes and olives: focaccia barese began as a test piece in the ovens of Bari Vecchia.
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Bacio Perugina chocolate with a whole hazelnut, gianduja and chopped nuts
A whole hazelnut on a heart of melted chocolate and chopped nuts, covered in dark chocolate: born in Perugia in 1922, it was first called «Cazzotto», punch.
Read more →Pane Nero di Nicolosi dark bread of rye flour and semolina, baked in a wood oven
Rye flour and semolina, dark crust, baked in the wood ovens of the Etna slopes: Nicolosi's black bread, the bread of hunger turned local landmark.
Read more →Pasqualino sandwich with tuna, capers, salami and cheese, born in 1958
A roll filled with tuna, capers, salami and cheese: the Pasqualino, invented in Alberobello in 1958, now has its own festival.
Read more →Products 5
Aceto Balsamico di Modena cooked grape must and wine vinegar, dense and sweet-and-sour
Cooked grape must and wine vinegar aged in wooden barrels: Aceto Balsamico di Modena has held Protected Geographical Indication status since 2009.
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Vernaccia di San Gimignano dry white wine from Vernaccia grapes, made only in the town
Dry white wine, produced only within the town boundaries: Vernaccia di San Gimignano was the first Italian wine to receive DOC status, in 1966.
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Cipolla Rossa di Tropea Calabria sweet red onion, grown on the Calabrian Tyrrhenian coast
Sweet enough to go into ice cream, grown along a strip of Tyrrhenian coast: Cipolla Rossa di Tropea Calabria has held Protected Geographical Indication status since 2008.
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Carciofo di Paestum large round artichoke, grown in the Sele plain
A large, round artichoke head, the Romanesco type: Carciofo di Paestum, grown in the Sele plain since the 1920s, has held IGP status since 2004.
Read more →Orvieto white DOC wine from the hills between Terni and Viterbo
A white wine carved into Etruscan tufa history, toasted by Garibaldi's Thousand: Orvieto has held Denominazione di Origine Controllata status since 1971.
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