In Lucca for a long time, it has spread widely for its organoleptic qualities in particular in the Plain… Read everything

They are called agretti due to their sour taste, saline, and also "friar's beard" for the long leaves… Read everything

The farmers in Pra 'cultivate fresh basil on the terraces built on the promontory of Genoa. The seedlings are collected… Read everything

Cultivated in Albenga, Borage is a perennial herb plant.
Leaves, bullous and fleshy, of color… Read everything

Now it is time for custodian farmers to plant the seedlings of the Riccio di Parma tomato, a variety… Read everything

Cultivated in the western Ligurian Riviera, it is available in this period among the raw materials of the Rural Market… Read everything

Broad beans have a very ancient history, fundamental protein sustenance in the past, they are food of conviviality today. Con… Read everything

Typical fresh pasta with ricotta and borage filling, herb queen of Ligurian cuisine. The leaves are used,… Read everything

The Chianina cattle are raised in Tuscany. Once used for work in the fields, today… Read everything

The excellent purple asparagus is unmistakable: of deep purple colour, shaded towards the base, presents spears (the delicious sprouts) medium-large… Read everything

Dandelion is a wild herb that grows in meadows. It has long leaves with a toothed margin, from here… Read everything

Milked on the Montebaducco farm in Quattro Castella, on the hills of Reggio Emilia, in an estate of about 60… Read everything

The Morozzo capon is from 1999 a Slow Food presidium of the province of Cuneo in Piedmont. Grow up… Read everything

The poppy plant is defined with the name of rosole. It is a plant that associates with… Read everything

The cured black pork ham 36 months, red colour and intense taste, remembers the scent of… Read everything

Ancient varieties of Liguria grown in the terraces of Tigullio.
The Blackboard Broccoli, the name can draw in… Read everything

It arrived at the Rural Market, the Spinoso artichoke from Albenga, one of the typical productions of Liguria. In addition to… Read everything

When did the search in the 2015, in the Parma Apennines there were very few scattered heads of the Bardigiana cow a… Read everything

Olivastra Seggianese is an ancient native cultivar of Mount Amiata, olive trees often over a hundred years old whose presence, mostly concentrated… Read everything

The Massese sheep is an ancient breed with a black coat, produces high quality milk thanks to pasture… Read everything

Directly from the Tavoliere della Puglie, Polignano a Mare carrots have arrived. Cultivation is done in… Read everything