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

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

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

They are grown in the "fountain areas" in the North Oglio Park in the province of Cremona. The collection takes place from… Read everything

Ancient variety of Lunigiana, saved by custodian farmers gathered for apple cultivation. The name comes from… Read everything

In Rivalta di Lesignano de 'Bagni between badlands and Barboj (volcanoes of mud and salt water) was… Read everything

Popular history traces the birth to the time of the Duchess Maria Luigia of Austria, on special occasions… Read everything

Ancient variety of the Parma mountain. It has been present in these lands for centuries, in which it has perfectly adapted,… Read everything

It is the biodiverse potato of the upper Parma Apennines, where Federico Rolleri cultivates it with dedication and is… Read everything

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

The pumpkin Violina takes its name from the musical instrument as its line reminds. It is characterized by… Read everything

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

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

In Rivalta di Lesignano de 'Bagni between badlands and Barboj (volcanoes of mud and salt water) was… Read everything

Recently recovered ancient Italian variety, typical of Parma, Mantua, Cremona and Reggio Emilia.
The peel is… Read everything

Cultivated in the Parma area, its particular shape has fascinated many artists who have depicted it in numerous frescoes… Read everything

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