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

In the Lentigione area in the province of Reggio Emilia, there are suitable lands where Andrea Artoni and the… Read everything

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

The Mora Romagnola pig breed, originally from Forlì, Ravenna and Cesena risked disappearing forever, in… Read everything

Silvio and Federica of Azienda Orseggi di Lavagna cultivate it in their gardens in the sea air, giving us the chance… Read everything

Even this year, from mid-June, the cherries from the Azienda Agricola Contento di Triggianello arrive in the province of Bari. And… Read everything

At the Rural Market we have this very particular vegetable available: the Val Stirone artichoke from Salsomaggiore. The presence… Read everything

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

Bred outdoors in large hilly areas free to feed on fresh grass, roots, tubers, berries and acorns that… Read everything

Artisan testaroli cooked in traditional texts over a wood fire. The production of testaroli is linked to the area… Read everything

The Romagna hen is characterized by a livery that ranges from white, to black, with gold and red,… Read everything

At the natural park of Rivalta di Lesignano de 'Bagni, the recovery project of the ancient cattle breed continues… Read everything

It is the bread of Lunigiana, it is prepared with chestnut flour and potatoes. Strictly baked in the oven a… Read everything

With carefully hand-cut ingredients: herbs, potato forty, carrots, green beans, zucchini.
The particular cooking method… Read everything

The Curly tomato of Parma, ancient variety, is cultivated, still by hand today, in the red lands of the Pedemontana… Read everything