A selection of Italian products guaranteed.
Know them and recognize them.

Cheeses

Cheese has always been one of the stalwarts of Italy's food culture. Wherever they are found, whether throughout the country or only in the area of their production, over 400 typical cheeses spread their way across the Italian peninsula. Of those, no fewer than 34 have achieved PDO status, which guarantees that their production takes place under a rigid discipline and in a specific geographical zone.
A richness that is the expression of the history and culture of a country that comprises countryside, climates and human beings very different from each other. Differences which are found in the creation of dairy products that range from great cheeses made in the Alps of cow's milk to the delicious goat's milk cheese of the Apennines and delicate cheeses made from sheep's milk of central and southern Italy. Every Italian cheese is a piece of the country's character.

Asiago PDO 
Bra PDO
Caciocavallo PDO 
Castelmagno PDO
Fiore Sardo PDO
Fontina PDO 
Gorgonzola PDO
Grana Padano PDO
Montasio PDO
Mozzarella di Bufala Campana PDO
Parmigiano Reggiano PDO
Pecorino Romano PDO
Pecorino Toscano PDO
Provolone Valpadana PDO
Quartirolo Lombardo PDO
Stelvio PDO
Taleggio PDO

Meat products

The central role of the pig in the economy of Italian farmers is far too well known to be the subject of a long dissertation. Suffice it to say that slaughtering pigs has, for centuries, made an essential contribution of protein to help the country's population weather the interminable winter months. With the passing of time, the different cultures that have lived together on the Italian peninsula and likewise brought to life, as is the case with Italy's cheeses, an immense variety of delicatessen products - as in the case of Italy's cheeses - no fewer than 22 of which have earned the designation PDO and 10 PGI. Even today, the agro-alimentary economy of many areas of Italy is centred on cold meats and sausages of many kinds, whether smoked or salted which, in a number of cases, are given a real cult status: from the ham of the Padana Plane to the spicy sausages of the South and the delicious cured neck of pork (coppa) of the Centre of the country. Every Italian cold cut is an example of the art of living in Italy.

Mortadella di Bologna PGI
Prosciutto di Modena PDO
Prosciutto di Parma PDO
Prosciutto di San Daniele PDO
Speck Alto Adige PGI
Vitellone dell'Appennino PGI

Olive oil

The olive tree has, perhaps, contributed more than anything else to conferring on the Italian countryside its particular appearance, making it one of the world's unique patrimonies. The olive is a tree par excellence of Mediterranean culture, imported into Italy by the Phoenicians between the 6 and 4  centuries BC. It then set about exploiting the great environmental differences of Italy which, from North to South, extends for over almost 700 miles. The trees flourished, giving birth to over 100 different varieties of olives. From Liguria to Sicily, almost all the peninsula's regions produce excellent olive oil of various colors, densities and fragrances.The great Italian olive oils are rightly famous throughout the world, because in every drop of each one of them can be found the colors and perfumes of a multi-millennium history and the flavours of a material culture without equal. Each Italian olive oil brings with it a passion for the excellence of the country.

Olio Extravergine d'oliva Bruzio PDO
Olio Extravergine d'oliva Dauno PDO
Olio Extravergine d'oliva Chianti Classico PDO
Olio Extravergine d'oliva Garda PDO
Olio Extravergine d'oliva Monti Iblei PDO
Olio Extravergine d'oliva Riviera Ligure PDO
Olio Extravergine d'oliva Sabina PDO
Olio Extravergine d'oliva Terre di Siena PDO
Olio Extravergine d'oliva Terre d'Otranto PDO
Olio Extravergine d'oliva Val di Mazara PDO

Fruits, Vegetables and cereals

That which we have said about cheese can applied even more so applied to orchard products and, more in general, to vegetables. The incredible geographic and climatic variety of Italy has made the peninsula the ideal place from which to extract from the land everything good that it is able to provide. While the olive culture is especially loved in southern Italy, also being consumed at the table, and has long been appreciated overseas, in more recent years other trees and plants have found their second home on the peninsula. This, for example, was the destiny of the tomato which, in pasta or on a pizza, has won global fame, becoming on of the best noted symbols of Italy's gastronomic culture. In addition, the success of the Mediterranean diet in areas of the world associated with other alimentary persuasions has done nothing other than to increase the renown of fresh Italian products, fragrant testimonies of love for the good things of the country.

Clementine di Calabria PGI
La Bella della Daunia PDO
Limone Costa d'Amalfi PGI
Limone di Sorrento PGI
Nocciola del Piemonte PGI
Pomodoro San Marzano dell'Agro Sarnese-Nocerino PDO
Radicchio Rosso di Treviso e Variegato di Castelfranco PGI
Pomodoro Pachino PGI
Pane di Altamura PDO
Riso di Barragia PGI

Vinegar different from wine vinegar

Aceto balsamico tradizionale di Modena PDO 
Aceto balsamico tradizionale di Reggio Emilia PDO

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