Sour cherries, sugar and a lot of sun make this delicious product. Let’s see how we can make 4 mouth-watering desserts using these sundried sour cherries to end each meal on a sweet note. Of course, we first have to make sure that we don’t eat them all straight out of the jar…

Is there something more Italian than Pasta from Gragnano? Let’s discover this delicacy from our territory that is a staple of our cuisine. During the summer, pasta from Gragnano becomes a light dish, too. Here you can find three summer dishes that you should definitely try!

Taralli crackers from Bari are small, round and fragrant; despite their size, Taralli enjoy a ‘big’ reputation as one of our country’s best delicacy. They were born out of necessity, as many Italian delicacies are. In this case, they were created by a mother that had to feed their children and ended up creating a masterpiece.

How tasty are cold cuts from Lazio? From Corallina salami – a must for breakfast at Easter - through Coppiette pork jerky, to hot Ventricina salami; let’s discover some exceptional products together.

A as cheese affinage, B as cheese board, C as cheese curd – the world of Italian cheeses is worth exploring and tasting. With summer approaching, our beloved cheeses become the stars of quick, light and fresh recipes. And nothing says summer more than picnics! Grab your picnic basket and blanket, we are eating outside today - of course, Italian cheeses!

A thread of truffle oil turns any dish into a delicacy. Unique scent and one-of-a-kind long-lasting taste – truffle is a rare gem. And truffle oil is like liquid gold – so precious and elegant. You should never compromise on quality, when it comes to truffle oil: only choose Italian oil with fine truffles and no artificial aromas. One suggestion: do not use too much truffle oil and never use it to cook – now give free rein to your creativity! 

Who said that sandwiches are a just a lunch on the go? Like a treasure chest, two slices of bread can hold flavourful jewels: cold cuts, cheeses, vegetables in oil, spreads and sauces can be combined either in a traditional or in an innovative way. All you have to do is bite into them and enjoy.

Tuscany and Sardinia are the homes of Pecorino cheeses. Why do these cheeses stand out and how do they differ? Does it make sense to compare them or would it be better to just taste them all?

Indian peas have had quite a troubled history: from peasant food, to cursed legumes, they are currently experiencing a rebirth. Their history is tied to regional traditions and ancient, healthy and genuine recipes. And they are delicious, too! They aren’t that quick to make, but they are surely worth rediscovering and safekeeping.

Hazelnut flour is a flavour-packed and scent-filled product, because it is made from PGI Piedmont hazelnuts from Alta Langa, that are only harvested, dried and ground. The result is outstanding. You can make exceptional, soft and scented cakes, by simply replacing wheat flour with this hazelnut flour. Here you can find three very easy, but delicious, recipes!

Peperoni cruschi crispy, dried bell peppers are a specialty from the region Basilicata, where you may spot them tied in long braids, drying in the sun. They can be eaten by themselves as snacks or they can be added to any dish to kick the flavour up a notch. And they are incredibly crunchy!

Cheeses from alpine pastures taste like nature, mountains and summer pastures. The cows’ milk is so delicious that is processed when it’s still raw, resulting in actual works of art. Ancient rituals, traditional techniques, shielings and pristine nature; what more can one ask for?