Traditional citrus of Palagiano
Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Products in season
Gargano orange
PGI · Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Bergamotto di Reggio Calabria (bergamot essential oil)
PDO · Fruit, vegetables and pulses
Open the product page →Grecanico azze anca capicollo
Slow Food Presidium · Meats and cured meats
Open the product page →Capocollo di Martina Franca
PAT · Slow Food Presidium · Meats and cured meats
Open the product page →Brindisi artichoke
PGI · Fruit, vegetables and pulses
Open the product page →Terra dei Messapi artichoke
Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Carciofo di Paestum (artichoke)
PGI · Fruit, vegetables and pulses
Open the product page →Castellammare violet artichoke
Slow Food Presidium · PAT · Fruit, vegetables and pulses
Open the product page →Polignano carrot
PAT · Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Cartellate
PAT · Fresh pasta, bread and pastry
Open the product page →Castrovillari white onion
Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Clementine di Calabria (clementines)
PGI · Fruit, vegetables and pulses
Open the product page →Colline Teatine extra virgin olive oil
PDO · Oils and fats
Open the product page →Belmonte gammune
Slow Food Presidium · Meats and cured meats
Open the product page →Lampascioni (tassel hyacinth bulbs)
PAT · Fruit, vegetables and pulses
Open the product page →Gargano Femminello lemon
PGI · Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Olio di Calabria (extra virgin olive oil)
PGI · Oils and fats
Open the product page →Olio lucano extra virgin olive oil
PGI · Oils and fats
Open the product page →Aitana olive of the Tifatini hills
Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Baked olives of Ferrandina
PAT · Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Pallone di Gravina
PAT · Slow Food Presidium · Cheeses
Open the product page →Capitignano parsnip
Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Laticauda sheep
Slow Food Presidium · PAT · Meats and cured meats
Open the product page →Carmasciano pecorino
Slow Food Presidium · PAT · Cheeses
Open the product page →Pezzente of the Montagna Materana
PAT · Slow Food Presidium · Meats and cured meats
Open the product page →Marsicovetere ham
PAT · Slow Food Presidium · Meats and cured meats
Open the product page →L'Aquila liver sausage
Slow Food Presidium · Meats and cured meats
Open the product page →Castelpoto red sausage
Slow Food Presidium · PAT · Meats and cured meats
Open the product page →Scapece di Lesina
PAT · Fish and seafood
Open the product page →Gioi soppressata
Slow Food Presidium · PAT · Meats and cured meats
Open the product page →Molise white truffle
PAT · Fruit, vegetables and pulses
Open the product page →Bagnoli Irpino black truffle
PAT · Fruit, vegetables and pulses
Open the product page →Terre Tarentine extra virgin olive oil
PDO · Oils and fats
Open the product page →Torrone di Ospedaletto d'Alpinolo
PAT · Fresh pasta, bread and pastry
Open the product page →Torzella riccia (curly Greek cabbage)
Slow Food Presidium · PAT · Fruit, vegetables and pulses
Open the product page →Puglia table grapes
PGI · Fruit, vegetables and pulses
Open the product page →Montonico grape
Slow Food Presidium · Fruit, vegetables and pulses
Open the product page →Guides for the season
Lesina eel
The fish of the Lesina lagoon: the biology of a migrant, traditional fishing from October to December, PAT scapece, the December festival and how to visit the lagoon and San Clemente islet.
Read the guide →Reggio Calabria bergamot
The essential-oil PDO, the three varieties, the winter harvest, the story leading to eau de cologne, the citrus museum and a day between Reggio, its seafront and the coast of bergamot groves.
Read the guide →Cedro di Santa Maria del Cedro PDO
The citron of Cosenza's upper Tyrrhenian coast: the Liscia di Diamante variety, the 2023 PDO, its link with the Jewish feast of Sukkot and the Citron Museum.
Read the guide →Colatura di alici di Cetara PDO
From Roman garum to the monks of Amalfi, salting in terzigni, the PDO rules, Cetara as a fishing village and the Christmas Eve dish.
Read the guide →
Sweets through the year
Three household traditions marking Christmas, Easter and remembrance.
Read the guide →Photo: Florixc / Wikimedia Commons — CC0 · Resized and converted to WebP.
Lampascioni and turnip greens
Lampascioni, turnip greens and broad beans: simple ingredients worth tasting thoughtfully.
Read the guide →Photo: Lucarelli / Wikimedia Commons — CC BY-SA 3.0 · Resized and converted to WebP.
Melannurca Campana PGI
Melannurca Campana PGI: two varieties, Annurca and Rossa del Sud, 137 Campanian towns, hand picking and compulsory reddening on the melai by 15 December.
Read the guide →Mortadella di Campotosto
Neither PDO nor PGI: a traditional Abruzzo product and Slow Food Presidium. Lean meat, a strip of lard at the centre, oak or beech smoke and the north wind at 1,300 metres.
Read the guide →Pecorino di Carmasciano
A raw-milk pecorino from upper Irpinia, shaped by the pastures of the Ansanto valley: how it is made, the Slow Food Presidium, the Mefite, Rocca San Felice and Guardia Lombardi.
Read the guide →Pomodorino del Piennolo del Vesuvio PDO
Old ecotypes from the slopes of Somma-Vesuvius, hand-picked and woven into large hanging clusters: PDO rules, history, the pacchetelle preserve and how to cook with them.
Read the guide →Bagnoli Irpino black truffle
The Tuber mesentericum of the Picentini mountains: how to recognise it, where it grows, harvesting rules and calendar in Campania, the village, Laceno and 'Il Nero di Bagnoli'.
Read the guide →Torrone di Bagnara PGI
Italy's first torrone with a PGI: Martiniana and Torrefatto glassato, high-temperature cooking and the glassy break, the port's history and the late-November festival.
Read the guide →Ospedaletto d'Alpinolo nougat
The nougat village below Montevergine: a town born for pilgrims, the two cupeto recipes, priest's chestnuts, the Juta and the devotees' footpath.
Read the guide →