Italian Products nowadays are impacting the world, that's why we've come up with the idea of creating this website and giving you the opportunity of adding to your shelves. We are searching all over Italy the best quality from small producers and list them in one place just for you.
When we say, Italy, quickly we think of Venice, the most elegant and refined city in Europe. But Italy is not just about tourism; their vast agriculture makes the country to be in the third-largest economy in the euro-zone.
The northern part of Italy produces grains, soybeans, meat, and dairy products primarily. At the same time, the south specialises in fruits, vegetables, olive oil, and durum wheat, as well let's don't forget to mention their tasty and luxurious wines. In 2012 a bottle of Trebbiano d'Abruzzo ranked #1 in the top 50 Italian wine awards.
Also, we think of fashion, which became prominent during the 11th to 16th centuries, when artistic development was at its peak in Italy. If it's unthinkable to mention Rome, Palermo, Venice, Milan, Naples, Florence, or Vicenza (cities which started to produce luxury goods, hats, cosmetics, jewellery, and luxurious fabrics), for sure, you'll easily voice their famous brands.
Italian fashion is linked to the most generalised concept of "Made in Italy," a merchandise brand expressing excellence of creativity and craftsmanship.
When I refer to Italy, I consider their tradition as well. I don't know about you but personally "Amo il Cibo Italiano." Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world! Italian cuisine is generally characterised by its simplicity, with many dishes having only two to four main ingredients.
Like everywhere in the world, each area has its specialties but is also seasonal, and the priority is the use of fresh products. I am mentioning just a few of my favorite dishes, and it's origin place.
If you haven't tried them already, it is a must taking a culinary trip around Italy or at least have the leading products in your home to recreate your favorite dish. Let me start with (drums, please!) Piedmont.
I like to think of "Piemonte" as the king of Italian culinary art, and we find it placed between the Alps and Po valley, offering the most classy and various fare menu. It is also the region where Slow Food association and the most prestigious school of Italian cooking Alma (University of Gastronomic Sciences) was founded, making it the only slow-food university in the world.
In Piemonte, you can find many types of cheese and wine, such as Barolo, Barbaresco, Moscato d'Asti, certified DOC. The most typical food in Piedmont is the traditional Agnolotti, which is pasta folded over with roast meat and vegetables, or Paniscia, a type of risotto with arborio or Maratelli rice, beans, onion, Barbera wine, lard, salami, and seasonal vegetables.
Of course, are many more traditional meals in Piedmont. Still, before I move on to another region, I want to mention that Piedmont is one of the Italian wealth of pastry and chocolate that are famous worldwide.
Right below the "king," we find the capital of Genoa, the astonishing Liguria, which lies on the Ligurian Sea. This fantastic region is the source of Pesto, one of the most popular sauces made only from basil, pinoli (pine-nuts), oil, garlic, and parmesan cheese. The region's pasta is the trenette(narrow flat dried pasta), Trofie(short, thin twisted pasta), and the fresh pasta pockets called Pansotti(similar as ravioli). Oh, and before I advance on to the next region, I want to mention my favorite the Canestrelli. Canestrelli in other areas are sweet biscuits, in Taggia (a city from Liguria) are made of Taggiasco olive oil, flour, salt, and water. They are amazingly tasty, crunchy, and lightly salty, and you can eat them with anything!
We are now moving forward with our virtual trip, down south of Italy.
If in the north, we had the "king," here lies the "queen." While in the north, due to the cold climate, we found more light types of food; in the south, the weather is warmer, making meals more savoury.
Here we find two different regions of what I've mentioned earlier, Sicily and Calabria, which both have Spanish influence.
In Sicily, you can taste the fantastic arancini, a form of deep-fried rice croquettes. Or the caponata, an eggplant dish consisting of a cooked vegetable salad with capers in sweet and sour sauce. The plates can go along with the Sicilian fortified red wine Marsala which is similar to port.
The Calabria style of cooking includes a lot of spicy ingredients. They prepare different types of spicy sausages like Nduja and Capicola and is not missing the hot peppers from a calabrese table as well, their wine which includes Bivongi, Verbicaro, etc.
I could go on with recipes and products from all 20 regions of Italy. Still, if you want to find more Italian recipes, follow our page for further updates.
As we see, Italians are flexible, imaginative, and productive, which makes me thanking them for sharing their prestigious products and recipes with the world.