The Consorzio Vini Montefalco is introducing a number of changes, including the expansion of production area, adding 'Umbria' to labels, and scrapping mentions of 'bianco'.

Le olive Bosana di Sardegna in salamoia si presentano con un colore dal verde al bruno. Le olive raccolte e pulite da rami e foglie, lavate e selezionate vengono immerse in una soluzione di acqua, sale e limone, per almeno...

From the skilful combination of a few select ingredients, in accordance with production regulations, after at least six months of slow ageing in an underground cellar, the Coppa becomes ‘Piacentina' and can boast the Protected Designation of Origin (PDO) label....

Fiorucci guanciale is produced according to tradition, made with 100% Italian meat and seasoned with salt, spices and natural flavourings. Aged for 30 days, it is a product that represents the tradition of the Roman territory. The layer of pepper...

San Giovanni did not follow a trend: it created one. In 1993, it became the first ham cooked outside a mould. Made from Italian meat sourced from its own supply chains, it is tied by hand and cooked for a...