HOME / FOODS / PASTA, BREAD & CEREALS
NEW
The Carnaroli Rice of Riserva San Massimo Farm
 
The Carnaroli Rice of Riserva San Massimo ...
In the province of Pavia, at Riserva San Massimo, where Carnaroli is king, rice is grown with absolute respect for ...
The Tuscan Bread. More Than Just A Loaf
 
The Tuscan Bread. More Than Just A Loaf
Rectangular, round or ovoidal, crispy and fragrant, the Tuscan Bread was granted a PDO in 2014.
Scagliolo, The Amazing Maize of Carenno
 
Scagliolo, The Amazing Maize of Carenno
Carenno is a village in the province of Lecco, where a small group of farmers have recently revived an ancient ...
Pan di Sorc: A Sweet Discovery
 
Pan di Sorc: A Sweet Discovery
Pan di Sorc is a typical bread from the province of Udine. It is an influence of the neighbouring Austria, where ...
The Traditional Tiella di Gaeta
 
The Traditional Tiella di Gaeta
“Tiella” are small pizzas packed with filling that fit in the palm of your hand. They are a traditional ...
Calabrian Bread: As Good As It Gets
 
Calabrian Bread: As Good As It Gets
Calabria is a land of numerous types of bread, a diversity that can hardly be tackled by globalisation.
Sarsina’s Pagnotta Bread
 
Sarsina Pagnotta, For A Sweeter Easter
Made in Sarsina, Emilia-Romagna, Pagnotta is a unique, sweet bread and the star of the Easter breakfast table.
Traditional Piadina Romagnola
 
Piadina Flatbread: Flat-out Delights
Originally made to fill the stomachs of impoverished farmers, the soft, round and thin Piadina Romagnola is now ...