Foodexplore Blog

Bresaola is a sausage with a firm and elastic consistency; when cut, its appearance is compact and free of cracks; its colour is uniform red with a barely noticeable dark edge on the lean part. The aroma of bresaola is slightly aromatic and delicate, while the taste is pleasant and moderately savoury.

Burrata is very similar to buffalo mozzarella on the outside, but inside it contains a filling of cream and pasta filata, better known as stracciatella. This fresh, soft and tasty cheese can be eaten cold with salads and Parma ham or it makes an excellent ingredient for other recipes.

Calabrian 'nduja' is a sausage, perhaps the most famous of which comes from Spilinga, in Calabria. Its typical characteristics are its spiciness and spreadability. This sausage, in fact, is made with pork and dried hot chilli pepper; its strong and decisive flavour and its soft consistency make it an excellent base for sauces and other tasty recipes, as well as being an excellent snack to spread on a slice of bread.

Pomodoro di San Marzano PDO is a peeled tomato obtained from plants of the San Marzano variety from the Agro Sarnese-Nocerino area, which can also be grown in other areas of the province of Salerno, in Montoro in the province of Avellino, and in some areas of the province of Naples, provided they are among the municipalities of the Agro Sarnese-Nocerino area listed in the specification.

Capocollo, as its name suggests, is a cured meat obtained from the processing of the pig's neck muscle. This sausage is produced in various regions of southern Italy and there are variations in other parts of the peninsula that have taken on different names and are distinguishable on the basis of processing.

The T-bone steak is a typical dish of Italian and international culinary art of Florentine origin. Its fame derives, above all, from the cut of Chianina meat, a prized breed of cattle from Arezzo and Siena.