• Resia Garlic


    Product: garlic

    Currenti Gianpaolo
    Via Rualis 52/2
    I - 33043 Cividale
    Tel. +39 348 1316136
    Mail: strok.paolino@ gmail.com

    Resia Garlic
    This corner of Friuli, wedged between Austria and Slovenia, is home to an unusual dialect with Paleoslavic origins. Probably a small group of people from the Eastern steppe settled in the narrow valley centuries ago, and over time developed their own language. Their music, dances, clothes and Püst (carnival) traditions are also unique. Geographical isolation has allowed the preservation of a rich plant biodiversity, including a very aromatic variety of garlic, or “strok”. Each tiny bulb has six to eight cloves, covered in a pinkish-red skin, and no cloves in the center of the bulb.

    Production area: Friuli Venezia Giulia

  • Asiago Stravecchio


    Product: Asiago Cheese

    Rela Riccardo/Pellizzari Lorella
    Via Waister n. 46
    I - 36010 Canove di Roana Vicenza
    Tel. +39 0424 450101
    Mail: relariccardo@ tin.it

    The Asiago is one of 30 cheeses in Italy, which are awarded with the designation of origin (DOP). He is produced in a large quantity but the Presidio is only the 19 month matured Stravecchio (extra old). Er wird in grossen Mengen hergestellt aber Presidio ist nur der bis zu 19 Monate gereifte Stravecchio (extra alte). Ein rares Produkt mit einer außergewöhnlichen Komplexität an Düften und Aromen, das in den 27 noch aktiven Almen, hergestellt wird. Geruch nach frisch geschnittenem Gras, Moos und reifen Früchten. Im Mund ist er süß, wird dann nach und nach immer kräftiger, fast stechend. Getoastetes Brot aber auch geröstete Nüsse sind im Geschmack erkennbar.

    Production area: Communities of Asiago, Roana, Gallio, Lusiana, Conco, Rotzo, Foza, Enego (Province Vicenza), Grigno (Province Trento).

  • Bagolino Bagòss


    Product: Cheese

    Micheletti Pierluigi
    Via Cav. Di Vitt. Veneto 37
    I - 25039 Travagliato
    Tel. +39 331 798 02 59
    Mail: info@ cheesebagoss.com

    Bagòss di Bagolino
    The inhabitants of Bagolino, a small town north of Brescia, are known as Bagossi, hence why the cheese produced in the valley is known as Bagòss. The uncooked-curd cheese is made from raw, semi-skimmed cow’s milk, and in this Alpine area it takes on very original characteristics. According to ancient tradition, as the curds are being broken, the cheesemaker adds a little saffron. The cheeses are larger than mountain tomas—usually 16 to 18 kilos, though some can even weigh as much as 20 to 22 kilos—and they undergo a lengthy aging, for 24 or even 36 months. The rind is rubbed with raw linseed oil, giving it a typical brownish-ochre color. 

    Production area: Community Bagolino (Province Brescia)

  • Modenese White Cow


    Product: Cheese

    Caseificio ROSOLA di Zocca Soc. Agricola Cooperativa 
    Via Rosola 911
    I - 41059 Zocca, Modena
    Tel. +39 059 987363
    Mail: info@ caseificiorosola.it

    Modenese White Cow
    In the 1950s, there were 140,000 head of this cattle breed, but over successive decades it suffered a steep decline, corresponding to the unstoppable rise of the Friesian. The success of Parmigiano Reggiano cheese convinced farmers to replace the two native breeds—Modenese White and Reggiana Red—with cows from the Netherlands, famous for their productivity and with udders suited to mechanical milking. The Modenese White is a hardy breed, used for milk and meat, and in the past was also used to work the fields. Its milk is ideal for cheesemaking. 

    Production area: Province Modena

  • Ceglie Biscuit


    Products: Biscuits

    Biasi Francesco
    Contrada Monte del Sale 3
    I - 70011 Alberobello
    Tel. +39 335 6231826
    Mail: slowfoodalberobello@ virgilio.it

    Ceglie Biscuit
    Almond biscuits called piscquett’l, shaped like an irregular cube, have been made in Ceglie Messapica in the Upper Salento for hundreds of years. Some of the almonds are blanched in water and some are toasted before being ground, though not too finely. The almonds are then mixed with sugar, honey, lemon zest and citrus liqueur and eggs are added to bind the mixture (about four eggs for every kilo of almond paste). When the dough is the right consistency, it is cut into strips, 12 to 14 centimeters wide and 35 to 40 centimeters long. Cherry or grape jam is spread along one side and the other side is folded over. The strips are then cut into pieces and baked. 

    Production area: Community Ceglie Messapica (Province Brindisi)

  • Heritage Bitto


    Product: cheese

    Paulo Ciaparelli
    Via Murello 3
    I - 23010 Cosio Valtellino, SO
    Tel. +39 334 3325366
    Mail: info@ formaggiobitto.com

    Heritage Bitto
    The historic nucleus of Bitto production is in the valleys of the Bitto River, the Gerola and the Albaredo. The cheesemakers who work in the mountain dairies, located at altitudes between 1,400 and 2,000 meters, have preserved traditional practices that exalt the quality of the cheese and play a fundamental role in preserving the Alpine environment and biodiversity. The pasture is “turned,” as the herd of cows is led in stages from the lowest station to the highest. The milk is often processed directly in the meadows, in “calécc”, ancient stone constructions that dot the mountain slopes. Orobica goats are also taken up for summer pasturing and Bitto cheese is made with 10 to 20% goat’s milk, which confers an aromaticity and persistence.

    Production area: Lombardy

    More: Bitto storico

  • Martina Franca Capocollo


    Product: Capocollo

    Biasi Francesco
    Contrada Monte del Sale 3
    I - 70011 Alberobello
    Tel. +39 335 6231826
    Mail: slowfoodalberobello@ virgilio.it

    Martina Franca Capocollo
    Puglia’s best cured meats have traditionally come from Martina Franca, and in the past, workers from around the town were always hired in the Taranto and Salento areas to help during the pig-butchering season. This town, in the Itria area, is home to some pork specialties still made using traditional techniques and, wherever possible, locally farmed ingredients. Among the most celebrated is capocollo or capicollo, the name used in southern Italy for cured pork neck. 

    Production area: Valle d’Itria: Gemeinden Martina Franca (Provinz Taranto), Cisternino (Provinz Brindisi) und Locorotondo (Provinz Bari).

    More: Capocollo

  • Shepherds’ Fiore Sardo


    Product: Cheese

    Bussu Salvatore 
    Via Sardegna
    I - 08020 Ollolai, Nuoro
    Tel. +39 329 474 95 66
    Mail: maria.bussu@ libero.it

    Shepherds’ Fiore Sardo
    This was once “the” cheese made by the island’s shepherds. Then milk processing shifted from the herders to manufacturers and the Sardinian dairies started to specialize in Pecorino Romano. True Fiore Sardo is made only from Sarda-breed sheep and must dry near a brazier for two weeks. When the cheese has reached the right stage of aging, the rind is regularly rubbed with a mixture of wine vinegar, olive oil and salt and the cheeses are turned frequently. There are two theories about the origin of the name “Fiore,” which means flower: It could come from the historic use of cardoon flowers as rennet, or from the flower carved on the base of the wooden molds that were once used to shape the cheese. 

    Production area: Communities of Barbagia (Province Nuoro-Sardinia)

    More: Shepherds’ Fiore Sardo

  • Formadi frant


    Products: Cheese

    Beppo Rugo
    V. Nazionale 8, 33020 Enemonzo (DU)
    Tel. +39 335 63 46 648
    Mail: info@ rugo.it

    Formadi Frant
    Formadi Frant is the result of a process invented to save defective mountain cheeses or those not suitable for aging, perhaps because they had swollen or the rind had broken. Fresher cheeses are chopped up or cut into slices, while harder, more aged cheeses are grated. The cheese is mixed by hand, first with milk and then with cream, salt and pepper. The resulting smooth mixture is then packed into wooden molds. After a day or two of resting, the Formadi Frant is left to age in cellars for around 40 days.

    Production area: Carnia (Province Udine)

    More: Forma di Frant

  • Latteria Turnaria Cheese


    Product: Cheese

    Tondolo Maurizio
    c/o Ecomuseo delle acque del Gemonese Largo Beorcje 12
    I - 33013 Gemona del Friuli
    Tel. +39 338 718 72 27
    Mail: info@ ecomuseodelleacque.it

    Latteria Turnaria Cheese
    The latteria turnaria, a type of cooperative dairy, was once common around Friuli. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area. In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake. The subsequent reconstruction led to the closure of many dairies and a concentration of farms. The few remaining turnarie dairies managed to survive for a few decades but then began to close too, following the gradual disappearance of small family farms and an agricultural policy that pushed producers to merge dairies in order to obtain the certifications and quantities needed for national sales and export. 

    Production area: Friuli Venezia Giulia 

  • Tuma Macagn


    Product: Cheese

    Ceruti Emanuela
    P.zza Don Ravelli 12
    I - 13011 Borgosesia
    Tel. +39 347 3027202
    Mail: emmaiux@ libero.it

    Tuma Macagn
    Macagn takes its name from one of Monte Rosa’s foothills, though it is actually made in the Cervo, Sessera and Sesia valleys. A typical mountain cheese, it is made from full-fat, raw cow’s milk. Its most significant feature is that the cheese is made after each milking, a method probably developed to exploit the natural heat of the fresh milk in mountain dairies where it would be hard to keep it warm. The round cheeses weigh between 1.7 and 2.3 kilos and have a diameter ranging from 18 to 25 centimeters. As the milk is processed immediately after milking, the finished cheese still preserves scents of grass and wildflowers. 

    Production area: Voralpen der Provinz Biella sowie in der Valsesia (Province Vercelli)

    More: Macagn

  • Cheese of the Malga Lagorai


    Products: Cheese

    Stefano Mayr
    Loc. Mandola 1
    I - 38049 Vattaro
    Tel. +39 328 5423635
    Mail: mayr@ mountainwilderness.it

    Cheese of the Malga Lagorai
    Trentino’s Lagorai mountains were once famous for their cheeses. But the tendency over the past decades to prioritize indoor livestock farming in the valley has penalized traditional summer cheesemaking up in the mountain pastures. Now, a few producers have returned to making cheese in the mountain dairies, using raw milk and going against the trend in the rest of the region. The skimmed milk left over after butter production is used to make a medium-fat cheese, weighing between four and six kilos and 12 to 14 centimeters tall. 

    Production area: Trentino Alto Adige

  • Formaggio Montébore


    Product: Cheese

    Cooperativa Vallenostra
    C.na Vaut 1
    I - 15060 Mongiardino
    Tel. +39 0143 94131
    Mail: info@ vallenostra.it

    Montébore is a small town in the Curone Valley, on the border between the Grue and Borbera valleys. Its fame comes from a cheese that bears its name and has a long history, the only cheese served during the extravagant celebrations of the wedding between Isabella of Aragon, the daughter of Alfonso, and Gian Galeazzo Sforza, the son of the Duke of Milan, at the end of the 15th century. Made from raw milk—75% cow’s, 25% sheep’s—Montébore can be eaten fresh, semi-aged (15 days) or aged, when it is usually grated. Its unique wedding-cake shape, perhaps inspired by an old tower on the town’s castle, is formed by placing three or more robiola-type cheeses of decreasing size on top of each other.

    Production area: Faction Montébore in the community of Dernice and surrounding communities between Valli Curone and Borbera dell´Appeninno (Province Alessandria)

    More: Montebore

  • Grigio Alpina Cow

    Smoked sausages and natural dried meat

    Products: Smoked sausages and natural dried meat

    Michael Pixner
    Nat. Vereinigung der Züchter der Grauviehrasse
    Galvanistr. 38
    I - 39100 Bozen
    Tel. +39 0473 720 125
    Mail: info@ grigioalpina.it

    Grigio Alpina Cow
    The Grigio Alpina cow is one of the oldest inhabitants of the Alps. Raised in marginal, extreme environments, like high-altitude farms, it can adapt perfectly to difficult mountain conditions. Of medium size and weight, it has robust limbs and particularly strong hooves. The coat is pale gray, with darker shading. Hardy and frugal, it has an innate instinct for seeking the best forage and will venture up to remote pastures that are inaccessible to other cattle breeds.

    Production area: Provinces of Bolzano and Trento

    More: Grigio Alpina Cow

  • Grappa Mountain Morlacco


    Products: Morlacco del Grappa and typical cheese types

    Bernardi Bruno
    Vicolo Mazzini 2/4
    I - 31020 Villorba (TV)
    Tel. +39 0422 422040
    Mail: direzione@ aprolov.it

    Grappa Mountain Morlacco
    Herders and woodsmen who settled on the slopes of Monte Grappa in past centuries used to make a soft, low-fat, uncooked-curd cow’s milk cheese, which was named after their native region in the Balkans, Morlachia. The milk used to be completely skimmed, and the fat used to make butter for selling down in the plains. The leftover milk was turned into a humble cheese, a staple in the local diet. Morlacco is still made in mountain dairies using evening milk skimmed of the risen cream, mixed with whole milk from the morning milking. 

    Production area:  The Monte Grappa massif (Provinces of Treviso, Belluno and Vicenza)

    More: Grappa Mountain Morlacco

  • Mortandela Val di Non Luganega Trentina


    Product: Sausage

    Corra Massimo
    Piazza Cigni 6
    I - 38010 Coredo
    Tel. +39 0463 536129
    Mail: macelleriacorra@ tin.it

    Production area: Trentino Alto Adige

  • Oscypek

    Smoked cheeses

    Product: Smoked cheeses

    Jacek Szklarek
    Lazy 115
    PL - 32-048 Krakau
    Tel. 0048 509093034
    Mail: jacek.szklarek@ slowfood.pl

    Productio area: Malopolskie, Tatragebirge

  • Pan di Sorc

    Pan di Sorc, corn flour, Polenta

    Products: Pan di Sorc, corn flour, Polenta

    Etelca Ridolfo
    Via del Macello, 1
    Tel. +39 331 1694015
    Mail: pandisorc@ tiscali.it

    Pan di sorc
    For centuries, travelers on their way from Italy to Central Europe invariably passed through Gemona and its surroundings. During Hapsburg rule, these lands were not just one of the access routes to Vienna, but also an important source of temporary labor for construction in the capital and of artisans and specialized workers. Many of them left to work seasonally in the Hapsburg capital, and when they returned to their families they brought with them foreign practices and gastronomic customs. This is believed to be the origin of pan di sorc, a sweet, spiced bread prepared by families in and around Gemona for special occasions, and particularly common around Christmastime. Every family had their own recipe, always based on a mix of cornmeal (sorc in dialect), rye and wheat flour and dried figs, and usually with the addition of raisins and fennel seeds. The bread would always be baked in the communal village oven or in the ovens of better-off families. Often some of the loaves would be sold to the oven’s owner or given to them as repayment, while the other loaves were eaten on special occasions or given to children on holidays. 
    Pan di sorc loaves are round and a few centimeters high. Their dark, very fragrant crust contrasts with the yellow crumb, which has a characteristic polenta aroma. The bread can be eaten as a sweet or with savory accompaniments, like cured meats. After drying out for two or three days it is dipped into milk or even used as an ingredient in crafut, a meatball made from pork liver and kidneys, finely minced and mixed with grated corn bread, raisins, lemon rind and apples. 
    In the past the grains were all grown locally: rye, soft wheat and especially corn. The corn belonged to a family of different types and colors, all sharing the characteristic of developing and ripening in no more than 50 days. For this reason, they were known as the Cinquantini (cinquanta is Italian for fifty). This meant there could be a second harvest, and after the winter cereals for trading were harvested, this gave an extra boost to the agricultural economy and helped families survive.
    The abandonment of corn varieties with a short growing cycle, like the Cinquantini, and the changing tastes of the Gemona locals, especially over recent decades, means that pan di sorc is now only prepared at home by families who have maintained a strong link with tradition. 

    Production area: Gemeinden Artegna, Buja, Gemona del Friuli, Majano, Montenars und Osoppo

    Mehr: Pan di Sorc

  • Fagagna Pestàt


    Product: Salami

    Silvano Ulliana, Carolina Missana
    Via G. L. Pecile 16
    I - 33034 Fagagna - Udine
    Tel. +39 0432 801810
    Mail: info@ casalecjanor.com

    Fagagna Pestàt
    In Fagagna, the pork butchers, “purcitâr”, traditionally start learning their trade as teenagers. The butchers have preserved local traditions like pestàt, invented to preserve the fragrances and flavors of autumnal herbs and vegetables in pork lard. The lard is ground and mixed with minced carrots, celery, onion, leek, sage, rosemary, garlic and parsley. Salt, a little pepper, cinnamon and allspice are used to season the mixture, which is then packed into a natural casing and left to age in damp, cool cellars for anywhere between a few weeks or a year. 

    Production area: Fagagna (Provinz Udine)

    Mehr: Fagagna Pestàt

  • Moena Puzzone, Vezzena di Lavarone, Casolet della Val di Sole


    Product: Cheese

    Orgiana Ignazio

    Loc. Mori 26
    I - 38061 Ala
    Tel. +39 333 229 98 13
    Mail: ignazioor@ tiscalinet.it

    Moena Puzzone
    Twice a day, milk is sent from the Alpine pastures in the heart of the Dolomites to the dairy in Predazzo that produces Puzzone. The secret to the cheese, and its strong fragrance (“puzza” means “stink”), lies in the aging, during which each cheese is regularly treated. This is a laborious task: The storeroom holds several thousand cheeses, and every week each one must be turned and washed with a damp cloth. This continues for at least 60 days and up to six or seven months. Washing the rind with water creates an unctuous, creamy layer and encourages the bacterial fermentation responsible for the cheese’s intense, penetrating smell and distinctive brick-red rind. 

    Production area: Trentino Alto Adige

    More: Puzzone di Moena

    This cow’s milk cheese is made with milk from two milkings, one of which is skimmed for cream. The technique is the same as for other medium-fat Alpine cheeses, but Vezzena is made unique by the wild herbs of the Lavarone plateau and a long aging. Even when very aged, it still preserves an exceptional buttery smoothness, releasing aromas that change depending on exactly when the cows were pastured. After a year or a year and a half, the eyes disappear and the very yellow paste becomes slightly grainy. The fragrance becomes more complex and herbaceous, spiced notes fill the mouth. It takes time for Vezzena to reach its full potential and for it to be obvious why it is one of the jewels of Trentino cheesemaking and why Emperor Franz Joseph wanted it on his table every day. 

    Production area: Trentino Alto Adige

    More: Vezzena

  • Radic di Mont


    Product: radicchio

    Faleschini Luigi
    Via Zardini 15
    I - 33016 Pontebba
    Tel. +39 0428 91005
    Mail: faleschinibio@ gmail.com

    Radic di Mont
    A tender wild chicory is picked from the mountain pastures in Carnia as the snow recedes in the spring. Used in salads and frittatas, its scientific name is “Cicerbita alpina”, but in this corner of Friuli it is known as radìc di mont, or radìc dal glaz. Radìc grows abundantly on the mountain slopes, still soaked with water from the melting snow. Its shoots are an unusual purple color, of varying intensity depending on the terrain, and very tender because of the cold temperatures. The chicory is gathered in other parts of the Alps, but it is a typical Carnian tradition to preserve the radìc in oil, so that it can be consumed year-round. 

    Production area: Friuli Venezia Guglia

  • Red Riesling


    Product: Wine

    Marion Thomas-Nüssler
    Heinrich-Pette-Straße 6 D
    D-65191 Niederbaden
    Tel. 0049 611 986180
    mail: t-nuessler@ ebnwiesbaden.de

    Production and growing area: Rheingau, Bergstraße

  • Texel sheep cheese


    Products: Cheese

    Knobben Natasja
    A.T.L. Hasselbachweg 9
    Tel. 0031 630379416
    Mail: info@antonia-mosterd.nl

    Production area: Texel, the Netherland

  • Brigasca Sheep Toma

    Sheep cheese

    Product: sheep cheese

    Brigasca Sheep Toma
    Lomanto Mario Aldo
    Vico a. P.zza S. Francesco 36
    I - 17031 Albenga
    Tel. +39 339 4167938
    Mail: iformaggidelboschetto@ email.it

    Brigasca Sheep Toma
    The name Brigasca comes from La Brigue, a French town in the Roya Valley, in past centuries the most important sheep-farming center in the area where Liguria, Piedmont and Provence meet. The Brigasca is a native sheep breed with a ram-like profile. The males have spiral horns. A hardy animal, able to reach the most inaccessible pastures, traditionally it would spend seven or eight months in the mountains and the rest of the year along the coast, where the mild climate meant it could graze outdoors even in the winter. The sheep’s milk is used to make three cheeses—Sora, Toma and Brus—whose tradition is closely linked to the age-old practice of transhumance, the seasonal migration of livestock. 

    Production area: Liguria

    More: Tome di Pecora Brigasca

  • Villnösser Brillenschaf Sheep

    Lamb products - Seat cushions / Mountain pine...

    Products: Lamb products - Seat cushions / Mountain pine cushions

    Unterkircher Stefan/Furchetta OHG
    St. Magdalena 89
    I - 39040 Villnöss
    Tel. +39 342 912 53 14
    Mail: stefan@ furchetta.it

    Villnösser Brillenschaf Sheep
    The Villnösser Brillenschaf (literally “spectacle-wearing sheep from the Villnöss Valley”) is the oldest sheep breed in Alto Adige, having developed in the 18th century from a local strain of the Austrian Kärntner Brillenschaf, which in turn derives from a cross between the Alte Heimische Landschläge, the Bergamasca and the Paduaner Seidenschaf. 
    The sheep can be recognized by their white fleece and black rings around their eyes (the “spectacles”), and the black coloring on at least a third or a half of their ears. In the past the breed was raised for meat and wool. It was lucky to escape the Fascist breed-improvement policies in the 1930s, which targeted livestock used for food and sought to replace native breeds with more productive international alternatives. 
    The attempt partially failed, thanks to the passion of local farmers who stubbornly held onto their sheep. Now, however, the breed is suffering from the abandonment of Alpine agriculture and the depopulation of the mountains. Just 2,400 adult sheep are left in all of Alto Adige, of which around 1,800 are females. Each year they give birth to around 2,500 lambs. 
    Until the 1960s, most farmers had Villnösser sheep, but now only three of the farmers registered with the breed association are full-time. All the others cultivate small plots as a secondary occupation. In Villnöss (Funes in Italian), the sheep’s place of origin, there were only 150 sheep left 15 years ago. Now there are 600, thanks to the perseverance of Günther Pernthaler, an expert in the breed, and before him Johann Messner, the former mayor of Villnöss and a great enthusiast of the breed. Both men worked on recovering the breed’s genetic purity, obtaining the publication of a breed register and the inclusion of the sheep on the list of breeds at risk of extinction, which gives farmers who keep and reproduce the sheep access to annual subsidies. 

    Production area: Alto Adige

    More: Villnösser Brillenschaf Sheep

  • Venosta Valley Ur-Paarl


    Product: Bread

    Horst Egger 
    Kugelgasse 02
    I - 39021 Latsch
    Tel. +39 0473 623 366
    Mail: info@ eggerbrot.com

    Venosta Valley Ur-Paarl
    Das Ur-Paarl ist die älteste Variante des Paarl-Brot aus dem Vinschgau. Die Form, eine flache 8 aus zwei runden, aneinandergefügten Laiben, hat dem Brot seinen Namen gegeben. Die Bewahrer des Originalrezeptes sind die Benediktiner-Mönche des Klosters Marienberg in Burgeis. Die kleinen runden Brote werden mit lokalem Roggen, Dinkel und Sauerteig gemacht. Dem Teig werden einige regionale Kräuter und Gewürze; Fenchel- und Kümmelsamen sowie Brotklee beigemengt.

    Production area: Venosta Valley, Alto Adige

    Mehr: Venosta Valley Ur-Paarl

More information: www.fondazioneslowfood.it