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brindisi

Onions are closely linked to the image of the land around Certaldo and have a special meaning for the inhabitants – indeed in the rivalry between townships that are a feature of this region, the people of Certaldo are dubbed  "cipolloni" or big onions.

Published: 20/3/2014

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Mugello bread

In the Mugello area, all the cultural and food traditions of bread are being rediscovered through the promotion of Mugello bread, a product with close links to the territory because its production stream (farm, warehousing centre, mill and bakery) are wholly bound to the area of origin from the field to the table.

Published: 20/3/2014

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Florence saffron

Saffron is a spice that dates back thousands of years. It was known in ancient times in Asia Minor, where it was seemingly used for dying fabric and colouring objects in glass, and its gastronomic and medicinal uses were discovered later.

Published: 16/2/2013

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Olive oil from Florence

Thanks to the continual evolution and progress in cultivation techniques, especially in the twentieth century, olive growing has become of great economic and social importance in almost every province of the Region despite the differences among them in structure, climate and cultivation.

Published: 16/2/2014

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White Central Apennine Steer

This name is given to three breeds of cattle that are highly similar and are bred in the same general area: they are the Chianina, the Marchigiana and the Romagnola. The three breeds resemble each other in morphology and in their development, which is particularly precociuos, and yield in meat.

Published: 30/10/2006

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The Londa Queen Peach (Pesca Regina)

The unmistakeable aroma of the traditional fruits of the countryside around Florence such as the Londa Queen Peach, a beautiful white peach variety with a greenish-white skin and reddish streaks.
Published: 30/8/2013

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The Tuscan Prosciutto DOP

 
In Tuscany the art of salting pork goes back many centuries and developed in the Middle Ages, during the time of the guilds, or arts; we know this because already in the 15th century the entire process of production of Prosciutto was subject to strict rules.
Published: 30/10/2006

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