Food in Italy: between tradition and quality
We cannot talk about food without mentioning Italy. And we cannot speak of quality, without addressing small artisan companies and certified brands, with which to ensure compliance with production regulations.
It is useless to go around it: Italy and food are an indissoluble combination, for which we are famous all over the world. For us Italians, then, the meal is not only the moment to refresh ourselves, but it represents the ideal circumstance to cultivate conviviality, strengthen bonds and pass on traditional Italian cuisine, which is based on the highest quality products, typical of every region of our territory.
Italian food products: the excellence of our country
Traveling along the boot, it is possible to cross very different landscapes, which thanks to their peculiar characteristics, become the privileged place for the production of cheeses, meats, wines and extra virgin olive oils, all highly sought-after products in the world.
In fact, although Italy is above all known for pizza and pasta, in recent years the demand for Italian foods has risen dramatically, also thanks to modern production processes, increasingly attentive to the genuineness and quality of the products. Furthermore, the worldwide diffusion of the benefits of the Mediterranean Diet, recognized by UNESCO as an Intangible Heritage of Humanity, has given new impetus to the food sector, which today focuses entirely on respect for the territory, biodiversity and the guarantee of quality guaranteed by brand names.
With 300 DOP, IGP and TSG branded products and more than 500 IGT, DOC and DOCG wines, you will understand well how our country does not fear competitors!
World famous Italian foods
The Italian culinary tradition has been able to be handed down from generation to generation, always remaining faithful to those ancient gestures, slow and repeated over the centuries, which today make the difference between a product recognized all over the world and its opaque imitation.
- Salumi – the Italian gastronomic tradition also bases its success on the quality of its cured meats, linked to very different cultures and traditions. From Valtellina bresaola to Parma raw ham, through Alto Adige speck and Bologna mortadella, the choice is truly vast.
- Vini – among the most popular wines, especially abroad, the Piedmontese Nebbiolo d’Alba and Tuscan wines, such as Chianti Classico and Brunello di Montalcino, stand out. But also the south of the peninsula stands out with the Greco di Tufo di Avellino and the Primitivo di Manduria, which releases all the scents of Salento.
- Formaggi – for Italian cuisine, cheeses are a real point of reference. What would a pasta dish be without a good sprinkling of Parmigiano Reggiano? And how to make a perfect caprese without quality mozzarella? And then ricotta, pecorino, gorgonzola: the offer of Italian dairies is vast, at least as much as our peninsula. To the point that each region can boast its own typical cheese, still produced today following the ancient dictates of tradition.
- Pasta – last but not least, when it comes to food in Italy, you can't forget pasta! Long or short, with wheat or spelled, with or without gluten, it doesn't matter: at the table, a plate of pasta can never be missing! Between dried and fresh, the formats available to you are about 200, which in turn are classified according to the surface and the dough.
The list of Italian foods, of course, does not end here. These are only the leading products of an important sector of our economy, which return their quality especially when purchased directly from the manufacturer. Nobody like him will be able to treat the final product according to the Italian tradition, honoring our gastronomic history and your table.
Vai allo shop per scoprire i prodotti disponibili
Vuoi saperne di più sulla
filosofia Agricook e sulle aziende agricole che compongono la nostra community?
Leave a Comment