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The agreement between the Italian Ministry of Agriculture – ICQRF, OrIGin Italia, Federdoc, and eBay for the protection of Italian Geographical Indications on the e-commerce platform has been renewed. The agreement consolidates the already existing collaboration between Italy’s institutions and eBay, confirming the strategic role of this e-commerce...

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In the last decade pesticide sales have plummeted by -32% in Italian agriculture, which ranks as the greenest in Europe. This is what emerges from an analysis by Italian farmers association Coldiretti on Eurostat data for the period between 2011 and 2019. This trend is in contrast to other major producing countries’ such as Spain and Germany, where...

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The tomato is one of the symbols of Italian cuisine. It's one of the most popular vegetables in herb gardens throughout Italy, so much so that it's the basis of many recipes of Italian culinary tradition: from the famous pasta with tomato to the equally acclaimed pizza. Tomato is one of the main vegetables of the Italian culinary tradition. There a...

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Olive oil, widely used in Italian cuisine, has ancient origins dating back to the dawn of the earliest civilizations. Indeed, the first evidence of the use of oil goes back to 4000 BC in Armenia, Palestine, and even India where, beyond food feed, it was also used as an ointment, for lamps and for therapeutic purposes. Later, in 2500 B.C., the famou...

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Saffron has wielded legendary power through the centuries. Greek mythology states that the young Crocus bore an unapproved love for the nymph Smilace. As a result, the gods punished him, transforming him into a beautiful flower, Crocus sativus, the botanical name of a plant around 4 inches tall with threadlike leaves and scarlet pistils. The Atheni...

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In this week’s edition of Cibo & Cinema, a look at olive harvesting in Calabria with one of my favorite short films- Luigi Di Gianni’s 1967 “Tempo di Raccolta,” which documents a day in the life of Calabrese women as they work in the olive groves of the region.  The simple yet stunning beauty of those majestic centuries-old trees, Di Gianni’s choic...

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Sunshine, stone steps, and fig trees. As I walked down into the village, I was welcomed by several “Buongiorno Signorina” greetings from the windows.  “Did you sleep well?”"Did you see how beautiful the sea is this morning?" And smiles. Lots of smiles.The aroma of coffee swept through the lively square, and I stop as I hear the voices in the castle...

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ANGELO PELLEGRINI, fond of wearing basil as a boutonniere, was fonder still of the Italian bean he called “monachine.” It grew like Jack’s beanstalk astride Northwest cedar poles and, like Pellegrini, aged well in its adopted country. He always ate them slowly, mashing each brown-and-white orb with the tines of his fork, swiped through a smear of o...

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Today we will do a particular tour in one of the most important regions of the Peninsula, the Marche. A journey that will allow you to get to know and, why not, to taste one of the excellent products of the Marche viticulture: Verdicchio. Then follow us in this new adventure, and be ready to swirl your glasses, also because you will have a special...

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Palatinum is the name of the extra virgin olive oil produced from the 200 olive trees growing on the Palatine Hill and Roman Forum. The organic olive oil, described as superb and extremely pure, is produced on a non-commercial basis but will be available to taste during educational workshops in the future. Behind the project is Parco archeologico d...

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