There are comebacks and comebacks on Italian tables: The comeback made by Montebore, the top-of-the-line cheese of Tortona has made a lot of noise

Pecorino romano

A history that is truly glorious, the one belonging to Pecorino romano cheese, which boasts origins almost certainly dating back more than two thousand years.


This is the recipe that is linked more closely to Sicilian tradition than any other typical pastry. The Sicilian cassata derives from the influences of the Arab culture.


Those arriving in Albese, in addition to taking home one of those dark diamonds in the rough, over the past few years have also bought a very particular cylindrical cheese, the Crutin

Formaggi monti sicani

Pecorino cheeses, caciocavallo, tuma and ricotta. Sheep farming represent the leading economic resource of the so-called ‘Lands of the Quisquina’, in the province of Agrigento

Toma di Gressoney

The world of toma cheeses is highly inflated: the Toma of Gressoney is certainly one of the most common and popular toma around, one of the most popular in all of Italy.


None of the north-eastern cheeses can boast the charm and the past of Vezzena.

Provolone del Monaco Dop

La storia è di quelle affascinanti. Una delle paste filate più note al mondo, oggi DOP, prodotta esclusivamente da secoli con latte crudo


A lovely little jewel that has been forgotten, lesser-aged ‘off-spring’ of Parmigiano, the tosone.

mucche montagna

Mountain yogurt: something new that has sprung up over recent years and is gaining momentum, above all in major cities.


Ilaria Guidantoni

The Mediterranean, for its characteristic of being a closed sea, feeds off the lands it touches upon in an intensely intimate relationship, fuelling a correspondence among them as well.