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Authentic Designations
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Protected Designation of Origin PDO - DOP - Foods of Italy |
List of Italian Protected Designation of Origin (PDO), Protected Geographical Indication (PGI)
as defined in the European Commission Regulation CE 510/2006.:
as defined in the European Commission Regulation CE 510/2006.:
- 138 Italian PDOs or D.O.P. (Denominazione Origine Protetta)
- 83 Italian PGIs or I.G.P. (Indicazione Geografica Protetta)
- 2 Traditional Specialty Guaranteed (TSG): mozzarella[1] and pizza napoletana[2]
Truffles
Pinoli - Italian Pine Nuts
When the no-cook season rolls around, our friends start asking questions about Pine Nuts. How do I know if they are really from Italy? Why do some taste awfully metallic?
Our kitchens are gearing up for Pesto Genovese, and nobody would want their creation spoiled by an acrid or rancid aftertaste.
Look no further for your pinoli answers: Italian pine nuts have a very distinct appearance. Compared to the widely available Chinese or Siberian ones, they are sleeker and longer. No wonder, since they belong to a different species!
Mediterranean pine nuts come from the trees called Pinus Pinea. Ours grow in the pine tree forests that run down Italy's west coast along the Tyrrhenian Sea, from Liguria to Calabria. They are sourced by the King of Pesto himself, Roberto Panizza, and they have a pure, sweet, nutty aroma.
Real Italian pine nuts have a remarkably smooth mouthfeel and a satisfying density. Full of resinous flavor and bursting with a fresh pine zing, they prove the adage that good things come in small packages.
Arm yourself with a mortar + pestle, and get ready to seriously up your Pesto game. Roberto shared his secret for the best Pesto Genovese, and yes, pine nuts will make a huge difference!
NOT ONLY PESTO GENOVESE
Real Italian pine nuts shine bright in Sicchie d'a Munnezza aka garbage can pasta. Yes! A provocative name for a creative recipe that is a medley of flavors and textures.
Recipe brought to light by the bravissima Katie Parla for her cookbook Food of the Italian South.
The Best Pesto Genovese - This is the official recipe for the one and only Pesto Genovese. SEE RECIPE
Our kitchens are gearing up for Pesto Genovese, and nobody would want their creation spoiled by an acrid or rancid aftertaste.
Look no further for your pinoli answers: Italian pine nuts have a very distinct appearance. Compared to the widely available Chinese or Siberian ones, they are sleeker and longer. No wonder, since they belong to a different species!
Mediterranean pine nuts come from the trees called Pinus Pinea. Ours grow in the pine tree forests that run down Italy's west coast along the Tyrrhenian Sea, from Liguria to Calabria. They are sourced by the King of Pesto himself, Roberto Panizza, and they have a pure, sweet, nutty aroma.
Real Italian pine nuts have a remarkably smooth mouthfeel and a satisfying density. Full of resinous flavor and bursting with a fresh pine zing, they prove the adage that good things come in small packages.
Arm yourself with a mortar + pestle, and get ready to seriously up your Pesto game. Roberto shared his secret for the best Pesto Genovese, and yes, pine nuts will make a huge difference!
NOT ONLY PESTO GENOVESE
Real Italian pine nuts shine bright in Sicchie d'a Munnezza aka garbage can pasta. Yes! A provocative name for a creative recipe that is a medley of flavors and textures.
Recipe brought to light by the bravissima Katie Parla for her cookbook Food of the Italian South.
The Best Pesto Genovese - This is the official recipe for the one and only Pesto Genovese. SEE RECIPE
Hazelnut
Pasta
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Barilla is the largest pasta company in the world with an estimated $4 billion in annual revenue. Barilla has grown by acquiring companies in France, Turkey and Greece; it also has two pasta plants in the U.S. The business was founded in 1877 in Parma, Italy.
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1) Barilla
The company was founded by Pietro Barilla in 1877 as a bakery in Parma, Italy. The company keeps being run by his descendants: the three brothers Guido, Luca and Paolo Barilla.
The Barilla group produces many types of pasta and is the biggest pasta producer of the world (40-45% of the Italian market and 25% of the US market). Barilla produces many types of pasta in several sizes. Moreover it is the biggest seller of baked goods in Italy, (also because of the acquisition of the Swedish company Wasa) and is the world’s foremost manufacturer of flat bread (over 60.000 tons per year). The company markets its pasta in the United States and the wheat it uses is mainly local.
Barilla group all around the worldThe Barilla group has several facilities around the world: in Italy, Greece, France, Germany, Norway, Russia, Sweden, Turkey, Mexico and the States (in Ames, Iowa and Avon, New York). The company also has mills in Italy, Greece, Sweden, Turkey and in the United States. The headquarters are in Parma, but it has offices in several other countries, such as Austria, Belgium, France, Germany, Greece, the Netherlands, Poland, Russia, Slovenia, Sweden, Switzerland, Turkey, the States, Mexico, Brazil, Australia and Japan.
2) De Cecco
Number two of the list is De Cecco, which was founded in 1886 by the brothers De Cecco in the small town of Fara San Martino, in Abruzzi (central Italy). Nicola De Cecco initially used to produce wheat in his stone mill before he founded the factory.
In 1908 the company adopted as its logo a girl carrying some stacks of wheat. After World War II the factory was rebuilt after its destruction due to the German bombardment. In 1950 a new factory was built to meet the growing demand in the post-war period. In the 80’s, in Fara San Martino a new production site was built, which doubled the production. In 1986 the company started a diversification of the supply, creating its brand of olive oil. Nowadays De Cecco sells sauces, cereals and tomato-based products.
Since 2013 De Cecco is the third pasta producer in the world.
3) Divella
Since 1890 Divella produces high-quality durum-wheat. Its story started when Francesco Divella obtained his first mill to make wheat in Rutigliano, a small town near Bari. Through the years the hard work of several generations paid off and the company kept expanding in the international markets. Nowadays the fourth generation leads the company, and Divella keeps stressing the importance of tradition in the production of high-quality pasta.
The company produces a wide variety of pasta; it currently exports its products in about 30 countries and offers a service of production of labels. Since 1890, when the first Divella mill was built, the company carries out quality controls and accurate selection of the raw material. Great attention is paid to the safety and health of the consumer, to social responsibilities and to the environment as well.
4) GarofaloThe history of Garofalo is the history of Gragnano. Garofalo products are the result of the old art of manufacturing pasta, and the highest quality standards are maintained through regular controls both of the raw material and of the final product, also with the help of cutting-edge technologies.
This pasta stands out for its quality and flavor, and even for the peculiar packaging, which is transparent. Transparency is an important value for the company, who doesn’t hide the use of the most modern machinery. The packaging is transparent on the sides too, making small imperfections and pieces of broken pasta visible, unlike most other brands. The idea behind this is wanting to be still like those artisans who made pasta before us and would have loved to have machinery to make their work easier and their products even better.
5) RummoLast but not least is Rummo, a small pasta factory in Benevento (central Italy), one of the few who still use the old, slow-processing method for making pasta. The result of this choice are products of excellent quality, that stand out for the flavor and properties. Nowadays, after 170 years, the old factory in via Dei Mulini has become a piece of the history of Benevento, relic of an ancient tradition. Thanks to this tradition and to six generations of experience, today Rummo Lenta Lavorazione® is one of the finest pasta brands in Italy.
The company was founded by Pietro Barilla in 1877 as a bakery in Parma, Italy. The company keeps being run by his descendants: the three brothers Guido, Luca and Paolo Barilla.
The Barilla group produces many types of pasta and is the biggest pasta producer of the world (40-45% of the Italian market and 25% of the US market). Barilla produces many types of pasta in several sizes. Moreover it is the biggest seller of baked goods in Italy, (also because of the acquisition of the Swedish company Wasa) and is the world’s foremost manufacturer of flat bread (over 60.000 tons per year). The company markets its pasta in the United States and the wheat it uses is mainly local.
Barilla group all around the worldThe Barilla group has several facilities around the world: in Italy, Greece, France, Germany, Norway, Russia, Sweden, Turkey, Mexico and the States (in Ames, Iowa and Avon, New York). The company also has mills in Italy, Greece, Sweden, Turkey and in the United States. The headquarters are in Parma, but it has offices in several other countries, such as Austria, Belgium, France, Germany, Greece, the Netherlands, Poland, Russia, Slovenia, Sweden, Switzerland, Turkey, the States, Mexico, Brazil, Australia and Japan.
2) De Cecco
Number two of the list is De Cecco, which was founded in 1886 by the brothers De Cecco in the small town of Fara San Martino, in Abruzzi (central Italy). Nicola De Cecco initially used to produce wheat in his stone mill before he founded the factory.
In 1908 the company adopted as its logo a girl carrying some stacks of wheat. After World War II the factory was rebuilt after its destruction due to the German bombardment. In 1950 a new factory was built to meet the growing demand in the post-war period. In the 80’s, in Fara San Martino a new production site was built, which doubled the production. In 1986 the company started a diversification of the supply, creating its brand of olive oil. Nowadays De Cecco sells sauces, cereals and tomato-based products.
Since 2013 De Cecco is the third pasta producer in the world.
3) Divella
Since 1890 Divella produces high-quality durum-wheat. Its story started when Francesco Divella obtained his first mill to make wheat in Rutigliano, a small town near Bari. Through the years the hard work of several generations paid off and the company kept expanding in the international markets. Nowadays the fourth generation leads the company, and Divella keeps stressing the importance of tradition in the production of high-quality pasta.
The company produces a wide variety of pasta; it currently exports its products in about 30 countries and offers a service of production of labels. Since 1890, when the first Divella mill was built, the company carries out quality controls and accurate selection of the raw material. Great attention is paid to the safety and health of the consumer, to social responsibilities and to the environment as well.
4) GarofaloThe history of Garofalo is the history of Gragnano. Garofalo products are the result of the old art of manufacturing pasta, and the highest quality standards are maintained through regular controls both of the raw material and of the final product, also with the help of cutting-edge technologies.
This pasta stands out for its quality and flavor, and even for the peculiar packaging, which is transparent. Transparency is an important value for the company, who doesn’t hide the use of the most modern machinery. The packaging is transparent on the sides too, making small imperfections and pieces of broken pasta visible, unlike most other brands. The idea behind this is wanting to be still like those artisans who made pasta before us and would have loved to have machinery to make their work easier and their products even better.
5) RummoLast but not least is Rummo, a small pasta factory in Benevento (central Italy), one of the few who still use the old, slow-processing method for making pasta. The result of this choice are products of excellent quality, that stand out for the flavor and properties. Nowadays, after 170 years, the old factory in via Dei Mulini has become a piece of the history of Benevento, relic of an ancient tradition. Thanks to this tradition and to six generations of experience, today Rummo Lenta Lavorazione® is one of the finest pasta brands in Italy.
Olive Oil - PDO-DOP - 40 varieties of Oils
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Established in 2001, the Consortium for the Protection of Extra Virgin Olive Oil P.D.O Riviera Ligure collects the participation of members growers, millers and bottlers and in its objectives is the protection of a product with unique characteristics. The Consortium helds a promotion and supervision role for the Oil Ligure in its three geographical mentions – Riviera, Riviera del Ponente Savona, Riviera di Levante – to provide consumers with a quality oil of the most sought after by connoisseurs.
Organs of the Association The Consortium for the Protection of Extra Virgin Olive Oil P.D.O Riviera consists of the following bodies: The Assembly of the Consortium associates The Board of Directors. The President of the Consortium. The Board of statutory auditors. The Assembly is composed of all the members of the Consortium and is the sovereign body. It is made by members in good standing with the payment of the annual ordinary share. Each member who made notification and / or certification of the production is entitled to one vote and the number of votes calculated based on the amount of product reported and / or certified in the olive oil campaign, immediately preceding the session meeting. The Assembly approves the budget, appoints the Board of Directors (67% of the class of growers, 33% of the categories millers and bottlers) and the members of the Board of statutory Auditors. The Board of Directors oversees all management of the Consortium in providing everything you need to take to achieve the aims of the Consortium. The president is elected by the Board of Directors and is the legal representative of the Consortium. The Board of statutory Auditors consists of the president along with some members and alternate members. Chain Traceability The community logo P.D.O (Protected Designation of Origin) identifies a food and agricultural product in which all stages of the production process – from collection in the field to the packaging – are carried out under well-defined geographical area. The product Protected Designation of Origin is always subject to controls on the field, document audits, sensory and physico-chemical analysis and only at the end of this path control an olive oil can claim the precious community logo. Thanks to the collaboration between the Consortium and Certification Body, (the control is carried out by the Ligurian Chambers of Commerce), on the bottles of olive Oil P.D.O Riviera Ligure the consumer now also finds a numbered yellow tag which provides the traceability of the supply chain. Traceability is an important process that allows us to reconstruct the history of product backwards “from the table to the field” through a system that uses traced information. It is understandable then why the importance of traceability, especially when the safety of a food is in danger. In fact, it allows you to target and withdraw the counterfeit products, to identify the responsibilities of each actor in the supply chain, to provide accurate information to consumers and control officials, and to facilitate the control of specific information about the food product. Producer members The consortium members are 558 in total for the three geographical indications. This figure is comprised of growers, millers and packers of all three geographical indications (Riviera, Riviera del Ponente Savona, Riviera di Levante). |
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PDO - Olive Oil
Sabina is a Protected Designation of Origin (PDO) that applies to the extra virgin olive oil produced in the Sabina region. This area approximately covers the territory originally occupied by the ancient Sabines tribe in the Province of Rome and the Province of Rieti. It is considered to be the first Italian PDO to gain the status, later being followed by Aprutino Pescarese, Brisighella, Collina di Brindisi and Canino. The production area of the PDO extra virgin olive oil is mainly in two provinces, Rieti and Rome, and follows the borders of the ancient Sabine territory. Techniques used to produce the oil are almost the same as in pre-Roman times with necessary technological innovations. For the production of the extra virgin olive oil Sabina, the soil and the mild climate are of fundamental importance. Municipalities in the Province of Rieti The following municipalities within the Province of Rieti are areas of production of Sabina: Cantalupo in Sabina, Casaprota, Casperia, Castelnuovo di Farfa, Collevecchio, Configni, Cottanello, Fara Sabina, Forano, Frasso Sabino, Magliano Sabina, Mompeo, Montasola, Montebuono, Monteleone Sabino, Montenero Sabino, Montopoli in Sabina, Poggio Catino, Poggio Mirteto, Poggio Moiano, Poggio Nativo, Poggio San Lorenzo, Roccantica, Salisano, Scandriglia, Selci, Stimigliano, Tarano, Toffia, Torricella, Torri in Sabina, Vacone. Municipalities in the Province of Rome In the Province of Rome: Guidonia Montecelio, Fonte Nuova, Marcellina, Mentana, Monteflavio, Montelibretti, Monterotondo, Montorio Romano, Moricone, Nerola, Palombara Sabina, Sant'Angelo Romano, San Polo dei Cavalieri (località Caprareccia e territorio non oltre i 475 metri di altitudine), Roma (parzialmente il territorio del Nord-Est). Canino is a town and comune of Italy, in the province of Viterbo (northern Lazio) in the internal part of Maremma Laziale. It is 15 km W of Valentano and 44 km NW of Viterbo.
It is also near the ancient Etruscan town of Vulci, and the destroyed city of Castro. Lucien Bonaparte, brother of Napoleon, was lord of Canino and is buried in the town's collegiate church. Canino was also a residence of the Farnese family; future pope Paul III was born here in 1468. The hills that surround Canino reach the Selva del Lamone and are cultivated with grapes and olive, the famous olive oil extra vergine di oliva, from the "Canina" olive variety, has been given DOP with Reg. CE n. 1263/96. |
Balsamic Vinegar News:
COVID-19 DOES AFFECT SALES...BUT NOT TOO MUCH read here
Despite the health emergency, the 2020 economic and production data of PGI Balsamic Vinegar of Modena are still somehow encouraging. In 2020, the total production of certified Balsamic Vinegar of Modena amounted to about 91 million liters, 92% of which were exported to every corner of the world.
Some of the latest product trends in BALSAMIC VINEGAR are:
Despite the health emergency, the 2020 economic and production data of PGI Balsamic Vinegar of Modena are still somehow encouraging. In 2020, the total production of certified Balsamic Vinegar of Modena amounted to about 91 million liters, 92% of which were exported to every corner of the world.
Some of the latest product trends in BALSAMIC VINEGAR are:
- PREMIUM: High density, high percentage of must and organic products.
- DIGITAL: Plenty of social media and web-based communication about brands and products to offset the lack of actual physical events.
- EDUCATIONAL: The need to provide information and educate the consumers about the qualities and characteristics of the products, especially in markets with more potential.
Balsamic Vinegar PDO-DOP 2 - Varieties
Consorzio members
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There are three types of balsamic vinegar:
Balsamic vinegar (Italian: aceto balsamico), occasionally shortened to balsamic, is a very dark, concentrated, and intensely flavoured vinegar originating in Italy, made wholly or partially from grape must. Grape must is freshly crushed grape juice with all the skins, seeds and stems. The term aceto balsamico is unregulated, but there are three protected balsamic vinegars: Aceto Balsamico Tradizionale di Modena DOP (Traditional Balsamic Vinegar of Modena), Aceto Balsamico Tradizionale di Reggio Emilia DOP (Traditional Balsamic Vinegar of Reggio Emilia), and Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena). The two traditional balsamic vinegars are made the same way from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the province of Modena or Reggio Emilia. The names of these two vinegars are protected by the European Union's Protected Designation of Origin, while the usually less expensive Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is made from grape must blended with wine vinegar, and produced exclusively in either Modena or Reggio Emilia, with a Protected Geographical Indication status. Balsamic vinegar contains no balsam. The Italian word balsamico (from Latin balsamum, from Greek βάλσαμον) means "balsam-like" in the sense of "restorative" or "curative"; cf. the related English word "balm" |
Bread 2 varieties of PDO-DOP
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Pane di Altamura PDO-DOP
is a type of bread made from durum flour from the Altamura, area in the Provincia di Bari in the Puglia region of Italy. In 2003 Pane di Altamura was granted PDO status within Europe. By law, it must produced as to a range of demands, including particular varieties of wheat, certain specification of water and production method, and then have a final crust over 3mm in thickness, shape tends not to be important. Official production zone consists of the Comuni of: Altamura Gravina di Puglia Poggiorsini Spinazzola Minervino Murge |
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Pagnotta del Dittaino
The origin of the bread “Pagnotta del Dittaino” can be found in the ages-old historical and cultural tradition that characterizes the area, including a major part of the Province of Enna and the Province of Catania. As the historical findings show, in this area, durum wheat has always been used for making bread and has always been one of the main foundations for the local economy, playing an important social, environmental and cultural role. According to the myth, grain has a major importance in the Enna area, and particularly near the Pergusa Lake, because the door of the Underworld was opened, and the goddess Demeter/Ceres came through it, bringing to the earth four months a year of lush vegetation, which earned her the name of "Goddess of the harvest." Consumption The bread, Pagnotta del Dittaino, goes well with any accompaniment, but toasted and served with extra virgin olive oil, it becomes an excellent appetizer: it is used to prepare the typical 'bruschetta'- appetizer on toast. |
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Grissini are very thin, crisp breadsticks that originated in the Piedmont region of Italy.
The story goes that in the 1860’s, Victor Emanuel II, the first king of a united Italy, had a young son who was a weak child and a poor eater. The king consulted his personal physician who suspected that the young prince might have a digestive disorder. The court baker was asked to produce a light, crisp bread which would be easy to digest.
The baker produced a pencil-thin crispy breadstick called ghersino, a smaller version of ghersa, which was long thin bread. We now know these breadsticks as grissini. We are not told if the bread improved the prince’s health but the new creation became much imitated by other bakers. Soon the bakers were vying with each other as to who
could make the longest and thinnest breadsticks. Grissini bought from the little bakery on the corner can be as much as 28 inches long. Now grissini have a permanent place on every Italian table and are produced not only by local bakeries but in high-tech food factories.
Grissini can be served as an appetizer or as part of an antipasto.
Sprinkle them with any spice, herb, or seed that you desire.
Stored in an airtight container at room temperature, grissini will last for several weeks.
To re-crisp, place the breadsticks on a baking sheet in a 350 degree F. oven for 5 to 10 minutes.
The story goes that in the 1860’s, Victor Emanuel II, the first king of a united Italy, had a young son who was a weak child and a poor eater. The king consulted his personal physician who suspected that the young prince might have a digestive disorder. The court baker was asked to produce a light, crisp bread which would be easy to digest.
The baker produced a pencil-thin crispy breadstick called ghersino, a smaller version of ghersa, which was long thin bread. We now know these breadsticks as grissini. We are not told if the bread improved the prince’s health but the new creation became much imitated by other bakers. Soon the bakers were vying with each other as to who
could make the longest and thinnest breadsticks. Grissini bought from the little bakery on the corner can be as much as 28 inches long. Now grissini have a permanent place on every Italian table and are produced not only by local bakeries but in high-tech food factories.
Grissini can be served as an appetizer or as part of an antipasto.
Sprinkle them with any spice, herb, or seed that you desire.
Stored in an airtight container at room temperature, grissini will last for several weeks.
To re-crisp, place the breadsticks on a baking sheet in a 350 degree F. oven for 5 to 10 minutes.
Focaccia, pronounced foh-KAH-chee-uh, is an Italian flat bread that is usually seasoned with olive oil and salt and sometimes herbs. It may also be topped with onions, cheese, or a variety of other ingredients. Focaccia dough is similar in texture to a pizza dough. A typical feature of a focaccia is the dimpling on the surface of the bread. Focaccia originated in Liguria and in Genoa it is eaten at almost every meal. We are providing you with 2 variations of a basic focaccia. The No-Knead Focaccia results in a thicker bread that can be sliced horizontally for sandwiches.
Garlic DPO-DOP - 2 varietiesAglio Bianco Polesano from Veneto, Italy (PDO)
Aglio di Voghiera from Ferrara, Emilia-Romagna, Italy (PDO) |
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Genovese basil DOP (in ligurian language baxaicò or baxeicò) is a cultivar of Ocimum basilicum (sweet basil). It is one of the most popular basils for culinary use, particularly for its use in pesto, the traditional genoese sauce. The name "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta certification. Genoese basil is produced in the provinces of Genoa, Savona and Imperia.
The best genoese basil is said to be grown in Prà, a western delegation of the city of Genoa, close to Cornigliano. The nearby presence of a large steel mill from the 1950s to the 1980s threatened the cultivar, said to be necessary to produce the "real" genoese pesto. Now the threat is mostly gone with the dismissal of the mill and the conversion of the remaining lines to less polluting productions. |
Exploring Artisanal Italian Figs with Sweet, Sun-Dried Fichi di Cosenza PDO
Fruits DPO-DOP
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Cilento White Fig PDO - Protected Designation of Origin
Cilento White Fig PDO represents a specific ecotype of Dottato cultivar, widespread in Southern Italy, which has been selected and widespread in Cilento over the centuries. The PDO label has been obtained from the European Union in 2006. Cilento White Fig PDO has been named after the uniform pale yellow color characterizing the rind of its dried fruits, which becomes brownish in the fruits that have been cooked in the oven. Cilento figs can be packed and sold au naturel in different shapes (cylindrical, crown-shaped, spherical, in bags) or in the traditional manner, that is in bulks in baskets that can weight up to twenty kilos. A traditional preparation which is still used today is fichi steccati, that is figs stuck into two parallel wooden sticks forming the so-called spatole or mustaccioli. Cilento White Fig PDO is also sold filled with almonds, walnuts, hazelnuts, wild fennel seeds, citrus fruit rinds (ingredients coming from the same production area), covered with chocolate or soaked with rum. There is an increasing demand of dried figs, above all filled figs. Peeled figs are very fine, but also increasingly rare given the elevated costs of preparation: they are characterized by a very clear color - almost pure white - and a delicious taste. The cultivation, as well as the product drying and processing stages, are carried out in the production geographical area, in agricultural structures and rural buildings, and are characterized by the harmonious interaction between product, man, and environment. |
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Tinca Gobba Dorata del Pianalto di Poirino DOP
Tinca Gobba Dorata del Pianalto di Poirino DOP is a freshwater fish bred in Piemonte, in vast plateau which includes 24 municipalities in the provinces of Torino, Asti and Cuneo. These clayish lands are scattered with small natural lakes called peschiere, in whose low, warm and muddy waters the Tinca Gobba Dorata (golden humpback tench) has found an ideal habitat. Tench breeding has an ancient history in this area: due to the scarcity of water, farmers used to gather rain water in the peschiere to provide water for cattle while breeding these fishes to be sold or eaten at home. Traditionally, ranches were fished during spring to have a "fresh" protein supply after winter, and at the end of summer to have fish to be preserved in carpione in the winter. This kind of breeding has been an important way of nourishment for the people of the plateau. Unfortunately, modernization of agriculture and intensive breeding have altered the handling of lakes and reservoirs and the introduction of new fish species compromised the reproduction of the Tinca Gobba Dorata. Its breeding declined dramatically during the last century. Today, the Producers Association is working to preserve THe peschiere and relaunch the breeding of this kind of fish. |
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The Tinca Gobba Dorata has a yellow-red livery (different from the common tench) due to the reddish grounds it lives. It also has the typical hump around the first cervical vertebrae.
It is known and appreciated for its thick and delicate meat with no fat and above all for its clean taste, without the characteristic "muddy" taste of the common ranch.
It tastes great fried or in a risotto, but in the regional Piemonte cuisine, the tench is made in carpione, marinated in vinegar, white wine and aromatic herbs.
It is known and appreciated for its thick and delicate meat with no fat and above all for its clean taste, without the characteristic "muddy" taste of the common ranch.
It tastes great fried or in a risotto, but in the regional Piemonte cuisine, the tench is made in carpione, marinated in vinegar, white wine and aromatic herbs.
PDO-DOP - Protected Designation of Origin Foods
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Province
Catania, Syracuse, Enna Vicenza |
Regions of Italy
Mission Statement of Authentic Italian Foods Association USA.
To educate consumers and promote Authentic Italian Foods and Beverages.
To increase the consumers purchases of Authentic Italian Foods in the at home meals and away from home.
To assist the member companies and organizations increase awareness of their products and brands to build business.
To educate food retail trade and food service establishments to offer Authentic Italian Foods produced in Italy.
To organize major events, promotions and social media marketing efforts that will engage consumers.
To partner with existing food organizations/associations and companies with same mission.
To utilize technology to help accomplish the mission.
This organization will operate as an umbrella group to assist companies and trade organizations to connect with the key consumers and trade here in USA to expand their business of Authentic Italian Foods.
John R. Fugazzie has formed the Authentic Italian Foods Association USA to work with any and all companies and organizations who produce, market and distribute Authentic Italian Foods in the USA.
The idea of forming this association has come from his many years in the food industry working within retailers, importers, food associations and consulting. His desire to educate USA consumers, retailers and restaurants on
the world class quality and value of Authentic Italian Foods and to assist in building the availability of these foods.
While a third generation born here in the US with an Italian heritage, John's family traces back to Genvoa Italy.
The original family name is Fugazzi, which his grandfather John changed to "Americanize" it.
so his love of Italian foods is clearly been wired in this DNA. Many years of working in the supermarket industry, two stints in the Import foods business, and managing brands that simulate Italian items has provided him with the ability to create this new organization.
I am in the process of reaching out to various Italian food and beverage companies and associations that produce their product under the long standing methods and quality and workmanship that has made them world famous.
The idea of forming this association has come from his many years in the food industry working within retailers, importers, food associations and consulting. His desire to educate USA consumers, retailers and restaurants on
the world class quality and value of Authentic Italian Foods and to assist in building the availability of these foods.
While a third generation born here in the US with an Italian heritage, John's family traces back to Genvoa Italy.
The original family name is Fugazzi, which his grandfather John changed to "Americanize" it.
so his love of Italian foods is clearly been wired in this DNA. Many years of working in the supermarket industry, two stints in the Import foods business, and managing brands that simulate Italian items has provided him with the ability to create this new organization.
I am in the process of reaching out to various Italian food and beverage companies and associations that produce their product under the long standing methods and quality and workmanship that has made them world famous.
Offer Import Agency services.
Provide sales, marketing, distribution, customer relationship management and consulting.
Start up and networking assistance for companies looking to enter the US market and establishing business in USA.
Offer Marketing Consulting, contract work projects, social media, advertising, POS materials Promotional Materials
Provide sales, marketing, distribution, customer relationship management and consulting.
Start up and networking assistance for companies looking to enter the US market and establishing business in USA.
Offer Marketing Consulting, contract work projects, social media, advertising, POS materials Promotional Materials
