Tuscan Aglione garlic is not just a ‘big’ garlic, it is an unfortunately lesser-known variety of common garlic. Its main feature is not only its size, but also its surprisingly pleasant taste. It’s very easy to digest and doesn’t cause an unpleasant breath, so much so that it is known as the ‘kiss garlic’.

Italy’s cheese-making tradition has no equal in the world. Apart from quantity (more than 480 different kinds of cheese), it is our cheese’s quality that is second to none. When talking about Italian cheeses, we must take into account the great variety of climates and landscapes of our country.

Everyone wants a piece of Made in Italy. We are lucky enough to be able to have these extraordinary products always at hand, but what about the rest of the world? Which countries are the biggest lovers of Italian cuisine? And which are the top export Italian products?

The region Marche is home to some of the best Italian cold cuts. Ciauscolo and Fabriano salami are the most famous ones and they are still made like they used to. It is important to raise awareness about these products, in order to better protect and promote them. That isn’t that hard to do, to be honest, since they are truly mouth-watering!

Buying a prime-quality steak means that you already off to a good start. Now you only need to cook it, but how? There are as many as seven degrees of steak doneness with different timing and temperatures.

Vegetables packed in oil date way back; they were born out of the need to keep supplies for the winter. Summer vegetables were packed in oil and kept for the coldest months. Nowadays, we do not need to stock up on food anymore, but we still love packing vegetables in oil.

Grating cheeses play an especially important role in the Italian cuisine. Let’s take a look at Parmigiano Reggiano, Pecorino Romano and Grana Padano - the absolute icons of the Italian cheese landscape.

There are at least 300 different cold cuts in Italy and over 40 of them obtained the PDO and PGI quality seals. There are also many different ways to make cold cuts. Let’s take a look at some tasty food pairings that can enhance the features of cold cut the best.

Parma has now become a synonym of prosciutto ham. Parma ham, which obtained the Protected Designation of Origin in 1996, is a true masterpiece. And the king of hams deserves a worthy trademark, like the five-pointed duke’s crown.

Dry-cured ham is one of the most ancient cold cuts and San Daniele ham is the highest expression of a tradition that is more than a century old. San Daniele is a small municipality in the hills of the province of Udine. Here, where North-Eastern winds blow from the Carnic Alps to the Adriatic Sea, a unique and exceptional ham is made.

Is there something more Italian than pasta? In the collective imaginary, Italy has always been linked to a plate of pasta and our immigrant forefathers were often called “spaghetti-eaters”. It was first used as an insult, but today it is a rather popular commonplace with an element of truth. Let’s be honest: we like eating pasta, a lot.

How delicious is the combo cheese and honey? Yes, cheese platters are very trendy right now and we often stumble upon quite random pairings but, when it’s well thought through, the honey-cheese combo can be a true delicacy.