L’Aquila’s saffron has certain requirements, such as the label, the origin, the safety, and the authenticity of the food. Since 1971, there have been about 46 producers of Italian saffron from the Navelli plateau.

Licorice is present throughout the Calabrian territory, from the mountainous interior to the coasts, and especially in the plains where it is skillfully cultivated.

Sicilian black bees have populated Sicily for millennia. This marvelous honey is widely used also in many typical Sicilian recipes.

Among the numerous native grapes that Friuli Venezia Giulia offers to the wine world we have chosen the noblest: Picolit.

In recent years, Payoyo cheese has won awards at international events, and it can now be found in world-renowned restaurants. It is one of the highest quality cheeses made in Spain.

At the start of summer, production of the traditional malga cheese çuç di mont begins. In the Friulian language ‘çuç di mont’ translates to ‘cheese of the mountains.’

With Pedro Ximenez variety, Spanish winemakers obtain unique wines, truely gems in the wine world.

Lauren Rosillo from Sedella Vinos shares with us some of his knowledge about the grape variety Romé and Mediterranean viticulture