2018, the year of Italian food

2018, the year of Italian food

2018 is the year of Italian food. A ministerial initiative to highlight and promote the culinary and wine-growing heritage of Italy.

Eyes on the culinary and wine-growing traditions of the Peninsula. The Ministries of Agriculture and of Heritage and Culture have proclaimed 2018 as the year of Italian food. The next twelve months will be aimed at celebrating and promoting in Italy and throughout the world the Italian food culture and to re-launch its Unesco recognitions.

Italian food protected by Unesco

In the Intangible Heritage of Humanity recognizedby Unesco ancient and valuable traditions find place. Mediterranean diet, as well as the tree-shaped vines of Pantelleria, the Langhe Roero and Monferrato landscapes, the creative food city of Parma. And the art of the Pizza Napoletana, just enrolled in the list a few months ago. A list in which we hope to include the Prosecco, for which a nomination has already been opened, and the Amatriciana.

More than 5 thousand traditional Italian foods

A year is likely to not be enough to promote the 5.047 traditional food specialties, registered by the Italian Ministry of Agriculture. This list includes those Italian foods prepared in respect to the local traditions, carried on for at least 25 years.

The breakdown in categories goes as follows.

1.521 different types of bread, pasta and biscuits,

1.424 fresh and processed vegetables,

791 salamis, hams, fresh meat and sausages of different kinds,

497 cheeses,

253 composed dishes or cuisine products,

147 beverages of which non-alcoholic, beers, liqueurs and distillates,

167 products of animal origin (honey, dairy products excluding butter, etc.)

159 fish preparations, mollusks and crustaceans.

Italian food in each Region’s tradition. The Campania region dominates the chart. But every Italian Region gives its substantial contribution. Here, between brackets, how many varieties of typical Italian food each of them can brag about, and the reminder to some of the less known specialties worthy of a direct experience once there.

Campania (515). The ‘colatura di alici’ from Cetara – a liquid with an intense flavor, product of a knowledgeable drying and pressing of salted anchovies – is one of the less known yet stunning specialties.

Tuscany (461). Here stinchi di morto (lit. shanks of the dead), rustic savory biscuits from the areas around Grosseto and Siena of a yellow-mustard color, also called ‘small anisettes’ as they smell like anise seeds.

Lazio (461). In the region since time immemorable, the Gradoli bean represents the key plate of Ash Wednesdays, named “the lunch of the purgatory”.

Emilia-Romagna (388). The savor is appreciated, a grape must jelly – Saba – with fruit added.

Veneto (376) is proud of its mountain polenta obtained from corn flour.

Piemonte (338). Renowned is the brus, a product made from the processing of well-seasoned robiola cheeses, ideal if from goats’ milk.

Liguria (294). The prescinseua is a fresh curd cheese slightly acidic, essential component of the famous cheese focaccia from Recco. The name comes from the Genovese term presu that means garlic.

Puglia (276). The Fallone di Gravina is a fresh cheese produced in the area of Gravina, in the province of Bari. It must be consumed very fresh, preferably the day it was produced.

Calabria (268). Typical of all the region, especially from the Magna-Grecia origins, the Lagane e ciciari, that are tagliatelle with chickpeas.

Lombardia (248). From Milan but popular in all the western part of the region, is the cassoela, a sort of stew with prime ribs, sausage and kale, to which one can add other parts of the pig like the rind and foot, depending on the area. Food for cold temperatures.

Sicilia (244). The squartucciato, a super decorated desert filled with figs, is the lead in the Saint Joseph holiday in Poggioreale.

Sardegna (193). To know, sa pompia, an endemic Sardenian fruit similar to lemon that grows only in the area of Baronia.

Friuli-Venezia Giulia (169). Friulians are proud of their porcaloca (lit. pork-goose), a whole and boneless goose stuffed with a pork filet, hand-cooked and smoked.

Molise (159). In search of food of this region one must not give up tasting the sagnatelle, durum wheat fettuccine wide and long like two attached fingers.

Marche (151). In this region a fig loin from Jesi is typical of the peasant tradition, a sweet based on dried figs blended with nuts, crushed almonds and Mistrà, finally wrapped in fig leaves.

Abruzzo (148). The common from Abruzzo called Campotosto is famous for its Mortadella, better known for its “mulish ball” shape.

Basilicata (114). In the Lucan common of Episcopia rsskatiedde cca mudicche can be found, a pasta dish prepared with bread crumbs.

Autonomous province of Trento (105). Typical is the luganega, the sausage that represents the symbol of provincial cuisine.

Alto Adige (90). It comes from the Aurina Valley of this region the graukase, called ‘grey cheese’, one of the leanest traditional cheeses ever with a 2% fat and 150 calories per 100 gr.

Umbria (69). The region goes proud for its little beans of the Trasimeno, a particular and rare variety of legume, known since the Etruscan times. Val D’Aosta (32). Among its traditional products, walnut oil, precious and high quality seasoning for salads and vegetable but also meat, fish and cheeses.

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