2018, year of Italian food

2018 is the year of Italian food. A ministerial initiative to enhance the food and wine heritage of the Bel Paese

Eyes focused on the food and wine heritage of the Peninsula. The Ministries of Agricultural Policies and Cultural Heritage have proclaimed 2018 the year of Italian food. The next twelve months will therefore be aimed at celebrating and promoting the best Made in Italy food productions in Italy and worldwide and at relaunching Unesco recognitions linked to Italian food.

Italy's food protected by Unesco

In the intangible heritage of Humanity recognized by Unesco ancient and precious traditions have a place. The Mediterranean diet, the bush vine of Pantelleria, the landscapes of Langhe Roero and Monferrato, Parma creative city of gastronomy and the art of the Neapolitan pizzaiolo, registered in the list just a few months ago.

A list in which it is now hoped to also include Prosecco, for which the application has already been sent, and Amatriciana.

Over 5,000 traditional Italian food specialties

One year may not be enough to promote the 5,047 traditional food specialties, recorded by a Coldiretti study. The list includes those gastronomic specialties obtained according to traditional rules and extended for at least 25 years.
The breakdown by categories is as follows.

1,521 different types of bread, pasta and biscuits,

1,424 fresh and processed vegetables,

791 salamis, hams, fresh meats and sausages of various kinds,

497 cheeses,

253 composed dishes or gastronomy products,

147 soft drinks, beer, liqueurs and spirits,

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

159 preparations of fish, mollusks, crustaceans. 

Italian regional specialties

Campania dominates the ranking of regional specialties. But each Italian region makes a significant contribution. Here (in parentheses) how many specialties each of them boasts, and a reference to a preparation worthy of a tasting.

Campania (515). Among others, we find the anchovy sauce of Cetara, a liquid with an intense flavor, the result of the skillful curing and pressing of salted anchovies.

Tuscany (461). Here, the 'stinchi di morto' are very well known, savory rustic biscuits typical of Grosseto and Siena, mustard yellow in color, also called 'anacini' because they are flavored with anise seeds.

Lazio (461). In the region, the Purgatory bean of Gradoli has been sown since time immemorial and represents the fundamental dish of Ash Wednesday, called the “Purgatory lunch”.

Emilia-Romagna (388). Appreciated is the savòr, a jam made from grape must (Saba) with added fruit.

Veneto (376). Proud of mountain polenta obtained from sponcio corn flour,

Piedmont (338). Renowned is the brus, a product made from well-aged robiola cheeses, ideal if made from goat's milk.

Liguria (294). The prescinseua è a slightly sour fresh curd, an essential component of the famous Recco cheese focaccia. The name comes from the Genoese term 'presû' meaning rennet. 

Apulia (276). The Fallone di Gravina is a fresh cheese produced in the Gravina area, in the province of Bari. It should be consumed very fresh, preferably on the day of production.

Calabria (268). Thetypical of all Calabria, especially those of Magna Graecia origin, the Lagane e ciciari are tagliatelle pasta served with chickpeas.

Lombardy (248), From Milan but widespread throughout western Lombardy is the cassoela, a kind of stew with ribs, luganega sausage, and cabbage, to which other parts of the pig such as rind and trotters can be added depending on the area.

Sicily (244). The quartered, a very decorated sweet filled with figs, is the protagonist of the Feast of Saint Joseph in Poggioreale.

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

Friuli-Venezia Giulia (169). The Friulians are proud of the porcaloca, a whole deboned goose stuffed with pork fillet, hand-stitched, tied, cooked, and smoked.

Molise (159). Going to Molise you cannot miss tasting the sagnetelle, fettuccine made of durum wheat flour as wide and long as two joined fingers.

Marche (151). In the region, typical of the peasant tradition of the Jesi area is fig loin, a sweet made with dried figs mixed with walnuts, chopped almonds, and mistrà, finally wrapped in fig leaves.

Abruzzo (148). The Abruzzo town of Campotosto is famous for its mortadella, better known by its shape as mule's balls.

Basilicata (114). In the Lucanian municipality of Episcopia there are rsskatiedde cca muddiche, a pasta made with bread crumbs.

Autonomous Province of Trento (105). Typical of Trentino is the luganega, the sausage that represents an emblem of the provincial gastronomy.

South Tyrol (90). It comes from the Ahrntal Valley of South Tyrol the graukase, called “grey cheese”, probably the leanest cheese existing with 2% fat and 150 calories per 100 grams.

Umbria (69). The region is proud of the Trasimeno bean, a rare and particular legume variety known since Etruscan times.

Aosta Valley (32). Among its traditional products, it includes walnut oil, a precious and high-quality condiment for meat, fish, vegetables and cheese.