Spice, herbs, dressings
Aceto Balsamico Tradizionale di Reggio Emilia DOP Emilia–Romagna
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry or cherry wood.
Doppio concentrato di pomodoro
Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.
Originally from central South America, Capsicum annuuum is a plant that grows in temperate to hot climates.
Since the end of the Middle Ages, records show the presence of a “tart syrup,” vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio.
Gli Oli Extravergini di Oliva (DOP)
Olive oil is an ancient food product, born along the shores of the Mediterranean Sea due to the presence of olive trees.
Olio Extravergine Riviera Ligure DOP
There are three types of Riviera Ligure DOP extra virgin olive oil: Riviera dei Fiori, Riviera del Levante, and Riviera del Ponente Savonese.
Pesto can be made with a variety of ingredients, however basil, grown throughout Liguria, is always used.
One of most famous culinary uses for saffron is in risotto.
