Browsing Category

Regions of Italy

Regions of Italy




Abruzzo is a region located in the South-Central area of Italy between the Adriatic Sea and the central Apennines mountain chain. Long underrated, it is the greenest area in Europe as more than a third of its surface area is covered by Parks and Reserves. In 2016, the influential US newspaper Huffington Post classed Abruzzo fifth out of the best 12 regions in the world for quality of life. In 2019 the US All-News CNN television channel nominated it as the “hottest” holiday destination of the moment, defining Abruzzo as an “Italy concentrate”. According to CNN, the sea and mountains, national parks, natural reserves and lakes, medieval villages, UNESCO World Heritage Sites – without ignoring its huge oenogastronomical heritage – represent everything that tourists picture when imagining a stay in Italy.

Closely connected to its gastronomical traditions, the cuisine of Abruzzo is one of strong, robust and spicy flavours, with an incredibly widespread use – especially in the province of Aquila – of the highly esteemed and aromatic saffron which is the very foundation of many Abruzzo dishes.

Starters. There is no better way to start a good meal than with a tasty liver sausage bruschetta, perhaps accompanied by scamorza cheese crostini and the famous cazzimperio, an exquisite creamed cheese to spread on a slice of toasted bread. A definite must is the scapece vastese, a recipe based on fish and saffron, and sperone anchovies, covered in a delicate egg- and flourbased batter and then fried in olive oil.

Pasta dishes. Famous throughout the region, maccheroni alla chitarra are served with a flavoursome ragout of pork and rabbit. Just as delicious are the cannarozzetti, a special type of pasta with saffron-flavoured ricotta. While the fettuccine all’abruzzese with pancetta, pecorino cheese and basil and tagliatelle with a snail sauce – also very popular in this region – are of rather more unique taste.

Meat dishes. Meat plays an important role in Abruzzese cuisine, especially chicken which is prepared in a myriad of different ways: with saffron, alla franceschiello (with chilli pepper, rosemary and olives) and all´abruzzese, with peppers and tomatoes. Another definite must is the particular lamb with cheese and egg, roasted and covered with a special sauce made with a very tasty pecorino cheese which, in this ancient land of shepherds, is still produced following techniques that have been handed down through the generations. Finally, the legendary arrosticini, char-grilled geld-meat skewers which are considered Abruzzo’s best in street food.

Desserts. The delicious cassata sulmonese, made with sponge, sugar, torrone and almond brittle has to be tried to be believed. Other delicacies to enjoy include bocconotti, yummy pastries filled with grape jam, cinnamon, toasted almonds and chocolate, and pepatelli, made with quality Abruzzese honey and pepper, a rather unusual but certainly effective blend.

Wines. Abruzzo boasts one of the most famous wines in Italy: Montepulciano, a full-bodied red that is the perfect accompaniment to meat pasta dishes, roasts and barbeques. Three whites are also worthy of mention: Trebbiano, a legendary wine of the region that is perfect with fish starters and pasta dishes, Pecorino and Passerina.


Regions of Italy




Tuscia, Sabina, Agro Pontino, Ciociaria, Castelli Romani and, of course, Rome: there isn’t an inch of Lazio, Italy’s second-most populated region, that doesn’t boast its own traditions. Pinning down this region’s culinary culture isn’t easy: its dining tradition is complicated and is characterised by places, villages and hamlets that, though geographically near to each other, have very different customs and habits. Here is a selection of foodstuffs that represent the Lazio region, chosen specially for you.

Proceno red garlic Grown in Proceno and Acquapendente, it has a spicy flavour and a rather intense, long-lasting fragrance.

Bucatini Thick, hollow spaghetti; a food with a long history that is traditionally made by rolling pasta dough around a wire.

Artichokes Romanesco artichokes lack thorny tips and are notable for their typically sweet, intense flavour. In contrast, Sezze artichokes are spherical, small and grow in the area surrounded by the Lepini mountains.

Guanciale A speciality of the towns of Amatrice and Accumoli, guanciale is made from salted and spiced pork cheek. It is an essential ingredient of many traditional recipes, from pasta alla carbonara to pasta all’amatriciana.

Hazelnuts One of the areas that produce the most hazelnuts in Italy is Tuscia. There are three main varieties: tonda gentile, nocchione and tonda di giffoni.

Extra-virgin olive oil Of the various varieties of olive oil in Sabina, we particularly recommend carboncella, frantoio and raja. The Colline Pontine area specialises in itrana, also known as oliva di Gaeta, the undisputed queen of local production, while Tuscia specialises in caninese and rosciola.

Pane di Genzano and Pane di Lariano The Castelli Romani area is where you’ll find two of the region’s most famous baked goods: Genzano bread and Lariano bread.

Pecorino romano Despite what the name suggests, pecorino romano is not made from local milk. Almost all production takes place in Sardinia. What we have here is an Italian cheese that is famous the world over, protected by PDO certification and made in Sardinia, Lazio and in the province of Grosseto.

Pinsa romana The ancestor of today’s Roman pan pizza, with a long, oval shape, this pizza is made from wheat, soy and rice flour. The dough is light and easily digested.

Porchetta di Ariccia A delicacy from Castelli Romani made of cooked pork, it has enjoyed PGI (Protected Geographical Indication) certification since 2011.

Prosciutto di Bassiano Thanks to the constant draughts created by the cold winds of the Lepini mountains as they come into contact with the damp climate of the Pontine Marshes, the town of Bassiano is the perfect place to naturally cure meat. The most famous result is its ham, prepared from pork haunch flavoured with garlic, pepper, white wine and then salted twice.

Puntarelle Usually eaten raw with an olive oil, garlic and anchovy dressing, puntarelle are the shoots of a variety of chicory.

As for wine, Lazio boasts one DOCG-certified wine, Cesanese del Piglio, 27 DOC-certified wines and four IGT-certified wines.

Regions of Italy




Travelling across Italy means, among other things, exploring the traditional food and wine of each place and experiencing the magical atmosphere of rural locations boasting a wealth of flavours and delights. Take Piedmontese cuisine, for example, which owes its origins both to the Royal House of Savoy and the dining habits of its farming population. That’s why you’ll find dishes and recipes that vary enormously, which can be quite rich, ornate and complicated even if made with simple ingredients. We recommend the following food and wine tasting tour of Piedmont, which will introduce you to the culinary delights of this beautiful region in the north of Italy.

Piedmontese cheeses and cured meats

This region boasts an array of rich, delicious traditional cured meats: Salame Piemonte PGI, Crudo di Cuneo PDO ham, salame cotto cooked salami, various kinds of pancetta bacon, liver mortadella and Bresaola d’Ossola cured beef. Cheeses include Toma Piemontese PDO, Robiola di Roccaverano PDO, Castelmagno PDO and Bra PDO, a firm cheese made from partially skimmed cow’s milk.

Piedmontese starters

Let’s start with delicious desalted or oil-preserved anchovies and tomini cheeses, served with two traditional Piedmontese sauces: bagnet verd, made from parsley and anchovies, and bagnet ross, made from peppers and tomatoes.

Carne cruda all’Albese, a typical steak tartare of the Langhe region found throughout Piedmont, is simply a kind of fresh veal carpaccio marinated in lemon and dressed with olive oil, garlic, salt and pepper. And don’t forget caponet, delicious cabbage parcels and ‘His Majesty’: vitello tonnato veal in tuna mayonnaise, perhaps Piedmont’s most famous starter.

Piedmontese first courses

Traditional Piedmontese agnolotti are small egg pasta squares with a roast meat filling. They’re served in butter and sage or in a ragu sauce. The plin variety are typical of the Langhe and Monferrato areas and are smaller and rectangular. Instead, the only place you’ll find donkey agnolotti in Piedmont is in the town of Calliano, Asti. Then there’s tajarin (egg tagliatelle), Barolo wine risotto and panissa: a special risotto that, depending on the area, is made with beans, carrots, cabbage, onions, red wine, lardo cured pork fat, salt and pepper.

Piedmontese second courses

First comes Brasato al Barolo or al Barbera: meat stewed in those particular wines. Then there’s cervo al civet, a venison ragu sauce made with onions and red wine, and agnello sambucano lamb, a variety that comes from the province of Cuneo. Last but not least, there’s the famous finanziera: a peasant dish made with beef offal and cockerel giblets.

Piedmontese dishes worth an entire meal

Any tour of Piedmontese cuisine can’t fail to include two traditional dishes that are particularly convivial and easy to find in winter. One is bagna cauda: a sauce made from olive oil, garlic and desalted anchovies that is actually more of a social rite than a dish. A terracotta bowl of this sauce is placed in the middle of the table and a range of raw and cooked vegetables are dipped in the warm sauce. The other traditional dish is fritto misto alla piemontese, which should traditionally consist of 18 breaded and fried courses: a selection of meats, vegetables and even sweets and fruit.

Truffles, grissini breadsticks and hazelnuts

Three specialities of the region that are known well beyond national borders deserve special attention: truffles, grissini and hazelnuts.
– Truffles are the valuable tuber whose black version grows mostly in the areas of Monferrato, the Langhe, Roero and the southern hills, while the world-famous white truffle grows in Alba.
– Grissini are traditional breadsticks and one of Turin’s most famous and widely available culinary specialities.
– Nocciola di Piemonte is a variety of the PGI hazelnut grown in parts of the provinces of Cuneo, Alessandria and Asti, boasting a fragrant aroma and a mild taste.

Piedmontese desserts

Piedmont’s traditional dessert is bonet, a delicious chocolate pudding made with egg, milk, cocoa, sugar, liqueur and amaretti biscuits. Another regional delicacy is Turin’s giandujotto, a chocolate shaped like an upside-down boat made from a special kind of chocolate known as gianduja. Krumiri are the famous biscuits of Monferrato made with flour, butter, sugar and eggs.

Piedmontese wines and spirits

Piedmont’s wines are considered amongst the finest and most highly prized wines in the world: whites and reds, DOC- and DOCG-certified in an enormous range of labels of the utmost excellence. Roero Arneis, Barbera d’Asti, d’Alba or del Monferrato, Barbaresco, Nebbiolo, Barolo, Cortese di Gavi, Grignolino, Erbaluce di Caluso, Freisa and Moscato d’Asti are the most famous wines. It is worth mentioning two famous liqueurs of Turin as well: Vermouth, a spicy fortified wine invented in Turin in 1786, and Martini.

Regions of Italy




Thanks to its mix of Eastern and Western culture, its beaches washed by a turquoise sea, its white villages and cities of art and culture, it seduces travellers year-round: we are talking about Apulia, Italy’s easternmost region boasting the longest coastline in the country. From the mountainous peaks of the Gargano area to the Tavoliere delle Puglie plain, the region stands out for the food and wine specialties that have made a name for themselves beyond national borders, becoming globally-recognized symbols of excellence. Here’s how to taste a bit of Apulia in 3 stops.


The Gargano
Starting from the North, the first leg of our tour can be no other than the Gargano area. When you swing by, do not leave without enjoying the local cheeses. First of all, the caciocavallo podolico (literally, “horse cheese” made of Podolica cow’s milk): a strong-tasting product, typical of this part of Apulia. Not least, have a bite of mozzarella, canestrato (cheeses aged in cane baskets), ricotta, and cacioricotta (a cheese halfway between harder cheese – “cacio” – and ricotta). As you head South, in Andria (province of Barletta-Andria-Trani), you will find one of today’s most popular cheeses in restaurants worldwide: burrata pugliese. It is a fresh, round-shaped stretched-curd cheese made of cow’s milk. On the outside, it is similar to mozzarella; on the inside, it is much softer and stringy. Burrata is the result of Andria’s cheesemaking tradition, concentrated in the Murge area. Other local products include the Lesina eel, the Vieste black anchovies, the Monte Sant’Angelo bread, muscisca (strips of cured meat; traditionally goat or sheep’s meat, though currently made with pork and beef too), and the Carpino fava bean.


Let us thus move on to Bari, the birthplace of one of Apulia’s culinary symbols: orecchiette with broccoli rabe. Orecchiette are a type of pasta whose shape approximately resembles that of little ears (“orecchie”, which they are named after), which are cooked together with broccoli rabe: a delicious farmer’s tradition which is now widespread across Apulia and beyond. Notables among Bari’s specialties also include: Potatoes, rice, and mussels; Fava beans and chicory; brasciole (horse meat rolls); and lampascioni (local wild onions).
If you have some time left over, explore the alluring landscapes of the inland, where Altamura will greet you with the scent and perfume of its famous bread, to enjoy with Apulian olive oil.


At this stage of our food and wine tour, we shall reach the renowned Salento and its flagship city: the marvellous Lecce, with its Baroque palaces. Traditionally, the basis of the local breakfast are pasticciotti. What are they? Shortcrust pastries stuffed with pastry cream, strictly served hot.
At lunch, don’t miss out on the legendary frisedde (firm bread) and ciceri e tria (fried pasta with chickpeas), before ending things off with another classic dessert, the mustaccioli (chocolate, hazelnut, and almond biscuits).


Bonus track: street food
As you tour this amazing region, you will unescapably run into the local street food. Tip: try the Apulian panzerotti (fried savoury pastries normally filled with tomatoes and mozzarella); it’ll be a truly unique experience.


Regions of Italy




Liguria is a north-western Italian region overlooking the sea. Its coast, known as Ligurian Riviera, is one of the most panoramic roads in the world. Enclosed between the sea and mountains, the region offers inimitable specialties, in which the marine flavours blend with those of the land, creating a contrast which is hard to find elsewhere. Let us discover the tastes and scents of this magnificent area.

When talking of Ligurian specialties, it is a must to start with His Majesty the pesto, the world-famous symbol of this region. It is a Genovese basil-based sauce to pair with pasta and other foods. The official recipe includes 7 ingredients, not one more, not one less: PDO Genovese basil, PDO Riviera Ligure extra virgin olive oil, Parmigiano Reggiano cheese, Pecorino Fiore Sardo cheese, pine nuts, garlic, and salt.

There is another local specialty that is strictly linked to the preparation of pesto: PDO Riviera Ligure extra virgin olive oil. As a result of the region’s olive growing tradition, the product boasts 6 cultivars and 3 geographical indications: Riviera dei Fiori, Riviera del Ponente Savonese, and Riviera del Levante. With its fruit fragrance and aftertaste of pine nut and artichoke, it is a true world-class excellence.

Riviera Ligure extra virgin olive oil is the basis of numerous local recipes: above all, the legendary focaccia, a typical oven-cooked flatbread. It comes in many different forms: when filled with Recco cheese, it boasts the PGI mark of excellence; when sweet, it is known as “stroscia di Pietrabruna”, a true delight!

Liguria stands out for many other Slow Food presidia too, which it is constantly seeking to protect through designations of origin. There are 15 in total: Sciacchetrà delle Cinque Terre wine; Vallebona orange blossom water; Badalucco, Conio, and Pigna beans; Brigasca sheep; Perinaldo artichoke; Vessalico garlic; purple asparagus of Albenga; Calizzano and Murialdo chestnuts; chinotto (a myrtle-leaved orange based soft drink) of Savona; local fishery of Noli; Valleggia apricots; rose syrup; cabannina cattle breed of the Aveto Valley; Val di Vara black rooster; tonnarella small-scale tuna fishing of Camogli.

The heroic Ligurian vine-growing tradition, with its vines planted on uneven patches by means of ingenious and steep terraces overlooking the sea, produces wines worthy of notice: the Sciacchetrà delle Cinque Terre, made with Bosco and Albarola grapes, even in its straw wine version; Vermentino di Ponente; Rossese di Dolceacqua; Pornassio; Val Polcevera; and the wines of the Colli di Luni and Golfo del Tigullio areas.

Regions of Italy




Tuscany is a region in central Italy; Florence is its capital city, birthplace of the Renaissance and UNESCO World Heritage site since 1982. The area is mostly made up of hills (66%), but does also include some plain land (9%) and important mountains (25%).
Moving away from the cities of art such as Florence, Siena and Pisa, we find ourselves in an equally enchanting atmosphere with centuries-old villages nestling in the hills and churches in the remotest of places. From the mosaic of vines in Chianti via the vertiginous heights of the Apuan Alps, where the renowned Carrara marble is quarried, to the plains of Maremma, the Tuscan countryside offers an infinity of breathtaking views. Tuscany’s excellent wines and olive oil – one of the best in the world – are the perfect accompaniment to the region’s cuisine: simple and rustic but of the utmost quality. Here is a selection of the delicacies the region has to offer.

Bistecca alla Fiorentina
When thinking of Tuscan food, the first thing to spring to mind is the Florentine steak. Cooked on the grill, it is the loin cut, the upper part found halfway along the back of the Chianina steer. As the name implies, this delicacy is linked to the city of Florence – which is where you need to head to enjoy it.

Lardo di Colonnata
Another exquisite delicacy of this land, which cannot be overlooked during an oenogastronomical tour of Tuscany, is Colonnata Lard. An IGP product of the region, it is named for the town from which it originates in the province of Carrara, on the Apuan Alps. It derives from swine lard, which is then aged in Carrara marble cases.

One of Tuscany’s more wintertime foods is Ribollita. This bread-based soup is made without salt, with cabbage, onion, carrot and beans. It is a dish to be served hot, and you can taste its peasant origins.

Torta Co’ Bischeri
This delicious sweetmeat from the Pisan area takes its name from the folds of puff pastry, known in fact as “bischeri”. Inside you find a delicious mix of chocolate, raisins, egg, nutmeg, pine nuts and liqueur.

In Livorno, on the Tuscan coast, you can find a dish that has become a national legacy: caciucco. It is a mix of squid and molluscs, pan-cooked and served on garlic-infused bread and tomato sauce.

Pecorino di Pienza
The wonderful region of Tuscany is not only famous for its cuisine: it is also the birthplace of many top quality gastronomical products. In the Val d’Orcia, we can enjoy the famous Pecorino di Pienza cheese.

Another immortal symbol of Tuscany is the finocchiona, a cold meat renowned not only for its long aging but the use of fennel seeds in its production.

Tuscany’s wines
No oenogastronomical itinerary of Tuscany is complete without a tour of the region’s best wines. One of the most scenic areas is the Chianti valley: here you can embark on tours of the vineyards
and tastings of the best wines, sampling the various denominations.
The picturesque scenery of Montalcino is home to one of the most important wines in the world: Brunello. The ultimate wine that you cannot miss is the Nobile di Montepulciano, a red wine produced in the province of Siena.

Regions of Italy




Lombardy is a north-western region of Italy, n°1 in the country in terms of population, and n°4 in terms of surface area. With its lakes, plains, and mountains, it spans an area that is extremely complex on a geomorphological level, but at the same time beautiful and rich in high-quality raw material, which is the basis of a considerably interesting history of food and wine tradition. Lombard products are a crucial link in the Italian food and agricultural chain, thanks to an unparalleled heritage including 250 traditional products of excellence, with 34 having PDO or PGI designations, and 41 wines having DOCG (designation of controlled and guaranteed origin), DOC (designation of controlled origin), or IGT (designation of typical geographic indication) designations. Let us now discover the main regional specialties together.


Vines are grown in Lombardy ever since prehistory, as the numerous findings along lakes Garda and Iseo reveal. The region’s vineyards stretch out across 30,000 hectares (over 74,000 acres), along an area that is 50% flatland, 45% hill, and 5% mountainous. This particular geographic combination is the prerequisite for a wide range of top-notch and organoleptically diverse wines. The region boasts 5 DOCG, 21 DOC, and 15 IGT wines. The most common native vines are Chiavennasca, Colombaia, Erbamat, Invernenga, Lambrusco Viadanese, Marzemino, Pignola, Rossola, and Vespolina.

Traditional products

Culinary specialties exist all across the region, defining food and wine trails across a varied and evocative landscape. Lombardy features an impressive cheesemaking tradition, including alpine, fresh, and aged cheeses, such as the PDO Bitto, the Bagoss di Bagolino, the PDO Formai De Mut dell’Alta Valle Brembana, the PDO Quartirolo Lombardo, the PDO Strachitunt, the PDO Casera della Valtellina, and the PDO Taleggio. Finally, there are the PDO Grana Padano and the PDO Gorgonzola, which are among the most famous Italian cheeses worldwide. The region boasts an equally astounding selection of cured meats: the PGI Bresaola Valtellina, the PDO Salame Brianza, the PDO Salame Varzi, and the PGI Salame d’Oca di Mortara goose salami are all absolutely worth a taste! Moreover, there are the PDO Varesino di Acacia honey, the PDO Oliva Garda extra virgin olive oil, and – among fruit and vegetables – the PGI Cantello asparagus, the PGI Valtellina apple, and the PGI Mantovano melon.


Milan is the capital of Lombardy. Following the 2015 Expo, the city has turned into a point of reference for food lovers and a popular destination among international tourists searching for the latest trends in high-quality food services. The city hosts 5% of all Italian food services, and 1/7 of all wine bars. The main food delivery companies have its headquarters in Milan. Furthermore, the most celebrated international chefs regularly stop here for events and cooperation initiatives. Expo 2015 has paved the way for a profusion of events, food markets, and food trucks without comparison on a national level. This has also been possible thanks to the city’s architectural rebirth, with the restoration of ancient splendour and redevelopment of a large number of neighbourhoods.

Regions of Italy




As the crossroads of the Mediterranean Sea, Sicily continues to seduce travellers with its impressive variety of landscapes and cultural treasures. When speaking of this region, one shall not forget that it is the largest island of Italy and of the Mediterranean, as well as the 45th biggest in the world. Thanks to its climate and conformation – 60% hillside, 25% mountainous, and the remaining 15% flatlands – Sicily brings to the table a wine and food heritage of an incredibly high level. Products that form the basis of a unique cuisine, resulting from the influences of the Greek, Arab, and Norman cultures that have dominated the island over the centuries.


With its estimated 107 thousand hectares (over 264 thousand acres), the area of Sicily dedicated to vine growing is one of the most prominent in Italy. The impressive body of Sicilian wines – due to both the vine variety and climate – has made it so that the top names have strived even on international markets. The most common red grape varieties include Nero d’Avola, Frappato, Nerello Mascalese, and Nocera. White grape varieties include, instead, Grillo, Catarratto, Grecanico, Malvasia di Lipari, Zibibbo, and Inzolia. Moreover, an aromatic wine named after the city it was born in and where it continues to be produced is made by using some of the said native grapes: the Marsala.

Traditional Products

Every area of Sicily boasts traditional products, tracing wine and food itineraries across the island, in a varied and evocative agricultural landscape. The three main mountain ranges of Sicily are the Peloritani, the Nebrodi, and the Madonie, but they are all looked upon by the cone of Mt. Etna (3,263 metres a.s.l./10,705 feet a.s.l.), Europe’s tallest volcano. Its ashes are the secret to the high fertility of the Catania plain, the vastest and most cultivated area of the island. It is in this area that the PGI Arancia Rossa di Sicilia (red orange of Sicily) –one of the region’s symbols – is produced, along with the PDO Pistacchio Verde di Bronte (green pistachio of Bronte).
 Other local products that have obtained an EU certification are the PDO Fico d’India dell’Etna (prickly pear of the Etna), the PGI Cappero di Pantelleria (caper of the Pantelleria area), the PGI Pomodoro di Pachino (tomato of Pachino), and the PDO Oliva Nocellara del Belice (nocellara olive of the Belice River valley). The latter allows the extraction of a particularly sophisticated product:the PDO Valli Trapanesi extra virgin olive oil. Another Sicilian oil boasting a Protected Designation of Origin is the PDO Monti Iblei, which is named after the South-East Sicily mountain range. But the region’s high-class oil production does not stop here: there are also the PDO Monte Etna, made among the olive groves at the foot of the volcano, the PDO Valle del Belice, produced in the province of Trapani, the PDO Val di Mazara, and the PDO Valdemone.
We shall end this tour of most famous Sicilian specialties with two cheeses. The first – made strictly using cow milk – is the PDO Ragusano, produced in about 15 towns in the provinces of Ragusa and Syracuse. It is instead sheep that make possible another masterpiece among typical Sicilian products: Pecorino Siciliano. It is a hard cheese made using fresh sheep milk and aged for at least 4 months.

Regions of Italy




It is the second largest island in the Mediterranean Sea, after Sicily and before Cyprus. Geographically, it is located west of the Italian peninsula and immediately south of the French isle of Corsica. We are talking about Sardinia, globally one of the most famous Italian regions of all.
A place of opposites and strong traditions, the island preserves – season after season – its intact attraction: from the coastal locations, to the VIP tourism, to the uncontaminated mountain areas, every corner of this region is a pleasure for the eyes and soul. Not to mention the palate: Sardinia’s precious food and wine offer brings to the table products of excellence and authentic flavours derived from its agricultural and pastoral heritage. In this article you will find out that as well as having the most beautiful sea in the world, Sardinia is also a true island of taste!

Vineyards and winemaking in Sardinia
A large number of vines are grown in the different areas of the region – each with its own microclimate – and give life to local specificities boasting designations of origin. In fact, the island features 15 IGT (typical geographic indication) and 17 DOC (designation of origin) wines, as well as 1 DOCG (designation of controlled origin) wine.
Among the most renowned there are: the Cannonau,a full-bodied wine recognized as the most ancient wine of the Mediterranean Basin; the Vernaccia di Oristano, from another ancient vine, with references made to it already in the Phoenician-Punic era; and the Vermentino, a white wine made in Cagliari, Nuoro, Oristano, and Sassari.Other appreciated red grape varieties are: the Bovale, grown in Campidano, between Cagliari and Oristano; the Carignan, grown inthe Sulcis area, South Sardinia;theMonica, grown in theCagliari and Oristano areas; and the Nieddera, also grown in the Oristano area.

Sardinian cheeses
Cheeses are a symbol of the Sardinian pastoral culture: sheep, goat, cow, and mixed milk aged cheeses, along with fresh cheeses such as ricottaandcasu axedu(‘acid curd’).Sardinian sheep belong to a native breed with extremely ancient origins and a high milk production. The region’s 3 DOP sheep cheeses are fresh and aged Pecorino Sardo, Fiore Sardo, and Pecorino Romano, also produced in Lazio and Tuscany.

Other traditional products
The island’s food and wine tradition includes other delicacies and specialties for added delight at the table.A popular product is the Zafferano di Sardegna DOP (saffron of Sardinia), grown in the San Gavino Monreale, Turri, and Villanovafranca areas in particular (all in the province of South Sardinia). Among most appreciated fish products, there is the bottarga, deriving from mullet eggs and produced in Cabras (Oristano), Cagliari, Tortolì (Nuoro), Sant’Antioco (South Sardinia), and Terralba (Oristano). Beekeeping gives life to eucalyptus, asphodel, acacia, and orange blossom honey, and the more aromatic chestnut blossom and thyme honey. Finally, there is bread, an important presence at the Sardinian dinner table: there is the thin and crunchy sheet of bread named carasau – made especially in the Barbagia area (Nuoro) – and the Civraxu di Sanluri – produced in large loaves with a dark crust and a bodily inside.