Traveling Through The Lands Of Taste
TEN DELICIOUS NEW ENTRIES
YOU WILL FIND AT TASTE 15
From North to South, 10 new entries selected by Pitti Taste which will bring the most precious Italian flavors to the Stazione Leopolda.
FAGONE - CIPOLLA DI GIARRATANA
Preserves that manage to maintain the authentic taste and consistency of the onion of Giarratana while enhancing its taste, are suited to a wide variety of uses, from appetizers to desserts, in all seasons. Fagone is a leader in the production of the “onion of Giarratana”, flattened-shaped bulb vegetables, with a white-brownish skin and white flesh, which are flavorful, never pungent, and can weigh up to 3.5 kg.
MARINA PALUSCI ORGANIC FARMING
The iron man, an emblem of the company today, was once the oil Master of the family’s oil press, who would usually begin his workday with a cup of oil and a piece of bread. Oil is food, a protagonist among other ingredients that cannot remain in the shadow of other foods. Immersed in the nature of Pianella, a small commune situated between the Adriatic coast and the National Park of the Majella, Marina Palusci has belonged to the D'Addario family for a long time, with almost 20 hectares of olive tree groves and vineyards spread out over the hills.
TENUTA IL RADICHINO
Cheeses that retain the aromas and the scents of the meadows and the flowers of the Alta Tuscia estate, on the border between Tuscany and Lazio, where about 1,200 sheep and a hundred goats graze. A totally traceable "closed / virtuous" cycle that implements the ecological sustainability of the territory and preserves the quality of the products, without sacrificing experimentation.
Five sisters are the partners to a family-run farm managed by their father. The idea arrived from Classic Carnaroli rice, an extremely versatile and gluten-free cereal that is difficult to cook, but highly appreciated as a dish even outside of Italy. Meracinque rice is cultivated in the countryside between Verona and Mantua following innovative farming methods that include the effective micro-organisms solution of Japan and the micronized rockdust of Austria. The production is cultivated and processed in accordance with Agriculture 4.0 best practices.
Only certified eco-sustainable fishing that fully respects nature and the marine ecosystem. Fish is caught with selective methods for the lowest environmental impact, using the Lampara and the Cianciolo, typical techniques of Southern Italy that employ small boats equipped with floating lamps and purse seines. All the ingredients, as well as the fish, are certified organic and 100% Italian, without the addition of additives or chemical preservatives.
GRIMALDI NOCCIOLA & CO
Toasted, shelled, in cream or in paste, the hazelnuts produced and processed by the company are the result of a specific attention to the environment, from fruit cultivation to product processing, through an eco-compatible chain run in complete autonomy. The “Tonda di Giffoni” hazelnut stands out for the perfectly round shape of its shell and nut and for its sweet aromatic flavor. The “Sorrento walnut” is rich in protein, fiber, folic acid, niacin, Vitamin E and B6 magnesium, copper, zinc, selenium, phosphorous, and potassium. It also contains polyunsaturated fatty acids from the omega 3 group.
Voghiera PDO garlic cloves are left to ferment naturally, without additives, preservatives or yeasts, in controlled humidity and temperature for at least 60 days – resulting in the production of Nero di Voghiera black garlic. A long process by which Voghiera’s garlic, an exquisitely typical Italian garlic famous for its gentle taste, is genuinely transformed into a surprising delicacy, while losing the typical pungent taste of traditional garlic to become gentler and easier to digest. From a raw material of certified excellence, a delicious and healthy product is born, cultivated, harvested and fermented exclusively in Italy.
SAPORI DI NORCIA
Lentils, legumes and cereals, cultivated in the territory between Norcia and Castelluccio. Cleaning and packaging occur thanks to the use of state-of-the-art technologies: x-rays, metal detectors and check weighers for checking the statistical weight. The quality of the raw materials has inspired the creation of new lines and products, like Horo di Norcia legume mousse and +1452 microbrewed beer.
LA TAVOLA DEI BRIGANTI
In 2013, the D’Alonzo family decided to specialize its production in the cultivation of the Peperone Dolce di Altino, a product grown in the Province of Chieti – where the company’s farm is located – already starting from the 18th century. This production is flanked by that of the Diavoletto d’Abruzzo (a hot pepper), resulting in spices and aromas, but also preserves in oil, jams, sweet and sour products, chocolate and almond pralines, created using traditional Abruzzo vegetables that follow the principles of integrated farming, in the spirit of taste innovation and the originality of ingredients.
I SAPORI DI CORBARA - CORBARÌ
A small reality that has made headway over the years; since 2006, its specialization in the market of high quality tomato preserves produced only and exclusively with the special properties of the “Pomodorino di Corbara” (or Corbarino), have allowed it to introduce itself around the world. Endless and constant efforts have gone into the selection, protection, and development of the territory of the Corbara Cherry Tomato, starting from the choice in seeds all the way up to the cultivation of the seedlings, to then end with the transplantation of the plants onto the terrains of cultivators.