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Among the traditional Italian food products, olive oil has always played a very important part in people’s sustenance. The Italian oil has always been considered a panacea because of its amazing nutritional properties and it is rightfully considered the protagonist of the Mediterranean diet.
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The Buffalo mozzarella is a dairy product typical of Southern Italy; it is traditionally originating from the Campania region, especially in the provinces of Caserta and Salerno. The production of this cheese, however, also extends to certain areas of southern Lazio and Puglia.
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Pecorino Toscano is an Italian cheese awarder with the Protected Designation of Origin (PDO) status. It has been produced since ancient times, so much that Pliny the Elder also mentioned it in his famous Naturalis Historia. It was once called "marzolino" because of its production beginning in March, and it is with said name that the humanist Bartolomeo Platina celebrated it in 1475 as the best Italian cheese, together with the Parmesan one.
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Tuscany is a region extremely interesting as far as the production of dairy products is concerned. The Tuscan cheeses are made with milk from local farms, using ancient techniques and processes handed down over the centuries. There are about thirty different types of cheese produced in Tuscany, ten of which fall into the category of superior quality cheeses. Apart from the usual cheeses made from cow's milk, this region also offers many specialties made with goat's milk.
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PDO Tuscan Ham (Prosciutto toscano DOP) is an uncooked ham that has been produced for hundreds of years throughout the whole region, were the slicing and packaging process also take place. The raw material, however, is made up of pigs born, reared, fattened and slaughtered not only in Tuscany but also in five other regions of central and northern Italy, including Lombardy.
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