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Our magazine - pagina 42

September, it's time to return from the pastures with transhumance

September, it's time to return from the pastures with transhumance
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Giusti Wine, Gildo's return to the land

Giusti Wine, Gildo's return to the land
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La Ventricina, that strangely shaped spreadable sausage

La Ventricina, that strangely shaped spreadable sausage
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What is the difference between refined cheeses and drunken cheeses?

What is the difference between refined cheeses and drunken cheeses?
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Typical Mediterranean, the gourmet selection that extends summer

Typical Mediterranean, the gourmet selection that extends summer
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The fresh clusters of tomatoes from Piennolo are back!

The fresh clusters of tomatoes from Piennolo are back!
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Bitto DOP, the historic mountain cheese prince of Valtellina

Bitto DOP, the historic mountain cheese prince of Valtellina
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The Italian appetizer from north to south: cold cuts first!

The Italian appetizer from north to south: cold cuts first!
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Spaghetti and Mandolin is increasingly becoming Slow Food

Spaghetti and Mandolin is increasingly becoming Slow Food
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Organic is preparing to set new record numbers!

Organic is preparing to set new record numbers!
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The four things you don't know about organic and that you need to know

The four things you don't know about organic and that you need to know
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There are more and more organic products in the shopping cart, but what are they?

There are more and more organic products in the shopping cart, but what are they?
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Here is Sambonet: typicality meets the best of table design

Here is Sambonet: typicality meets the best of table design
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What is the difference between Italian and foreign cold cuts?

What is the difference between Italian and foreign cold cuts?
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A mid-August of taste and vacation... even for us!

A mid-August of taste and vacation... even for us!
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