{"id":231623,"date":"2024-02-26T00:00:00","date_gmt":"2024-02-25T23:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/a-quick-trip-through-italys-culinary-treasures-from-unesco-to-dop\/"},"modified":"2025-01-29T12:51:13","modified_gmt":"2025-01-29T11:51:13","slug":"a-quick-trip-through-italys-culinary-treasures-from-unesco-to-dop","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/a-quick-trip-through-italys-culinary-treasures-from-unesco-to-dop\/","title":{"rendered":"A quick trip through Italy’s culinary treasures: From UNESCO to DOP"},"content":{"rendered":"
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We set off on a quick trip through Italy to discover some of its most prized culinary treasures, including tangible and intangible heritages, vegetables and recipes, and historical and archaeological sites. We begin with the Mediterranean Diet<\/strong>, the pride of Italy and a Cultural Heritage of Humanity, and its unmistakable trio of pasta with tomato, basil and olive oil.<\/p>\n

\"kuvona<\/p>\n

photo by\u00a0kuvona-shutterstock<\/span><\/em><\/p>\n

Liguria and Pr\u00e0 basil: The king of pesto<\/h3>\n

Our first stop is in Liguria,<\/strong> home to the famous Genovese basil from Pr\u00e0<\/strong>. This prized variety of basil is distinguished by its intense and inimitable aroma, perfect for making pesto.<\/p>\n

\"\"Basilico di Pr\u00e0<\/span>\u00a0<\/span>photo by Genova golosa<\/a><\/span><\/em><\/p>\n

Tuscany: Olive oil treasures and medieval charm<\/h3>\n

We continue to Tuscany,<\/strong><\/em> home of quality extra virgin olive oil. Monteriggioni,<\/strong><\/a> a charming medieval village sponsored by UNESCO, is home to the National Association of Oil Cities<\/strong><\/a><\/em>, which promotes Italian oil culture, tourism and territories.<\/p>\n

\"Olio<\/p>\n

photo by\u00a0Marian Weyo-Shutterstock<\/span><\/em><\/p>\n

Among the extra virgin olive oils protected by the region, we taste that of the Quercetano olive, once used as currency in trade transactions between Versilia producers and the Arabs.<\/p>\n

Campania Dop: Pizza and its iconic ingredients<\/h3>\n

\"Pizza<\/p>\n

Pizza margherita Paolo Paradiso-shutterstock<\/span><\/em><\/p>\n

We now move to Campania,<\/strong><\/em> home of the “sacred” pizza, whose art, “L’Arte dei Pizzaiuoli Napoletani” was recognized as an Intangible Heritage of Humanity in 2017. Let’s discover the two most iconic ingredients of this delicacy: the peeled San Marzano tomato<\/strong> and the delicious Campania mozzarella, such as the one “co’ a mortedda” (in mortella) wrapped in myrtle leaves.<\/p>\n

Formaggi d’Italia: Il Cilento e la Val Camonica<\/h3>\n

\"Formaggella<\/p>\n

Formaggella of the Camonica Valley photto by Sfocato-shutterstock<\/em><\/span><\/p>\n

Some of Italy’s most delicious cheeses can be found in Cilento<\/a><\/strong><\/em> and Val Camonica, such as formaggella della Val Camonica<\/strong>, made from semi-hard raw cow’s milk and ideal for pairing with low-alcohol white wines.<\/p>\n

Wine and desserts: The dry Malvasia of Sardinia and Sicilian Buccellato<\/h3>\n

\"Buccellato<\/p>\n

Typical traditional dessert the Sicilian Buccellato photo by\u00a0al1962-shutterstock<\/span><\/p>\n

Not to be forgotten is wine, such as Malvasia secca di Sardegna<\/strong>, a white but full-bodied wine with as much as 13 degrees of alcohol, produced in the historic region of Marmilla. To end on a sweet note, we enjoy Sicilian Buccellato<\/strong>, a shortbread doughnut filled with traditional ingredients that vary from area to area. Our journey ends in Palazzolo Acreide<\/a><\/em><\/strong>, one of the most beautiful villages in Italy and located in the Val di Noto, another UNESCO site with a PDO flavor<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Discover Italy’s culinary treasures, when Unesco becomes DOP: from the Mediterranean Diet to Cilento cheeses, via Pr\u00c3\u00a0 basil, Campania mozzarella and Neapolitan pizza. Dive into the culture, history and flavors of the Belpaese.<\/p>\n","protected":false},"author":1,"featured_media":138928,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[],"village-conntection":[],"class_list":["post-231623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=231623"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/138928"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=231623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=231623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=231623"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=231623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}