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Salone del Gusto - Terra Madre

Slow Food Presidia

Arriving from Africa and Latin America, from Europe and Asia, the Presidia will once again be the stars of the 2012 Salone del Gusto and Terra Madre. Over 200 of the easily recognizable orange stands, distributed around the Marketplace, will be offering cheeses, cured meats, breads, sweets, grains, honeys, fruits and vegetables from 50 different countries.

From Sierra Leone Kenema kola nuts to Brazil’s licuri palm fruit, from ancient varieties of coffee from Lowero in Uganda to mountain pasture cheeses from the Balkans, from Swiss walnut oil to red beans from Lucca in Tuscany, Italy, the Presidia will allow visitors to explore the wealth of the world’s agro-biodiversity, through concrete and virtuous examples of sustainable agriculture based on quality, animal welfare, sustainability, connection to a local area and consumer health and pleasure.

The Presidia involve communities of producers who work together, drawing up production rules and deciding how to promote their product. They save native breeds, plant varieties and quality artisanal products at risk of disappearing, strengthening producer organization, promoting areas of origin, preserving traditional techniques and knowledge and adding value to sustainable practices.

• Bitter Orange Flower Water (Italy)

  There's no room for artificial imitations in Vallebona. Here the heady orange blossom water is 100% natural
  stand  1C 076
  

  Until the 1950s, the landscape of Vallebona was characterized by bitter orange tree orchards, as was typical in areas close to the French border. In late spring, women and girls used to come to the gardens to pick the freshly blossomed orange flowers and bring them to local distilleries. Bitter orange flowers are used for an extract of essential oil for cosmetics, while the water is consumed as a drink or used in the preparation of sweets. The rise of synthetic flavorings and frost damage to the trees over the last thirty years have almost brought this production to extinction. The Presidium was created to support a young distiller who is reviving this production. The aim is to involve local farmers and bring bitter orange trees back to Vallebona.Production area: Vallebona Municipality, Imperia ProvincePresidium supported by: Fondazione Carige – Progetto Mare Terra di LiguriaSeasonality: flowers are harvested in May and the water must be allowed to stand for at least two weeks before being bottled.

• Resia Garlic (Italy)

  Resia garlic, called strok in the local dialect, is a local ecotype, selected over the centuries in the Resia Valley in the Julian Prealps. As a result of its isolated position, the Resia Valley has managed to preserve a unique culture and language of early Slavic origin, as well as a remarkable plant biodiversity. The garlic has a medium-sized bulb with pink-streaked skin, while inside the white cloves are firmly attached in a circular formation. This arrangement of the cloves in a single ring is unusual, as most other varieties have additional internal rings of cloves. There was once a flourishing trade in Resia garlic, sold in markets as far off as Ljubljana and Vienna. Production area: Resia Valley, Udine ProvincePresidium supported by: Cirmont (International Mountain Research Center), Julian Prealps Natural Park, Municipality of ResiaSeasonality: harvested in late July, early August. The bulbs are woven or grouped in bunches to store the garlic until the end of winter.

• Nùbia Red Garlic (Italy)

  Grown traditionally and hand-braided, a red garlic that props up the local economy
  stand  3F 062
  

  This garlic is named after a small village near Paceco and for its deep red color. The outer papery layer of the bulb is white, but the 12 intensely flavored cloves have a bright-red skin. The bulbs are traditionally preserved by weaving up to 100 of them into large plaits, which are hung from balconies or in cellars and storerooms. Nùbia garlic is integral to the cuisine of Trapani, particularly in dishes such as pasta with Trapanese pesto and fish couscous. Production area: Paceco Municipality and suitable areas of other nearby Municipalities, Trapani ProvincePresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: harvested in May and June and dried for consumption throughout the year. 

• Ljubitovica Sarac Garlic (Croatia)

  stand Rural Dalmatia's best kept secret. Preservable, full-flavored, fragrant garlic
  stand 6J 032
  

  Life seems to have stood still for centuries in Ljubitovica, a village a few kilometers from the city of Trogir. The village is home to a special garlic famed throughout the region. Called luk in Croatian and cesnjak in Dalmatian, the Allium sativum garlic variety is conservable, full-flavored and fragrant, and often streaked with reddish veins. Grown by local families to supplement their incomes, after harvesting it is woven into strings and sold mainly by women at markets in Split, Trogir and Sibenik or to tourists traveling the coastal roads in summer. Production area: Ljubitovica, Region of Split-Dalmatia

• Alpago Lamb (Italy)

  The Alpago's ID: thick fleece, tiny ears, no horns, tender, fragrant meat
  stand  1B 030
  

  A small- to medium-sized native breed with no horns and tiny ears, the Alpago sheep has a ram-like profile with unusual dark spots on its head. Its fleece is dense, with fine, wavy wool. The lambs are raised completely free-range, their diet sometimes supplemented by local hay and cereal meal. Alpago lamb is extremely tender with just the right balance of fat and lean and distinct notes of aromatic herbs.Production area: Alpago Municipalities, Belluno ProvincePresidium supported by: Veneto Regional Authority, Alpago Mountain CommunitySeasonality: The lamb can be found through the year according to the breed's reproductive cycle, and especially from December to April. 

• Zeri Lamb (Italy)

  When a lamb feeds only on its mother's milk and pasture grass, its meat is sure to be tender and fragrant
  stand  2D 113
  

  This sturdy, medium-sized sheep has a well-proportioned head and white fleece. Zeri sheep are pastured all year round, except during the winter. The milk has great nutritional value, being especially rich in protein, but is used only to feed lambs. As a result of this diet of mother’s milk and pasture grass, the lambs' meat is exceptionally tender and fragrant. The most traditional local preparation is agnello al testo (roast leg with potatoes). Production area: Zeri, Mulazzo, Pontremoli, Filattiera, Bagnone Municipalities at altitudes above 800 meters, Massa-Carrara ProvincePresidium supported by: Massa-Carrara Provincial Authority, Lunigiana Mountain Community, Municipality of Zeri, Massa-Carrara Chamber of CommerceSeasonality: Lamb meat can be found during the year according to the breed's reproductive cycles, and is especially common between December and April. 

• Sambucano Lamb (Italy)

  A sheep present in the Val Stura since the 18th century. It was once on the brink, but now 10,000 lambs are born every year
  stand  2B 030
  

  In 1985, there were barely 80 Sambucano sheep left in Piedmont’s Stura Valley. The L’Escaroun consortium and the Lou Barmaset farming cooperative have since created a renaissance for the local breed, and today there are around 4,000 head of sheep, raised by dozens of small- scale farmers. The sheep live on small farms and in the summer they are taken to graze on the valley’s Alpine meadows, sometimes at altitudes as high as 2,000 meters above sea level. The medium-large breed has straw-white wool, though some rare examples have a black pelt and a small star-shaped mark on their head. The breed is particularly prized for its meat. Traditionally eaten in the Valle Stura is the tardoun, a large lamb of around six months that has been pastured in the mountains. Production area: Upper Stura Valley, Province of CuneoPresidium supported by: “L’Escaroun” Sambucano Lamb ConsortiumSeasonality: The production of “Christmas” lambs is from October to December, and from February to April for Easter lambs.

• Valtorta Agrì (Italy)

  Agrì: a short name for a small cow's milk cream cheese
  stand  2H 107
  

  Produced using whole raw cow’s milk from a group of farmers in the Brembana Valley, this cylindrical small uncooked cheese requires special manual skill on the part of the cheesemaker. After brief acid coagulation of the raw milk, a little rennet is added and the mass is wrapped in cloth and allowed to drain. After a day the curd is mixed with a little salt and rolled on a board to make three centimeter diameter cylindrical cheeses which are left to dry for a few days. The cheese must be consumed within15 days. Today only one producer remains: the Cooperative of Valtorta which brings together the local farmers and processes members’ milk in the small village dairy. Production area: Valtorta Municipality, Bergamo ProvincePresidium supported by: Mountain Community of Brembana Valley, Bergamo Chamber of Commerce, Bergamo Province Agricultural DepartmentSeasonality: produced year-round.

• Lampedusa Salted Round Sardinella (Italy)

  Shad looks like a large sardine and it's cooked and preserved in the same ways
  stand  3F 067
  

  The round sardinella (Sardinella aurita) looks similar to the common sardine, but is stockier and larger, reaching up to 30 centimeters in length. The fish is found in large shoals in the southern Mediterranean. Fresh or salted and preserved in oil, the fish was once the main source of sustenance for Lampedusan sponge-divers during their long boat trips—from the end of the 19th century, sponge-fishing was one of the main activities for the islanders. The Presidium involves the last two fishermen on Lampedusa, who fish at night using purse seines. The Presidium wants to promote the tradition of fishing and preserving the round sardinella, a neglected fish that is still available in large quantities. Salted and preserved in oil, it is a real delicacy.Production area: Lampedusa island, Agrigento ProvincePresidium supported by: Sicily Regional Authority’s Agriculture and Food DepartmentSeasonality: The round sardinella is fished from May to November, but the salted fish preserved in oil are available year-round. 

• Galàtone Apricot (Italy)

  An apricot that stands out for its heady fragrance and melt-in-the-mouth sweetness
  stand  3D 035
  

  Galàtone apricots ripen early and the color of the very small, walnut-sized fruit ranges from pale yellow to pale pink, with small darker streaks close to the stalk. They have a strikingly intense scent and sweetness, and tend to dissolve in the mouth. Some small groves can still be found in the Salento area around Lecce, but there are no more than a few dozen trees in total. The Presidium wants to help producers to replant the traditional Galàtone apricot trees and bring this fruit back to the market, raising its profile through processing into jams and preserves. Production area: Galàtone, Nardò, Seclì and Sannicola Municipalities, Lecce ProvincePresidium supported by: Puglia Regional Department of Food and Agricultural ResourcesSeasonality: The apricots are harvested in the first two weeks of June. 

• Valleggia Apricot (Italy)

  An orange, freckly apricot with the most intense scent and aroma on the market
  

  A celebrated traditional product since the end of the 19th century, Valleggia apricots, grown in the coastal area near Savona, enjoyed peak popularity in the 1960s. At this time they were also exported in special trains to foreign markets, particularly Switzerland and Germany. However the demands of orchard management and competition from other more productive and manageable varieties led to the abandonment and removal of orchards to make way for nursery gardens or residential buildings. The Valleggia apricot has a distinct thin orange skin with small red spots. It is easily recognizable not only for the color, but for its aroma and flavor which are far more intense than other varieties on the market. Production area: the coastal strip from Loano to Varazze, Savona ProvincePresidium supported by: Sea and Land of Liguria project – Carige FoundationSeasonality: harvested from mid-June to mid-July, and available as a preserve year-round.

• Menaica Anchovies (Italy)

  In the Cilento district, they still fish this fantastic anchovy with their boats and nets. Nothing more, nothing less
  stand  3A 034
  

  These anchovies are fished using an ancient technique that was once widespread throughout the Mediterranean but now continues in just a few isolated places, including the Cilento coast. Here, a group of fishermen go out at night with their traditional nets, which are called either menaica or menaide. Once delivered to the harbor, the anchovies are immediately washed in brine, then layered with salt in terracotta jars and left to rest for at least three months. Menaica anchovies are distinguished by their pale pink flesh and intense, delicate aroma. Production area: Pisciotta and Pollica Municipalities, Salerno ProvincePresidium supported by: Cilento and Vallo di Diano National ParkSeasonality: the anchovies are fished during the spring and summer, from March until August.

• Tehuacán Amaranth (Mexico)

  stand Amaranth, whose beautiful, spear-shaped flowers flood the fields with color, was a staple food in the pre-Columbian diet
  stand 6A 022
  

  Together with corn and beans, amaranth was the staple of the diet of pre-Hispanic people. As it has excellent nutritional characteristics and thrives in drought-prone areas, amaranth has been rediscovered in the last 30 years. The variety Amaranthus hypocondriacus originated in the Tehuacán Valley, where it was domesticated more than 6000 years ago. The plant grows up to two to three meters tall and its flowers are brightly colored spears. Amaranth can be eaten as a vegetable, and its seeds are toasted to make traditional sweets such as alegría. It can also be used to make flour for tortillas, cakes, and cookies.Production area: Tehuacán Valley, Puebla state

• Traditional Marinated Comacchio Valleys Eel (Italy)

  The eel processing industry has always been important in Comacchio. The secrets of its success are perfect cooking and the finest fish
  stand  1D 021
  

  The first factories for producing marinated eels were established in the Po delta in the eighteenth century. Up until 1956, one company in Comacchio was still in operation and employed many workers. The eels were brought there live in wicker baskets - called bolaghe in local dialect - and were roasted in the factory's dozen fireplaces. The Presidium has helped recover this ancient product made by spit-roasting the eels and packing them in wood or tin vessels in brine – a mixture of water, Cervia sea salt, white wine vinegar and bay leaf. The secret to the flavor of the Marinated Comacchio Eel is in the quality of the “wild valley eels” themselves, and the oak wood coals. Production area: Comacchio Valleys, Po Delta Regional Park, Ferrara and Ravenna ProvincesPresidium supported by: Emilia-Romagna Regional Authority, Emilia-Romagna Po Delta Regional ParkSeasonality: eels are caught from October to December and are marinated only in winter. Preserved eels kept throughout the year.

• Lansarin and Gaffaya Ancient Durum Wheat Varieties (Tunisia)

  stand OVAL 6K073
  

  In northern Tunisia, two ancient varieties of wheat, Mahmoudi and Schili, are still grown at altitudes between 500 and 800 meters in the Lansarin and Gaffaya hills. The wheat is characterized by long straw and glassy amber grains. The wheat is ground into semolina for use in couscous and bread and the dried, crushed grains are steamed to make borghul. Additionally, for centuries, the women have been passing down recipes for the production of pasta like hlalam (similar to trofie) nouasr (for soup) and richta (a kind of flat, eggless tagliatelle). Threatened by the introduction of more productive hybrids, these two varieties, grown using traditional techniques and without the use of chemicals, are now at risk of extinction. Production area: Lansarin and Gaffaya hills, Tebourba province, Mannouba region, northern Tunisia

• Naples ancient tomatoes varieties (Italy)

  These tomatoes verge on perfection. It's hard to believe they where once on the verge of extinction
  stand  3B 027
  

  Even the most renowned vegetables can be at risk extinction. This was the case for the San Marzano tomato, an extremely delicate vegetable that is difficult to grow and process. When it is ripe, its fields release wonderful scents of cut grass and spices. The same aromas are experienced when eating the tomato. Dozens of ecotypes exist and they have been recovered from the vegetable gardens in the Naples area and selected by the researchers of the Campania Regional Authority. The Presidium has re-launched the San Marzano production and today producers grow fresh tomatoes as well as produce puree, other traditional preserves and tinned tomatoes. Production area: Agro nocerino sarnese (Naples province) Seasonality: fresh tomatoes are harvested from July until the end of September, but the preserves area available throughout the year.

• Ancient Bellun Valleys Barley (Italy)

  An ancient barley that is staving off the corn invasion in small fields up in the mountains and down in the valley
  

  The hilly and mountainous areas near Belluno used to be known for barley. Over time, the native seeds were almost completely lost, but a group of small-scale farmers joined together in a cooperative has managed to recover the original seeds. The Presidium wants to help small-scale farmers in the Belluno mountains to preserve their environment, biodiversityand traditions. It will provide them with an opportunity to supplement their low incomes, reducing the need to leave the mountains, and also challenge the spread of intensive monocultures.Production area: Valleys in Belluno ProvincePresidium supported by: Alliance between Italian chefs and Slow Food Presidia in 2009Seasonality: Hulled barley, for use in soups, barley flour and toasted barley for barley coffee are available year-round. 

• Black Sicilian Bee (Italy)

  The Sicilian bee, or “sicula” in local dialect, has lived on the island for thousands of years, but is now at risk of extinction. It can be distinguished from the common Apis mellifica ligustica, also known as the Italian bee, by its very dark, almost black, color and small wings. It is docile and productive, even at high temperatures when other bees stop working, and stands up well to temperature extremes. This species was abandoned in the 1970s and 80s when Sicilian beekeepers replaced traditional hives called bugni, made from square lumps of wood, and began to import bees from northern Italy. Today a small group of beekeepers is working with CRA-API (the Honey Bee and Silkworm Unit of the Italian Agricultural Research Counci) and the Universities of Catania and Palermo, and the Zooprofilattico Institute. Their objective is the reintroduction of this breed across the island and expanding the number of beekeepers who can produce pure black Sicilian bee honey.Production area: Palermo and Trapani ProvincesPresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: the honey is produced from April to July.

• Sunnmøre Cured and Smoked Herring (Norway)

  stand Hunting for the shoals of herring. Overfishing risks erasing a collective memory for Norwegians
  stand 6L 001
  

  At the beginning of the 20th century, Norway adopted a British technique to produce three types of smoked herring. During this period the main market for salted and dried herring was the Caribbean, to which Britain exported the so-called “slave herring”. Until 50 years ago, there were about 35 companies dealing with smoked herring production and export. Unfortunately, the rapid industrial development has caused most of the companies to close down. Nowadays, the Njardar Company, a family owned business, is the last company in Norway that produce and smoked and salted herring. Production area: Møre og Romsdal county, Sunnmøre regionPresidium supported by: Herøy Kommune and Møre og Romsdal Fosnavaag

• Aged Asiago (Italy)

  Asiago stravecchio. The body is hard, the rind is brownish yellow, it matures for 18 months and more
  stand  1B 038
  

  Good cheese is made north of the bell-tower,” goes a well-known saying on the Asiago plateau, heard whenever the conversation turns to pastures and milk. Cheese should be made inthe mountains, not the lowlands, using milk from cows grazing on alpine pastures. The plateau is certainly rich in pastures, with dozens of mountain dairies supplied by thousands of animals. The Presidium brings together a group of producers who only work with summer milk and produce an outstanding Asiago, aged for at least 18 months.Production area: Sette Comuni plateau (Asiago, Conco, Enego, Foza, Galli, Lusiana, Roana and Rotzo Municipalities), Vicenza ProvincePresidium supported by: Asiago Cheese Consortium, Veneto Regional AuthoritySeasonality: Aged Asiago is made in the summer, from June to September, and must age for at least 18 months. 

• Møre og Romsdal Salted Cod (Norway)

  stand Salt cod - a tradition that dates back to when stocks were abundant and the fishing good
  stand 6J 002
  

  Salt cod is still produced in the traditional way in Kristiansund and along the western coast of Norway. Fishers in small boats catch the skrei, cod from the northeast Atlantic, from January to April using sustainable fishing techniques and deliver them fresh to the producers, who immediately begin the production process. This lasts around four months and involves salting, drying and quality sorting.Production area: Kristiansund, Møre og Romsdal county, Western Coast of Norway

• Bagolino Bagòss (Italy)

  This classic Brescia cheese, born in copper vats over wood fires, can live to a ripe old age
  stand  2H 103
  

  The inhabitants of Bagolino, a small village in the Caffaro Valley near Brescia, are known as bagossi. Bagòss is also the name of the cheese produced in the valley, a unique raw-curd cheese made from semi-skimmed raw milk. Bagolino Bagòss wheels are larger than those of normal mountain ‘tome’ cheeses, with each one weighing around 16-18 kilograms and up to 20-22 kilograms. This cheese begins to fully express its complexity after a minimum of 10-12 months of aging. The Presidium includes six small-scale producers of the locality.Production area: Bagolino Municipality, Brescia ProvincePresidium supported by: Bagolino Municipality, Bagolino Valley Cooperative, Sabbia Valley Mountain Community, Brescia ProvinceSeasonality: Bagoss is produced year-round; the minimum aging period specified in the Presidium protocol is 18 months

• Garbagna Bella Cherry (Italy)

  Bella, rossa,dolce. Seduction Italian-style, all in a cherry.
  stand  2A 019
  

  The Garbagna Bella cherry was almost completely abandoned over the last two decades because of its poor resistance to humidity. It is the classic ciresa (Piedmontese for “cherry”) for preserving whole in spirits. Sweet and crisp, it keeps its shape, texture and flavour well in alcohol. The cherries are also excellent as fillings for Boeri chocolates, in jams, as a base for liqueurs or with cinnamon and cloves as an unusual but delicious accompaniment to serve with meat. Production area: Municipality of Garbagna, Grue Valley, Province of Alessandria Presidium supported by: Curone, Grue and Ossona Valleys Mountain Community, Municipality of GarbagnaSeasonality: The harvest takes place in June. During the rest of the year, it can be eaten as a jam, syrup or liquor. 

• Garfagnana Biroldo (Italy)

  Wild fennel, nutmeg, cloves, cinnamon, star anise. The spices that make this blood sausage special
  stand  2D 133
  

  Garfagnana Biroldo is a traditional blood sausage made from pig’s head (boiled and deboned) and blood, seasoned with wild fennel, nutmeg, cloves, cinnamon, star anise and sometimes garlic, as well as salt and pepper. The mixture is formed into sausages which are boiled for three hours. Garfagnana Biroldo is soft and balanced on the palate, the blood and spices not dominating the flavor of the lean head meat but offering delicate, lingering aromas. The Presidium has joined together the few remaining producers of Biroldo and united them in an association. It will helps them raise the profile of this historic product. Production area: Municipalities in the Garfagnana and Middle Serchio Valley, Lucca ProvincePresidium supported by: GAL Garfagnana, Garfagnana Mountain Community, Middle Serchio Valley Mountain CommunitySeasonality: The traditional production period runs from October to April. 

• Ceglie Biscuit (Italy)

  The flavors of the Brindisi countryside - almonds, citrus fruits, cherries, grapes - all in one biscuit
  stand  3D 027
  

  U’ piscquett’l (the name in dialect) is closely associated with the town of Ceglie Messapica. A soft fragrant biscuit, it contains roasted ground almonds, eggs, honey, lemon peel and citrus liqueur. It is sometimes filled with cherry or grape jam, or covered with a light frosting of sugar and cocoa. In the Brindisi area there are over 40 varieties of almond and the ones used for Ceglie biscuits are all local: mainly the cegliese almond, but also smaller quantities of mingunna, gianfrida, zia pasqua, spappacarnale, etc. The same applies for the cherries and grapes. At one time this biscuit would have been made for large festivals. It now survives through the efforts of a few pastry cooks; its lemon, cherry and almond flavours reflect a land which has been occupied by the Greeks, Byzantines, Romans and Arabs. Production area: Municipality of Ceglie Messapica (Province of Brindisi) Presidium supported by: Consortium for the Valorization of Ceglie Messapica BiscuitSeasonality: Ceglie biscuits are produced throughout the year. 

• Heritage Bitto (Italy)

  The way we were. An honest mountain cheese made following traditional breeding and production procedures
  stand  2G 108
  

  A cheese of great tradition, extraordinarily well suited to aging, Bitto is closely linked to its mountains of origin. Slow Food created this Presidium to help promote production of Bitto cheese from Alpine meadows. Presidium members are committed to preserving a series of traditional practices, including the rearing of Orobica goats (the cheese is made with 10-20% goat’s milk), rotational grazing, manual milking and the use of calècc, ancient stone huts that serve as mountain dairies.Production area: Albaredo and Gerola valleys and neighboring Alpine meadows, Sondrio ProvinceSeasonality: produced during the summer months only; minimum aging specified in the Presidium protocol is 12 months, which may be extended for as long as 10 years for some exceptional cheese.

• Imraguen Women’s Mullet Botargo (Mauritania)

  stand The Imraguen fishermen's boats and nets speak of sustainability, their women's botargo tells a story of cultural identity
  stand 6K 081
  

  In Mauritania, small-scale fishing is threatened by a perverse system: industrial fleets – mostly foreign – are looting its rich sea, full of fish, to the detriment of local communities. The Presidium supports local small-scale fishing and the traditional art of mullet processing – traditionally a women’s task. The producers of this Presidium purchase mullet from fishers, extract their eggs, rinse them, salt them and dry them naturally; thereby obtaining the traditional botargo (from Arabic butarikh for salted fish eggs).Production area: Nouadhibou and NouakchottProject partner: Mauritanie 2000Technical partners: Orbetello Pesca Lagunare and Univers selPresidium supported by: Region of Piedmont and Tours municipality as part of the “4cities4dev” project, co-funded by the European Union

• Orbetello Bottarga (Italy)

  This botargo is the specialty of a fishing cooperative on the lagoon of Orbetello
  stand  2D 117
  

  The art of preserving fish was probably introduced to Orbetello by the Spanish, who smoked eels and dressed fish with vinegary escabece as early as the 16th century. Gray mullet bottarga (from the Arabic botarikh, meaning “salted fish roe”) has long been produced here. The bottarga is prepared by delicately extracting the female fish’s egg sacs, placing them under salt for a few hours, and then pressing them and letting them dry. Amber in color and very tender, it is excellent sliced thinly with a drizzle of extra-virgin olive oil and a squeeze of lemon.Production area: Orbetello lagoon, Grosseto Province Presidium supported by: Grosseto Provincial AuthoritySeasonality: Mullet fishing takes place all year, but culminates between August and September. 

• Bucegi Mountains Branza de Burduf (Romania)

  stand Branza de Burduf is regarded as Romania's finest cheese. Taste it and you'll see why
  stand 6G 032
  

  Branza de Burduf, the most prized among Romanian cheeses, is produced by processing Caş, another sheep milk cheese (sometimes made with added cow milk) with widespread popularity in the country. After being pressed for some hours, the fresh Caş is placed into wooden barrels to ferment and is then minced, kneaded and salted. The mass is then molded into a thin cylindrical fir tree bark case or in a pig bladder. Brânzá has balsamic aromas, notes of resin and a spicy kick that develops with aging.Production area: Bran, Moeciu and Fundata, Brasov county

• Swiss Brenzerkirsch (Switzerland)

  Brenzerkirsch - cherry orchards distilled in a bottle
  stand 6C 078
  

  Swiss Brenzerkirsch is a distillate of small or medium-sized sweet black cherries made in central and northwest Switzerland. Brenzerkirsch is the term used by the growers and distillers of this area for the tall old cherry trees whose fruit is only used for distillation and not for fresh consumption. In preparing traditional kirsch it is essential that the must is processed on the day of picking and is obtained from pressing the entire fruit. Authentic Swiss Brenzerkirsch presents balanced aromas of marzipan, almond, chocolate and cinnamon. It can be drunk neat as a digestive, with fondue, or as an ingredient in traditional delicacies like Zug cherry cake or the famous Basel Läckerli. Production area: Basel-City, Basel-Country, Solothurn, Aargau, Lucerne, Schwyz and Zug cantonsPresidium supported by: Coop Switzerland

• Gascony Mirandais Ox (France)

  stand A small group of breeders have gambled on the revival of the Mirandaise ox … and they're winning
  stand 6C 021
  

  Particularly suited to agricultural work requiring strength, docility and resistance to heat, the Mirandaise cattle breed, native to Gers, was widespread until the mid-20th century when it was abandoned due to agricultural mechanization. At the end of the 1970s only 150 cows and one purebred bull remained, but in the 1980s a program was launched to recover the breed. A small group of farmers working with the Presidium has focused on producing meat from Gers Mirandaise oxen aged over four years and fattened on cereals, Jerusalem artichokes and cooked beans. The resulting beef is of the highest quality with distinctive local character.Production area: Gers Department, Midi-Pyrénées region Presidium supported by: Midi-Pyrénées region

• Siyez Wheat Bulgur (Turkey)

  stand Deep in the forest of Central Anatolia, the Kabac family and others still cultivate the world’s oldest wheat variety to make bulgur
  stand OVAL 6H035
  

  In the farms of Kastamonu (a province in northern Turkey), amongst large forests and the smell of the Black Sea, farmers continue to cultivate the oldest existing type of wheat, Triticum monococcum, or seyez in Turkish. It is grain that differs both from common and durum wheat as it is high in protein and gluten, so is tolerated by celiac sufferers. The whole grains are immersed in boiling water for about twenty minutes, then cooled with cold water and spread out to dry in the sun. Once dried, they are ground in a millstone to clean and split the grains. The bulgur is used for many pilaf recipes, cooked in broth and flavoured with butter and chopped onion.Production area:Kastamonu province

• Chontalpa Cacao (Mexico)

  stand The whole Chontalpa region depends on cacao for its livelihood
  stand 6B 004
  

  Chontalpa, one of the five regions in the Mexican state of Tabasco, is well known for its cocoa production. The main variety cultivated is Trinitario and more rarely Criollo and Forastero. Due to a serious fungal disease, plant yield has almost halved in the last two years and the flooding in November 2007 compounded the crisis. In the district of Cárdenas there are numerous cooperatives of small producers, but in spite of the high quality of cacao (fermented and dried) the local market often pays prices lower than the production costs. Production area: Cárdenas and Centro municipality, Tabasco stateTechnical partners: ATCO (Asesoría Técnica en Cultivos Orgánicos)

• Nacional Cacao (Ecuador)

  stand A descendant of the first plants cultivated by the Maya, this cacao variety comes right from the heart of Ecuadorian Amazonia
  stand 6B 004
  

  Nacional cacao is a descendant of the first cacao trees cultivated by the Mayans in South America. An exceptionally flavorful and delicate cacao, it is found only in Ecuador, hence its patriotic name. Genetically, Nacional is a Forastero cacao, but the flavor and aroma of the chocolate it produces are similar in quality to the legendary Criollo. The hub of Nacional cacao production is currently the province of Napo, at the heart of Ecuadorian Amazonia. The majority of the population is indigenous, mostly from the Quichua tribe.Production area: Quichua villages around the Tena municipality, Napo province

• Cimin�� caciocavallo (Italy)

  Elongated with two "heads", Cimin��'s Caciocavallo is like no other
  stand  3F 115
  

  The technique for producing Caciocavallo cheese is similar across the region of Calabria in southern Italy; it is the pastures, climate, breeds and cheesemakers��� hands that create the diversity in the cheeses. In Cimin��, for example, the Caciocavallo is a small, elongated cheese, closed with two knots forming two heads. Producers from Cimin�� still coagulate their milk with kid���s rennet, in most cases also adding a dash of goat���s milk. After a few weeks of aging, the Caciocavallo gains persistent aromas of grass, yellow flowers and hazelnut. The aim of the Presidium is to increase the production of bigger Caciocavallo rounds, suited for a longer aging, in order to allow producers to expand beyond the local markets and allow their cheese become a resource for the development of the village.Production area: Cimin�� and Antonimina Municipalities, and some parts of Plat��, Ardore and Sant���Ilario dello Jonio Municipalities, Reggio Calabria Province.Presidium supported by: Cimino MunicipalitySeasonality: produced all year, with the largest production from March to June. The minimum aging is one month.

• Gargano Podolico Caciocavallo (Italy)

  Pure magic but, alas, increasingly hard to find
  stand  3D 020
  

  This cheese is made with the milk of the Podolica cow, a breed which yields very little milk and only in certain months. This breed used to be one of the most common in Italy but is now confined to parts of the south where pasture is sparse and water is rare. The production of Caciocavallo (with its typical large round base and small ball top) is an operation that requires great skill and ability, but the results are excellent, particularly when the cheese is aged. Aging can last from a few months to three years, and sometimes even up to eight or ten years.Production area: Gargano, Foggia ProvincePresidium supported by: Gargano National ParkSeasonality: throughout the year, with maximum production from March to May and a minimum aging period of three months.

• Basilicata Podolico Caciocavallo (Italy)

  Caciocavallo podolico, a symbol of the great southern Italian stretched curd cheese tradition
  stand  3A 070
  

  Podolico Caciocavallo is made using the stretched-curd technique developed over centuries in the south of Italy to ensure the conservation and safe use of cow’s milk cheeses. This cheese is especially prized because it is made from the milk of a rare local breed, the Podolica, and because it can be aged for as long as four or five years. After this time it develops an extraordinary complexity and a range of flavors that can only come from milk as good as that of the free-ranging Podolica cows. Production area: Abriola Municipality, Potenza ProvinceSeasonality: produced year-round

• Roman Countryside Caciofiore (Italy)

  A cheese made with a vegetable rennet from the artichoke or wild cardoon flower
  stand  3A 116
  

  In Roman times the use of wild thistles in the cheesemaking process was quite common. A few cheesemakers are now trying to revive this tradition in the Roman countryside, where artichokes and thistles flourish. The Slow Food Presidium supports four shepherds, some of whom take their flocks annually to summer pastures, who have been experimenting with the use of rennet derived from specially cultivated thistle flowers, making raw sheep’s milk cheeses that recapture ancient flavors. Until a few years ago, Caciofiore was still produced in the Abruzzo and Marche regions, but it originated in Lazio. Production area: rural areas around RomePresidium supported by: Rome Chamber of Commerce, Azienda Romana per i MercatiSeasonality: the production period is from October to June.

• Cilento Cacioricotta (Italy)

  In a land of goats, good pasture and husbandry make for cheeses of great aromatic complexity
  stand  3A 032
  

  Except for Mount Cervati and the Alburni plateau, which offer rich pastures for Podolica cows, the Cilento area is famous for its goats. Their milk is used to produce Cacioricotta, a unique cheese made using techniques that can also be found in Puglia and Basilicata. Its name comes from the coagulation of the milk, which is carried out partly with rennet (typical of cacio, cheese) and partly with heat (typical of ricotta). The cheese can be eaten fresh, in salads or with honey for example, or aged for grating. Production area: Cilento, Salerno ProvincePresidium supported by: Cilento and Vallo di Diano National ParkSeasonality: made throughout the year, according to the specific breed characteristics, which allow a good or fair milk production without interruption throughout the year. The product can be eaten fresh (2/3 days), semi-mature or mature (up to 30/40 days).

• Camapara Mountain Coffee (Honduras)

  stand This mountain coffee, redolent of peach and amaretto, restores dignity to the people who produce it
  stand 6A 002
  

  The Copán area, in the west of the country near the border with Guatemala and El Salvador, is known for the quality of its mountain coffee. This is where the 1,900-metre Camapara mountain is found, a natural park first inhabited by groups of Lenca laborers who arrived from the surrounding countryside to work on the large fincas (estates) run by land-owning families. Today the mountain is home to around 500 small-scale coffee growers organized into cooperatives who traditionally cultivate arabica plants of the Typica, Bourbon and Caturra varieties in the shade of native trees at altitudes between 1,200 and 1,600 meters above sea level. They produce a washed coffee that produces a brew with strong aromas of peach and amaretto and notes of fruit and chocolate.Production area: Cruz Alta community, La Campa municipality, Lempira department

• Huehuetenango Highland Coffee (Guatemala)

  Guatamala’s coffee, grown in the country since 1773, is among the best in the world. Huhuetenango is at the base of the Cuhumatanes Mountains - the highest non-volcanic mountain range in Central America - and is one of the country’s best regions for coffee cultivation. The Presidium coffee is from Coffea arabica plants of the Typica, Bourbon, and Caturra varieties. It is cultivated in the shade of the forest at altitudes reaching 1500 meters. This coffee is collected and processed by hand, and the coffee beans are removed from the cherries through a delicate fermentation. After depulping, the coffee beans are dried for three days, during which time they are continually turned with a wooden rake. Production area: Western altipiano of Huehuetenango, San Pedro Necta, La Libertad, Cuilco, La Democracia and Todos Santos Cuchumatanes municipalities

• Harenna Forest Wild Coffee (Ethiopia)

  stand Ethiopia, the place where coffee was born. Harenna, its history in a bean
  stand 6K 044
  

  Ethiopia is the country where coffee originated and is therefore the only place in the world where you can find plants in a wild state. For thousands of years each family has roasted its berries, ground them in a mortar and offered coffee to guests following a solemn ritual involving symbolic displays of hospitality and respect. The Presidium was created with about 60 small farmers who gather coffee berries in the Harenna forest in the magnificent Bale National Park. The berries are then spread on frames to dry in the sun. The final product is an excellent natural coffee. In 2011, 132 Presidium gatherers (from 4 villages) set up three registered associations. Production area: Harenna Forest, Dello-Mena department, Bale National Park, Oromia regionTechnical partner: CSC (Caffè Speciali Certificati).Presidium supported by: Italian Cooperation for Development, Efico Foundation, Piedmont Regional Authority, City of Bilbao as a part of the EU co-funded 4Cities4Dev project.

• Luwero Robusta Coffee (Uganda)

  stand Oval 6K067
  

  Uganda is Africa’s second-largest coffee producer, after Ethiopia. While the Ethiopian highlands are the birthplace of Coffea arabica, Central-East Africa’s equatorial forests are home to Coffea canephora, known as robusta. This species is appreciated around the world in espresso blends, and it represents 85 percent of the coffee produced in Uganda. At altitudes of 1,200 meters, not far from the banks of Lake Victoria, the ancient robusta varieties of Kisansa and Nganga are grown under shade trees, like the banana. In the local culture, coffee has a strong symbolic value: the coffee cherries are not just toasted, but also eaten fresh, in soups or simply chewed for their stimulating properties. Production area: Wakiso, Mpigi, Luweero, Mubende, Masaka, Rakai, Mukono and Nakaseke districts, Central region

• Castel del Monte Canestrato (Italy)

  Transhumance, drove roads, customs duties - more than a cheese, Canestrato di Castel del Monte is a history lesson
  stand  2H 120
  

  The Gran Sasso mountain pastures were historically the destination for a seasonal migration of livestock, the transhumance. In past centuries the shepherds would climb up to the Campo Imperatore plateau in the spring with thousands and thousands of sheep, mostly of the Sopravvissana or Gentile di Puglia breeds. But each year the numbers declined as the herders were discouraged by the difficult conditions. The sheep’s milk is used to make Canestrato, which ages from two months to a year. Its flavor is pronounced and piquant, and the pecorino is excellent eaten on its own or grated. Production area: pastures on the southern slopes of Gran Sasso, L’Aquila ProvincePresidium supported by: Gran Sasso and Monti della Laga National ParkSeasonality: Canestrato is produced year-round. The Presidium protocol stipulates a minimum maturing time of 2 months for 1-2 kg forms, 8 months for the 5 kg forms and 15 months for the traditional 15 kg forms.

• Martina Franca Capocollo (Italy)

  Smoked, soused and cured in wine. Couldn't be simpler, couldn't be more traditional
  stand  3D 017
  

  Puglia’s best cured meats have traditionally come from Martina Franca, and the most highly regarded is Capocollo, the name used in the south of Italy to refer to cured pig neck. The local climate is not very suitable for curing, so a process developed whereby the meat is salted, soaked in herbed wine and then lightly smoked. The procedure preserves the pork and also gives it an extremely rich flavor.Production area: Martina Franca Municipality, Taranto Province; Cisternino Municipality, Brindisi Province; Locorotondo Municipality, Bari ProvincePresidium supported by: Martina Franca Municipality, Terrae Maris Tourism, Food and Wine Operators ConsortiumSeasonality: produced from September to May.

• Salina Capper (Italy)

  Cutting a caper! Fragrant and tasty, an integral part of the landscape of the island of Salina
  stand  3F 057
  

  The caper bush is an integral part of the landscape on the island of Salina and capers were the cornerstone of island’s economy until the advent of tourism. Today the industry is in crisis because of competition from cheaper North African capers. Traditionally, the capers are picked by hand and placed in wooden barrels in layers alternated with coarse salt. They are ready to eat after about a month and can be stored for up to three years. Salina capers are known for their firmness, fragrance and uniformity and are available in four sizes: lagrimelle, tacks, pimps and capperoni.Production area: Salina Island, Messina ProvincePresidium supported by: Sicilian Regional Department of Agriculture and ForestrySeasonality: harvested from May to August, preserved capers available year-round.

• Morozzo Capon (Italy)

  In Morozzo, capons (castrated roosters) are traditionally of the Piedmontese Blonde breed, and when they are mature they have a long black metallic tail and glossy brick-red feathers trimmed with blue or green. They can be recognized by their lack of crest and wattle. Women are in charge of preparing the capons since the operation requires deft, skilled hands. The Morozzo capon has soft, tender and delicate meat. Purists prefer it boiled and dipped in salt, although it is also used in savory pies or stuffed. Production area: Municipality of Morozzo and surrounding areas, Province of Cuneo Presidium supported by: Municipality of Morozzo, Consortium for the Promotion of Morozzo Capon and Other Traditional FowlsSeasonality: The traditional Morozzo capon is slaughtered at an age of at least 220 days. The slaughter takes place in autumn and winter.

• Gargano Goat (Italy)

  A goat bred in the wild for its milk and its meat. The pastoral tradition lives on
  stand  3D 020
  

  The Gargano goat is a particularly hardy breed that is well adapted to grazing in arid pastures and stubble. It has a long, jet-black coat and a large, pudgy head with a small tuft in front and a long beard under the chin. The horns are prominent and the ends face outward slightly, forming an arc. Both meat and milk are excellent, the milk used to make cheeses like caprino, Cacioricotta and Canestrato and a very delicate fresh ricotta. Only 15 years ago there were still 30,000 animals, but numbers have now fallen to less than 3,000. The Presidium aims to recover this breed through the promotion of its meat and dairy products.Production area: Gargano, Province of Foggia Presidium supported by: Gargano National ParkSeasonality: Muscisca (slices of dried goat meat) is available throughout the year while cheese production depends on the goat’s lactation cycle, which usually occurs in the spring-summer period. 

• Girgentana Goat (Italy)

  The milk of the impressive, spiral-horned Girgentana has a perfect fat-protein balance
  stand  3G 062
  

  The Girgentana goat, whose name comes from Girgenti (modern-day Agrigento), has distinctive long, spiraled horns and resembles breeds from Asia, where some believe its origins lie. Medium-sized with long, thick, white and occasionally dappled fleece, it has a short beard and a thick tuft of hair hanging over its eyes. The Presidium includes one cheesemaker who collects milk from local farms and produces raw-milk cheese, resulting in increased pride among the farmers and an increase in the number of goats. Today Presidium farmers raise around 700 animals, in particular around Agrigento.Production area: Agrigento ProvincePresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: available year-round.

• Bolona Planalto Matured Goat Cheese (Cape Verde)

  On the arid Planalto de Bolona plateau on the north-westernmost island of the Cape Verde archipelago, several families breed local goats and make cheese. Farming and cheesemaking techniques have been adapted over the centuries to the extreme environmental conditions of the area, which has scarce water, poor pastures and little electricity. The result is a pure goat’s milk cheese with a sweet and compact paste and a milky aroma with delicate herbaceous notes. The Presidium promotes the aged version, which has a more complex flavor.Production area: Planalto de Bolona, Santo Anta_o IslandTechnical partners: University of Turin (Department of Animal Pathology), ONAF (Italian National Organization of Cheese Tasters)

• Pertosa White Artichoke (Italy)

  The tiny village of Pertosa is famous for its unique grottoes and its no less unique artichokes, so tender they're best eaten raw
  stand  3A 022
  

  During the 1920s the Pertosa artichoke was much sought-after in all the markets in the area, but today it has almost disappeared. Only a few farmers grow it on small plots between their olive trees. The variety has many unique traits, including a resistance to low temperatures and a light green, almost white, color. Its sweet flavor and the extraordinary tenderness of the inner leaves make it an excellent artichoke to eat raw, with nothing more than a drizzle of extra-virgin olive oil. Production area: Auletta, Caggiano, Pertosa and Salvitelle Municipalities, Lower Tanagro Valley, Salerno ProvincePresidium supported by: Pertosa Municipality, Cilento and Vallo di Diano National ParkSeasonality: the harvest is from mid-March to mid-May, according to the seasonal pattern

• Menfi Spiny Artichoke  (Italy)

  The countryside round Menfi is the most prolific artichoke-growing area in Sicily, and this variety is the cream of the crop
  stand  3E 074
  

  There is no question that the countryside around Menfi is the best suited to artichoke cultivation in all of Sicily. Over 600 hectares are planted with artichokes, but only 10 hectares are reserved for the traditional Menfi spiny variety. This variety was once the only one grown in the whole area, but in the 1980s it was replaced by more productive varieties, able to diversify the market and extend the growing season. The spiny artichoke is of high quality and has an elevated lignin content, making it excellent for cooking and preserving. The Presidium was set up to support a group of growers and help them successfully produce and market artichokes preserved in oil. Production area: Menfi, Selinunte, Castelvetrano, Partanna, Montevago, Santa Margherita Belìce, Sciacca and Sambuca di Sicilia Municipalities, Trapani and Agrigento ProvincesPresidium supported by: Sicily Regional Authority’s Agriculture and Food DepartmentSeasonality: The artichokes are harvested from December to April and are available preserved in oil year-round. 

• Castellammare Purple Artichoke (Italy)

  Cultivated near Pompei using tecniques that go back to Roman times. A very special artichoke
  stand  3B 027
  

  Also known as the Schito artichoke, this blossom has green bracts with hints of purple. Traditionally, the first cluster (the mamma or mammolella) is placed under a terracotta cover to protect the plant from the elements and make it particularly tender and delicate. The artichokes are traditionally served on Easter Monday, having been grilled over charcoal and seasoned with salt, pepper, parsley, fresh wild garlic and olive oil. Or they can be prepared m’buttunata - stuffed with cheese, chopped salami, eggs, salt, pepper, parsley and stale bread.Production area: Castellammare di Stabia, Gragnano, Pompei, Sant’Antonio Abate and Santa Maria La Carità Municipalities, Naples ProvinceSeasonality: harvest starts with the first fruits from late February and continues until April / May, with Easter coinciding with the peak season.

• Ixcán Cardamom (Guatemala)

  stand Precious little dark seeds in green pods with an aroma redolent of lemon
  stand 6A 016
  

  Introduced to Guatemala in the early 20th century, cardamom cultivation quickly spread throughout the country, and entered the international medicine, perfume and food markets. Cardamom seeds are small and black, enclosed in pale-green pods. They have a bittersweet, lemony aroma. The cardamom is harvested by hand three times a year, then dried for around 24 hours before being prepared for sale, either in seed or powder form. Production area: Valle 1, San Antonio Tzejá, Santiago Ixcán, Copal “AA” and Primaveradel Ixcán communities, Ixcán municipality, Quiché department

• Nizza Monferrato Hunchback Cardoon (Italy)

  The "hunchback", the only cardoon to be eaten raw, is an essential ingredient in bagna caoda.
  stand  2B 003
  

  Cultivated in the sandy soil along the Belbo River, these cardoons are trained into a unique “hunchback” shape. Once the plants are tall and vigorous, the cardaroli, or cardoon growers, bend the plants over and cover them with soil. As they seek to find sunlight, the plants swell and curve and the stems lose all their chlorophyll, becoming white and tender. The Nizza Monferrato hunchback cardoon is the only cardoon that can be eaten raw, and is a classic accompaniment to one of Piedmont’s greatest dishes, bagna cauda, a warm sauce of olive oil, garlic and anchovies. Production area: Nizza Monferrato and surroundings, Province of Asti Presidium supported by: Asti Provincial Authority, Municipality of Nizza Monferrato, Nizza Monferrato Regional EnotecaSeasonality: The harvest begins in the first week of October and lasts unti February.

• Sole, Rabbi and Pejo Valleys Casolét (Italy)

  At one time every family in the Sole, Rabbi and Pejo valleys had its own recipe for Casòlet
  stand  1D 071
  

  The name Casolét comes from the Latin caseulus, meaning small cheese. It is a typical soft mountain cheese from the Sole, Rabbi and Pejo valleys in Trentino: uncooked and made from whole raw milk. It was previously made only in the fall when the cattle had already come down from the Alpine pastures and not much milk was being produced. It was very much a cheese for home consumption, eaten mainly during the winter months. An inferior version of the cheese is also made from heat-treated or pasteurized milk, so always check that the Casolét has the Slow Food Presidium label and is made with raw milk. Production area: Sole, Rabbi and Pejo valleys, Province of Trento Presidium supported by: Trento Chamber of CommerceSeasonality: Casolét is made year-round and is eaten at least 20 days after production. 

• Mountain Pasture Castelmagno (Italy)

  Thanks for the memories. A blue cheese and a history lesson on the village where it's produced
  stand  2A 025
  

  In 1277, the herders of Castelmagno paid the rent for their pastures to the Marquis of Saluzzo in cheese. Today, the Castelmagno found on the market is made primarily in dairies, but there are still several farmers who produce it in the mountains according to traditional methods. The complex and ancient technique calls for the curd to be broken into large walnut-sized lumps which are then tied up in a cloth and left to hang before being cut again into cubes, crumbled into fine pieces, mixed with coarse salt and put into molds. Production area: Municipality of Castelmagno, Province of CuneoSeasonality: Production takes place during the summer. The minimum aging period provided by the specification of the Presidium is 4 months.

• Pit Cabbage (Austria)

  stand In eastern Styria they bury cabbages in deep pits, where they keep for up to three years. Preservation as an art form
  stand 6F 031
  

  In addition to the well-known production of Sauerkraut, another traditional method for preserving cabbage that involves keeping them in pits dug in the ground, is still used in the mountainous areas of eastern Styria. The heads are cleaned and blanched in boiling water, dried in the sun and then stacked between layers of straw in four-meter deep pits with a weight on top. The cabbages naturally ferment and can keep up to three years. Production area: Fischbacher Alps Region and the bordering region of Wechsel, East Styria

• Lorient Cabbage (France)

  stand Sweet and soft, perfect paired with the local cuisine. The Lorient cabbage is making a comeback
  stand 6B 057
  

  Pays de Lorient, Brittany, has been home to the cultivation of the Lorient cabbage (kaol en Oriant in the local dialect) since 1890. The vegetable is a variety of savoy cabbage, sweet and with a soft texture. Perfect when paired with local smoked sausages in friko kao, the traditional cabbage soup, Lorient cabbage can also be served raw in a salad, pot roasted, sauté, stuffed and, of course, in choucroute. The introduction of curly kale and the general decrease of consumption have caused its production to progressively decline. The Presidium was created to restore value to the Lorient cabbage, promote it on the local market and provide producers with better economic perspectives.Production area: Pays de Lorient, BrittanyPresidium supported by: French Ministry of Agriculture, European Union, Leader, Pays de Lorient and Cap l'Orient municipalities, Conseil Général Morbihan Department, Conseil Régional de Bretagne region, Réseau Cohérence

• Aci trunzu Kohlrabi (Italy)

  Urban development is invading fertile land, but this kohlrabi is clawing its way back on the slopes of Etna
  stand  3E 068
  

  Until the end of the 1940s, the “Aci” (the prefix used to identify the towns surrounding Acireale) provided Catania with excellent fruit and vegetables grown in Mount Etna’s volcanic soil. Among the many vegetables, kohlrabi (Brassica oleracea var. gongylodes) was one of the most sought-after. The kohlrabi bulb has the purple streaks that the mineral-rich Etna soil gives to many of the local vegetables. The Presidium was established to promote the cultivation of the variety in the historic Etna area and to preserve the remaining vegetable gardens. Large shopping centers and mindless urbanization have led to the paving over of fertile land, leaving little space for agricultural activities around Catania’s outskirts. Production area: Acireale e Aci S. Antonio, Aci S. Filippo, Aci Catena, Aci Castello and Aci Bonaccorsi Municipalities (province of Catania)Presidium supported by: Sicily Regional Authority’s Agriculture and Food DepartmentSeasonality: The kohlrabi is grown in two cycles, and harvested in May and June and again in October and November. 

• Cicerale Chickpea (Italy)

  This chickpea is so important for the village of Cicerale, it even appears in its coat-of-arms
  stand  3A 038
  

  Terra quae cicera alit, ���the land that feeds the chickpeas.��� So reads the motto on the coat of arms of the town of Cicerale, which depicts a chickpea plant intertwined with stalks of wheat. This small town in the Basso Cilento still produces small round chickpeas, slightly more golden in color than the common variety and with an intense flavor. They are celebrated at a special festival at the end of August, an opportunity to sample this little delicacy, grown without water or chemicals and harvested manually by hitting the dried plants with a wooden stick. The Presidium producers are joined together in an association and follow a production protocol, which dictates the cultivation techniques and controls the yield and packaging of the chickpeas. Production area: Cicerale Municipality, Salerno ProvincePresidium supported by: Municipality of Cicerale, Cilento and Vallo di Diano National ParkSeasonality: The chickpeas are harvested in July and are available dried year-round. 

• Murgia Carsica Black Chickpea (Italy)

  Easy-to-digest but packed with nutrients, this back chick peas used to be given to women in childbed
  stand  3D 029
  

  Puglia has various types of black chickpeas, but the Murgia Carsica is home to one specific traditional variety, small, hook-shaped and very wrinkly. Easy to grow, it was planted until the 19th century and eaten by rural families. It was customary to give the chickpeas to women in labor because they were considered a light but nutritious food.The Presidium involves around a dozen producers who have preserved the chickpea seeds. United in an association, they want to raise the profile of the chickpea outside the Province of Bari, reviving what was once one of the area’s most highly prized products. Production area: Altamura, Acquaviva delle Fonti, Cassano, Sammichele e aree limitrofe (provincia di Bari)Presidium supported by: Bari Chamber of CommerceSeasonality: The chickpeas are harvested in August and are available dried year-round.

• Coazze Cevrin (Italy)

  A rare goat's milk cheese that's struggling to survive
  stand  2B 023
  

  Some call it Toma, some call it Robiola, but in local dialect its name is Cevrin. This round cheese, produced from a mix of cow’s and goat’s milk, has a thickly ridged, moist rind, deep amber-yellow in color. Though the paste of the cheese near the rind is a pale yellow, the interior is pure white. Aged Cevrin has an intense and long-lasting flavour. The primary aromas are musky, with notes of dry wood and freshly cut grass. The cheese has a long-lasting flavour of hazelnut, butter and, at times, a lingering spiciness. Production area: Coazze and Giaveno, Sangone Valley, Turin ProvincePresidium supported by: Turin ProvinceSeasonality: The production of Cevrin occurs exclusively during the grazing period, from March to November.

• Pays-d'Enhaut Chantzet (Switzerland)

  A blood sausage that combines two winter ingredients par excellence: pork and cabbage
  stand 6D 088
  

  This traditional Pays d’Enhaut blood sausage is made with exclusively local ingredients. Pork meat and rind is cut into large chunks and minced, mixed with white cabbage and blood, seasoned with nutmeg, pepper, salt and marjoram, and then used to fill a natural pork casing. The traditional processing, now carried out by only four butchers in the region, is all done by hand.Production area: Pays d’Enhaut, Vaud cantonPresidium supported by: Coop Switzerland

• Savona Chinotto (Italy)

  No one can say that Ligurian navigators didn't make great discoveries
  stand  1C 070
  

  This small evergreen citrus (Citrus aurantium var. myrtifolia) is of Chinese origin but has grown along the Savona coast since the 16th century. It develops few branches that yield an incredible quantity of flowers and fruit. As they ripen, the clusters of fruit turn from bright green to orange, releasing an intense and unmistakable perfume, a distinctive sign of the exceptional shelf life of the fruit. The small, somewhat bitter, thick-skinned chinotto are candied or transformed into preserves or liqueurs. Production area: the Riviera area from Varazze to Finale Ligure, Savona ProvincePresidium supported by: Savona MunicipalitySeasonality: harvested from mid-September to late November, the fruit are also processed for consumption during the year.

• Serra De’ Conti Cicerchia (Italy)

  Tiny and tasty, this grass pea from the Marche region is nothing like the ones propounded by the multinationals
  stand  2C 128
  

  A rustic, humble pulse, the cicerchia (Lathyrus sativus) was once common throughout the Marche. It is grown in the spring between rows of corn along with beans and chickpeas. The Serra de’Conti cicerchia is tiny and irregular-shaped pea that ranges in color from gray to speckled pale brown. It has tender skin and a less-bitter flavor than other cicerchia varieties. It was once at risk of extinction, but a group of farmers in Serra de’ Conti continued to cultivate the tiny, flavorful Marche variety in their home gardens, saving it from complete disappearance. Production area: Serra de’ Conti Municipality, Ancona ProvincePresidium supported by: Marche Region Cultural, Tourism and Commercial ServicesSeasonality: harvest is at the end of July, but dry peas are available year-round.

• Grutti Cicotto (Italy)

  Add the pig's snout and ears to porchetta and you get cicotto
  stand  2H 137
  

  Grutti is a small town in the Province of Perugia, where an unusual tradition is linked to its most famous local product, porchetta (roast suckling pig). The shin, ears and snout of the pig are cut up and cooked together with the porchetta to make Cicotto. As the meat cooks, it soaks up all the fat that drips from the pig, infused with the flavorings, fresh garlic, rosemary, fennel, salt and pepper. Only three producers still artisanally produce Cicotto using locally farmed pork. The Presidium wants to support them and raise the profile of this historic product. Production area: Grutti, Gualdo Cattaneo Municipality, Perugia ProvincePresidium supported by: Regione Umbria, Gualdo Cattaneo Municipality, Gal Valle Umbra e SibilliniSeasonality: Prepared throughout the year at the same time as porchetta. 

• Cavasso and Valcosa Onion (Italy)

  Once bartered for corn, this onion disappeared from the scene for a long time, but now it's enjoying a comeback
  stand  1A 056
  

  Bright red with golden highlights, Cavasso Nuovo and Val Cosa onions were once known and appreciated in all the surrounding towns and villages. Their cultivation was mostly a task for the women, who also wove the onions into braids called riesti. The women would sell them from carts, walking all over the Pordenone countryside and going as far as the Bassa Friuliana during hard times, when the onions could be traded for some corn. Abandoned for decades, cultivation was revived a few years ago, and the Presidium wants to protect and encourage production, preserving traditional practices like covering the seedbeds with corn stalks, cutting the top and roots for transplanting and tying the riesti with dried reeds. ���palut di palude��� Production area: Cavasso Nuovo and Castelnovo Municipalities, Pordenone ProvincePresidium supported by: Pordenone Chamber of Commerce, Municipality of Cavasso Nuovo, Municipality of CastelnovoSeasonality: The onions are picked in August and once woven into braids they can keep all year.

• Giarratana Onion (Italy)

  A large sweet onion, often eaten stuffed but also pickled
  stand  3G 051
  

  The Ibleo plateau is scored by narrow valleys running through the limestone landscape. This produces the brown soils which, together with the climate of this hilly area, provide the ideal conditions for cultivating this giant onion variety. Ranging in size from 200 grams to 2 kg, the Giarratana onion is an essential local ingredient, enhancing the flavor of many dishes. Its sweet taste, without any of the usual sharpness of onions, means it can also be used raw in salads, simply dressed with olive oil and salt.Production area: Giarratana Municipality, Ragusa ProvincePresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: harvest in July and August and is available year-round in preserved products.

• Banale Ciuighe (Italy)

  Cheap cuts of pork and boiled turnips. From poverty to riches
  stand  1D 073
  

  The history of Banale Ciuighe reflects the extreme poverty of the Giudicarie Esteriori, now known as Terme di Comano-Dolomiti di Brenta, a popular tourist destination. Here families used to sell the best parts of the pig, keeping the less-prized cuts for themselves. These were mixed with turnips to make Ciuighe, a kind of salami. The custom lives on today, but the recipe has been refined: the noble cuts (shoulder, neck, belly) are also used, with a smaller proportion of turnips. Production area: San Lorenzo in Banale Municipality, Trento ProvinceSeasonality: Production begins in October and continues until April, being closely linked to the turnip season. 

• Kenema Kola Nut (Sierra Leone)

  stand The kola nut is the main ingredient of a "virtuous", unglobalized, natural cola
  stand 6L 043
  

  Native to the tropical forests of West Africa, kola belongs to the same family as cacao and still grows wild in Sierra Leone and Guinea-Bissau. The nuts, white or dark red in color, contain oblong fruits, which are cut in two and opened with a machete. They are eaten during ceremonies or to welcome guests. A piece of kola chewed after a meal helps digestion, while the caffeine contained in the fruit improves concentration and reduces hunger. Presidium Kenema kola nuts are now being used as an ingredient in a natural cola, a “virtuous” version of the world’s most globalized beverage. Production area: Kenema district, near the border with Liberia in southeastern Sierra LeonePresidium supported by: FAO and Italian Ministry of Foreign Affairs in the framework of GTF/RAF/426/ITA ""Promoting origin-linked quality products in four countries"" project.Baladin, Italy 

• Traditional Cetara Anchovy Extract (Italy)

  This sharp amber anchovy essence conjures up visions of ancient Rome, of "garum" and the sumptuous banquets of Apicius
  stand  3B 031
  

  Traditional Cetara anchovy extract (colatura) is an amber-colored liquid made from anchovies fished in the Gulf of Salerno in the spring and summer. Immediately after they are caught, the anchovies are cleaned by hand and salted, then layered in wooden containers, called terzigni. After four or five months, the liquid that drips out from a small hole in the base of the container is collected and used as a condiment, particularly well suited to spaghetti or linguine. Presidium ancovy extract is sold in special glass bottles that bear the Slow Food Presidio logo and are numbered by hand. Production area: Cetara Municipality, Salerno ProvincePresidium supported by: Penisola Amalfitana Mountain Community, Amici delle Alici Association Seasonality: the anchovies are fished from April to August, and the extract is produced over the following 4-5 months and available year-round

• Roman Conciato (Italy)

  Arguably the most ancient of Italian cheeses, Conciato romano was made at the dawn of agropastoral civilization
  stand  3B 019
  

  Perhaps the oldest cheese in Italy - thought to date back to the Samnite civilization – it is made by curdling sheep, cow, or goat milk with kid rennet. After the curd has been pressed by hand, salted and dried, the small forms are cured, or “conciate”. One technique requires washing the cheeses in cooking water from pettole, a type of homemade pasta, while another entails covering the cheese with a mixture of oil, vinegar, wild thyme and ground chili pepper. Roman Conciato tastes similar to Fossa cheese but with superior balance and fragrance. Production area: Castel di Sasso Municipality and surroundings, Caserta Province.Seasonality: produced year-round depending on weather conditions, avoiding overly warm periods. The forms remain in the vessels for a period of 6 months to 2 years.

• Saxon Village Preserve (Romania)

  stand The wild fruit, rhubarb, apple and cinnamon jams of Transylvania are treasures of a paradise on earth where time stands still
  stand 6G 032
  

  The region of Siebenburgen in Transylvania is a little slice of the Middle Ages. Made up of seven villages founded by the Saxons eight centuries ago, today it is home to Romanians, Saxons, Hungarians and Roma. Here, following the ancient tradition in these villages, a number homemade jams are produced with garden fruit or wild berries collected in the pristine forest surroundings. Until now, these jams have been made exclusively for domestic consumption, but the Presidium is working to turn them a new source of income.Production area: Saxon villages of TransylvaniaProject partner: Adept Foundation, Transylvania Food Company

• Carmagnola Gray Rabbit (Italy)

  Gray, gray the world is gray. Free-range local rabbits raised on natural feed are bound to be good
  stand  2B 012
  

  The Carmagnola gray rabbit is the only native Piedmontese rabbit breed still in existence. Although it was quite popular up to the end of the 1950s, later it practically disappeared until the recent genetic recovery work done by the University of Turin. The rabbit’s medium size, long body and muscular haunches make for a good yield of meat. Its bone structure is very fine with a muscle mass superior to that of other breeds. The meat is whitish in color, fine, tender and flavourful.Production area: Municipality of Carmagnola and surroundings, Province of TurinPresidium supported by: Consortium of Piedmontese Poultry and Rabbit BreedsSeasonality: The product is commercially available throughout the year.

• Delia Cuddrireddra (Italy)

  A crown-shaped Carnival pastry roll grooved with weavers' combs before being fried
  stand  3F 053
  

  Taking its name from the Greek kollura, a ring-shaped, twice-baked bread, Delia Cuddrireddra is coiled into an intricate crown shape that is said to have been created in homage to the noblewomen living in Delia during the 13th-century War of the Sicilian Vespers. Made with durum-wheat flour, eggs, sugar, a little lard, red wine, cinnamon and orange zest, the small cakes were originally made at home during carnival. Their characteristic ridges were made by a special comb normally used in weaving, a tool that can no longer be found. Production area: Delia Municipality, Caltanisetta ProvincePresidium supported by: Sicilian Region�������s Agriculture and Forestry DepartmentSeasonality: produced year-round.

• Zibello Culatello (Italy)

  Noble, distinguished, celebrated. Go for the culatello with the mark of the Zibello Ancient producers. It's the best of the lot
  stand  1D 035
  

  Zibello Culatello is one of Italy’s noblest cured meats, due to its long and delicate processing and the use of one of the most prized cuts of pork: the boned muscular part of the hind legs. The Presidium brings together a handful of producers who are still making Culatello using strictly traditional methods, aging it for at least 18 months without refrigeration in natural environments like ancient cellars in its typical zone along the Po River near Parma.Production area: Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo Parmense, Sissa and Colorno Municipalities, Parma ProvincePresidium supported by: Emilia-Romagna RegionSeasonality: the best time for production is from November to January; the Presidium protocol requires a minimum aging period of 18 months.

• Alnif Cumin (Morocco)

  stand Cumin plays an important role in Moroccan cooking. The Almin variety grows in the almost lunar landscape of the Anti-Atlas Mountains
  stand 6J 104
  

  Alnif is located in southeastern Morocco in a bare arid valley at the foot of the eastern Anti-Atlas Mountains. Cumin, along with henna, is one of the most interesting products of the area. The cumin fruit is cut manually from the plant with a sickle (when not completely ripe), gathered into small bunches and left to dry in the shade. The seedlings are then beaten with a stick and stone ground. Cumin is used as an ingredient in tajine, couscous, and soup, and has curative properties for coughs, colds, sinusitis and colic. Production area: Alnif, eastern Anti-Atlas, southeastern MoroccoPresidium supported by: Slow Food Valdarno Convivium, Slow Food Tuscany

• Juçara Palm Heart (Brazil)

  Palmito, the Brazilian heart of palm, is extracted directly from the palm’s trunk. The most traditional and flavorful variety of palmito is the Juçara (Eutherpes edulis), which grows naturally in what remains of the Atlantic forest in southern Brazil. But it is also the variety most at risk: the sustainable technique used by the Guarani Indians to remove the palmito from the palm without causing long-term damage is practiced in only a few areas. The Guarani use the Juçara palm in its entirety: The leaves are transformed into beds and chairs, the wood becomes walls and support for houses, and the berries are turned into an acidic juice. The heart of the palm is traditionally eaten raw with honey (there is no salt or sugar in Guarani cuisine), but it can also be boiled, roasted over an open fire or fried.Production area: Guarani Reserves of Silveira (São Sebastião municipality) and Boa Vista (of Ubatuba municipality), San Paolo State, Sudeste

• Fadiouth Island Salted Millet Couscous (Senegal)

  stand The delectable salted millet couscous of Fadiouth Island - where turf meets surf
  stand 6M 101
  

  The Serer people, the indigenous community that lives on Fadiouth Island, have long been the main growers of the local Sunnà variety of millet. The women use the millet to make an unusual salted couscous. Towards the evening, having finished their domestic chores, they husk the grain, sift it and wash it in the sea, then grind it and use the flour to make couscous. The couscous is stored in traditional gourds and left to ferment overnight. In the morning they add powdered baobab leaves, which serve as a thickener. The couscous is then cooked and typically served with a sauce made from mangrove flowers, peanuts and meat or shellfish. Production area: Fadiouth Island, Joal-Fadiouth municipality, Fatick regionPresidium supported by: FAO - Italian Ministry for Foreign Affairs Development Cooperation within the framework of GTF/RAF/426/ITA ""Promoting origin-linked quality

• Siwa Date (Egypt)

  stand From an oasis in the desert, dates that can be eaten fresh or dried
  stand 6J 088
  

  In the desert area of northwestern Egypt, the large Siwa Oasis was an old stop-off for caravans of date traders. Here, the three most important varieties of dates are the local Siwi, Frehi and Azzawi, but three other varieties cultivated in small amounts (and so are at risk of extinction) can also be found: the Ghazaal (semi-firm flesh), Taktak (very soft flesh) and Amnzou (among the first in Siwa to bear fruit). The Presidium, which is dedicated to these three varieties, aims to promote the oasis’s highest quality dates, giving them recognition in the national and international markets, and helping producers become autonomous in the processing and packaging phases.Production area: Siwa Oasis, Matruh governatorate, Western Egyptian desertTechnical partner: Scambi Sostenibili

• Emmentaler (Switzerland)

  Emmentaler, great in size and great in taste. Skill's answer to standardization
  stand 6C 076
  

  In the Swiss Canton of Bern, a group of cheesemakers in the Emme Valley is continuing the traditional production of Emmentaler, an ancient cheese that dates back to around the 13th century. Today Emmentaler is famous around the world, also for its huge size that can weigh up to 100 kilos. The Presidium cheese, however, is made using raw milk from local small-scale farmers who feed their cows at pasture, without the need for silage. Another important characteristic is the long maturation period: each cheese matures for at least 12 months in damp cellars, where, thanks to attentive care, a dark crust develops giving the cheese its strong but balanced flavor. The Presidium cheese can be identified by the black label and the “Gotthelfe” guarantee of origin on the product. Production area: Emme Valley, Bern cantonPresidium supported by: Coop Switzerland

• Smilyan Beans (Bulgaria)

  stand In the magical Arda Valley, families cultivate small plots of land. These beans are their staple food
  stand 6F 026
  

  The upper Arda valley of the Rhodope Mountains, close to the Greek border, is a little piece of paradise where nature is still pristine and Christian and Muslim communities have lived peacefully together for centuries. Here, a small mountain community has been successfully growing Smilyan beans for at least 250 years. There are two types of Smilyan bean: The first is smaller and brown with black streaks and is used in soups or trahna, a traditional local stew of beans and corn; the second is a larger white or purple bean with streaks, and is used in salads or fried in a mixture of water, flour and eggs.Production area: Smilyan Municipality and upper Arda Valley, Smolyan Province

• Lake Trasimeno Bean (Italy)

  Hand-sown, hand-picked, hand-threshed - a lesson in simplicity
  stand  2H 129
  

  This tiny bean has long been grown in the fields around Lake Trasimeno, and was common until the 1950s. It has since almost completely disappeared. About the size of a grain of rice, it comes in in a range of colors, from ivory white to salmon pink to brown to black. Soft, buttery and flavorful, the dried beans are eaten boiled and seasoned with a little extra-virgin olive oil. The fresh beans (cornetti) are sautéed with tomatoes and garlic. Production area: Municipalities around Lake Trasimeno, Perugia ProvincePresidium supported by: Trasimeno-Medio Tevere Municipalities Association Mountain Community, Umbria Regional AuthoritySeasonality: Traditionally harvested between July and August, but available dried year-round. 

• Swiss Dried Green Beans (Switzerland)

  Thanks to desiccation, fruit and vegetables are available all year round. In Switzerland they like to apply the process to green beans
  stand 6C 088
  

  In German Switzerland, green beans were traditionally collected, cleaned, blanched and then dried them at low temperatures (under 30°C). This preservation method enables tasty nutritious dishes to be prepared all year round, such as the classical Bernerplatte, a stew of beef and pork served with boiled vegetables (usually potatoes and carrots), cabbage and other vegetables such as Dörrbohnen (dried green beans). In recent years higher-yielding foreign hybrids and an industrialized drying process have displaced the native varieties. The Presidium was created to preserve the native beans and promote artisan drying methods.Production area: German SwitzerlandPresidium supported by: Coop Switzerland

• Polizzi Badda Bean (Italy)

  The two-tone Polizzi Badda bean has been grown in the vegetables garden of Polizzi Generosa in the Madonie Mountains for two centuries. Round and medium-small in size, the bean’s name, Badda, comes from the local dialect and refers to its ball-like shape. The bean is ivory-colored with markings that can be either pinkish-orange or dark purple, almost black. Badda beans are cooked fresh or dried in traditional local dishes. Production area: Polizzi Generosa Municipality, Palermo Province Presidium supported by: Sicilian Regional Department of Agriculture and Forestry, Palermo ProvinceSeasonality: harvested from August to September and the dried beans can be found year-round.

• Scicli Cosaruciaru Bean (Italy)

  In dialect "cosaruciaru" means "sweet thing". It's a case of "nomen est omen" for this little bean
  stand  3F 075
  

  In Sicilian dialect, cosaruciaru means “sweet thing,” and this bean from Scicli is especially sweet. Creamy white in color with distinctive reddish-brown streaks around the hilum, the cannellini-type bean has a very thin skin. The seeds of this ecotype were passed down through generations of Scicli families, but over time it has become an increasingly marginal crop. With the Presidium, Slow Food wants to unite all the producers into an association and preserve this small example of local biodiversity, seeking also to inspire younger growers to start cultivating the bean. Production area: Scicli Municipality, Ragusa ProvincePresidium supported by: Sicily Regional Authority’s Agriculture and Food DepartmentSeasonality: The beans are harvested from the middle of October to the middle of November, but can be found dried year-round. 

• Acerra Dente di Morto Bean (Italy)

  These beans used to be exported to America, now they're coming home
  stand  3B 037
  

  The cultivation of this cannellino bean in the countryside of Acerra is mentioned in a historic 1938 edition of the Touring Club guide, a data resource about Italian agriculture that today has unfortunately disappeared. It is a local ecotype, which found its ideal cultivation area in the volcanic, rich soils of Acerra. It has a particularly thin skin, excellent texture and intense flavor. In the Neapolitan gastronomic tradition, it is particularly suited to the preparation of dishes such as soups and pasta with beans. During the last decades its cultivation had dropped dramatically, being continued only for household consumption. The Presidium aims to support a group of local producers that decided to resurrect the cultivation of the beans.Production area: Acerra, Brusciano, Mariglianella, Marigliano, Castello di Cisterna and Pomigliano d’Arco Municipalities, Naples Province, and Maddaloni and San Felice a Cancello Municipalities, Caserta ProvincePresidium supported by: Acerra MunicipalitySeasonality: sown in spring, in April, or late, in July. Harvest takes place respectively in July and September-October.

• Controne Bean (Italy)

  An easy-to-cook bean from a village nestling in the foothills of the Alburni massif
  stand  3A 028
  

  The Controne bean is small, round and very white, without any marks or eyes on its very fine skin, and is known for its easy digestibility. It was introduced to the Valle del Calore in the first half of the 16th century by the Benedictine monks of the Abbey of San Nicola di Controne, and is still cultivated around this town near Salerno. The Presidium is composed of producers who continue to cultivate the beans in the traditional way in the original area. They are sown in the first ten days of July and harvested in November. At the bean festival organized every year in the last week of November, you can buy and taste typical local dishes made with the local beans: fagioli al tozzetto, fagioli e scarola, pasta e fagioli and lagane e fagioli. Production area: Controne Municipality, Salerno ProvincePresidium supported by: AnnalisaSeasonality: harvested from the end of October to mid-November and dried for year-round consumption.

• Sorana Bean (Italy)

  A bean so flavorsome the market is riddled with forgeries. Buy only the original, indiviually certified bags
  stand  2D 143
  

  This unusual variety of cannellini bean is small and very thin-skinned with a squashed, almost flat shape. Flavorful and easy to digest, the bean is grown in a small valley in the Province of Pistoia, along the banks of the Pescia River. Just a few hectares are planted with the beans and they are still picked by hand before being dried in the sun for three to four days. The beans are then preserved for the winter in special containers, along with peppercorns, valerian root or bay leaves.Production area: Pescia Valley, Pescia Municipality, Pistoia ProvincePresidium supported by: Municipality of Pescia, Pistoian Apennines Mountain Community, Pistoia Mountains and Valleys ConsortiumSeasonality: The beans are picked from August to September, and once dried they are available year-round. 

• Belluna Valley Giàlet Bean (Italy)

  In Veneto, a region of beans, the tender giàlet is king
  

  Also known as fasol biso or solferino, the Gialèt bean is a traditional product in the Belluna Valley, the area from which all Italian beans started to spread from 1530 on and which is still home to a rich diversity of local ecotypes. The Gialèt bean has a striking bright-yellow color with light green tinges and is very tender. After cooking the skin dissolves almost completely and the beans lose their color. The beans are now at risk of genetic erosion as they are only grown in very small quantities.Production area: Belluna Valley, especially the Municipalities of Feltre, Pedavena, Cesiomaggiore, Santa Giustina, San Gregorio nelle Alpi, Sospirolo, Sedico, Belluno, Ponte nelle Alpi, Limana, Trichiana, Mel, Lentiai and Fonzaso, Belluno ProvincePresidium supported by: Veneto Regional AuthoritySeasonality: Gialèt beans are picked in early September, but they are available dried year-round. 

• Lucca Red Bean (Italy)

  The Lucca are has always been home to a huge number of bean ecotypes and varieties. This is one of them
  stand  2D 127
  

  For centuries, grains and beans have been grown in the plains around Lucca, especially the Lucca red bean, cultivated in the most fertile areas. The beans are varying shades of red, with darker streaks ranging from burgundy to almost black. Their intense flavor and soft texture makes the beans ideal for traditional Lucca dishes like soups with farro and vegetables or pasta and beans. Careful selection has allowed the recovery of the seed, thanks to a number of growers who continued to cultivate the Lucca red beans and other traditional varieties. The Presidium wants to promote this shared heritage and bring it to the market, encouraging local restaurants to serve typical dishes using the historic local bean. Production area: Lucca, Capannori and Porcari Municipalities, Lucca ProvincePresidium supported by: Funds collected from the Alliance project linking Italian chefs and Slow Food Presidia in 2011Seasonality: The beans are picked from August to early September and are available dried year-round.

• Amerino Cottòra Broad Bean (Italy)

  Quick to cook and easy to digest,the fruit of centuries of careful selection by the locals
  stand  2H 135
  

  The Presidium brings together the small-scale growers in Frattuccia di Guardea and Collicello di Amelia who still cultivate this heirloom broad bean (Vicia faba) for home consumption or to sell to other local residents. Until the 1980s it was also sold in local markets, but it was gradually abandoned, and is now only cultivated by local families. A small bean, also called the mezza fava, or ""half-broad bean,"" it has a short cooking time (hence the name cottòra) and is eaten cooked only during the fall and winter months. The Presidium wants to bring it back to the market.Production area: Guardea and Amelia Municipalities, Terni ProvincePresidium supported by: Terni Provincial Authority, Terni Chamber of Commerce, Municipalities of Amelia and GuardeaSeasonality: The broad bean is picked in the summer, between June and July. The dried beans are available year-round. 

• Carpino Broad Beans (Italy)

  A gem that grows in clayey soil and dries in the sun
  stand  3D 018
  

  Carpino’s chalky clay soil is perfect for growing broad beans. After the harvest, the broad beans are sun dried in farmyards. Once dry, the beans are threshed by hand: they are removed from their pods using a wooden pitchfork, and then tossed in the air with wooden shovels, letting the afternoon breeze blow away any remaining particles. Small and dimpled, Carpino broad beans are green when harvested but take on a sandy white color with age. Production area: Carpino Municipality, Foggia ProvincePresidium supported by: Gargano National ParkSeasonality: harvested during summer months of June and July, and dried beans are available year-round.

• San Michele Salentino Almond-Stuffed Figs (Italy)

  The fig and the almond. Two of the fruits of the fertile Salento peninsula work mouthwateringly well together
  stand  3D 037
  

  The Alto Salento landscape is a succession of ancient olive, almond, fig and apricot trees and rows of grapevines. The figs and almonds are traditionally used to make almond-stuffed figs. The figs are picked while still green, opened up and dried in the sun for three days. A toasted almond, a piece of lemon peel and dried wild fennel are then placed inside each one. In recent years, many fig trees have been uprooted to make space for the more profitable grapevines, risking the loss of the distinctive character of this rural landscape. With the establishment of the Presidium, Slow Food wants to work with producers to protect the area’s image and promote the flavor of the Alto Salento’s traditional fruits. Production area: San Michele Salentino and surrounding Municipalities, Brindisi ProvincePresidium supported by: Puglia Regional Department of Food and Agricultural ResourcesSeasonality: The figs are prepared from August to the end of September, and the finished product is available year-round. 

• Carmignano Dried Fig (Italy)

  Excellent as an antipasto with cured meats, superb as a dessert. Who says they couldn't care a fig?
  stand  2D 137
  

  Dottato is the best variety for making Carmignano dried figs. The figs are split open and laid out on reed matting, steamed with sulfur and then dried in the sun for four or five days. After resting for a month in a cool, dry place (during which time a sugary coating, the gruma, forms on the skin), the figs are layered in figure-eight-shaped picce. Aniseeds are placed between each pair of figs. The figs are eaten either as an accompaniment to Prato mortadella or as a dessert with Vin Santo wine.Production area: Carmignano and Poggio a Caiano Municipalities, Prato ProvincePresidium supported by: Prato Provincial Authority, Municipality of Carmignano, Prato Chamber of CommerceSeasonality: The figs are picked from the middle of August to the end of September. Carmignano dried figs cannot be sold before September 29th, the day of Saint Michael, Carmignano's patron saint. 

• Sheperds’ Fiore Sardo (Italy)

  Ancient Fiore sardo was the cheese of Sardinian shepherds before industry stepped in with Pecorino Romano
  stand  3C 053
  

  The Presidium was set up with the aim of safeguarding traditional Fiore Sardo production in its historic area of origin, the small Sardinian towns of the Barbagia area. Here, artisan cheesemaking has been preserved largely due to a group of shepherds who rear Sardinian sheep and produce tens of tons of raw-milk cheese without the use of dried starter cultures and with natural coatings and their own rennet. They also use a traditional cauldron called a piolu. Their output is very small in comparison to the huge quantities produced in industrial dairies, and if action is not taken to support sheep farming in Barbagia, high-quality FioreSardo will soon be at risk of disappearing. Production area: Barbagia Municipality, Nuoro ProvincePresidium supported by: Gal Barbagie and Mandrolisai, Sardinian Regional Department of Agriculture and Agro-Pastoral ReformSeasonality: production from December to June with an aging period of at least four months.

• Formadi frant (Italy)

  In Carnia they have the Midas touch. Formadi frant may not be gold, but it's precious and made out of virtually nothing
  stand  1A 056
  

  This cheese has humble origins, as it was traditionally made to salvage defective cheeses not suitable for aging. Three or four raw-milk cheeses of different ages are broken up, seasoned with salt and pepper and sometimes other spices, then mixed together with milk or cream. The mixture is wrapped in a cloth and placed in a cylindrical or square wooden mold before being aged for 30 to 40 days. The finished cheese has an intense aroma and a flavour that is both sweet and piquant. Production area: Carnia, Udine ProvincePresidium supported by: Cirmont (International Mountain Research Centre), Carnia Mountain Community, Cividale BankSeasonality: varies among producers: some age the cheese for two months, others consume almost fresh, after only 15 days.

• American Raw Milk Cheeses (United States)

  stand From Old World to New, a unique heritage of identity and diversity
  stand 6F 002
  

  American cheeses were originally made using English and Dutch recipes. Then German and Italian models were followed as immigrants brought their cheesemaking skills and traditions with them to the New World. Over the last two decades a new wave of cheesemakers, many of them women, have introduced a wide range of innovative artisanal cheeses. The Presidium was created to help these cheesemakers promote their high-quality products. Through this project, Slow Food USA works to campaign for the rights of raw-milk cheesemakers.Production area: United States

• Mavrovo Reka Mountain Pasture Cheeses (Macedonia)

  stand Oval 6J041
  

  In Mavrovo Park, kashkaval, possibly the ancestor of all stretched cheese, is still produced. It looks like a pecorino, a 4-5 kg round, aged for a long period in cool, damp rooms and obtained through a complex technique. Apart from kashkaval, the Presidium was also created to safeguard other products of this ancestral sheep-breeding tradition: belo sirenje (similar to Greek feta cheese) and kiselo mleko (literally “sour milk,” similar to a thick and creamy yoghurt). All of these cheeses are made from the raw milk of local sharplaninska sheep, named after the mountains of this park.Production Area: Mavrovo National Park, municipalities of Mavrovo and Rostu a, massif of Shar Planina.

• Auvergne Salers Breed Cheeses (France)

  stand Oval 6C022
  

  Auvergne, the cheesemaking heart of France, is home to a historic breed of milk cow, now raised principally for its meat. The Presidium promotes the handful of artisan producers who produce three extraordinary PDO cheeses using raw Salers milk: Tradition Salers, Saint Nectaire and Cantal.Production area: Auvergne

• Irish Raw Milk Cheese (Ireland)

  stand The Emerald Isle used to be a place of fantastic cheeses. It's a pleasure to see that the good old days are coming back again
  stand 6J 019
  

  Four hundred years ago, Ireland boasted over thirty cheeses. Ancient texts naming and describing the cheeses once made in Ireland’s lush green pastures date back to the 8th century, but the descriptions and names are very vague. In the 1970s an association of artisan producers reintroduced cheesemaking on a small scale in rural Ireland. The purpose of the Presidium is to encourage and support raw cow's milk cheese producers throughout Ireland and to widen appreciation for this product.Production area: Ireland

• Cheese in a Sack (Bosnia and Herzegovina)

  stand A giant cheese matured in sheepskin. Pure Balkans!
  stand 6J 037
  

  Sir iz Mijeha (cheese in a sack) is a very unusual type of cheese made from raw sheep's, cow's and goat's milk or a combination of the three, and aged inside a sheepskin for two to twelve months. The size of the finished product depends on the size of the sheep whose skin is used, and can range from 30 to 70 kilos. The Presidium established an association of producers who adopted a production protocol in order to obtain a recognizable, high-quality product. Its aims include the preservation of three native breeds, the Pramenka sheep and Gatacka and Busa cows.Production area: Ljubinje, Prozor-Rama, Konjic, Ljubuški, Nevesinje and Berkoviši Villages in HerzegovinaProject partner: OxfamTechnical partners: Tuscany Region's Agricultural Services, Provincial Authority of Arezzo, CRA (Italian Agricultural Research Council), ANFOSC (Italian association for cheeses produced under open air conditions) of Potenza, Agriculture Faculty of the University of Sarajevo, Farmers’ Association of the Municipality of Nevesinje and the Agriculture Ministries of Republika Srpska and the Federation of Bosnia and Herzegovina

• Tcherni Vit Green Cheese (Bulgaria)

  stand The miracle of Tcherni Vit, one of the world's few naturally marbled cheeses
  stand 6H 019
  

  Sirene is a traditional white sheep’s milk cheese similar to feta and common throughout the Balkans, but near the village of Tcherni Vit, it is prepared in an unusual way. Here, shepherds place the cheese in small wooden barrels and age it in cellars. Contact with the wood, the slow evaporation of the brine and the microclimate in the narrow valley of Tcherni Vit all contribute to the formation of molds that turn the cheese green and give it a strong and piquant flavor.Production area: Tcherni Vit village, Teteven municipality, Lovech district, Balkan Range

• Tortona Strawberry (Italy)

  A rare strawberry because it's available only for a few days a year. And only in Tortona
  stand  2B 020
  

  References to the Tortona strawberry can be found in texts from the 16th century, but it was around a century ago that careful selection of wild species from the surrounding hills led to the creation of a particularly excellent, highly perfumed cultivar, markedly different from other existing strawberries. Not much bigger than a raspberry, it offers a heady fragrance and a sweet, delicate flavour. The berry is only available for about 20 days between mid-May and mid-June, depending on the year. In Tortona, the strawberries are eaten whole, sprinkled with sugar and a good Barbera wine.Production Area: Municipality of Tortona, Province of Alessandria Presidium supported by: Municipality of Tortona, Tortona Strawberry Consortium

• Sciacca and Ribera Wild Strawberry (Italy)

  Apparently brought to Sicily by Great War veterans, this little strawberry is now a local ecotype
  stand  3E 070
  

  It seems that the small strawberries still cultivated today in this part of Agrigento are the descendants of seedlings brought to Sicily by veterans returning from the Great War. The wild strawberries survived and acclimatized well, turning into a local ecotype that spread through the Verdura Valley. The tiny, spherical bright-red fruit are aromatic and highly scented. Ribera wild strawberries have quite a short harvesting season and are very delicate, and the number of growers is increasingly small. The Slow Food Presidium wants to raise the fruit’s visibility, including promoting its use in ice cream and jams. Production area: Sciacca, Ribera, Caltabellotta and Menfi Municipalities, Agrigento ProvincePresidium supported by: Sicily Regional Authority’s Agriculture and Food DepartmentSeasonality: The strawberries are picked from early April until the end of May. 

• Jabal ‘Amel Freekeh (Lebanon)

  stand The power of history. Freekeh has been harvested unripe and toasted over fires since time immemorial
  stand 6J 071
  

  Freekeh, an unusual green wheat, has long been produced in the region of Jabal ‘Amel. Unripe wheat is harvested by hand and left to dry in the sun for a day. It is then laid out on stones and buried with branches from a local shrub called balan. The branches are used as fuel for an intense but brief fire which toasts the wheat quickly and evenly, giving it a distinctive roasted flavor. The people of the region usually boil it in soups and stews, but it can also be cooked like barley or rice.Production area: Jabal ‘Amel regionPresidium supported by: Tuscany Regional Authority

• San Marcos Andean Fruits (Peru)

  stand Biodiversity to the n-th degree, these Andean fruits are an explosion of color, form and flavor
  stand 6B 032
  

  Of the numerous species native of the Andes, the Presidium is working to protect three in particular. The Tomatillo is a hard, shiny fruit with a light leaf-like shell. When it is mature, it is an orange-yellow color with a sweet flavor that is slightly acidic and very refreshing. The Poro Poro is a pale-yellow, oblong fruit filled with tiny seeds. Its flesh is similar to an orange and it has an intense and persistent scent, a slightly acidic flavor, and fragrant aroma. The Pushgay is a wild tree that grows in the highest, rockiest part of Cajamarca and produces a fruit similar to European blueberries. Production area: Cajamarca department, San Marcos province

• Furmagin da cion (Switzerland)

  Furmagin - it may sound like "formaggio", cheese, but it's actually a spicy pork paté
  stand 6D 088
  

  Despite its name, Furmagin, which means cheese, is actually a pork pâté typical of the Val Poschiavo. It is made from liver, fresh pork and a number of seasonings including cinnamon, nutmeg, cloves, marjoram, onion and wine flavored with fresh garlic. The mixture is wrapped in caul fat and baked in the oven for around 40 minutes. The Presidium has revived a small production chain involving a local organic pig farmer, a charcuterie maker who makes the Furmagin, and a butcher in the valley. Production area: Val Poschiavo, Graubünden cantonPresidium supported by: Coop Switzerland

• Piedmontese Blonde Hen and Saluzzo White Hen (Italy)

  Forget battery farming. The blonde and the white still scratch about as they did in the old days
  stand  2B 012
  

  The Piedmontese blonde hen has golden-tan plumage, a tall black tail with metallic highlights, a yellow beak and a well-developed crest. The Saluzzo white is similar but with white plumage. Presidium breeders adhere to a strict protocol that specifies natural feed and space outdoors for each bird. In Piedmontese osterias, chicken is traditionally cooked alla cacciatora with onions and chopped tomatoes. The meat is also excellent boiled in its own stock, in aspic or in a salad.Production Area: Areas of the Provinces of Cuneo, Asti and Turin Presidium supported by: Piedmontese Blonde Hen, Saluzzo White Hen and Carmagnola Gray Rabbit ConsortiumSeasonality: The product is commercially available throughout the year. 

• Blue Egg Chicken (Chile)

  stand Auracanas, free-range hens that lay blue eggs! Color as a badge of quality
  

  In the Temuco area, a region characterized by the significant presence of the indigenous Mapuche people, the local farmers’ markets are often brightened by vendors with basketfuls of sky-blue or pale-green eggs. This color occurs naturally, and only free-range chickens raised outdoors produce the blue eggs. In the short term the Presidium wants to bring together a group of producers and draw up a production protocol, while in the medium- and long-term it will support the selection and revival of the traditional breed, the Araucana. Following the earthquake in February 2010 that struck the Itata valley, the Presidium committed itself to preserving the breed and improving communication of the product through introducing a seal of quality.Production area: Mapuche’s communities set in region VIII (Bío-Bío) and in region IX (La Araucanía)Presidium supported by: Alliance between Italian Chefs and Slow Food Presidia Technical partner: CETSUR

• Paduan Hen (Italy)

  This hen's colorful plumage is as sophisticated as the dishes made with its meat
  stand  1B 024
  

  The Paduan hen’s plumage can be black, white, gold, tan or silver and it has a long beard and whiskers, but the bird’s most distinctive feature is the large tuft of long feathers crowning its head and falling over its eyes. The breed was probably brought to Italy by Marquis Giacomo Dondi Dall’Orologio, a 14th-century Paduan doctor and astronomer, who returned from a trip to Poland with a few specimens with which to adorn the gardens of his villa. The most classic use for the chicken is in gallina a la canavéra. Production area: Padua ProvincePresidium supported by: Veneto Regional Authority, Padua Chamber of CommerceSeasonality: Paduan hen is available year-round. 

• Belmonte Gammune (Italy)

  In Belmonte they're famous for their tomatoes, but they're no slouches either when it comes to curing pork
  stand  3F 111
  

  Belmonte is known for its extraordinary tomatoes, but here, as in the rest of Calabria, curing pork is also an important activity. One traditional product is Gammune, made from the inner part of the pig’s leg (like Culatello), covered in a sweet pepper sauce and stuffed inside a pig’s intestine. Gammune was traditionally saved for special guests and given as a present to village notables. Presidium Gammune is made from local Calabrian black pigs, a native breed raised in semi-wild conditions, rescued thanks to a regional project and protected by a consortium. Production area: Belmonte Calabro Municipality, Cosenza ProvincePresidium supported by: Cosenza Provincial Authority, Belmonte Calabro MunicipalitySeasonality: Gammune is made from December to February and must age for a minimum of 16 months. It can be found year-round. 

• Pamir Mulberry (Tajikistan)

  stand From China via the Silk Route to the "Roof of the World". A long journey, but 60 varieties of mulberry have made it
  stand 6H 070
  

  Introduced to Tajikistan from China via the Silk Route, the mulberry has adapted perfectly to the demanding environment of the Pamir Mountains, known as the “Roof of the World”. There are sixty varieties, which play a crucial role in traditional diet, earning mulberries the name of “second bread”. They can be eaten fresh (in jam or syrup) or dry (as a sweetener in tea, in fermented milk or sour cream). Mixed with ricotta cheese, they are an ingredient in desserts and cakes.Production area: Shugnan, Rushan, Yazgulyam, Vanch districts, Gorno-Badakhshan autonomous province

• Aurina Valley Graukäse (Italy)

  A low-low-fat "pre-tech" cheese made with milk left over from butter-making
  stand  1D 106
  

  This historic farm cheese comes from the Tyrolean Alps and the Alto Adige region, particularly the Aurina Valley. Traditionally the milk from cows pasturing in the summer Alpine meadows would be completely skimmed to make butter, and the leftover milk would be used for Graukäse, “gray cheese.” To make the cheese, the milk is curdled using acid instead of rennet,at fairly low temperatures. After the curd is wrapped in linen cloth, it is pressed, broken and put into molds. The cheese’s name comes from the gray molds that form on its surface during its brief aging.Production area: Tures and Aurina valleys from Gais to Casere (Kasern), including the neighboring valleys of Selva dei Molini (Muehlwald), Lappago (Lappach), Rio Bianco (Weissenbach) and Riva di Tures (Rein), Bolzano ProvincePresidium supported by: Bolzano Chamber of Commerce, Bolzano Autonomous Provincial Authority, LeaderPlus, Ahrntal NaturSeasonality: The cheese is only made in mountain dairies from June to September. The Graukäse usually ages for around two weeks, but some cheeses are aged for up to 12 months at very low temperatures. 

• Rosson Wild Fruits and Infusions (Belarus)

  stand Anthropologically speaking, food production began with gathering. Which is what they still do in the Rosson
  stand 6L 021
  

  The district of Rosson is a wooded wetland area in the north of Belarus ideal for collecting berries and wild herbs. For generations, each family has been preparing infusions by drying all parts of the plants including stems, berries, flowers and leaves. The main ingredients offered by the woods are blackcurrants, small forest strawberries, blueberries, cranberries, dog-rose, raspberries, fireweed (Epilobium angustifolium), wild mint, thyme, meadowsweet and a local spice called “bison herb” (Hierochloe odorata). The infusions are accompanied by honey or a lion's tooth preserve.Production area: Vitebsk Region, Rosson district"

• Unzen Takana Vegetable (Japan)

  The leaf vegetable takana belongs to the Brassicaceae family and is an original ecotype from the Shimabara peninsula in the Nagasaki prefecture. Its leaves are thick, corrugated and bright yellow-green in color, but the most distinctive feature are the knots that form at the center of the leaf ribs as the plant grows. The pleasant flavor of Unzen takana led to it spreading rapidly in the 1950s, but cultivation was then gradually abandoned due to low profitability. A group of producers and transformers has now launched a campaign to recover this vegetable as a symbol of local identity and gastronomy.Production area: Unzen, Shimabara peninsula, Nagasaki prefecture

• Andean Kañihua (Peru)

  stand Kañihua may be a little known grain, but it's a godsend for the families who grow it up in the Peruvian Andes
  stand 6B 032
  

  This small grain known as kan_ihua, part of the large family of minor cereals, is an extremely important species for the Andean population. Resistant to cold temperatures and dry conditions, it is well suited to the rigid climate of the Peruvian plateau. It has a high nutritional value, mainly for its concentration of proteins and mineral salts (in particular: calcium and phosphorus) and is a symbol of local gastronomical culture; used to make fine brown flour called kañihuaco that is used in a variety of recipes. All of these characteristics make kañihua an important species for the Andes ecosystem, which is disappearing to make space for pasture and foraging culture.Production area: Ayaviri, Cupi and Santa Rosa municipalities, Melgar province, Puno department Presidium supported by: Mulino Marino, Cossano Belbo (Italy)

• Kechek El Fouqara Cheese (Lebanon)

  stand "Poor man's cheese". No milk, just corn fermented in water and sea salt and stored away for the winter
  stand 6J 071
  

  Kechek el fouqara, or “poor man’s cheese”, in fact contains no milk and has long been produced along Lebanon’s southern coast using corn fermented in water. The freshly harvested corn is left to ferment in water and salt and then ground until a homogenous, elastic mass is obtained. The mass is then seasoned with herbs and shaped into small balls, which are preserved in local extra virgin olive oil. This product is one of what are called mune products: food reserves which all families needed to acquire to cope with continuous fluctuation of periods of plenty and scarcity. Production area: Majedl el Zoun, Tyre provincePresidium supported by: Tuscany Regional Authority

• Campanian Appennine Noble Milk (Italy)

  Noblesse oblige. Fantastic milk from pastures full of flowers, hay and herbs
  stand  3B 017
  

  The meadows of the Appenninic areas in the Provinces of Avellino and Benevento are known for their unique abundance of flowers and scents. Animals that feed on these pasture and locally grown hay, produce a milk rich in aromas and with above-average levels of natural Omega 3 and conjugated linoleic acid. The Presidium supports a small group of farmers from Benevento area that decided to produce this milk according to strict animal feeding and wellbeing regulations: no silage, free grazing as long as weather allows and no GMOs. Milk is packed in cartons and sold as ���Noble Milk from the Campanian Appennine��� in selected stores in Campania.Production area: Castelpagano Municipality, Benevento ProvincePresidium supported by: Slow Food Campania thanks to a contribution from Campania RegionSeasonality: produced year-round, the milk keeps for a maximum of 5 days.

• Saint-Flour Golden Lentil (France)

  stand The renaissance of a tiny golden beauty by courtesy of a handful of local producers
  stand 6C 022
  

  Written references to the golden lentil date back to the late 18th century, but the area around Saint-Flour dedicated to its cultivation began to diminish in the early 1960s as milk production boomed and farmers switched to producing hay and silage. By 1997, the lentils had almost disappeared when a small group of producers decided to begin growing them again. Saint-Flour golden lentils cook quickly and readily absorb the flavors of other ingredients thanks to their thin skins. Pale green in color, sometimes flecked with brown, they have a sweet flavor, never become floury and are easy to digest. Production area: Cantal province, Auvergne region

• Mormanno Lentil (Italy)

  It took the determination of a small group of farmers to revive this unique little lentil
  stand  3F 113
  

  Mormanno lies on the border between Basilicata and Calabria at an altitude of around 900 meters. Over the centuries a small and colorful lentil variety has developed here, with its skin tone ranging from yellow and orange to green and beige. This legume is one of the most famous and frequently cited in agricultural texts but it has not been of economic importance for this community for some time. A small group of growers, who have protected the original seed of the variety, have now formed this Presidium to restore a future to this distinctive high quality lentil.Production area: Municipality of Mormanno, and Campotenese in the Municipality of Morano (Province of Cosenza)Presidium supported by: Pollino National Park AgencySeasonality: Gammune is made from December to February and must age for a minimum of 16 months. It can be found year-round.

• Santo Stefano di Sessanio Lentil (Italy)

  Tiny but tasty, this isn't just any old lentil
  stand  2H 118
  

  Just a few millimeters in diameter, with a thin, dark brown skin, the round Santo Stefano di Sessanio lentil is only cultivated on the slopes of Gran Sasso at altitudes over 1,000 meters above sea level. The small legume flourishes in the harsh environment; the winters are long and severe, the springs short and cool and the soil poor and chalky. Records of lentil cultivation in this area date back to monastic documents from 998 A.D. Production area: Santo Stefano di Sessanio Municipality and neighboring Municipalities, L’Aquila ProvincePresidium supported by: Gran Sasso and Monti della Laga National Park; L’Aquila Provincial Authority; Campo Imperatore-Piano di Navelli Mountain Community; Barisciano, Calascio, Castel del Monte, Castelvecchio Calvisio and Santo Stefano di Sessanio MunicipalitiesSeasonality: lentils are harvested in August, but consumed dried and available all year.

• Ustica Lentil (Italy)

  Ustica lentils are seemingly tiny, but, in more than one sense, they're immense
  stand  3G 059
  

  The island of Ustica is home to a tiny variety of lentil. Traditionally cultivated entirely manually in the island’s fertile, volcanic soil, they are dark brown, tender and flavorful. They do not need to be soaked, and cook in 45 minutes. Classically the lentils are used in vegetable soup scented with basil or wild fennel or cooked with broken spaghetti to make pasta e lentils. Production area: Ustica Island, Palermo ProvincePresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: harvested in June, the dried lentils can be found year-round.

• Villalba Lentil (Italy)

  After peaking in the 1960s, this large lentil fell out of favor. But now it's on the way back
  stand  3G 060
  

  The first written evidence of these lentils in the Villalba area dates back to 1900, but they had been grown here for long before then. Like the Altamura lentil, this lentil has a large seed, typical of lentils grown in temperate climates. Large quantities of the lentils were produced between the 1930s and the 1960s, when around 30 percent of Italy’s lentils came from Sicily. Rising labor costs and limited yields later led many growers to abandon the lentil, but a group of producers has now revived its cultivation. The Presidium is promoting this interesting lentil, which is very rich in iron. Production area: Villalba Municipality and part of the Municipalities of Mussomeli, Marianopoli, Vallelunga and Cammarata, Caltanissetta ProvinceSeasonality: The lentils are harvested in mid-June, and once dried they are available year-round. 

• Licuri (Brazil)

  With its bunches containing thousands of green fruits and imposing presence, the licur�� palm is an integral part of the landscape of the caatinga, the characteristic ecosystem of northeastern Brazil. Birds love to eat the outer flesh of the fruit, which surrounds a shell which in turn hides a kernel with a very intense coconut-like flavor. The fruits can be eaten unripe or ripe, raw or toasted, or they can be pressed into milk or oil. They are an essential ingredient in traditional Easter dishes, served with fish or chicken, while the milk is used to flavor rice.Production area: Piemonte da Diamantina region, Bahia state, northeastern Brazil

• Messina Interdonato Lemon (Italy)

  Sweet zest and sweet juice. A lemon that was the brainchild of one of Garibaldi's generals
  stand  3G 057
  

  The Interdonato lemon is an heirloom variety developed in the late 19th century, when Giovanni Interdonato crossed a citron with the local Ariddaru lemon variety. Medium-large in size, with a delicate, only slightly acidic flavor, the lemon has a finely textured skin and is sometimes called “frutto fino”, fine fruit. At the end of World War Two, these lemons were primarily sold in England, where they were a favorite accompaniment for tea. After the 1980s citrus crisis, cultivation of the variety was reduced by half and today many lemon orchards lie abandoned.Production area: Ionic coast from Messina to Letojanni, Messina ProvincePresidium supported by: Sicilian Regional Department of Agriculture and Forestry Seasonality: harvested from October to December.

• Fig Lonzino (Italy)

  Lonzino di fico tells the story of a land and its peasant tradition
  stand  2C 130
  

  A traditional peasant sweet from the Marche, lonzino is a cake made from dried figs mixed with almonds, walnuts pieces and star anise, sometimes with a little added sapa (slowly cooked grape must) or mistrà (aniseed liqueur), and wrapped in fig leaves. The fig cake is excellent paired with a medium-aged cheese and a glass of passito wine. The producers have planted fig trees so that in the near-future they will be able to produce the lonzino with their own figs.Production area: Castelli di Jesi, Central Vallesina, Ancona ProvincePresidium supported by: Marche RegionSeasonality: the figs are gathered and dried from August to September, but the lonzino is available year-round.

• Trentina Luganega (Italy)

  There are countless variations on the theme of the luganega, a key ingredient in many Trentino dishes
  stand  1D 073
  

  Cured Luganega, made from lean pork, fat, salt, ground pepper and garlic, is one of Trentino's most typical products. There are many varieties and the further north you go, towards Alto Adige, the more the local Luganega (also known as Lucanica) reflects the South Tyrolean tradition of smoking. Today each valley has its own variation: Some add beef, goat or mutton, and the spices used vary depending on personal recipes. Presidium Luganega is made only from local pork. Production area: Trento ProvincePresidium supported by: Trento Chamber of CommerceSeasonality: Luganega is produced year-round and must age for a minimum of 40 days. 

• Macagn (Italy)

  A raw milk cow's cheese made twice a day in the mountains after each milking
  stand  2B 022
  

  Macagn takes its name from one of the foothills of Monte Rosa. Smaller than a Piedmontese Toma, it is a typical mountain cheese made from whole raw cow’s milk. The cheese has a compact and slightly stretchy paste with a few small holes. It is straw-white in color when young,and tends towards golden-yellow with aging. Produced twice a day in the summer, Macagn has a distinctive fragrance, recalling the scents of pasture and flowers.Production area: central and eastern Biellese Prealps, Province of Biella; Valsesia, Province of Vercelli Presidium supported by: Mosso Valley Mountain Community, Valsessera Mountain Community, Cervo la Bürsch Valley Mountain Community, Valsesia Mountain Community, Association for the Protection of Valli Biellesi and Valsesia Macagn Cheese, Fondazione Cassa Risparmio di BiellaSeasonality: The product is made throughout the year. The minimum aging period is two months.

• Euskal Txerria Pig (Spain)

  stand After avoiding extinction by a whisker, the Euskal Txerria pig is again providing the por for fine cured meats
  stand 6C 024
  

  The Euskal Txerria is the only surviving pig breed native to the Basque territories. With short legs, an odd profile, long floppy ears, and a black head and rear end, this pig lives free in the forest eating acorns, chestnuts, hazelnuts and grass. In the last two months before slaughter, its feed is enriched with corn, beans and bran. Its meat is made into flavorful chorizo (70% lean meat, 30% fat, sweet paprika, salt and garlic; aged seven months), lomo (aged five months), salsichón (eaten fresh), and cured hams. Production area: Bidegoian, Guipúzcoa province, Basque Country

• Noir de Bigorre Pig (France)

  stand A supply chain - from breeding through to fine pork and ham - that has put a great pig back on the map
  stand 6C 038
  

  In the 1980s, the population of Bigorre black pig (Noir de Bigorre) was dangerously low, with only two boars and around 30 sows tucked away on farms in the Hautes-Pyre_ne_es mountains. Then, very slowly, the breed was brought back from the brink of extinction. Pork from Noir de Bigorre pigs is of excellent quality due to free-range farming and slow growth. Its cured ham has a rich flavor and an intense fragrance and is traditionally served in slices alongside a glass of the local wine, Pacherenc du Vic-Bilh. Production area: Haute-Garonne, Haute- Pyrénées and Gers provinces, Midi-Pyrénées regionPresidium supported by: Région Midi-Pyrénées

• Biancoperla Corn (Italy)

  The flour of this pearly maize ecotype is used to make white polenta, once popular with freshwater fish
  stand  1B 032
  

  Up until the Second World War, white polenta was still common in Veneto’s Po delta and around Treviso, and in these lowlands it was considered finer than the rustic yellow polenta typical of the mountains. White polenta is made from the local Biancoperla variety, which is being cultivated less and less. The tapered cobs have large pearl-white kernels. White polenta is excellent served with local fish like marson, schie (gray lagoon shrimp), moleche and masenete crabs, shrimp and baccalà (salted cod).Production area: Treviso, Padua, Rovigo and Venice Provinces Presidium supported by: Veneto Regional AuthoritySeasonality: The corn is picked from August to September but the cornmeal can be found year-round.  

• Mallegato (Italy)

  Dark in color with an acquired taste, a blood sausage from another age
  stand  2D 129
  

  The tradition of blood sausage made without pork (save for a little lard) still survives in San Miniato. In the classic version, the fresh blood is enriched with lardons, salt, nutmeg, cinnamon, pine nuts and raisins. The sausages are then boiled in large pans until they reach the right consistency. Mallegato sausages are very dark, almost black, and somewhat of an acquired taste, aromatic from the spices and sweet from the blood. They can be eaten cold, cut in thick slices, or floured and pan-fried.Production area: Pisa Province, especially in and around San MiniatoPresidium supported by: Pisa Provincial Authority, Municipality of San MiniatoSeasonality: Typically produced in the winter, from October to April. 

• Sitges Malvasia (Spain)

  stand The Sitges malvasia grape risked disappearing altogether, but now it's back in wines with a kick
  stand 6E 032
  

  The Sitges Malvasia vine produces small, elongated grapes, which are left to overripen and then harvested from the end of September to the beginning of October. They are used to make a sweet wine as well as a dry version. Only a few hectares of vines remain today, and the variety has survived only thanks to Catalan diplomat Manuel Llopis de Casadess. Before dying in 1950 he left his properties to the Hospital de Saint Juan Bautista, a religious charitable institution, on the condition that it continued to produce Sitges Malvasia wine. Only his final wishes have saved Sitges Malvasia from disappearing completely.Production area: El Garraf, Barcelona province, Catalonia

• Ciaculli Late-Winter Mandarino (Italy)

  Better late than never, which is why it's better preserve the sweet Ciaculli mandarin
  stand  3G 052
  

  At one time the verdant citrus groves on the Conca d’Oro plain surrounding Palermo would welcome weary travelers at the end of the Grand Tour. Today little of the Conca d’Oro remains; in the last 50 years it has lost 80% of its cultivated area as the city has spread. One small area has remained around the villages of Ciaculli and Croceverde Giardina, where in the 1940s a natural variation of the Avana mandarin led to a new, late-ripening variety. The sweet, juicy, thin-skinned mandarin has very few seeds and ripens from January to March. The Presidium promotes the production of 65 small-scale growers united in a consortium.Production area: rural areas around Palermo Presidium supported by: Palermo Province, Sicilian Regional Department of Agriculture and Forestry Seasonality: harvested from January to March and processed into juices and jams available year-round.

• Noto Almond (Italy)

  Almonds are everywhere in Sicilian confectionery. And Noto's is the pick of the crop.
  stand  3F 054
  

  The almond groves of Noto Valley have preserved the extraordinary Romana variety, excellent for baking. The thick and woody shell of this ancient cultivar preserves the oils, flavor and aroma of the almonds, however, thetrees are very low yielding. With the launch of the Presidium the almond growers have formed an association and drawn up a production protocol. The objective is to increase the producers’ autonomy, and ensure that in the future they will handle all parts of the process - from harvest, drying and shelling the nuts to selling them. Production area: Noto, Avola, Rosolini and Canicattini Bagni Municipalities, Syracuse ProvincePresidium supported by: Sicily Regional Authority's Agriculture and Forestry Department

• Toritto Almond (Italy)

  The robust Toritto almond is staving off imported varieties in Puglia
  stand  3D 016
  

  Almonds were once grown all over the Province of Bari, influencing both the agricultural landscape and popular culture. Today, the only area in which almond cultivation still plays an important role is Toritto, which lies between the lower and upper Murgia plateau. Heirloom almonds that have survived the invasion of higher-yielding Californian varieties can still be found here. They are named after famous citizens of Toritto, such as Antonio De Vito and Filippo Cea. Some of the producers have been investing in the re-launch of this cultivar for some time, and without their work it would have been lost for always. Production area: Toritto Municipality and surrounds, Bari ProvincePresidium supported by: Union Camere Puglia, Puglia Regional Department of Food and Agricultural ResourcesSeasonality: harvested from late August to early October, depending on the cultivar.

• Madonie Manna (Italy)

  Manna. From heaven? No, it's a natural sweetener made with the sugary extract of a Sicilian ash tree
  stand  3E 066
  

  The bluish resinous substance that oozes from the bark of ash trees in Castelbuono and Pollina in the Madonie Mountains in the summer, solidifies when exposed to the sun into Manna: a natural sweetener with a very low glucose and fructose content. The collection technique is very ancient, and has survived only in this small corner of the Mediterranean. Not all manna is of good quality; the purest is the manna eletta, which runs down in “stalactites” without touching the bark. The Presidium covers only the eletta manna.Production area: Castelbuono and Pollina Municipalities, Palermo ProvincePresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: harvest from July to August, but available on the market year-round. 

• Anishinaabeg Manoomin (United States)

  stand The Native American Anishinaabeg people still harvest wild manoomin rice from their canoes
  stand 6F 016
  

  For generations the Native American Anishinaabeg people harvested manoomin, wild rice (Zizania palustris), by paddling through the plants in their canoes and beating them so the seeds would fall into the boats. As soon as it was harvested the rice would be gently toasted over a wood fire. Today, wild rice has been domesticated and more than 95% of the crop is cultivated. Only the Anishinaabeg still practice the traditional harvesting method for wild rice. Manoomin has a rich roasted flavor with notes of smoke and chestnuts.Production area: Anishinaabeg tribal lands, Minnesota

• Mariola (Italy)

  Unfairly relegated to fast food status, mortadella is actually an aristocrat
  stand  1D 029
  

  Mariola is one of the most traditional cured sausages made in the lowlands around Parma, Piacenza and Cremona. It can be cooked, but the Presidium promotes the raw, aged version, traditionally made from the Piacenza Apennines to the plains around Parma. Only good cuts of pork are used, packed in an intestine, which guarantees a long aging while keeping the meat soft. It has a complex musky scent, with a pleasant hint of mushrooms. It melts in the mouth and leaves a lingering flavour.Production area: From the Piacenza hills to the Parma plains, Province of Piacenza Presidium supported by: Region of Emilia-Romagna

• Casola Marocca (Italy)

  Chestnut flour, mashed potato and extra virgin olive oil. Simplicity, substance and heritage
  stand  2D 115
  

  The name Marocca probably comes from the dialect word marocat, meaning "unyielding", as in the past this bread was very hard. It is made by mixing chestnut and wheat flour with mashed potatoes. Traditional to the Lunigiana area, the bread was baked year-round because of the long life of chestnut flour, the only kind always available in the mountains (wheat was grown only lower down in the valley).Production area: Casola in Lunigiana Municipality, Massa-Carrara ProvincePresidium supported by: Massa-Carrara Provincial Authority, Lunigiana Mountain Community, Massa-Carrara Chamber of Commerce, Apuan Alps Regional Park, Municipality of Casola in LunigianaSeasonality: Marocca is made year-round, because of the long life of chestnut flour, but mostly in November and during the rest of the fall because of the availability of fresh flour. 

• Marzolina (Italy)

  The name derives from marzo, March, the month in which goats began to produce milk and the cheese was made
  stand  3A 134
  

  This small cheese was once produced only in March when the goats had just started to produce milk, hence the name, which comes from the Italian name for the month, “marzo”. Marzolina production had almost disappeared, but fortunately one of the last remaining cheesemakers passed her recipe on to young cheesemakers in the region. The long cylindrical cheese can be eaten fresh, though traditionally it is left for a few days on wooden racks before being packed in glass jars, sometimes in olive oil.Production area: Lazio area of the Abruzzo National Park, Frosinone ProvinceSeasonality: the best production of the fresh cheese occurs from March to May, but production can continue until August for aged cheeses in jars.

• Upper Tiber Valley Mazzafegato (Italy)

  A salami made with the very last bits of the pig, but properly spiced it's first-rate
  stand  2H 127
  

  The most authentic and traditional version of this sausage is found in the Upper Tiber Valley, where Umbria and Tuscany meet. It is made from the meat left over after preparing other cured pork products. The meat is roughly chopped and cured with salt, pepper, small amounts of garlic, lemon and/or orange peel and, in particular, fennel flowers. Production area: Città di Castello and Umbertide Municipalities, Perugia ProvincePresidium supported by: Upper Umbria Mountain CommunitySeasonality: Mazzefegato is traditionally made in the winter, from November to March. 

• Sebastopol Gravenstein Apple (United States)

  stand Streets, festival and schools are named for these apples, a symbol of the farming tradition of Sonoma County
  stand 6F 002
  

  Among the thousands of California apple varieties, the heirloom Gravenstein is widely regarded as one the best eating and baking apples. The sweet and tart flavors of the Gravenstein are a symbol of Sonoma County’s historical agricultural traditions. Over time, however, this apple variety has been replaced by more profitable crops, its delicacy and short self life cause consumers to opt for other varieties. The Sebastopol Gravenstein Apple Presidium formed to protect the farmers who grow these delicious apples, make more consumers aware of the importance of agricultural biodiversity and create a national market for Gravenstein apples.Production area: Sebastopol, Sonoma county, CaliforniaPresidium supported by: Slow Food Russian River Convivium, Roots of Change, Risk Management Agency of the U.S. Dept of Agriculture" 

• Sibillini Mountains Pink Apples (Italy)

  Who said paleness equals tastelessness? These apples are pink and delicious
  stand  2C 136
  

  Pink apples from the Sibillini Mountains have long been grown in the Marche, usually at altitudes of 450-900 meters above sea level, from the foothills of the Apennine valleys to the slopes of the Sibillini Mountains. These heirloom apples are small, irregularly shaped and slightly compressed with a very short stem. Though not particularly striking in appearance, the fruit is nonetheless delicious. All the different apple types share the same sweet, slightly acidic flesh and intense aromatic scent. Production area: Sibillini Mountains, Province of Ascoli Piceno Presidium supported by: Region of Marche’s Culture, Tourism and Trade Department, Sibillini Mountains Mountain Community

• Paceco Cartucciaru Melon (Italy)

  Thanks to the efforts of technicians and farmers, this juicy melon is now back in business
  stand  3E 076
  

  From June onwards, the fields around Paceco, in the Province of Trapani, fill with melons. They ripen early and are very productive, and at the start of the season demand is high, but by the end of July the price has fallen and it is no longer even worth harvesting them. Despite their high quality, traditional varieties have been abandoned because they are less productive. One example is the Paceco Cartucciaru, which has a tapered shape with curved ends, a smooth yellow rind and juicy white flesh. Thanks to the work of experts from the regional authority and a handful of growers, original Cartucciaru seeds are now being replanted. The Presidium wants to revive the melon’s cultivation. Production area: Paceco Municipality and part of Trapani Municipality, Province of TrapaniPresidium supported by: Sicily Regional Authority’s Agriculture and Food DepartmentSeasonality: The Cartucciaru melons are harvested from June to August. When hung up somewhere cool and airy, they become sweeter and can keep for at least two months. 

• Alcamo Purceddu Melon (Italy)

  After ripening in the wind, the sweet winter melon adds a splash of white and green to the Christmas table
  stand  3G 061
  

  The Alcamo Purceddu is an oval melon with wrinkled dark-green skin and succulent white flesh. It is a classic “winter” melon and one of the oldest and most important crops of Trapani’s agriculture heritage. The melon harvest starts in June and the fruit are hung in a dry and ventilated environment, ripening and sweetening with time. The last ones are traditionally eaten at Christmas. An excellent table fruit, it is also used in ice cream and traditional Sicilian granita. Production area: Alcamo, Castelammare del Golfo and Calatafimi Municipalities, Trapani Province; Camporeale, Roccamena and San Giuseppe Jato Municipalities, Palermo ProvincePresidium supported by: Sicilian Regional Department of Agriculture and ForestrySeasonality: harvested from August to September, but will keep until Christmas.

• Merkén (Chile)

  stand Mapuche markets are a feast of color and aromas. One such is the heady scent of piquant, perfumed merkén
  stand 6F 005
  

  Merkén is an increasingly rare traditional Chilean condiment, found only in farmers’ markets, and often made with inauthentic ingredients. The classic ingredients are aji (a long red chili pepper that is dried, smoked, and ground), coriander and salt. The Presidium is working to recover the traditional recipe, promoting its consumption on the national market and strengthening the network of producers.Production area: Nagche and Wenteche territories, Araucania regionPresidium supported by: Verallia, Alliance between Italian Chefs and Slow Food Presidia Technical partner: CETSUR

• Meurche (Bulgaria)

  stand Oval 6F026
  

  Meurche is one of the rare unsmoked cured meats from the Balkans. In Gorno Draglishte, a small town in the valley that separates the Vidin mountains, the highest in Bulgaria, from the Rila massif, the women would traditionally mix the more noble cuts of the pig—fat, leg and shoulder—with salt, pepper and spices (cumin, dried dill seeds and leaves, coriander). The mixture would be packed into the pig’s bladder and stomach and the resulting sausage would be hung up to dry in the attics of the traditional wooden houses, then aged for up to 16 months in a special wooden container, completely buried in ashes. Meurche was reserved for special occasions and mostly eaten uncooked, accompanied by a glass of rakija, the local brandy. Today only one producer still regularly prepares meurche. Production area: Gorno Draglishte, Razlog municipality

• Tigray White Honey (Ethiopia)

  stand White, bright and delightful. Honey from the flowers of the rugged 2,000 meter-high Wukro plateau
  stand 6K 035
  

  The Tigray, one of the driest, most inaccessible and fascinating regions of Ethiopia, is known for the production of a white honey, which is traditionally served during festivals with bread made from steamed wheat. An association of 11 producers (Selam) produces about 10 tons of honey per year using simple but modern methods and sells locally. Since 2009 the Tigray White Honey has been part of the Honeys of Ethiopia network, a project with the aim of supporting the best artisan honeys of Ethiopia; symbols of the richness of the local biodiversity. Production area: Wukro, Tigrai Region, Northern EthiopiaTechnical partners: Conapi, VeralliaPresidium supported by: Piedmont Regional Authority, Conapi

• Polish Mead (Poland)

  stand Mead - a heady festive drink in Poland
  stand 6E 101
  

  Along with vodka, mead is the most traditional festive drink once made in all Polish families. Today, few producers of traditional mead remain in the country and of these only one continues to use the authentic artisan recipe. Various types of mead exist and their character varies according to the proportion of honey to water: varying from one-quarter honey up to two thirds (the latter, called pultorak, is considered the finest). The higher the proportion of honey to water, the longer the final product must be left to mature: a minimum of four to five years, but it can be aged up to 10, 15, or even over 20 years. Production area: around Lodz 

• Wenchi Volcano Honey (Ethiopia)

  stand Amber yellow in color, fine in texture, balsamic in aroma, a honey from the heather that grows on the slopes of a volcano
  stand 6K 035
  

  A few hours west of Addis Abeba, the road climbs among pastures and cultivated plots and suddenly arrives the magnificent Wenchi crater, a ring of steep green slopes with a deep blue lake at the bottom. Here, a cooperative of 40 beekeepers produce a delicious honey: yellow-amber in color, with an intense aroma with floral fragrance and notes of lightly roasted caramel. Since 2009 the Wenchi Volcano Honey has been part of the Honeys of Ethiopia network, a project with the aim of supporting the best artisan honeys of Ethiopia; symbols of the richness of the local biodiversity. Production area: Wenchi, Oromia regionTechnical partners: Conapi, VeralliaPresidium supported by: Piedmont Regional Authority, Conapi

• Sateré Mawé native bees honey (Brazil)

  stand A liquid nectar from stingless bees that pollinate virtually every plant species in the Amazon
  stand 6B 020
  

  Canudo bees belong to the Meliponae subfamily that covers around 300 very small, stingless bee species found only in the tropics. Canudo bees are kept in the villages of the Sateré-Mawé indigenous people, who safeguard the Amazonian forest, avoid using chemical treatments and continue the tradition of producing Maya honey: a precious nectar, sweet and aromatic, with a liquid consistency. The honey, Canudo nectar, also has various therapeutic properties, of great importance where medical assistance is unavailable.Production area: Andirá-Marau indigenous land in the basin of the Andirá and Marau rivers, Amazonas and Pará states, Northern region 

• Puebla Sierra Norte Native Bees Honey (Mexico)

  stand Oval 6B020
  

  The Sierra Norte is a mountain chain reaching heights of 2,300 meters, stretching across the northern part of the state of Puebla. The indigenous Nahuat and Totonaca people who live here have developed the “productive forest” system. This centuries-old method allows them to live off wild and domesticated species without cutting down the forest. The native bee Scaptotrigona mexicana has a fundamental role within this system as a pollinator and protector of biodiversity. The collected honey is left to ferment and then used by families not only as a food but also as an essential ingredient for traditional medicine. Liquid in consistency, the honey smells spiced and piquant, and is complex and sharp on the palate, with notes of citrus. Production area: Cuetzalan municipality, Puebla state

• High Mountain Honeys (Italy)

  Honeys made round the Alps during the various flowering seasons at altitudes of over 1,200 meters
  stand  2A 024
  

  The three high-mountain honeys made in the Alpine arc - fir honeydew, rhododendron and wildflower - are all produced artisanally from at altitudes above 1,200 meters. The fir tree honey is made from resin collected by bees and is very dark in color. Less sweet than nectar honey, it has malted, balsamic nuances and a resinous aroma reminiscent of burnt wood and caramelized sugar. The rhododendron and wildflower honeys are pale in color with a fresh, delicate flavor. The Presidium was created to promote the honey made by beekeepers who take their hives into the mountains each summer.Production area: Alpine areas above 1,200 metersPresidium supported by: Aspromiele, Unaapi (National Union of Italian Beekeeping Associations)Seasonality: summer production only, but honey is commercially available throughout the year.

• Montébore (Italy)

  A historic cheese in the shape of the tower of the village where it was born
  stand  2A 017
  

  Montébore is produced in and around a town of the same name near Tortona. Documentation of this cheese dates as far back as the 15th century. Its shape is reminiscent of a tiny wedding cake, with tiers of decreasing size, one atop the other. Legend has it that the shape was modeled on an ancient tower in the town of Montébore. The cheese is made from raw milk, 75% cow and 25% sheep. It has a strong milky and buttery flavour with lingering notes of chestnut and herbs and can be eaten fresh, slightly aged or grated.Production area: Municipalities in the Curone and Borbera valleys, Province of AlessandriaSeasonality: Montébore cheese production takes place throughout the year following the lactation cycles of the animals.

• Malga Monte Veronese (Italy)

  Medieval in origin and produced in the mountains. Two good reasons to print an "M" on the cheese.
  stand  1B 026
  

  Lessinia’s cheesemaking traditions date back to medieval times, when Cimbri shepherds moved to the area from the Asiago plateau. Until recently, the semi-cooked cow's cheese made from the precious milk from summer pasturing was not properly valued, and in fact the milk was often simply mixed with milk from the plains or from lower altitudes in the Lessini mountains. The Presidium, which involves producers who have chosen to keep the mountain milk apart during cheesemaking, wants to promote the remaining Alpine pastures with the aim of encouraging the milk-cows to stay in the mountain pastures, and in the future to return to making cheese directly in mountain dairies. Production area: Lessini mountains and Mount Baldo, Verona ProvincePresidium supported by: Veneto Regional Authority, DOP Monte Veronese ConsortiumSeasonality: The production of Presidium Monte Veronese is linked to the herds' arrival in the mountain pastures, and therefore can only take place between the end of May and September. Mountain Monte Veronese cheese must age for at least 90 days. 

• Grappa Mountain Morlacco (Italy)

  Redolent of mountain pastures and hazelnuts, this was once the cheese preferred by mountain herdsmen
  stand  1B 030
  

  In the pastures of Mount Grappa, cheesemakers who had emigrated from the Balkans once produced a soft, low-fat, uncooked-curd cow’s milk cheese, named after their native region, Morlakia. Today, Grappa Morlacco cheese is once again produced in mountain dairies using skimmed milk from the evening milking mixed with whole milk from the morning. After 15 days, the cheese is ready to eat, but it can also age for up to three months. Production area: Mount Grappa massif, Treviso, Belluno and Vicenza ProvincesPresidium supported by: Veneto Regional Authority, A.Pro.La.V.Seasonality: The cheese is made from June to September, using milk from pastured animals. It can be eaten fresh, after 15 days, or aged for up to three months. 

• Classic Mortadella (Italy)

  One of the noblest cured meats in the ranks of the Italian hierarchy
  stand  1D 031
  

  Presidium mortadella is made using only pork from large Italian pigs with a minimum of preservatives. It is flavored with salt, black peppercorns, ground white pepper, mace, coriander and crushed garlic before being cooked in ovens with a central temperature of 75 -77°C. The mortadellas are hand-tied and encased in pig bladders. When sliced, the meat is pale brown, not the common reddish-pink, with much more complex aromas and flavours. Production area: Bologna Province and Municipalities around Ferrara Presidium supported by: Emilia-Romagna RegionSeasonality: produced year-round.

• Campotosto Mortadella (Italy)

  Mortadella di Camposto comes in two by two, hurrah, hurrah!
  stand  2H 116
  

  Ovoid and connected in pairs with twine, this handmade charcuterie is very different from the industrial products found hanging in shops for tourists around central Italy. Only two producers still make Campotosto Mortadella according to tradition, using finely ground prime lean pork, salt, pepper and a secret mixture of herbs and spices. When sliced the mortadella is bright red in color with a central white cube of lard; the meat has a compact texture while the lard is sweet and crisp. Production area: Campotosto Municipality, L’Aquila ProvincePresidium supported by: Gran Sasso and Laga Mountains National ParkSeasonality: produced during the winter. The Presidium protocol stipulates a minimum maturation period of two months.

• Prato Mortadella (Italy)

  In Tuscany, even pork butchers know how to create a renaissance
  stand  2D 139
  

  In Tuscany, mortadella developed as a way to use up scraps of meat left over from making salami and the poorer cuts of pork. In the early 20th century in Prato and some areas of the Province of Pistoia, these meats began to be gathered together, seasoned with spices and spirits, formed into sausages and boiled. Prato mortadella has a distinctive opaque pinkish color, the result of the addition of a few drops of Alchermes liqueur to the mixture, and exudes exotic spicy aromas.Production area: Prato and Agliana Municipalities, Pistoia ProvincePresidium supported by: Prato Provincial Authority, Prato Chamber of CommerceSeasonality: Produced throughout the year. 

• Non Valley Mortandela (Italy)

  The young pork butchers of the Val di Non have given a new lease of life to the ball-shaped mortandela
  stand  1D 073
  

  In the past it was traditional for Non Valley families to buy a piglet at the All Saints’ Fair in November and raise it for 12 months on potatoes, bran,vegetable scraps and hay. The pork from the animals was used to make Mortandela, one of the valley's most typical cured meats. This traditional delicacy is made by removing the bones, fat and gristle from the meat, then grinding it and seasoning it with a mix of spices. The meat is then formed into balls, which are laid on wooden boards and smoked. Presidium Mortandela is made only from local pork. Production area: Non Valley, Trento ProvincePresidium supported by: Trento Chamber of CommerceSeasonality: Mortandela is produced year-round and must age for a minimum of 25 days. 

• Saracena Moscato al Governo (Italy)

  This rare wine is made with four grape varieties, one of which has yet to be registered
  stand  3F 109
  

  Saracena Moscato is made by vinifying guarnaccia, malvasia, odoacra and moscatello grapes. Moscatello is a local variety that has never been officially registered. After the harvest, the first three varieties are pressed and their must is boiled. The must from the moscatello grapes, previously dried, is then added and the blend ferments in wooden barrels. After six or seven months, the wine is ready for bottling. The Presidium involves several producers who want to improve the overall quality of their production and make the cultivation of their vineyards more sustainable. Production area: Saracena Municipality, Cosenza ProvinceSeasonality: Saracena Moscato is ready for bottling in the spring and is at its best for the following two years. 

• Bagnario di Strevi Valley Moscato Passito (Italy)

  An aromatic wine made in November with the healhtiest, sparsest grape bunches
  stand  2B 028
  

  To make Bagnario di Strevi Valley Moscato Passito, the best, healthiest and loosest bunches of grapes are selected. First laid out on racks to dry, they are then pressed in November and fermented with some of the skins, with the grape pips and any other waste removed. Thanks to the particular qualities of the Moscato grapes grown in the steep old vineyards, aromatic notes are married with a great equilibrium on the palate, and the wine is rich and sweet without being cloying. The valley producers who have joined the Presidium follow a strict production protocol that respects environmental sustainability. Production area: Strevi Municipality, Alessandria ProvinceSeasonality: The wine can be sold after a minimum aging period of two years. 

• Motal (Armenia)

  stand Motal, a cheese from a high-altitude world of goats and shepherds, is matured in earthenware jars and flavored with mountain herbs
  stand 6H 072
  

  Motal is a goat milk and wild herb cheese made in the mountains of Armenia. It is preserved in terracotta jars sealed with bees wax and then stored in ashes. These jars are then conserved in cool and dry cellars, where they can keep for several months.Production area: Gegharkunik and Shirak Provinces

• Valdesi Valleys Mustardela (Italy)

  Like all blood sausages, Mustardela is a lesson on how to make the most of little
  stand  2A 020
  

  Like all sanguinacci (blood sausages), Mustardela was originally a way to use all the parts of the pig including the head, neck, tongue and rind. The meat is boiled, deboned and ground, then mixed with scraps of pork fat and minced onions and leeks sautéed in the fat. Blood is the final ingredient. Eggplant-purple, Mustardelais smooth and soft in the mouth with a spiced, slightly sweet-and-sour flavour. It is eaten boiled, accompanied by potatoes or polenta. Production area: Pellice, Chisone and Germanasca valleys, Province of Turin Presidium supported by: Province of TurinSeasonality: The product is commercially available throughout the year from the end of September until the end of the winter season.

• Baru Nut (Brazil)

  stand In Brazil's Cerrado area, the baru tree produces nuts that are a staple in the rural diet
  stand 6B 019
  

  The baru (Dipterys alata vox) is a large leguminous tree found in the cerrado, the typical forest of central Brazil. The fruit matures between September and October and contains a delicate-tasting almond called the castanha de Baru. This nut can be toasted, acquiring a taste similar to peanuts or cashews, or used plain in the preparation of typical sweets made with cane sugar and milk, such as pé-de-moleque and paçoquinha. The oil extracted from the baru nut is used to flavor local dishes and as a treatment for rheumatism. Production area: Caxambu, Santo Antonio e Bom Jesus communities, Pirenópolis municipality, Goiás, Central-West region 

• Goose in Onto (Italy)

  With pigs you use everything but the "oink", with geese everything but the "honk"!
  stand  1B 038
  

  Veneto’s farmers once bred varieties of geese that were gray or gray and white, but they were eventually replaced by the large Romagnola white goose. With these geese they made salami, cured ham and oca in onto (goose in fat), a kind of confit made from all parts of the bird. Prepared by every household, it was a good way of preserving the goose meat for several months. The recipe is simple: After slaughtering the goose, the meat is cut into small pieces and packed under goose fat in terracotta or glass jars. Small amounts can then be taken as needed, to be used for sauces or roasts. Production area: Treviso, Padova and Vicenza Provinces Presidium supported by: Region of Veneto

• Argan Oil (Morocco)

  stand Golden, nutty argan oil is a versatile ingredient in the Berber kitchen
  stand 6K 101
  

  The argan tree, which resembles that of the olive, grows exclusively on Morocco’s southern coast. In Berber culture, women have always been responsible for the production of argan oil, an intense, golden liquid with a hazelnut flavor and a light toasted aroma from the seeds. In the Berber kitchen, a few drops of the oil is added to couscous, tajines and crudités or is eaten alone on a simple piece of bread. Mixed with almonds and honey, argan oil is also used to make amlou beldi, a traditional creamy spread that is offered to visitors a sign of welcome, together with bread and mint tea. Production area: Agadir, Taroudant, Ait Baha, Essaouira, Chtouka and Tiznit provincesTechnical partner: Olio Roi, Badalucco (Italy)

• Wild Palm Oil (Guinea Bissau)

  stand Unlike the industrial variety, wild palm oil doesn't destroy forests, it protects them
  stand 6L 042
  

  Throughout Guinea-Bissau, and especially in the northern region of Cacheu where the climate is humid and the soil is sandy, the fruits of wild palm trees are pressed into a dense, orangish-red oil with scents of tomato, fruit and spice. The large bunches of red fruits are harvested by the men, while the women make the oil following a process that can take up to four days. Delicious and nutritious, thanks to the presence of carotenoids and vitamin E, palm oil is an essential ingredient in the traditional cuisine of Guinea-Bissau. Production area: Cacheu region, Guinea-BissauPresidium supported by: FAO and Italian Ministry of Foreign Affairs - Development Cooperation as part of the project GTF/RAF/426/ITA ""Promoting origin-linked quality products in four countries.

• Ferrandina Baked Olive (Italy)

  An olive that is pure flavor, fruit of the Basento Valley
  stand  3A 068
  

  The first written references of baked olives produced in Ferrandina date back to 1700. To make them, the olives must first be blanched, then dry-salted and finally baked in the oven at around 50°C. This method accentuates the flavor of the olives and maintains the characteristic sweetness of the Majatica, a local cultivar particularly suited to this processing. The olives are excellent eaten on their own, with local cured meats or aged sheep’s milk cheeses, or added to some regional dishes.Production area: Accettura, Aliano, Cirigliano, Ferrandina, Gorgoglione, Salandra, San Mauro Forte and Stigliano Municipalities, Matera ProvincePresidium supported by: Gal Le MacineSeasonality: The olive harvest takes please from November to January. Once processed, the olives can be consumed until the next harvest.

• Minuta Olive (Italy)

  Minuta by name and minute in size, the Nebrodi olive produces a delicate oil redolent of flowers
  stand  3F 059
  

  This rare and ancient Sicilian olive cultivar is hardy and resistant to extreme climates, growing on the highest slopes of the Nebrodi Mountains. The Minuta olive offers excellent nutritional benefits given its high concentrations of polyphenols and vitamin E. The small-medium fruit are harvested by hand from mid-October through to mid-December. The olive oil is delicate in flavor, well-balanced between bitter and spicy, and rich in fruity aromas with floral notes. This delicate quality, unusual in a Sicilian oil, makes it particularly well suited to fish dishes. Production area: Municipalities in the Nebrodi Mountains, Messina ProvincePresidium supported by: Sinagra Municipality, Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: harvested from October to November, the oil and table olives can be found throughout the year.

• Cilento Cracked Salella Olives (Italy)

  We don't know where it comes from, but we're glad to have it, rare though it is nowadays
  stand  3A 036
  

  No-one knows the origin of Salella olives, but they have been grown for centuries throughout the Cilento area. Before the olives have turned completely dark, they are used to make a by-now rare specialty, cracked olives. The fleshiest fruits are “cracked” using a stone from the sea or a special wooden hammer, and then pitted. They then undergo a long processing of washing and brining. Once ready, they are pressed to get rid of excess water and marinated with Salella oil, garlic and oregano. The Presidium wants to revive this tradition, encouraging Cilento olive growers to start producing the cracked olives again to help promote the Salella olive groves. Production area: Cilento, Salerno ProvincePresidium supported by: Cilento e Vallo di Diano National Park, Municipality of Pollica, Municipality of Casalvelino, Municipality of Morigerati and Municipality of San Mauro CilentoSeasonality: The olives to be cracked are picked in September, and once cured the olives are available year-round. 

• Mau Forest Dried Nettles (Kenya)

  stand Nettles that come to life in the hands of the women who grow them, pick them, dry them and grind them. A presidium against deforestation
  stand 6K 036
  

  Nettles have always been an important ingredient in Kenyan cuisine and were once found abundance, in particular in the Mau forest on the plateau of Molo. However, their use has been drastically reduced due to deforestation. A group of women has therefore begun to grow them in the Molo highlands. They manually harvest the nettles, dry them in the shade and then ground them, crushing the leaves in stone mortars using a long wooden stick. The resulting powder is used for various local foods, such as mukimo, a mashed potato and vegetable dish, and with white corn flour.Production area: village of Karirikania, Mau forest, Molo district, Nakuru County, Rift Valley province Presidium supported by: Lombardy Regional Authority, Stiftung Drittes Millenniumprovince 

• Oscypek (Poland)

  stand Oscypek - a unique spindle-shaped cheese which is as laborious to make as it is delicious to eat
  stand 6E 101
  

  Oscypek has been produced in the Tatra Mountains in the south of Poland since the 14th century, after a few shepherds from Wallachia brought over the Carpathian sheep breeding tradition and the techniques sheep’s cheesemaking. This hard, compact smoked cheese is shaped like a spindle, with a pale yellow color and toasty fragrance. It has a strong taste, with pleasant hints of mineral and mature chestnuts. It is excellent eaten on its own, or sliced thickly and cooked on the grill.Production area: Malopolskie, Tatra Mountains

• Natural Breton Oysters (France)

  stand Oval 6C032
  

  Brittany’s Ria d’Etel inland bay and Gulf of Morbihan are two historic sites for oyster farming. The first systems for capturing naissain (babies, or spat) and farming them in the sea developed here in the 19th century, and now a small group of oyster farmers is fighting to save natural oysters (flat and creuse) from the invasion of triploids, genetically manipulated sterile oysters reproduced in the laboratory and marketable all year round. Production area: BrittanyPresidium supported by: Brittany Regional Authority, Réseau Cohérence

• Tuscan Sea Palamita (Italy)

  A versatile fish that can be broiled, fried, stewed or, best of all, preserved in oil. Muy bonito!
  stand  2D 117
  

  Wrongly believed to be of lesser quality than tuna, palamita (Atlantic bonito) is a delicacy best enjoyed preserved in oil with bay leaves, pepper and ginger. Fished throughout the Tuscan archipelago, it is a member of the tuna and mackerel family, and has a similar appearance to the two fish. Very long (sometimes up to 80 centimeters), the fish has a wide mouth and sharp teeth and is electric blue in color with black stripes. Production area: The sea around the Tuscan archipelago, Grosseto and Livorno ProvincesPresidium supported by: Grosseto Provincial Authority, Livorno Provincial AuthoritySeasonality: The fish is caught from late spring to early summer (May-June) and then in the fall (October-November). It can be found preserved in oil throughout the year. 

• Gravina Pallone  (Italy)

  The cheese owes its round shape to the fact that it was easier for donkeys to carry it like this during the transhumance season
  stand  3D 033
  

  Gravina Pallone is a round stretched-curd cheese with a slightly piquant flavor. The name comes from its typical ball (palla) shape, designed to make it easier to tie the cheese up with string and transport it by mule during the seasonal livestock migration. Only a few dairies are left in Gravina, and few farms can guarantee a regular supply of high-quality milk. The Preisdium brings together two cheesemakers who do not use artificial enzymes during cheesemaking and only use raw milk from selected farms, continuing the cheesemaking traditions of the Alta Murgia. Production area: Gravina di Puglia, Bari ProvincePresidium supported by: Alta Murgia National ParkSeasonality: Gravina Pallone is made from January to March, and is at its best after three months of aging. 

• Pan di sorc (Italy)

  Once a staging post en route for Central Europe, Gemona has always been open to culinary crossovers. As pan de sorc proves
  stand  1A 056
  

  Gemona’s traditional sweet and spicy bread comes from the influence of neighboring transalpine countries, as this northern Italian town is situated on the route to and from northern Europe. First baked by the families of seasonal workers in the Asburgic bakeries, pan di sorc was the bread of festivities, kneaded at home and then baked in the village’s common oven. The dough is made from flour of the local cinquantino maize, rye and wheat, with chopped dried figs added. During recent decades the product had virtually disappeared due to the abandonment of the cultivation of cinquantino maize. The Presidium unites a few farmers with two mills and a bakery that uses a wood fired oven and natural yeast. The Ecomuseo delle Acque del Gemonese (Gemona Waters Ecomuseum), which re-discovered the variety, is now working to increase production by increasing the number of farmers involved.Production area: Artegna, Buja, Gemona del Friuli, Majano, Montenars and Osoppo Municipalities (province of Udine)Presidium supported by: Ecomuseo delle Acque del GemoneseSeasonality: the bread is baked year-round.

• Garfagnana Potato Bread (Italy)

  The mashed potatoes in the dough make for a soft, sapid bread, perfect with the local cured meats
  stand  2D 133
  

  The tradition of making this potato bread, called garfagnino, lives on in Garfagnana and part of the Serchio Valley. The bread dough includes about 15 percent mashed potatoes, making the finished bread softer and more fully flavored. The huge loaves, weighing 1 or 2 kilos, are sliced and served with Garfagnana cured meats, which in line with Tuscan tradition are all heavily salted. Production area: Garfagnana, Lucca ProvinceSeasonality: Traditionally produced from July to March, from when potatoes are harvested until the end of their storage period. 

• Castelvetrano Black Bread (Italy)

  Primary ingredients and proper baking provide the foundations for bread. Castelvetrano's couldn't be more solid.
  stand  3F 061
  

  The round Castelvetrano Black Bread loaves have hard, coffee-colored crusts sprinkled with sesame seeds and a soft, wheat-yellow interior. The dough is mixed from two flours: Sicilian white flour and tumminia flour, made from an ancient corn variety. It is the tumminia that gives Castelvetrano bread its dark color, softness and distinctive ‘toasted’ flavor. The other ingredients are water, salt and natural yeast. This bread is baked only in wood-fired ovens.Production area: Castelvetrano Municipality, Trapani ProvincePresidium supported by: Sicilian Regional Department of Agriculture and Forestry, G. Pietro Ballatore Consortium for the Research on Specific Cereal SectorsSeasonality: produced throughout the year.

• Alta Murgia Traditional Bread (Italy)

  Twice-ground durum wheat meal, sourdough, warm water, salt. Simple and superb
  stand  3D 019
  

  Traditional stone ovens are still common in Altamura. Built in the 19th century, they typically have very tall hoods, require extremely long- handled peels and can hold 300 kilos of bread or more. The superb Altamura bread is made from remilled durum wheat semolina from the Alta Murgia in the Province of Bari, mixed with a natural sourdough starter, warm water and sea salt. Production area: Altamura Municipality, Bari ProvincePresidium supported by: Altus Murus Cultural AssociationSeasonality: the bread is baked daily and can be kept for up to a week.

• Lodi Pannerone (Italy)

  A full-cream raw cow's milk cheese, unusually without salt
  stand  2H 105
  

  Also known as “white Gorgonzola”, Lodi Pannerone is one of the very few cheeses in the world that is not salted. Its name comes from the word panera, “cream” in local dialect, as it is made exclusively from creamy whole milk. Lodi Pannerone typically has wide holes and is consumed fresh. The taste is sweet and soft initially, but the finish has a bitter note. Production area: Lodi and surrounding Municipalities, Lodi ProvinceSeasonality: produced year-round

• Neapolitan Papaccella (Italy)

  A pepper is a pepper is a pepper? No, the tasty Neapolitan papacella is extra special
  stand  3B 035
  

  The papaccella is a small sweet pepper, round and ribbed with a very thick skin that can be bright yellow, red or green. Young consumers often confuse them with regular peppers but older generations remember them well and never pass them up when they manage to find them in the market. The peppers are excellent when pickled or in a sweet-and-sour dish typical to Brusciano. The Campania Regional Authority has salvaged the germplasm and reproduces the seeds of the original variety in an experimental field, making them available to the Presidium producers to grow.Production area: Agro Acerrano-Nolano, Naples ProvincePresidium supported by: Campania Region Agricultural and Productive Activities Department

• Timbuktu and Gao Katta Pasta (Mali)

  stand Oval 6K094
  

  Women in Timbuktu and Gao prepare a sophisticated dish for important guests and ceremonies: katta, thin, short threads of pasta made from wheat flour. To make these traditional noodles, the women mix flour and water into a dough then form it into a ball. They tear off small pieces of dough and roll them between two fingers, almost like spinning wool. The pasta threads are left to dry for a day, then toasted in a frying pan until they turn golden brown. Traditionally katta is cooked for a few minutes in a sauce of dried fish, tomato, meat and spices, diluted with water. Production area: Timbuktu and GaoPresidium supported by: FAO and Italian Ministry of Foreign Affairs. As part of the GTF/RAF/426/ITA "Promoting origin-linked quality products in four countries"

• Mondovì Cornmeal Biscuits (Italy)

  Presidium cornmeal biscuits (paste di meliga) are made according to tradition using a mixture of wheat flour and cornmeal, butter, fresh eggs and sugar. The dough is kneaded into round, oblong or crescent shapes. Yellow and crunchy, these biscuits melt in the mouth without being greasy or cloying, leaving a lingering toasted flavour. The stone-ground corn gives the biscuits a pleasant graininess. Production area: Monregalese Municipalities, Province of Cuneo Presidium supported by: Consortium for the Protection and Promotion of Monregalese Cornmeal BiscuitsSeasonality: The product is commercially available throughout the year.

• Quebrada de Humahuaca Andean Potatoes (Argentina)

  stand Inestimable genetic inheritance, bright colors, extreme versatility in the kitchen. Andean potatoes are this and more
  stand 6B 036
  

  The earliest signs of the selection and cultivation of potatoes in the Quebrada region date back 4,000 years. Unfortunately, many of the historic varieties once cultivated here have almost disappeared: The 70 potato varieties recorded 40 years ago have been reduced by half. Those that have survived are distinguished by their flavor, color, and use. The Presidium has selected five of these varieties that are cultivated at altitudes ranging from 2,100 to 3,800 meters above sea level: Papa Azul, Papa Señorita, Cuarentilla, Tuni Morada and Chacarera.Production area: Maimará, Tumbaya, Tilcara and Humahuaca municipalities, Jujuy Province

• Pampacorral Sweet Potatoes (Peru)

  stand Potatoes are the agricultural and gastronomic symbol of the peoples of the Andes
  stand 6B 032
  

  The potato is the most common plant of Andean origin found around the world. Pre-Hispanic people and then the Incas cultivated eight species of potatoes with a total of over 900 varieties, distinguished by their color, flavor, shape, uses and adaptation to different ecosystems. The Presidium has selected four varieties of sweet potato (Solanum stenotonum) whose colors range from black to bright red, all cultivated at altitudes above 3,200 meters: Mactillo, Pettiquiña, Choclluscha and Chapiña.Production area: Quechua, Suni and Puna areas in the Lares Valley, of Calca province, Cusco region

• Altamurana Sheep (Italy)

  The wild herbs and grasses this sheep pastures on make for exceptionally tasty meat
  stand  3D 031
  

  This native sheep breed was common in the past, especially in the Altamura area, now part of the Alta Murgia National Park. The breed is particularly suited to pastures rich in aromatic herbs like thyme, mint, sage, rue and other wild greens like borage, wild fennel and wild chard, which give its meat a unique flavor. In the 1970s, there were 100,000 Altamurana sheep. Now there are less than 1,000. The Presidium, established thanks to the support of the Alta Murgia National Park, wants to raise the profile of the breed and revive its farming, saving it from possible extinction. Production area: Bari Province, especially within the Alta Murgia National ParkPresidium supported by: Alta Murgia National ParkSeasonality: The meat is available year-round. 

• Zulu Sheep (South Africa)

  stand This hardy sheep, a symbol of biodiversity, is making a stand against crosses with more productive breeds
  stand 6L 037
  

  The Zulu sheep is an ancient breed taking its name from the people who have always raised it. Agile and of small to medium size, it has a short speckled fleece of various colors: black, white, brown and beige. Its distinguishing features are its very small ears (similar to a mouse) and fat reserve in its tail. Over time the Zulu sheep has adapted to the area, becoming very hardy. It grazes pasture throughout the year by day and in the evening is herded into sheds. It is particularly prized for the quality and flavor of its meat. The Presidium will help the remaining herders to organize a cooperative and promote this native breed.Production area: Kwazulu-Natal province, South Africa

• Kempen Heath Sheep ()

  stand The Kempen Heath sheep - an example of how proper animal husbandry can protect the natural landscape
  stand 6F 068
  

  Kempen Heath sheep are predominantly white with an elegantly shaped head and no horns. A hardy breed, they spend their days outdoors all year round. Heathland grazing plays a vital role in preserving the valuable heath ecosystem and results in an excellent, tender meat with herbal flavors. The Presidium’s goals are to preserve this sheep breed and reintroduce free-range grazing as a way of conserving the heathland. Production area: Kempen region, southern Netherlands

• Drenthe Heath Sheep (Netherlands)

  stand The Drenthe Heath sheep, one of the oldest breeds in Western Europe, depends on its natural environment. And vice versa
  stand 6F 068
  

  Magnificently spiral-horned and multi-colored, the Drenthe Heath sheep is one of the oldest sheep breeds in Western Europe. Small in size, it can stay outdoors all year, and thrives on the poor, sandy soils of the Drenthe Heath. Environmental conservation is key to the management of this breed. The quality of its meat is becoming appreciated for its naturally fragrant taste, a result of the grazing on heathlands and fresh meadows. The lamb meat is sold fresh in organic markets and a line of lamb sausages has also been developed.Production area: Drenthe province, northeastern Netherlands

• Karakachan Sheep (Bulgaria)

  stand The Karakachan sheep, once common, now a rarity. If it's now being revived, it's partly thanks to the goodness of its cheese
  stand 6H 019
  

  In the past the Karakachan sheep breed (which takes its name from an ancient Balkan ethnic group) was common throughout Bulgaria. At the beginning of the 20th century there were 500,000 animals but by the end of the 1950s their numbers had reduced to 150,000, and by 2007 only 400 had survived. The sheep is small in size with a long, thick coat whose color changes with age from black to brown and finally to gray. Its excellent high-fat milk is used to produce Sirene, a white brined cheese similar to feta, and an extraordinary yogurt.Production area: Vlahi, Pirin Mountains, Blagoevgrad province, southwestern Bulgaria

• Navajo-Churro Sheep (United States)

  stand The Navajo-Churro sheep is declining in numbers. But it's a hardy breed and it's still hanging in there
  stand 6H 001
  

  For four centuries, this descendent of the heritage Iberian Churra breed has been raised by the Navajo people in New Mexico and Arizona using traditional herding and grazing practices. It is a hardy breed that produces lean, sweet-tasting meat, abundant milk and high-quality wool. Although once very common, the Navajo- Churro population has declined sharply over the past 30 years. In collaboration with Diné be’iiná and the Navajo-Churro sheep association, the Presidium works to protect the breed and increase its numbers.Production area: the Colorado Plateau which reaches into Arizona, New Mexico, Colorado and Utah

• Villn√∂sser Brillenschaf sheep (Italy)

  stand  Oval 1E101
  

  Villnösser Brillenschaf (literally ""glasses-wearing sheep from Funes Valley"") is the oldest sheep breed in South Tyrol. It originated in the 18th century from the Austrian Kärntner Brillenschaf sheep, which itself was developed from cross-breeding the Alte Heimische Landschläge, Bergamasca and Paduaner Seidenschaf breeds. It has a white fleece with black rings around the eyes—the “glasses”—and partially black ears. Like other breeds with less than 3,000 animals left, Villnösser Brillenschaf is recognized by the EU as an endangered breed. Today it survives in about 80 farms, each one keeping only a few dozen animals. In ancient times this sheep was bred for its meat—still of high quality thanks to a diet based on mountain grass and locally produced hay—and wool. The Presidium aims to bring it back on the market and turn it into a resource for this stunning alpine territory.Production area: Funes, Villandro, Renon, Barbiano, Chiusa, Velturno, Luson, Laion and Valbadia Municipalities, Bolzano ProvincePresidium supported by: Autonomous Provincial Authority of Bolzano, Municipality of Funes, Villnöss Tourism Association (Funes)Seasonality: Lamb is available all year, except during the summer pasturing period. 

• Sibillini Mountain Pecorino (Italy)

  The Pecorino of the Sibilline mountains, a legendary cheese from a place of legend
  stand  2C 138
  

  The inhabitants of Mount Sibilla have The inhabitants of Sibillini Mountains have historic ties to the tradition of transhumance and evidence of an important pastoral civilization can still be found. The park and the pecorino cheese produced here both take their names from Mount Sibilla (2,173 meters). The cheese has remained the same over centuries: it is still produced artisanally using raw milk that comes from the farms themselves. The Presidium Monti Sibillini Pecorino is produced by three young shepherds and aged is naturally for a minimum period of twp months. The cheese reaches its optimum maturation after 100-120 days. Production area: Sibillini Mountains, Ascoli Piceno, Macerata and Perugia ProvincesSeasonality: cheesemaking from spring, after the weaning of lambs, until October.

• Pistoia Mountain Pecorino (Italy)

  Three types of Pecorino with scents and aromas that change according to maturation
  stand  2D 143
  

  In the mountains around Pistoia, some families of shepherds and cheesemakers still make pecorino following centuries-old methods. The Massese sheep graze in mountain pastures and only natural rennet and raw milk are used. The breed has glossy black wool, a ram’s profile and dark spiraled horns. The cheesemakers make three types of pecorino from its milk: fresco (aged 7-20 days), abbucciato (aged at least 35 days) and da serbo (aged from 2-3 months to a year).Production area: Pistoian mountain Municipalities, Pistoia ProvincePresidium supported by: Pistoia Provincial Authority, Pistoia Provincial Breeders Association, Pistoian Apennines Mountain Community, Pistoia Mountains and Valleys ConsortiumSeasonality: The cheese can be found year-round, with respect for the Massese lactation cycle, but the fresh pecorino is best in the spring and fall. 

• Osilo Pecorino (Italy)

  Smaller and longer than other Pecorinos, Osili stands out for its softness, a quality it maintains even when mature
  stand  3C 051
  

  Slightly smaller, taller and thinner than classic Sardinian sheep’s milk cheese Osilo Pecorino has an incredible smoothness thanks to pressing during production. Its aromas are typical of pecorino, but the flavor is unusually buttery, with notes of toasted hazelnuts. The cheese is unique, as is the smoked mustìa ricotta made from its whey. Production area: Osilo, Ploaghe, Codrongianos, Tergu and Nulvi Municipalities, Sassari ProvincePresidium supported by: Sardinian Regional Department of Agriculture and Agro-Pastoral Reform Seasonality: traditionally produced from October to July with a minimum aging period of 60 days.

• Pélardon Affiné (France)

  stand A goat's cheese that conjures up the scents and the climate of the Mediterranean landscape where it is born and matured
  stand 6C 032
  

  Pélardon is one of the 45 French AOC (controlled designation of origin) cheeses. Made only from whole raw goat’s milk, the curd is not cooked and is obtained from acid coagulation. Pélardon is usually consumed after only 11 days of aging but the Presidium has brought together a small group of cheesemakers who have chosen to promote Pélardon Affiné, aged for at least one month. During aging the thin rind becomes covered in white and blue molds, the paste becomes compact and crumbly, the aroma stronger, the flavor more complex and marked, and the cheese develops a pleasant, slightly bitter aftertaste.Production area: Aude, Gard, Hérault and Lozére departments, Languedoc region Presidium supported by: Département Hérault

• Rimbàs Black Pepper (Malaysia)

  stand Black pepper is the world's best known spice. Rimbàs belongs to the local Kuching variety
  stand 6J 095
  

  Originally from Southeast Asia, Piper nigrum spread through Malaysia over 2,000 years ago. About 13,000 hectares of pepper are currently cultivated in fertile Sarawak, one of two Malaysian states on the island of Borneo. Rimbas is an inland agricultural area far from large towns, where Sarawak’s most numerous native population, the Ibans, grow the local variety of black pepper, called Kuching. The objective of the Presidium is to improve the quality of the pepper by increasing the number of annual harvests and developing processing techniques so producers will be able to receive a better price for their product.Production area: Ulu Bayor, Babu Delit, Ng Bayor and Babu Sedebau, Sarawak state

• Carmagnola Ox-Horn Pepper (Italy)

  A pepper long and curved like an ox horn. Also sweet and fleshy
  stand  2B 018
  

  This pepper comes in splendid colors ranging from intense yellow to bright red. Its curious long and tapered shape (over 20 centimeters long) has three or four lobes. Reminiscent of the Spagnolìn, the first oblong pepper to arrive from the Americas, the Carmagnola ox-horn pepper has a sweet flavour and a thick, fleshy pulp, which improves when conserved. The pepper can be eaten raw, roasted or grilled, bagnà ‘nt l’euil (with extra-virgin olive oil) or with bagna cauda. Production area: Municipality of Carmagnola and surroundings, Province of TurinPresidium supported by: Province of TurinSeasonality: The harvest lasts from the end of July to the end of the October. 

• Capriglio Pepper (Italy)

  Now you see it, now you don't, and now you see it again. That's the history of the red-and-yellow Capriglio pepper.
  stand  2B 001
  

  This pepper has been grown for over 100 years in the small hilly area of Capriglio d’Asti, between Asti and Turin. Until the 1960s there was significant demand for the product in Chieri, Asti, and Turin, often commanding prices up to double that of other varieties. Then, with the introduction of new, larger-sized varieties, the product was only grown for family consumption and a few connoisseurs. The plant is hardy and not very tall; the pepper is of medium to small size, with three ribs and a slightly triangular or heart-shaped cross-section. With the creation of the Presidium, the producers have formed an association, use traditional cultivation methods and follow organic principles. They have reduced environmental impact and are keen to reintroduce this delicious vegetable to the local market. Production area: Municipality of Capriglio d’Asti (Province of Asti)Seasonality: The Capriglio pepper is harvested from late August until October, but can be found preserved in sweet pickled form or in vinegar throughout the year. 

• Cocomerina Pear (Italy)

  Delicate and aromatic, a pert little pear from the Apennines
  stand  1D 025
  

  Known as “drunken pear”, “watermelon pear” or, given its small size, the “Cocomerina” (little watermelon). When harvested late in the season, the flesh of this rare variety turns an intense red color. Fragrant, fragile and difficult to conserve, the Cocomerina pear is ideal for jam. Unfortunately there are very few trees remaining, and the variety is at risk of extinction. An association has been created to save this heirloom pear, harvesting all the fruit produced each year and making excellent jams. Production area: Upper Savio Valley, Ville di Montecoronaro and other areas in the Verghereto and Bagno di Romagna Municipalities, Forlì-Cesena ProvincePresidium supported by: Cesenate Apennines Mountain Community, Emilia-Romagna RegionSeasonality: early variety is harvested from August to September the late variety in October.

• Lessinia Pear Misso (Italy)

  A pear tree that's one of Italy's "Plant Patriarchs". Eat its fruits and see why
  stand  1B 022
  

  In Veronese dialect “misso” refers to an overripe fruit – or one that is soft and dark in color, which is exactly how this pear variety looks when it is ready for eating in early November. The varietyis cited in La Pomona Italiana, a compendium of descriptions and illustrations of fruit trees put together by Giorgio Gallesio between 1817 and 1839. The fruit is small to medium in size and has green skin with minor reddish markings and a white and grainy flesh containing sclereids, small hard granules typical of old pear varieties.The Misso pear was recovered by an association of small producers and can be used to make excellent desserts, jams, juices, distillates and cider. Production area: Hilly areas around Lessinia (Province of Verona)Presidium supported by: Veneto Regional Authority

• Wadden Sea Traditional Fishers (Netherlands)

  stand In a unique marine ecosystem, a group of just 35 fishermen still catchmullet, bass, flounder and more besides using traditional methods.
  stand 6F 081
  

  The Waddenzee is an extraordinary ecosystem running along the Dutch, German and Danish coastlines. A dense network of channels, sandy strips of land, mudbanks and salt marsh, bordered by islets that emerge from the North Sea waters, this inland sea covers over 10,000 square kilometers. Here, a group of 35 fishers still use fixed fishing gear (traps, boulters, etc.), anchored in specific places rather than dragged by motor boats. The effectiveness of these methods varies depending on the anchoring points (just a few meters can make all the difference) and their use requires a profound understanding of the environment and seabed. The Waddenzee fishers catch mullet, sea bass, smelt (which around here smell like cucumbers), flounder, crabs and oysters. Production areaThe Wadden Sea and Northsea beaches of the Wadden Islands, from the North West point of Holland to the German border.Technical partnerEcotrust

• Fagagna Pestàt (Italy)

  You don't slice it, you fry it. To flavor soups and stews
  stand  1A 056
  

  The production of pestàt is a Friulian tradition that is particularly typical to the town of Fagagna. This small salami is made from minced lard enriched with finely chopped carrots, celery, parsley, onion, sage, rosemary, thyme, marjoram, and garlic. Today its production, in limited quantities, occurs during the winter months when the pigs are traditionally slaughtered. It is used as a soffritto, a seasoning base for meat dishes and soups, serving as a way to store the flavors of vegetables for up to a year. Production area: Fagagna Municipality, Udine ProvincePresidium supported by: Fagagna Municipality, San Daniele Agricultural Park, Udine Chamber of CommerceSeasonality: production from November to March, during the pig slaughthering period. 

• Materana Mountain Pezzente (Italy)

  Pezzente has its roots in the peasant civilization of Matera, in a past in which no part of the pig was wasted
  stand  3A 066
  

  The name of this cured meat recalls the “peasant” origins of this sausage, made exclusively from inferior cuts of pork, mixed with ground sweet and spicy peppers, wild fennel, fresh minced garlic and sea salt. Pezzente is usually enjoyed sliced with good country bread, but it is also added to tomato sauce for homemade pasta, or added to a flavorful dish of chicory, chard and escarole cooked in an earthenware pot.Production area: Accettura, Aliano, Calciano, Cirigliano, Garaguso, Gorgoglione, Oliveto Lucano, Stigliano and Tricarico Municipalities, Matera ProvincePresidium supported by: Gal Le MacineSeasonality: produced from November to March. The minimum maturation is two weeks for sausages to be cooked and three weeks for raw consumpion

• Cortereggio Canavese Piattella Bean (Italy)

  A flat white bean, ideal for stews and an icon in Cortereggio
  stand  2B 019
  

  The Piattella is a large white bean with thin skin and characteristic flattened kidney shape. It is traditionally sown together with corn, and as the two plants grow the bean is supported by twisting round the corn’s robust stalks. The Piattella was still widely grown in the area in the 1980s, where it was also known as the San Giorgio Canavese Piattella after the region’s main Municipality. However, it was more commonly called the fasol at cutres across the Canavese area: simply the Cortereggio bean. The Presidium aims to revive and promote the tradition of growing this bean, extending collaboration with local growers and working with other local bodies to boost the tourism and food and wine potential of this part of the Canavese. Production area: San Giorgio Canavese Municipality, in particular the area around Cortereggio (Turin Province).Seasonality: The piattella is harvested from the end of July to the end of September but is available in dried form throughout the year. 

• Haute-Provence Einkorn (France)

  stand Einkorn, a minor cereal but also a nourishing one, a symbol of thousands of years of Mediterranean history
  stand 6C 036
  

  Einkorn (petit épeautre in French) was widely consumed in Roman times before being almost completely replaced by wheat. Just over a decade ago the grain began to inspire new interest thanks to the plant’s hardiness and adaptability as well as its excellent flavor and nutritional value (it is particularly rich in protein and magnesium). The local variety of Haute Provence einkorn traces its roots back to 9000 BC and is thought to have arrived from what is now western Turkey.Production area: 235 municipalities, Alpes de Haute-Provence, Hautes-Alpes, Drôme and Vaucluse provinces, Provence-Alpes-Côte d’Azur and Rhône-Alpes regions Presidium supported by: Provence- Alpes-Côte d’Azur region

• Serra Catarinense Araucaria Nut (Brazil)

  stand The small edible seeds of a large native tree. A symbol of southern Brazil and the local diet
  stand 6A 016
  

  Araucaria angustifolia is a tree native to southern Brazil that has always been a food source for humans and animals in the Serra Catarina area in the state of Santa Catarina. Though the area was completely covered with araucarias some centuries ago, the last few decades have seen a systematic replacement of these trees. The araucaria pine nut (pinhão) is the seed of Araucaria angustifolia. It is about 4 centimeters long, elongated in shape and ivory in color, covered in a tough skin and found in large cones. Always considered a poor person’s food – a matafome (“hunger killer”) – the nuts can be found in many traditional dishes such as paçoca de pinhão and entrevero, but its value has never been officially recognized at a national level. Production area: Urubici and Lages municipalities, Santa Catarina 

• Bronte Pistachio (Italy)

  Gorgeously green, fantastically fragrant, veritably versatile. Credit where credit's due.
  stand  3F 052
  

  This pistachio variety grows only in the hilly, volcanic soil around Bronte. Emerald green in color with a rich resinous aroma, Bronte pistachios are harvested by hand in small quantities. Though superior in quality, they are struggling to withstand competition from cheaper and less flavorful nuts from Iran, Turkey and America. The Presidium was created to help Bronte pistachio producers distinguish their product on the market and protect this excellent variety.Production area: Bronte Municipality, Catania ProvincePresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: The pistachio is harvested in September every second year (production is very low for one year following harvest) and the shelled nuts can be found year-round.

• Pitina (Italy)

  A rare cured meat of roe deer venison and mutton or goat. Flavors of the mountains and days of yore
  stand  1A 056
  

  Pitina was once a way for peasants from the traditionally poor areas around Pordenone to preserve meat for the winter. Minced mutton, goat or venison was mixed with salt, garlic, black pepper, rosemary or wild fennel and juniper berries, then shaped in balls that would be dipped in cornmeal and smoked over a fogher, the typical valley fireplace. Pitina is usually eaten raw after at least a fortnight’s aging but is also excellent cooked.Production area: Tramontina and Cellina Valleys, Pordenone ProvincePresidium supported by: San Giorgio and Meduno Credit Cooperative Bank

• Gascon Chicken (France)

  stand A farmyard fowl par excellence, the Gascon chicken is on its way back
  stand 6C 038
  

  Elegant in black plumage speckled with slate-blue feathers, hardy and with a good reputation for meat quality and quantity, the Gascon chicken has always been a highly regarded bird in the farmyards of southwestern France. Yet since the 1950s the breed has been gradually abandoned in favor of hybrids more suited to battery farming. The Gascon chicken now owes its survival to a handful of farmers from the La Poule Gasconne association. They produce chicken (raised outdoors for 150 days), pullet (an unmated hen) and coq vièrge (an unmated rooster), as well as delicious small white eggs and the celebrated Gascon capon.Production area: Ariège, Haute-Garonne, Gers and Hautes- Pyrénées departments, Midi- Pyrénées region Presidium supported by: Midi-Pyrénées region

• Molo Mushunu Chicken (Kenya)

  The Mukunu [mush-un-u] is an unusual-looking breed of chicken, with a bald neck and head, and black, white, red or blue feathers covering the rest of its body. It is raised outdoors and appreciated for its flavorful meat, excellent eggs and the hens’ good attitude to egg-laying. The area covered by the Presidium was hard hit by the 2008 post-election violence; many people were killed in the district of Molo, with houses burned and livestock slaughtered. The area was also home to many camps for the internally displaced. During the clashes, women lost the majority of their animals (particularly chicken and sheep) and they are now struggling to reclaim their livelihoods. The Presidium will help them organize themselves, increase the number of animals and sell them on the local market.Production area: Turi, District of Molo, County Nakuru, Rift ValleyPresidium supported by: Antica Corte Pallavicina, Polesine Parmense (Pr)

• Vesuvio Piennolo Cherry Tomato (Italy)

  Grown on the slopes of Vesuvius, ideal for preserving, ideal for sauce
  stand  3B 021
  

  Traditionally these tiny tomatoes, each weighing 20-25 grams, are hung in large bunches, called piennoli. They can be distinguished from the famous Pachino tomatoes by two grooves running down their sides and the point at one end called a pizzo. The skin of this tomato is thick and the flesh firm, compact and dried by the strong Vesuvius sun. Both its flavour and aroma become more intense with time. Production area: Municipalities on the slopes of Vesuvius, Naples ProvincePresidium supported by: Vesuvius National ParkSeasonality: harvest reaches its peak in July and August but the tomatoes can be stored in clusters or canned for year-round consumption

• Torre Guaceto Fiaschetto Tomato (Italy)

  The sweet juicy fiaschetto tomato grows in a nature reserve where biodiversity is high
  stand  3D 013
  

  Around Brindisi everyone remembers the Fiaschetto tomato as a succulent delicacy, a sweet variety that is now back on the menu thanks to the Presidium. After studying vegetable gardens located along the coast, one farmer planted the first experimental crop at an altitude of only 15 meters, a few hundred meters from the sea. Currently there are three Presidium producers are cultivating two hectares using organic methods.Production area: Torre Guaceto, Carovigno, Municipality, Brindisi ProvincePresidium supported by: Torre Guaceto Natural ReserveSeasonality: harvest begins from the second week of June and continues throughout the summer. The tomato sauce is available year-round.

• Torre Canne Regina Tomato (Italy)

  The "queen" of tomatoes plaited with locally grown cotton
  stand  3D 021
  

  Regina is the name of a local variety of canning tomato grown in the brackish soils of the Coastal Dunes Regional Park in the upper Salento. The tomato takes its name Regina (queen) from its peduncle, which takes the shape of a crown as it grows. The fruits are small and rounded and have a thick skin - due to the brackish water that leaches into the soil of the coastal plots – which improves the variety’s preservability, flavor and resistance to parasites. There is a local tradition of braiding the tomatoes in bunches called ramasole, by tying the peduncles together with a thread made from cotton grown in the local market gardens and spun by women at home.Production area: Fasano and Ostuni Municipalities, Brindisi ProvincePresidium supported by: Torre Canne and Torre San Leonardo Coastal Dunes Regional Park and the Cultural Association of Pezze di Greco’s Living NativitySeasonality: harvested from July – a portion is eaten fresh and a portion is preserved by tying in bundles for consumption until the following April.

• Bilìci valley Siccagno Tomato (Italy)

  South specific. This tomato is a favorite in inland Sicily, where families still make passata at home for the winter
  stand  3F 073
  

  In the small villages in the Sicilian hinterland, no family starts winter without having prepared their own tomato puree, either on their own or in a group. The Siccagno tomatoes are processed during the height of summer, not only into passata (puree) but also double or triple tomato extract. The ideal tomatoes for this type of processing, however, can no longer be found. Dry cultivation does not require any water, but yields are low, and so the technique has been abandoned. One producer in Villalba has preserved a historic ecotype and sells dried tomatoes, puree and triple extract.Production area: Upper Belìci Valley Municipalities, Caltanissetta and Palermo ProvincesPresidium supported by: Sicily Regional Authority’s Agriculture and Food DepartmentSeasonality: Presidium Siccagno tomatoes are harvested from the middle of July to the end of August, but are available year-round as puree (passata) or extract. 

• Bazzone Prosciutto (Italy)

  A great ham, courtesy of great local pigs
  stand  2D 135
  

  The name Bazzone refers to the shape of this prosciutto, which is particularly elongated and resembles a protruding chin—bazzo in local dialect. The prosciutto comes from pigs raised in semi-wild conditions and fed on farro, apples, pears, chestnuts, acorns and scotta (the leftovers from local cheese production). The resulting rosy-colored cured ham is delicate, offering musky scents of acorns and chestnuts. Bazzone prosciutto pairs very well with Garfagnana potato bread.Production area: Middle Serchio Valley and the Garfagnana Municipalities, Lucca ProvincePresidium supported by: Middle Serchio Valley Mountain CommunitySeasonality: The traditional production period runs from September to April/May, and the prosciutto must age for at least 20 months. 

• Casentino Prosciutto (Italy)

  From a realm of pigs, a king of hams
  stand  2C 142
  

  The Presidium has revived the ancient Casentino tradition of making prosciutto from the meat of Casentino gray pigs raised in semi-wild conditions. According to a strict production protocol these pigs are farmed following traditional methods, left to roam outdoors so their diet comes mostly from grazing in theundergrowth below oaks and chestnuts and supplemented by natural plant-based feed. Casentino prosciutto has a round, slightly elongated and flattened shape and ages for at least 18 months. Production area: Casentino Municipalities, Arezzo ProvincePresidium supported by: Arezzo Provincial Authority, Arezzo Chamber of Commerce, Casentino Mountain CommunitySeasonality: The prosciutto is made all year, except during the summer, and must age for at least 18 months

• Nebrodi Provola (Italy)

  The Provola cheeses of Sicily's Nebrodi mountains come in every shape and size
  stand  3F 065
  

  This Provola is a traditional Caciocavallo cheese made by cheesemakers in the Nebrodi Mountains. Its size varies according to area of production: 1 kg in the northwestern mountains, 1.5 kg or more in the central region and 5 kg in the eastern Nebrodi. The cheese has the typical oval Caciocavallo shape topped with a small ball, used to tie it up for hanging. The cheese rind is smooth, glossy and pale amber in color and the flavor develops from sweet to piquant with aging.Production area: the whole Nebrodi area, Messina, Catania and Enna ProvincesPresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: cheesemaking from March to June with at least three months aging.

• Madonie Provola (Italy)

  An egg-shaped raw milk cheese that matures within sight of Mount Etna
  stand  3E 066
  

  This exceptional cheese is produced in one of Italy’s most biodiverse areas, the Madonie mountains, most of which lie within a regional park. A typical stretched-curd cow’s milk cheese (similar to its slightly more tapered cousin from the Nebrodi), it is shaped like a rounded wine flask andhas a thin, smooth, straw-yellow rind. Many cheesemakers still make artisanal Madonie Provola using raw cow’s milk, with the addition of a small amount of sheep’s milk. A lightly smoked version also exists.Production area: Madonie mountains, Palermo Province Presidium supported by: Sicily Regional Authority's Agriculture and Forestry DepartmentSeasonality: Madonie Provola is made from March to June, and must be aged at least three months. 

• Tafeljura Plum Orchards (Switzerland)

  Mission Tafeljura - an old plum orchard saved is a heritage regained
  stand 6C 088
  

  This Presidium was created to preserve a unique landscape, the plum orchards of the Swiss Tafeljura. Here the areas of open countryside have always grown cherry, apple and pear trees, while in the damper areas along streams and on the valley floor, tall plum trees are cultivated. These old orchards are threatened by the introduction of new varieties of shorter trees which require less attention and produce larger fruit than the native varieties (such as Hauszwetschge, Bühler and Fellenberg). The old Swiss plums, though having an intense aroma and juicy flesh, no longer have a market and the orchards are gradually becoming outdated. The Presidium plums are made into various products, including Posamentertörtli, a delicious plum cake, and an excellent chutney that goes well with meat pâté, roasts, stew meat, game or cheese.Production area: Tafeljura in Basel-Country and Fricktal cantonsPresidium supported by: Coop Switzerland

• Moena Puzzone (Italy)

  A sharp aromatic cheese from the heart of the Dolomites
  stand  1D 071
  

  Twice a day, milk is sent from Alpine pastures in the heart of the Dolomites to the dairy in Predazzo that produces Puzzone. Only forms bearing the letter “M” (for malga, mountain dairy) belong to the Presidium. The secret of Puzzone lies in the aging, which can last from 90 days to 16 months, during which each form is washed once a week. This procedure gives the cheese its unmistakable brick-red rind and an intense, pungent fragrance—hence the name Puzzone, meaning “stinky.”Production area: Predazzo and Moena Municipalities, Trento ProvincePresidium supported by: Trentingrana ConcastSeasonality: Puzzone is only made during the summer pasturing period, from June to September, and must age for between 3 and 16 months. 

• Radic di Mont (Italy)

  The tenderest of radicchios from the high mountain pastures of Carnia
  stand  1A 056
  

  In May, when the snows had receded, herders who had just brought their flocks to the summer pastures high up in the Alps would collect tender wild chicory, Cicerbita alpina. In Carnia it is known as radic di mont or radic dal glaz. Even today keen foragers will take their cloth bags and baskets and go up into the mountains in the spring to gather this wild delicacy. The shoots are preserved in oil and make an excellent complement to cured venison, carne salada (cured salted meat) or Sauris smoked juniper prosciutto. Production area: Carnic Alps at altitudes above 1,000 meters, Province of Udine Presidium supported by: Cirmont (International Mountain Research Centre)

• Bronda Valley Ramassin (Italy)

  Damsons in distress? Not really, this Valley Bronda variety is delicate, but a good harvest is always guaranteed
  stand  2A 027
  

  Whether it is called ramassin, dalmasin or darmasin, many people in Piedmont are familiar with this small, dark and very sweet plum. However it is relatively unknown in other regions of Italy. In July, when the delicate fruits are ripe, they fall into the nets and are hand-picked. Ramassin are cultivated in other fruit-growing areas of Piedmont, but the best plums come from the Bronda Valley, a few kilometers from Saluzzo, thanks to its special microclimate and hilly terrain. Production area: Bronda and Po valleys, Province of CuneoPresidium supported by: Ortofruit Italia, Municipalities of Pagno, Castellar and BrondelloSeasonality: The harvest takes place from mid-June to mid-August, with a short shelf life. During the rest of the year, it can be eaten in processed form.

• Caprauna Turnip (Italy)

  You like potato, I like … turnip. In the tiny village of Caprauna, the Old World still resists the New
  stand  2A 029
  

  Caprauna is a small village in the Upper Tanaro Valley with a few hundred inhabitants and excellent turnips: large, very sweet and with unusual pale-yellow flesh. In the past turnips were an important element of the local diet in the Piedmontese Alps, but were later replaced by the potato. This turnip does not keep well once harvested; it is best left underground until ripe in the fall and winter months. The Presidium hopes to protect its cultivation in an area currently at risk of depopulation.Production area: Caprauna and Alto Municipalities, Cuneo ProvincePresidium supported by: Consortium for the promotion and preservation of typical products of the Upper Tanaro valley dell’Alta Val Tanaro.Seasonality: The harvest lasts from September to January.

• Breton Pie Noir Cow (France)

  stand Quiet after the storm. Extensive breeding and traditional by-products have pulled the Breton Pie Noir cow through
  stand 6B 057
  

  This beef and dairy breed derives its name from its black and white coat. It is a very hardy, disease-resistant breed suited to the poor pastures of southern Brittany. In the 1960s and 1970s it began to disappear from the region, but has recovered thanks to an effective protection program. About fifty producers belong to the Union Bretonne Pie Noir. They practice extensive farming methods that respect the environment, have direct relationships with consumers, and promote traditional products such as fermented milk, salted butter and cream as well as the breed. Production area: The historical region of Brittany, including the present departments of Côtes d’Armor, Finistère, Ille-et-Vilaine, Morbihan and Loire Atlantique Presidium supported by: Union Bretonne Pie Noir

• Grigio Alpina Cow (Italy)

  A breed that has lived in the mountains for centuries. No wonder it's gray
  stand  1E 103
  

  The Grigio Alpina cattle population has been reduced to just a few thousand animals, mainly in the Province of Bolzano, though some are also found in Trento and scattered throughout the Alps. A hardy, frugal breed, it is well adapted to the harshest environments, able to guarantee high yields of meat and milk, which is excellent for drinking or making cheese. Its coat is a pale silver, shading darker around the eyes and on the neck, shoulders and flanks. Currently the Presidium is working to include Grigio Alpina beef in the Presidium, involving more farmers as well as butchers. Production area: Alpine areas, Bolzano and Trento ProvincesPresidium supported by: Bolzano Chamber of Commerce, Bolzano Autonomous Provincial Authority, National Association of Grigio Alpina Cattle BreedersSeasonality: Cheese is made from Grigio Alpina milk during the summer pasturing period, from June to September, and ages from 2 to 12 months. Kaminwurz and smoked beef are produced year-round. 

• Maremmana Cattle (Italy)

  The breed tended by the butteri, the cowboys of the Tuscan Maremma
  stand  2D 115
  

  This native breed has large lyre-shaped horns and a pale coat with hints of gray. Hardy and extraordinarily robust, it is not suited to life in the cattleshed. This explains the survival of the figure of the buttero, a horse-riding cowboy who herds the free-ranging cattle. This natural farming style is good for the well-being of the animals and makes for flavorful and wholesome meat. The classic local recipe is a stew made with tougher cuts of meat.Production area: Maremma, Grosseto ProvincePresidium supported by: Grosseto Provincial AuthoritySeasonality: Maremmana beef is available year-round. 

• Piedmontese Cattle (Italy)

  Like all heritage breed oxen with white coats, this is a very ancient breed. It was only in 1886, however, that spontaneous variation led to the birth of a bull with huge haunches and extremely muscular thighs. This was the progenitor of the Piedmontese vitello della coscia, “veal of the thigh.” At the start of the 20th century, there were still 680,000 animals, but today that number has been halved. Piedmontese beef is unique as it has a perfect amount of intramuscular fat to make it lean but still flavourful. Traditionally the beef is chopped by hand and eaten raw, seasoned only with extra- virgin olive oil, salt and a pinch of pepper. Production area: Cuneo ProvinceSeasonality: The product is commercially available throughout the year. 

• Calabrian Podolica Cattle (Italy)

  This hardy cow breed doesn't produce a lot of milk, but what is does is exceptional
  stand  3F 107
  

  The Podolica cattle breed has ancient origins. Very hardy, it is farmed in the southern Apennines, from Campania to Puglia and down to the Calabrian mountains. It produces a small amount of high-quality milk, and is traditionally farmed for its meat. The cattle range free year-round, meaning that the beef is flavorful and rich in vitamins and minerals. The high carotene content gives the fat a yellowish tinge, and because of this, and its toughness compared to beef from other breeds, it is not given the appreciation it deserves. The Presidium wants to promote the work of a group of farmers, united in an association. Production area: Sila plateau, Pollino National Park, Cosenza, Catanzaro and Crotone ProvincesPresidium supported by: Cosenza Provincial Authority, A.Pro.Zoo, Sila National ParkSeasonality: Podolica beef is available year-round. 

• Mora Romagnola Pig (Italy)

  A noble salami for special occasions
  stand  1D 019
  

  Romagna’s native pig breed, the Mora Romagnola, once risked extinction, with numbers dropping from 22,000 in 1949 to just 15 a few years ago. The dark-brown pig has almond-shaped eyes and long tusks (particularly the males). Like many heritage breeds, Mora Romagnola pigs are sturdy, fatten well andare ideal for raising outdoors. The pig’s flavorful meat is tender and compact, perfect for making cured meats like Culatello and Spalla Cruda. Production area: Ravenna, Forlì- Cesena and Rimini ProvincesPresidium supported by: Emilia-Romagna RegionSeasonality: the slaughter of pigs takes place throughout the year for the production of fresh meat, but preferably in the period from autumn to spring for the preparation of cured meats.

• Varzese Cattle (Italy)

  A small but hardy cow that's now enjoying a renaissance in Milan's Parco Sud
  stand  2G 104
  

  Varzese, Tortonese, Ottonese, even Biunda in dialect: all names for the same breed of cattle, once common in the plains of Lombardy, around Alessandria and Pavia and in the Apennines behind La Spezia. Now there are barely 200 animals surviving, spread around dozens of small farms, with serious problems of inbreeding. Though found in four Italian regions, the majority are farmed in Lombardy. A hardy breed, the Varzese produces both milk and excellent meat, and the Presidium is trying to revive its farming. The project will initially involve the biggest farm, which also has a sales point in Milan���s Parco Sud, with the hope of bringing as many farmers as possible into the Presidium in the future. Production area: Agricultural areas, Milan ProvincePresidium supported by: Fondazione Cariplo as part of the ���Nutrire Milano��� projectSeasonality: Varzese beef is available year-round

• Dehraduni Basmati Rice (India)

  stand Around Dehradun, at the foot of the HImalayas, where the local Basmati rice variety is grown organically
  stand 6J 068
  

  The diversity of Basmati rice varieties is the result of centuries of selection by Indian farmers. The first reference to the perfumed rice dates back to the 18th century, and since then one hundred different varieties have been developed. The Presidium was established to promote Dehadruni or Desi (which means “local”) basmati, a rice scented with floral and sandalwood notes, cultivated using traditional techniques at the foot of the Himalayas, in a flat area no more than 600 meters above sea level, bordered by the Ganges River to the south and the Yamuna River to the north. Production area: Dehradun, Hardiwar and Uttarkashi districts, Garhwal region, Uttaranchal Project partner: Navdanya Trust

• Grumolo delle Abbadesse Rice (Italy)

  Abbesses took vailone nano rice to Grumolo, a Slow Food Presidium keeps it there
  stand  1B 036
  

  This rice was introduced to Grumolo delle Abbadesse, a small village between Vicenza and Padua, by Benedictine nuns, and has been grown there since the 16th century. The nuns also organized the reclamation of local marshland and the building of canals, many of which are still in use. The Vialone Nano rice variety grown in Grumolo delle Abbadesse has tiny kernels, and its exceptional quality can be attributed to the area’s soil and water. The rice swells up considerably when cooked, and is very good at absorbing flavours.Production Area: Municipality of Grumolo delle Abbadesse, Province of Vicenza Presidium supported by: Region of Veneto

• Alaotra Lake Dista Rice (Madagascar)

  stand A staple in the Malagasy diet, Lake Dista rice is grown with sustainable techniques and a rational use of resources
  stand 6M 035
  

  Malagasy small farmers eat rice three times a day and with their meals drink Ranon ‘apango, a beverage made from the rice cooking water. Apart from being a staple part of the local diet, rice also fulfils important religious and ritual functions. In the area of Andasibe near Lake Alaotra, a confederation of cooperatives called Koloharena harvests and sells a particular variety of pink rice with a sweet aftertaste called Varin’i Dista in the local language. Production area: Amparafaravola and Sahamamy municipalities, Toamasina province, Alaotra region

• Piancò Valley Red Rice (Brazil)

  stand In an isolated, fertile valley in northeast Brazil, traditional red rice cultivation proudly resists the introduction of other varieties
  stand 6B 019
  

  Red rice was introduced in Brazil by the Portuguese in 16th century and its cultivation soon flourished in the northeast region. In 1722, the Portuguese monarch, who was interested only in white rice, prohibited the cultivation of red rice and it survived exclusively in the semi-arid state of Paraíba. Here, red rice has continued to play a part as a staple of the traditional diet, but an increasing demand for white rice in recent years has reduced the production area to one third of the original.Production area: Santana dos Garrotes municipality, Vale do Piancó, Paraíba state

• Roccaverano Robiola (Italy)

  Real Roccaverano is 100% goat's milk and conjures up aromas of meadows and wild plants.
  stand  2A 004
  

  Roccaverano cheese, made in the steep, fallow Langa Astigiana hills, is Italy’s only historic DOP goat’s cheese. The Presidium cheese is made exclusively from raw goat’s milk. Each Robiola has its own unique flavour: flowers, herbs and pasture microflora give each cheese a distinct personality. The cheese will typically have aromas of yogurt, fresh grass and hazelnut, a flavour enriched by spicy, mossy nuances and a long aftertaste.Production area: Langa Astigiana, Province of AstiSeasonality: Production takes place from early March to mid-December. The minimum aging period as specified by the Presidium is 5-6 days.

• Civita di Cascia Roveja (Italy)

  A sort of small wild pea, packed with protein
  stand  2H 133
  

  Roveja (Pisum arvense) is a small wild pea, dark brown, reddish or dark green in color, which has been grown for centuries. The first records of its cultivation date back to 1545. Grown on the high slopes of central Italy’s Sibillini mountains, along with lentils it was one of the staple foods for the local population. Though it has almost disappeared from the table, it is highly nutritious and an excellent ingredient in soups or on toasted bread. When ground into flour it can be used to make a type of polenta (farecchiata) served with anchovies.Production area: Nerina Valley, Perugia ProvincePresidium supported by: Umbra Valley and Sibillini GAL, Umbria Regional AuthoritySeasonality: The roveja is picked between the end of July and the start of August, and is available dried year-round. 

• Tortona Valleys Salame (Italy)

  In the valleys south of Tortona, where Piedmont, Lombardy, Emilia and Liguria meet, raw salami rules. OK?
  stand  2A 021
  

  Pig farming is an integral part of the history and rural culture of the Curone, Grue and Ossona valleys, situated near Tortona where Lombardy, Emilia-Romagna and Liguria meet Piedmont. The classic repertoire of Italian cured pork products is made here, but the foremost specialty of the area is an uncooked salami, made by many small- scale artisanal producers and aged naturallyin the hills’ particularly favorable microclimate, which means very little salt is needed to cure the meat. Production area: Tortona Valleys, Province of Alessandria Presidium supported by: Terre del Giarolo Mountain CommunitySeasonality: Tortona Valleys Salame is produced from October to April. The minimum aging period according to the rules of the Presidium is 90 days. 

• Fabriano Salame (Italy)

  This salame is to Fabriano what mortadella is to Bologna. A symbol of local identity
  stand  2C 134
  

  This “noble” cured meat is made by grinding the most prized part of the pig, the hams. Lightly covered in a dark brown mold, it is hard and rough to the touch. The meat is compact with a fine grain, deep red in color and dotted with white pieces of lard. The curing takes place in natural environments with no artificial temperature control. Presidium producers guarantee a product of excellent quality because the raw ingredients are locally sourced and production stops during the warmest months of the year.Production area: Fabriano, Cerreto d’Esi, Matelica, Esanatoglia, Sassoferrato and Genga Municipalities, Ancona ProvincePresidium supported by: Marche RegionSeasonality: production period is from late September to early May and a minimum aging period of 60 days.

• Añana Salt (Spain)

  stand A hill, wooden terraces and salt water piped into canals and left to rest until it evaporates. The poetry of salt.
  

  The Añana salt pans are an impressive sight, with 120 hectares of hillside covered in wooden terraces. The salt water, the muera, is conveyed along wooden channels and left to sit until it evaporates. The first evidence of the salt pans dates back to the Roman era, while the medieval custom of using salt as currency allowed Salinas de Añana to obtain city status as early as 1140. Today the Añana pans produce flor de sal (the flagship product), sal de mota (a mix of salt and flor de sal, typical of the area) sal morena and chuzos (stalactites formed where brine has dripped down from the terraces). Production AreaAñana, province of Álava, the Basque Country

• Nzoia River Reed Salt (Kenya)

  stand Salt extracted from a riverbank reed. An ingenious substitute for the imported sea variety
  stand 6K 036
  

  In areas of western Kenya historically cut off from the main salt routes, local communities have developed a distinctive method for extracting salt from an aquatic plant. This plant is a thin reed that is cut and allowed to dry on rocks by the river. It is then burned on a slow fire and the residual ash mixed with hot water, filtered and boiled. When the liquid has completely evaporated, a pure salty mixture is left on the bottom. It is collected, packed into banana leaves and dried under hot ashes overnight. Production area: Naboyole area, Webuye district, Bungoma county, Western ProvincePresidium supported by: Lombardy Regional Authority, Stiftung Drittes Millennium

• Farim Salt (Guinea Bissau)

  stand Oval 6L042
  

  Around Farim, along the Cacheu River, the landscape is marked by expanses of sand and briny water. The local communities catch fish, grow a few vegetables and harvest salt. The river is actually a marine inlet over 100 kilometers long; when the water retreats at low tide and the wind blows from the east, a crust of salt forms on the surface of the ground. The women who collect the salt spread it out on cloths, wash it with salt water and filter it, then dry it in rectangular pans set over a fire. Production area: Farim, Oio regionTechnical partner: Univers Sel

• Zerradoun Salt (Morocco)

  stand Zerradoun salt, extracted using time-honored techniques from a water source between two valleys
  stand 6J 104
  

  The village of Zerradoun is located in the Rif Mountains in northeastern Morocco. Here the Al Wifak cooperative, comprised of twenty women, extracts various types of salt from a natural source located between two valleys, surrounded by mountains and fields of wheat and barley. The salt pans are at least 200 years old and have dry stone retaining walls. After the salt is collected the women take it by mule to the cooperative’s workshop where it is ground or packed in granulated form. The cooperative produces table salt (white or flavored with cumin) and bath salts scented with orange blossom.Production area: Douar Zerradoun, Brikcha municipality, Ouezzane province, Tangier -Tétuan region Technical partner: Univers sel association

• Cervia Artisanal Sea Salt (Italy)

  Greek? Etruscan? Roman? The origins of the spectacular saltpans of Cervia are lost in time
  stand  1D 023
  

  The origins of the Cervia saltworks are lost in ancient history, with some attributing their construction to Etruscans and others to the Greeks - given the Greek origin of the town’s original name, Ficocle. In any case it is clear that salt production was already thriving in this area during Ancient Roman times. Today only one small traditional saltpan is still active, Camillone, which continues to use using ancient techniques to produce an excellent salt with a sweet taste very suited to the production of norcine salami.Production area: Cervia Municipality, Ravenna ProvincePresidium supported by: Cervia Saltworks Park Society, Po Delta Regional Park, Emilia-Romagna RegionSeasonality: extractions are repeated throughout the summer season, from June to September.

• Trapani Artisanal Sea Salt (Italy)

  Windmills, white pyramids, the sea. The dazzling saltpans of Trapani
  stand  3F 060
  

  This unrefined artisanal sea salt is obtained by evaporating seawater in huge shallow pools - “le saline” – by the shoreline. Along the coast near Trapani, an important saltworks exists against a scenic backdrop of windmills and white pyramids of salt that turn pink with the sunset. Trapani artisanal sea salt is actually saltier than table salt, as it contains more potassium and magnesium and less sodium chloride.Production area: Trapani and Paceco Municipalities, Trapani ProvincePresidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: the salt is produced from July to September, but is available throughout the year.

• Mangalica Sausage (Hungary)

  stand Mangalica, the pig with the curly hair, still survives on a few small farms on Hungary's pustza plains
  stand 6F 043
  

  The Mangalica pig breed (also called Mangaliza or Mangalitsa) was once prized across Hungary and in neighboring countries, particularly Romania, but has been gradually replaced by modern crossbreeds. Its more peculiar characteristic is its long curly coat, usually blond or white but sometimes black and occasionally red. Some small farms still raise the pigs free-range on the Hungarian pustza plain, supplementing their wild grazing with farm produce such as potatoes and pumpkins. Their meat is used to make a paprika-seasoned sausage according to traditional techniques.Production area: Kiskunsàg county

• Castelpoto Red Sausage (Italy)

  Making this spicy red sausage is a laborious business, but in Castelpoto they've been enjoying it for centuries
  stand  3A 020
  

  In Castelpoto, in the Sannio region, a salami is produced following a traditional recipe which has been passed orally through the centuries between families in the village. The pork cuts used (ham, shoulder and belly) are ground and mixed with salt, wild fennel, garlic and ground chili papaulo. To make the chili powder, the peppers are picked while still unripe, dried in the shade then roasted in an oven fired by oak and olive wood before being ground. The mix is packed into a natural casing then left to dry and age in old village kitchens with wood ovens for 20-50 days.Production area: Castelpoto Municipality, Benevento ProvincePresidium supported by: Campania RegionSeasonality: production from November to April, with a minimum aging of three weeks

• Saras del fen (Italy)

  Ricotta wrapped in hay. A symbol of the Val Pelllice
  stand  2A 022
  

  Saras means ricotta in local dialect. Ricotta is a soft dairy product made from whey, the liquid that remains in the vat after the solid curd has been removed from milk for cheese production. The tradition of wrapping this cheese in hay (or fen, in Piedmontese) came from the need to transport it down from the pastures of the Pellice Valley. This cheese boasts a grassy, milky perfume that strengthens with age. Saras del Fen is rich and smooth on the palate.Production area: entire Pellice Valley Mountain Community, Chisone and Germanasca MountainCommunities and the Pinerolese Pedemontano Mountain Community above altitudes of 1,000 meters (Province of Turin) Presidium supported by: The communities of Montana Val Chisone, Germanasca, Pellice and Pinerolese Pedemontano, province of Turin Seasonality: Saras del fen is commercially available throughout the year. 

• Mountain Pasture Sbrinz (Switzerland)

  In Switzerland, the hills are alive with the scent of Sbrinz
  stand 6C 076
  

  Mountain Pasture Sbrinz from is the cheese par excellence of the Swiss inland, and the oldest of Swiss cheeses. Until the mid-19th century it was exclusively produced on the Alps; then with the rise of valley dairies it also started being produced in the plains. Today, the Presidium’s Sbrinz is exclusively produced during the summer on the Alps. Its three-year-long ageing (the minimum allowed by the Presidium) imparts a well-rounded mature taste characterized by aromatic tones. Production area: central SwitzerlandPresidium supported by: Coop Switzerland

• Orbassano Red Celery (Italy)

  A celery of French origin that is now enjoying a comeback in an area with a great horticultural tradition
  stand  2B 014
  

  The story of red celery begins with the introduction of a purple celery from France in the 17th century which gradually acclimatized to the environment in market gardens near Turin. With its distinctive red base and almond flavour, it was a common product at vegetable markets in Turin and nearby until after Second World War. It was then abandoned and risked disappearing due to its demanding cultivation requirements and lower profitability compared to other varieties. Now only a few growers in the area between Stupinigi and Orbassano continue to produce it, and sell at the farm or local markets. They also organize a special event on the third Sunday of October. Production area: Municipality of Orbassano (Province of Torino) Presidium supported by: Municipality of Orbassano, Centro Commerciale Naturale of OrbassanoSeasonality: Orbassano red celery is collected from late September to early November.

• Goym Sfratto (Italy)

  The Jewish tradition with a Tuscan accent. A cake that speaks wonders for cultural crossovers
  stand  2D 119
  

  This cigar-shaped cookie has a thin layer of unleavened dough wrapped around a filling of chopped walnuts, honey, orange peel and nutmeg. One of the most important products from the Jewish tradition in Pitigliano and Sorano, it represents the blending of Jewish tradition and the cuisine of the Maremma. Production area: Pitigliano and Sorano Municipalities, Grosseto ProvincePresidium supported by: Grosseto Provincial Authority, Municipality of PitiglianoSeasonality: Sfratto cookies are made all year, but especially during the Christmas period. 

• Wild Figs Slatko (Macedonia)

  stand One measure of knowledge to two measures of patience. Making slatko is a laborious process, but it's worth the effort
  stand 6J 041
  

  On the banks of Lake Dojran, along the Greek border, the production of slatko (meaning "sweet" in Macedonian) from wild figs is an ancient tradition. It is mainly women who continue to use the traditional recipe for transforming an otherwise inedible fruit into a consumable product, which involves boiling the fruit nine times. Only then do the wild figs release their sugar, after which they are immersed in agda, a syrup of water and sugar, and cooked for another hour. Lemon is added to the resulting slatko to maintain the fig color. It is finally cooled and put into jars.Production area: Dojran, Bogdanci, Valandovo and Gevgelja villages

• Pozegaca Plum Slatko (Bosnia and Herzegovina)

  stand Plum slatko, the essence of Bosnian sweetness. Made with care and patience, it's a preserve for special occasions
  stand 6J 037
  

  Throughout Bosnia and in parts of Serbia, women traditionally prepare this local conserve called slatko (meaning “sweet”) for home consumption. To make slatko, plums of the local Pozegaca variety are blanched, peeled and pitted by hand, and left to soak briefly in a solution of water and lime, which keeps them firm during cooking. The plums are then cooked in a syrup of water and sugar and packed in jars. Production area: Drina River Valley, Ustikolina, Gorazde Municipality Technical partner: Agropodrinje Cooperative, Gorazde

• Somè Dogon (Mali)

  stand Condiments made with flowers, fruit and leaves figure highly in the Dogon diet
  stand 6K 094
  

  Somè are traditional seasonings prepared by Dogon women from the flowers, fruit and leaves of all the plants found in their home gardens, whether cultivated or wild, like the baobab. The Presidium brings together several products: kamà (made from dried sorrel leaves); pourkamà (made from the dried leaves of the local nerè seeds); djabà pounan (based on the flavorful Dogon shallot); gangadjou (dried okra powder); oroupounnà (baobab leaf powder); and wangue-somè (made from local chili peppers, garlic and salt). These seasonings are basic ingredients in Dogon cuisine, used in sauces and soups and on vegetables and meat. Production area: Dogon Plateau, Mopti regionPresidium supported by: City of Torino as a part of the EU co-funded 4Cities4Dev project, Piedmont Regional Authority

• Gioi Soppressata (Italy)

  This cured meat dates back to the 11th century, since when production techniques have been constantly perfected
  stand  3A 030
  

  Written references of Gioi Soppressata date back to 1835, and it is one of the oldest Campanian cured meats. It is made only from the finest cuts of pork, carefully trimmed of any cartilage and gristle. The meat is finely chopped with a knife, seasoned with salt and pepper and encased in pig’s intestine. A piece of lard is inserted into the middle of the meat, giving the salami an attractive appearance and stopping it from drying out after being smoked. Production area: Gioi, Cardile, Salento, Stio, Gorga, Orria and Piano Vetrale Municipalities, Salerno ProvincePresidium supported by: Cilento and Vallo di Diano National ParkSeasonality: production period from September to April, or for as long as the necessary conditions for processing and maturation persist.

• Spalla cruda (Italy)

  Redolent of chestnut, with a note of pepper, a masterpiece of the pork butcher's art
  stand  1D 035
  

  In other regions, pork shoulder is ground up to make salami and cotechino. But around Parma, it is used whole, with or without the bone, to make a very distinguished cured meat. Preparing spalla cruda (“raw shoulder”) with the bone in and aging it for months requires expert charcuterie skills, especially because tradition requires the use of large shoulders, weighing at least three or four kilos. When properly prepared, it is extraordinary: sweet and fragrant, with notes of chestnuts and good-quality meat, a barely perceptible hint of pepper and a whiff of oxidation. Production area: Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo Parmense, Sissa and Colorno Municipalities, Parma ProvinceSeasonality: Only produced during the colder months, from November to February, the deboned version ages for at least 10 months and the bone-in version for at least 14 months. 

• Orobiche Valleys Traditional Stracchino (Italy)

  The king of Italy's soft cheeses. Creamy texture, sharpish flavor
  stand  2H 107
  

  Stracchino is a traditional soft whole cow’s milk cheese of ancient origin, possibly dating back to before the 10th century. It is a precursor of cheeses such as strachì tunt and taleggio, but while the latter is produced in medium and large factories, stracchino is produced by small family businesses in the Orobiche valleys. It was once made with the warm milk of stracche cows - meaning just returned from the mountains in local dialect - hence the name of the soft cheese. But today it is produced all year round with raw milk straight from the cow.Production area: Brembana, Serina, Taleggio and Imagna valleys, Bergamo ProvincePresidium supported by: Mountain Community of Brembana Valley, Mountain Community of Imagna Valley, Bergamo Chamber of Commerce, Bergamo Province Agricultural DepartmentSeasonality: produced year-round

• Gandoul Islands Wild Fruit Juices (Senegal)

  stand Wild fruit juices - an imaginative and sustainable alternative to the unbridled exploitation of marine resourses in a tropical ecosystem
  stand 6M 103
  

  The Saloum Delta is an intricate maze of salt and fresh water, islands and open spaces covering 180,000 hectares. The area is suffering an increasing pressure on marine resources; a result of exploitation by large foreign fishing fleets and an growing local population that relies almost exclusively on fishing. A sustainable alternative is to encourage the harvesting of the many types of wild fruit growing on the island - such as hibiscus, baobab, ginger, tamarind, ditakh and new - and converting them to vitamin-rich juices and preserves. The Presidium involves three communities of women on the island, supporting them in producing quality foods and selling them on the local market. Production area: Gandoul Islands (Dionewar, Falia and Niodior), Saloum Delta

• Nebrodi Black Pig (Italy)

  While black pigs root around in the Nebrodi woods, their prized meat ages in the cellars of local pork butchers
  stand  3F 065
  

  This small, black pig breed is raised in a wild and semi-wild state in the beech and oak forests of the Nebrodi Mountains. It is hardy and frugal, however its population has dropped considerably in recent years. Key to rescuing this breed is promoting its excellent meat, which can be used in many Sicilian cured meat specialties like Salame Felata, Nebrodi salami, capocollo and pancetta. Production area: Municipalities in the Nebrodi area, Messina, Enna and Catania Provinces Presidium supported by: Sicilian Region’s Agriculture and Forestry DepartmentSeasonality: cured pork products available year-round.

• Reindeer Suovas (Sweden)

  stand Reindeer suovas - a delicacy that fortifies the Sámi people in the extreme conditions of the Far North of Europe
  stand 6J 001
  

  Reindeer meat is the traditional food of the Sámi, a native European people that lives in an area called Sápmi, an arc of land spreading across the north of Sweden, Norway, Finland, and Russia. The reindeer spend the winter grazing in woodland valleys, moving to higher altitudes to find new pastures in spring and summer. The most traditional use for the meat is to make Suovas, a fillet that is salted and smoked over an open fire. Delicately flavorful and aromatic, Suovas is eaten in thin slices, accompanied by pickled wild mushrooms and lingon berries.Production area: Sápmi region

• Viterbo Susianella (Italy)

  Susaniella, which dates from Etruscan times, is made from pork offal and trimmings. Waste not want not
  stand  3A 110
  

  The recipe for Susianella, a traditional cured meat from the city of Viterbo, dates back to Etruscan times. Made from pork heart, liver, pancreas, belly, jowl and other offcuts, the meat is ground and seasoned with salt, pepper, chili, wild fennel and other spices. The natural pork casing is tied by hand, and the Susianella is aged for a period that can range from 20 days to six months. The Presidium was established to preserve the small-scale production of Susianella, and to encourage other butchers to return to making this traditional delicacy. Production area: Viterbo MunicipalityPresidium supported by: Arsial LazioSeasonality: traditionally produced in the winter months like all cured meats, today it is produced year-round.

• Monreale White Plums (Italy)

  Wrapped in paper like candies, these sweeet white plums last through to the fall
  stand  3G 054
  

  Small and sweet, with pale-yellow skin, these heart-shaped plums are sometimes called Aridd’a Core (""tip of the heart"") while a late-ripening variety is called Sanacore because according to popular belief it can protect against heart disease. The plums are cultivated in the gardens of Monreale, in the middle of the Conca d’Oro plain, by growers who still use an ancient method for preserving the fruit. The latest-ripening plums, picked in late August and September, are wrapped in delicate white paper like candies and stored in a cool place, where they can keep until November. Production area: Monreale Municipality, Palermo Province Presidium supported by: Sicily Regional Authority's Agriculture and Forestry DepartmentSeasonality: The plums are picked from July to September, and are available dried or preserved year-round. 

• Valdarno Tarese (Italy)

  More than great, Tarese is massive. In every sense
  stand  2C 144
  

  The most salient feature of this pancetta —known locally as Tarese—is its large size, 50 by 80 centimeters. It is made from the back and belly of the pig, seasoned with red garlic and a mix of ground pepper, orange peel and spices. After about ten days packed in salt, the meat is washed and weighed down to dry for a day. The process of salting and spicing is repeated, and then the pancetta is covered inpepper and left to age for two to three months. Production area: Montevarchi, San Giovanni Valdarno, Bucine and Terranuova Bracciolini Municipalities, Valdarno area, Arezzo ProvincePresidium supported by: Arezzo Provincial Authority, Arezzo Chamber of Commerce, Municipality of MontevarchiSeasonality: The pancetta is produced year-round, except during the hottest months. It must age for at least 90 days. 

• Lifou Island Taro and Yam (New Caledonie)

  stand Taro and yam are taking on consumer globalization on their own and feeding a whole population at the same time
  stand 6G 092
  

  Taro and yam are two tubers that have always been a staple part of the New Caledonian diet and play a significant role in Kanak social life. Unfortunately they are gradually disappearing, being replaced by imported rice and bread. On Lifou, the largest island in the Loyalty Islands, the producers of the Taro and Yam Presidium wish to improve their technical knowledge of the two tubers, spreading this knowledge to local schools to bring back local demand.Production area: Lifou Island, Loyalty Islands Project partner: Centre Culturel Tjibaou (Numéa)

• Roman Coastline Tellina (Italy)

  Memories of La Dolce Vita in the sweet, delicate flavor of a shellfish
  stand  3B 119
  

  The stretch of coast from Passoscuro to Anzio has been known since Roman times for the quality and fineness of its sand, a characteristic that has always ensured an abundant source of tellina clams. Sweeter and more delicate than other mollusks, they are a symbol of the local cuisine and are commonly eaten on bruschetta. The small clams are only harvested by boat or using handheld rakes, which are usually handmade by the fishermen themselves. The Presidium brings together members of the cooperatives along the coast who still harvest the clams from small boats, moving along the shoreline when the sea is calm. Production area: Roman coastline from Passoscuro to Anzio, Rome ProvincePresidium supported by: Fiumicino and Anzio MunicipalitiesSeasonality: harvested year-round when the sea is calm, except during fishing bans in April.

• Artisanal Pontremoli Testarolo (Italy)

  Disks handmade with a batter of a native wheat flour, warm water and salt. Sounds simple, tastes delicious
  stand  2D 113
  

  Pontremoli testarolo is cooked on a traditional cast-iron griddle, the testo. In addition to the use of native wheat grown in the Zerasche mountains, this testarolo is very different from the better-known type, common in the Lunigiana, cooked on steel plates. The difference is immediately evident: Artisanal testaroli are full of holes due to the evaporation of water from the dough, and are thin, soft and light. Testarolo is usually eaten like pasta, with pesto. In the past it was served with a mix of pecorino or Parmesan, finely chopped basil and olive oil.Production area: Pontremoli and neighboring Municipalities, Massa Carrara Province Presidium supported by: Municipality of Pontremoli, Massa Carrara Provincial AuthoritySeasonality: Produced year-round. 

• Ceresole d’Alba Tench (Italy)

  Carp has been farmed in the ponds of Ceresole since the 12th century
  stand  2C 003
  

  A relative of the carp, barbel, chub and bleak, this tench has a rounded back and golden skin, hence the name gobba dorata, or “golden humped.” It has long been raised in the ponds of Pianalto between Ceresole and Poirino, where man-made lakes have existed since the 13th century. Soft and flavourful without the earthy flavour often typical of poor-quality farmed fish, the Presidium tench is an important ingredient in the typical cuisine of the Roero. It is classically prepared in carpione (fried, then marinated in vinegar).Production area: Ceresole d'Alba Municipality, Cuneo ProvinceSeasonality: The fishing season for tench is from April to October.

• Brigasca Sheep Toma (Italy)

  A cheese made from the milk of a sheep from the point where Liguria, Piedmont and Provence meet
  stand  1C 074
  

  The Brigasca sheep is a local breed from the cross-border region of Liguria and Piedmont in Italy and Provence in France. Descended from the same stock as the Frabosana and Langhe breeds, the Brigasca is a hardy sheep, perfectly adapted to the traditional rearing system, which includes a minimum of six months in alpine pastures. Its milk is used to make three different cheeses - Sora, Toma and Brus. The cheesemaking techniques and tools are closely linked to the ancient tradition of transhumance, the seasonal migration of livestock. Production area: Imperia valleys and mountain pastures near the French borderSeasonality: cheesemaking occurs year-round, particularly from January to October

• Tsamarella (Cyprus)

  stand Tsamarella, sun-dried goat's meat rubbed with oregano and salt. Nothing could be simpler - or more delicious
  stand 6H 044
  

  Tsamarella, a traditional jerky, has been made on the island of Cyprus for centuries, using goat's meat aged for over nine months. These animals are native to the island and breeds include Damascus (brought to Cyprus in around 1950), Machairas and Pafos, a hybrid. Tsamarella’s color ranges from dark red to brown, its texture is semi-firm and it is easily sliced. Seasoned with oregano, it has a typical goat-meat flavor. Production area: Pitsilia region

• Umbu (Brazil)

  stand The umbù, a magical tree that quenches the thirst of the population in Brazil's arid Sertão region
  stand 6B 019
  

  Also known as imbù, this fruit grows in the Caatinga, the typical scrub vegetation of Brazil’s semi-arid Sertão in the northeast of the country. The name is derived from a word from the local Tupi-Guarani Indians y-mb-u, which means “a tree that gives drink”. The large and thick-trunked trees often date back a century and have enormous root systems that can hold two to three thousand liters of water at a time. Thanks to this great capacity, they bear fruit even in the driest years. The fruits are round and can be as small as a cherry or as large as a lemon. Their peel is greenish yellow, and their flesh is juicy with a pleasant sweet-sour taste. They can be eaten fresh or made into juice, jellies and fruit paste. Production area: Canudos, Curaça e Uauá Municipalities, Bahia State, Northeast

• Ur Paarl Venosta Valley (Italy)

  A rye bread that was probably first baked by Benedictine monks. Tradition in the Val Venosta
  stand  1E 105
  

  Ur-Paarl is the historic version of a bread typical to the Upper Venosta Valley, made from locally grown rye, farro flour, a sourdough starter and herbs gathered from valley pastures such as wild fennel, caraway and blue fenugreek (Trigonella caerulea). The origins of the recipe for Ur-Paarl can be traced to Benedictine monks from the Monte Maria monastery in Burgusio who up until few years ago produced the bread regularly. The bread is shaped like a flattened figure eight made by combining two round loaves, hence the bread’s name, Paarl, meaning “couple."Production area: Upper Venosta Valley, Bolzano ProvincePresidium supported by: Bolzano Autonomous Provincial Authority's Economy and Finance Department, Bolzano Chamber of CommerceSeasonality: Ur-Paarl is made year-round. 

• Herat Abjosh Raisin (Afghanistan)

  stand The fruit of patient recovery and cataloguing work and the pale pink fakhery grape. Plus a unique desiccation process
  stand 6J 091
  

  Herat is a province in Afghanistan long famous for producing high quality raisins; the numerous varieties have been cultivated for more than 500 years. With the help of the University of Herat, the Presidium has cataloged 27 types with different shapes, colors and uses. A particularly interesting grape variety is the white or pale pink Fakhery that produces abjosh raisins. The grapevines are planted in trenches about two meters deep extending from east to west. Harvesting starts in September and continues for three months. The grapes are immersed in boiling water for a few moments before drying (a method called abjosh).Production area: HeratTechnical partners: University of Heart and University of Florence

• Modenese White Cow (Italy)

  The milk from this breed goes into wonderfully rich Parmigiano-Reggiano cheese
  stand  1D 037
  

  The Modenese white cow, also known as the Val Padana, is descended from the Reggiana red cow, from which it began to diverge at the end of the 19th century. Today it is bred primarily for milk, but it was once also kept for its quality meat. The breed is recognizable by its bright white coat, black hooves and muzzle and black-tipped horns. Milk from the breed is excellent for the production of Parmigiano Reggiano. The Presidium’s objective is to encourage the production of DOP Parmigiano Reggiano made only from milk from Modenese white cows and also to promote the qualities of the breed's meat. Production area: Modena ProvincePresidium supported by: Modena Province, Emilia-Romagna RegionSeasonality: Modenese white cow Parmesan Reggiano is available year-round.

• Gargano Podolica Cow (Italy)

  Milk: full-flavored and aromatic. Meat: tasty and wholesome. The ID of a breed typical of the Gargano
  stand  3D 020
  

  The Podolica is a breed raised on pasture that produces particularly aromatic milk as well as flavorful meat rich in mineral salts. However the beef may not appeal to all consumers, as it does not conform to modern ideals of how meat should be: the fat is yellow (because the animals feed on grasses rich in carotene), the meat is fibrous and must be thoroughly tenderized and the flavor is intense and unique.Production area: Gargano, Foggia ProvincePresidium supported by: Gargano National Park Seasonality: available year-round

• Raw Milk Vacherin Fribourgeois (Switzerland)

  Raw milk today, Vacherin Fribourgeois is back to stay
  stand 6C 078
  

  Vacherin Fribourgeois is a semi-hard, semi-cooked cow’s milk cheese originally from the French-speaking Swiss canton of Fribourg. Around 2,500 tons are produced annually, but only 2% is made with raw milk. The Presidium was created to promote the raw milk Vacherin (particularly the cheese produced during summer in the mountains) aged for at least three months. After 90 days the cheese begins to express its unique characteristics, especially the mellow sweet on the palate that comes from the technique of délactosage, curd washing. Production area: Fribourg cantonPresidium supported by: Coop Switzerland

• Chinantla Vanilla (Mexico)

  stand The Chinantla forest - the only place in the world where the vanilla orchid grows wild
  stand 6A 016
  

  Chinantla is the only place in the world where vanilla can be found in its wild form and has the greatest genetic diversity, suggesting that vanilla most likely originated here. Locally called colibrì, this climbing orchid grows in the dense forest. Its fruit is fleshy, bright green and about 15 to 25 centimeters long. Immediately following the harvest, the seedpods are gathered in sealed bags and laid in the sun for five hours; then again laid in the sunlight 4-5 hours a day for 15 sunny days. After processing, the scented beans are soft, pliable and colored a deep coffee-brown.Production area: San Felipe Usila, San Juan Bautista, Valle Nacional, San Andrés Teutila, San Andrés Teotilapan and San Pedro Ixcatlán municipalities, Oaxaca

• Mananara Vanilla (Madagascar)

  stand Supple, smooth and scented - the pods of the vanilla orchids of Mananara
  stand 6M 035
  

  Introduced to Madagascar by French colonists in the mid 1800s, vanilla found ideal conditions in the humid rainforests of the island’s northeast coast. In the Mananara-Nord Bioshere Reserve, Presidium producers continue to cultivate it today in harmony with the surrounding ecosystem. The long green pods, which form after the vanilla flowers are pollinated manually, are immersed in hot water for a few minutes after being harvested and then wrapped in woolen blankets placed in wooden crates to seep for two days. They are then sun-dried for a month and finally stored in special warehouses for sixty days before they are fully transformed into soft perfumed black vanilla pods. Production area: 36 villages in the Mananara-Nord Biosphere ReservePresidium supported by: City of Riga as a part of the EU co-funded 4Cities4Dev project,

• Belìce Vastedda (Italy)

  How can you describe Vastedda? Perfect imperfect? Effective defective?
  stand  3F 058
  

  Vastedda is Italy's only stretched-curd sheep’s milk cheese. In the past, cheesemakers in the Belìce Valley would make it during the summer as a way of salvaging defective sheep's milk cheeses. The name Vastedda probably comes from the dialect word vasta, meaning ""gone bad"". Today, it is made from the milk of the Valle del Belìce sheep. Wonderfully fragrantand intensely flavored, the cheese should be eaten very fresh. Production area: Belìce Valley, Trapani, Agrigento and Palermo ProvincesPresidium supported by: Sicily Regional Authority's Agriculture and Forestry DepartmentSeasonality: Vastedda is made from May to October. 

• Bostanlyk Ancient Varieties of Almonds (Uzbekistan)

  stand Wild almond groves play a key role in the battle against an enemy to be feared: deforestation
  stand 6H 073
  

  The Chatkal Valley in northern Uzbekistan is considered one of the main areas where the almond varieties now consumed around the world were originally domesticated. The region of Bostanlyk ranks first for almond production in the country. So far more than 50 sweet and bitter varieties have been identified but the wild varieties are still largely unexplored. The Presidium works to preserve the wild almond groves in Bostanlyk, as they play a strategic role in maintaining unique local traditions and protect land at serious risk of erosion. Production area: Khumsan and Brichmulla villages, Bostanlyk regionTechnical partners: Shroder Research Institute, Rabat Malik NGO

• Heritage Piedomentese Apple Varieties (Italy)

  They're old and they've got a lot to say. Delicacy, sweetness and aroma
  stand  2B 021
  

  At the start of the last century, thousands of apple varieties were still being cultivated in Piedmont. Since then, the development of industrial agriculture has made a cruel selection, with the market preferring foreign apple varieties ������� bigger, prettier and better adapted to modern cultivation techniques. This Presidium is working to save varieties such as Grigia di Torriana, Buras, Runs�����, Magnana, Dominici, Carla and Calvilla, all delicious, aromatic and hardy varieties that can have a future, even on today�������s market. Production area: Municipalities of Bibiana, Pinerolo, Cavour, Bricherasio and Osasco, Province of Turin; Municipalities of Verzuolo, Piasco and Caraglio, Province of Cuneo Presidium supported by: The communities of Montana Val Chisone, Germanasca, Pellice and Pinerolese Pedemontano, Province of TurinSeasonality: The harvest takes place, depending on the variety concerned, from the second week of September until the first week of November. During the rest of the year, it can be consumed in a processed form. 

• Vezzena (Italy)

  However long it's matured, buttery Vezzena never loses its aroma of woodland vegetation and hazelnut
  stand  1D 071
  

  Though produced in the same way as other medium-fat Alpine cheeses, Vezzena is a unique cheese, due to the wild herbs of the Lavarone plateau and the long aging process. Presidium Vezzena is made in the summer with milk from mountain dairies and can recognized by the “M” (for malga, mountain dairy) on its wheels. After a year or more of aging, its eyes disappear and the bright-yellow paste develops a slight graininess. The aromas grow more complex, with pleasant hints of grass and spice. Production area: Municipalities of the Lavarone Plateau, Vezzena and Folgaria, Trento Province Presidium supported by: Trentingrana ConcastSeasonality: Vezzena is only made during the mountain pasturing season, from June to September, and must age a minimum of 12 months. 

• Vienna Gemischter Satz Wines (Austria)

  stand Ham, snails, vinegar, bread – taste Vienna, now or never!
  stand 6F 032
  

  The city of Vienna is surrounded by 700 hectares of vineyards. In this unique place exists an equally distinctive tradition, the Wiener Gemischter Satz, or mixed grape blend. Its ancient production technique involves growing up to 20 different kinds of grapevine in the same vineyard. The grapes are all white, but play different roles: There are base varieties (such as Pinot Blanc and Grüner Veltiner), acidic varieties (such as Rhein Riesling) and aromatic varieties (such as Muskateller and Traminer). While each wine is different, all offer a strong expression of the local area. Production AreaMunicipality of Vienna

• Georgian Wine in Jars (Georgia)

  stand Wines aged in terracotta jars from the place where the vine was first domesticated
  stand 6H 076
  

  Georgia is one of the places were grapevines were first domesticated. The country’s traditional wines differ greatly depending on how mountainous the wine-growing region is, the vinification method (with or without the skins and with different fermentation times) and which of an extraordinary range of native grape varieties are used. But all are characterized by the unusual use of amphorae in the winemaking process. The wines are fermented and aged in large terracotta jars, made by local artisans following practices dating back to the dawn of winemaking. The jars are buried in the earth, kept in cellars or left outside. Production area: Khakheti, Imereti, Kartli regions Technical partner: Cammino Autoctuve Association

• Trentino Vino Santo (Italy)

  This aromatic wine is made with native nosiola grapes, which are withered on frames until Holy Week
  stand  1D 075
  

  Vino Santo Trentino is a wine made from the indigenous nosiola grapes. In particular, the wine is made from the ripe, straggly clusters (bunches with only a few grapes) of the old vineyards in the Valle dei Laghi area. The grapes are dried on racks for five to six months, until the Holy Week (hence the name “Vino Santo” which means “holy wine”). The must ferments in small oak barrels for at least six to eight years. Once bottled, the life of this wine starts again and it can age for over 50 years.Production area: Valle dei Laghi, Calavino, Cavedine, Lasino, Padergnone, Vezzano municipalities (Trento province)Seasonality: Vino Santo Trentino is available throughout the year.

• Sateré-Mawé Native Waranà (Brazil)

  stand No cultivation or harvesting here. Waranà, a fruit of semi-domestication, thrives in the clearings of the Amazon jungle
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  Waranà trees have been cultivated for centuries by the Sateré-Mawé tribe in Brazil’s Amazon region. The trees have white flowers and produce bunches of red fruits which, when ripe, open to reveal three black seeds. The seeds, which contain 3-4% caffeine, are dried in a clay oven over the embers of an aromatic wood and then ground into a powder that can be dissolved in water or added to fresh fruit juices. Waranà extract can also be used to make syrups or beverages. The waranà is placed inside hollow sticks of different sizes and then grated using a basalt stone commonly found in the local area. Production area: Andirà-Marau indigenous land in the basin of the Andirà and Marau rivers, Amazonas and Pará states, Northern region 

• Yacón (Argentina)

  stand Yacón, a thousand-year-old root with sweet, juicy flesh, requires care, plenty of water and well fertilized soil.
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  The cultivation of this Andean root dates back to Argentina’s pre-Hispanic period. The plant has a fine stalk with green leaves, and it can grow over a meter high. Andean farmers rotate the yacón with corn or potatoes, cultivating the plant all year round. The flesh of the yacón can be eaten raw after it has been left for a few days in the sun and the skin has shriveled slightly. The flesh has the consistency of a pear, with a light hay-yellow color. Yacón is an important part of the traditional diet of the people of Quebrada de Humahauca, who also use it to make sweets, infusions, jams, jellies and escabece (a vinegar-based marinade).Production area: Barcena Municipality, Jujuy Province

• Pokot Ash Yoghurt (Kenya)

  stand Zebù milk mixed with ash in a gourd. A yogurt that captures the culinary identity of the Pokot
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  Pokot herders from West Pokot produce fresh milk, butter and distinctive ash yoghurt with milk from from cows (zebu crossed with exotic breeds) and local galla goats. The milk is poured into long narrow empty gourds and left to settle for at least three days to ferment. After draining the whey, the containers are closed again and shaken with regular movements. When the yoghurt is ready, ash produced from burning the local cromwo tree is added and the then shaken again in order for it to spread evenly throughout the yoghurt. The ash provides disinfectant properties, an aromatic quality and characteristic light grey color. Production Area: Kapenguria Division, West Pokot District, West Pokot CountyPresidium supported by: City of Bilbao as a part of the EU co-funded 4Cities4Dev project, Lombardy Regional Authority, Stiftung Drittes Millennium

• Jiloca Saffron (Spain)

  stand They call it "poor man's gold", but the saffron of the Jiloca region of Aragon, in Spain, is of noble kin
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  Saffron comes from the stigma of the Crocus sativus flower, a blossom that originated in the easternmost regions of the Mediterranean. Arabs brought saffron to the Iberian Peninsula more than a thousand years ago, and since then the techniques for harvest and production have barely changed. The most important step is what’s called the desbriznado: With thumb and index finger, the three stigma of the bloom are delicately separated from the rest of the flower. The area of Jilca has always been known for this saffron, the oro de los pobres (“poor man’s gold”), and it features in many traditional dishes: huerta rice; thick potato and egg frittatas called tortillas; cooked salt cod; and sweet ‘fried milk’ balls made from seasoned béchamel.Production area: Teruel province, Jiloca region, Aragon region

• San Gavino Monreale Saffron (Italy)

  Saffron may look like gold, but it tastes far better
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  The production of this saffron starts with hand-picking the crocus flowers are at dawn, while still closed or slightly open. The petals are separated to allow the stigmas removed to be removed. They are then hand-rubbed with extra-virgin olive oil and left to dry. One hectare yields 9-10 kilograms of dried saffron. San Gavino Monreale Saffron is bright red in color with a heady aroma and a strong flavor. Production area: San Gavino Monreale Municipality, Cagliari ProvincePresidium supported by: San Gavino Monreale Municipality, Sardinian Regional Department of Agriculture and Agro-Pastoral ReformSeasonality: flowering from late October to late November. Dried saffron can be found throughout the year.

• Taliouine Saffron (Morocco)

  stand Saffron from a barren area of southwest Morocco on which the livelihoods of whole families depend
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  In the heart of a barren plateau at the edge of the Argan Forest, Taliouine (in southwest Morocco) is famous for its excellent saffron. Cultivated at an altitude between 1300 and 1500 meters in a very dry zone, Taliouine saffron has a high concentration of safranal (the constituent primarily responsible for saffron’s fragrance) and an intense aroma with characteristic floral notes. Entire families work to gather the flowers that grow in small fields dug out of the rocky land, and then continue the processing work in the courtyards of their houses, sipping saffron-flavored tea.Production area: Taliouine, Taroudant provinceTechnical partner: NGO Migration et Développement

• Alpziger (Switzerland)

  Eaten fresh, matured or smoked, the versatile Alpziger is a ricotta for all seasons
  stand 6C 076
  

  Produced in the Fribourg, Bern and Obwalden Alps, Alpziger is a cow’s milk ricotta made from the whey left over after the production of raw milk butter, cream and Sbrinz. Eaten fresh, aged or smoked (especially in Bern), it is also used to fill cakes and breads such as the delicious Zigerkrapfen, little fried pastries filled with Alpziger. The Presidium wants to bring together producers in the historic area and protect the production of this ricotta. Production area: Alpine areas of Fribourg, Bern and Obwalden in the Bern and Obwalden cantonsPresidium supported by: Coop Switzerland

• Lare Pumpkin (Kenya)

  stand Even a humble pumpkin can stand firm against climate change and ensure food security
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  The Lare pumpkin is oval in shape with light green skin and orange flesh. It is planted during the rainy season (March or April) and harvested six months later. An ingredient of many local dishes, it is eaten as an accompaniment or mixed with the local white polenta. The seeds can be roasted or dried and ground. The leaves are boiled and eaten as a side dish, a paste of the leaves is used to dry wounds, while the ground seeds have medicinal properties.Production area: Lare village, Njoro district, Nakuru county, Rift Valley province Presidium supported by: Lombardy Regional Authority, Stiftung Drittes Millennium

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