Italian products with protected designation of origin

species of fungus

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

Gorgonzola (, ) is an Italian blue cheese made from unskimmed cow's milk, believed to have been created in the 9th century, now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).

Italian cheese

Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.

Fontina (French: fontine) is a cow's milk cheese, first produced in Italy. Over time, production of fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina.

'''''' () is a type of ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.

italian cheese

semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio with protected designation of origin status

Italian cow's milk cheese

thumb|A dish of pizzoccheri Pizzoccheri (; , ) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.

cheese made of Mediterranean buffalo milk

Montasio is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto.

cheese from the Italian island of Sardinia

Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray sometimes with yellow highlights. It has a savory and salty taste, similar to Muenster cheese, and can be moderately sharp if the cheese has been aged.

Capocollo () or coppa () is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

Italian cheese from Cuneo province

Italian cheese

Italian cheese

variety of plum tomato

Italian cheese

Italian cheese

protected designation of origin

thumb| Finocchiona () is a salami variety, typical of Florence, Italy. It is characterized by the use of fennel.

Italian cheese

Italian specialty chocolate

protected designation of origin

thumb|right Silter is an Italian hard cheese made within the Lombardy region, around province of Brescia and surrounding areas, and traditionally produced with unpasteurised cows milk during summer months and September, is brined, and aged for a minimum of 6 months.

kind of prosciutto produced in San Daniele del Friuli area, in the Friuli-Venezia Giulia region of Italy, darker in color and sweeter in flavor

sourdough bread

Italian cheese

Italian cheese

Italian cheese

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Italian cheese

type of prosciutto

Italian cheese

protected designation of origin

thumb|A dish of culurgiones Culurgiones (name in Sardinian language; also called , , , , , , , or , 'agnolotti'; , : ) are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel.

type of cannellini bean grown near the Italian town of Sorana

Italian cheese

protected designation of origin

Motsetta, motzetta or mocetta is a flavored cold cut dried meat traditionally consumed in the Western Alps. It is recognised as a (PAT).

breed of domestic pig

Ciauscolo (; sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salume, typical of the Marche region (especially in the province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).

Squacquerone is an Italian cheese soft and crumbly type, originally from Romagna.

Annurca, pronounced in Italy , also called Anurka, is a historically old cultivar of domesticated apple native to Southern Italy. It is believed to be the one mentioned by Pliny the Elder in his Naturalis Historia, and in the 16th century by Gian Battista della Porta. However it was first mentioned by this name by Giuseppe Antonio Pasquale.

A variety of Italian salame

Italian regional salami

grape tomato grown in Naples, Italy

pig breed

type of Italian cheese

geographically protected apple