"to influence the Carrarese. Anarchism and general radicalism became part of the heritage of the stone carvers. According to a ""New York Times"" article of 1894 many violent revolutionists who had been expelled from Belgium and Switzerland went to Carrara in 1885 and founded the first anarchist group in Italy. Carrara has remained a continuous 'hotbed' of anarchism in Italy, with several organizations located openly in the city. The Anarchist marble workers were also the driving force behind organising labour in the quarries and in the carving sheds. They were also the main protagonists of the Lunigiana revolt in January"
"of the oldest wine-producing traditions in the world. Etruscans and Greek settlers produced wine in the country long before the Romans started developing their own vineyards in the 2nd century BC. Roman grape-growing and winemaking was prolific and well-organized, pioneering large-scale production and storage techniques like barrel-making and bottling. Famous and traditional Italian wines include Barbaresco, Barbera, Barolo, Brunello di Montalcino, Chianti, Corvina, Dolcetto and Nero d'Avola, to name a few. The country is also famous for its gelato, or traditional ice-cream often known as Italian ice cream abroad. There are ""gelateria""s or ice-cream vendors and shops all around Italian"
"Lardo Lardo is a type of ""salumi"" made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this local marble. Lardo di Colonnata is now included in the Ark of Taste catalogue of heritage foods as well as enjoying IGP (Protected"
"is also a silk industry. The farms in the province are some of the most productive in the country. Other industries are quite developed, mostly in the northern zone, near Crema, where there are textiles, chemical, and mechanical factories. Beef and dairy cattle are kept in the province. The beef serves as an ingredient for local dishes, and milk from the dairy cows is used to create traditional cheeses as well as producing butter and cream. The area is famous for its food specialities, such as nougat (IItalian: ""torrone"") and mustard. It is unclear exactly where torrone originated, but the"
"of risotto with Arborio rice or Maratelli rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, salt, and pepper), ""taglierini"" (thinner version of tagliatelle), ""bagna cauda"" (sauce of garlic, anchovies, olive oil, and butter), and ""bicerin"" (hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, ""gianduiotto"", and ""marron glacé"" that are famous worldwide. Apulia is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, endive, chickpeas, lentils, beans, and cheese (like"
"has aimed for increased competitiveness by means of structural reorganisation and high-quality products, and this has led to the success of marketed brands. Cereals, potatoes, maize, tomatoes and onions are the most important products, along with fruit and grapes for the production of wine (of which the best known are Emilia's Lambrusco, Bologna's Pignoletto, Romagna's Sangiovese and white Albana). Cattle and hog breeding are also highly developed. Farm cooperatives have been working along these lines in recent years. With their long tradition in the region there are now about 8,100 cooperatives, generally in the agricultural sector and mainly located in"
"making sausages and cold cuts (Sopressata, 'Nduja, Capocollo), along the coast curing fish – especially swordfish, sardines (""sardelle rosamarina"") and cod (Baccalà). Local desserts are typically fried, honey-sweetened pastries ""Cudduraci"", Nacatole, ""Scalille"" or ""scalidde"" or baked biscotti-type treats (such as ""'nzudda""). Some local specialties include Caciocavallo Cheese, ""Cipolla rossa di Tropea"" (red onion), ""Frìttuli"" and ""Curcùci"" (fried pork), Liquorice (""liquirizia""), ""Lagane e Cicciari"" (a pasta dish with chickpeas), Pecorino Crotonese (Cheese of Sheep), and Pignolata. In ancient times Calabria was referred to as ""Enotria"" (from Ancient Greek , ', ""land of wine""). According to ancient Greek tradition, ('), the youngest"
"Carbonara Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon. The dish was created in the middle of the 20th century. The pasta is cooked in moderately-salted boiling water. The guanciale is briefly fried on the pan without the"
"480,000 tons. Italy is the first largest producer of wine in the world, and one of the leading in olive oil, fruits (apples, olives, grapes, oranges, lemons, pears, apricots, hazelnuts, peaches, cherries, plums, strawberries and kiwifruits), and vegetables (especially artichokes and tomatoes). The most famous Italian wines are probably the Tuscan Chianti and the Piedmontese Barolo. Other famous wines are Barbaresco, Barbera d'Asti, Brunello di Montalcino, Frascati, Montepulciano d'Abruzzo, Morellino di Scansano, Amarone della Valpolicella DOCG and the sparkling wines Franciacorta and Prosecco. Quality goods in which Italy specialises, particularly the already mentioned wines and regional cheeses, are often protected"
"other parts of Europe (namely Moldova, Romania, Albania, and Ukraine: 6.45%), followed by Sub-Saharan Africa (namely Ghana, Nigeria and Ivory Coast: 1.81%), North Africa (namely Morocco and Tunisia: 1.46%) and the Philippines: 1.33. Parma is famous for its food and rich gastronomical tradition: Parmigiano Reggiano cheese (also produced in Reggio Emilia), Prosciutto di Parma (Parma ham). Parma also claims several stuffed pasta dishes like ""tortelli d'erbetta"" and ""anolini in brodo"". In 2004 Parma was appointed the seat of the European Food Safety Authority (EFSA). Parma also has two food multinationals, Barilla and Parmalat and a food tourism sector represented by"
"can be made with a number of stuffings. Typical stuffings include diced calamari with parsley, garlic, oil, hot pepper and just enough tomato sauce for color. Other stuffings include escarole and baccalà (dried codfish), egg and zucchini, spinach, rapini and sausage, and ham and cheese. The town is also notable for its distinctive brand of olives, marketed throughout the world (the main production, however, takes place in neighbouring Itri), and its beaches (Serapo, Fontania, Ariana, Sant'Agostino). Sciuscielle, mostaccioli, susamelli, and roccocò are also local desserts most often made during the Christmas season. A Latin text found in Gaeta dating from"
"procedures. Parmigiano Reggiano cheese is produced in Reggio Emilia, Parma, Modena, and Bologna and is often used in cooking. Grana Padano cheese is produced in Piacenza. Although the Adriatic coast is a major fishing area (well known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include Parma's ""prosciutto"", ""culatello,"" and ""Felino salami""; Piacenza's ""pancetta"", ""coppa,"" and salami; Bologna's ""mortadella"" and ""salame rosa""; Modena's ""zampone"", ""cotechino,"" and """"; and Ferrara's """". Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include ""zuppa inglese"" (custard-based dessert made"
"Carrara, located within the Tuscany region, it was a peasant food consumed as a one-course meal, topped with grated cheese and olive oil. In Massa and Carrara, it was sometimes accompanied with stracchino cheese or charcuterie. Testaroli remains a very popular dish in Pontremoli, a small city in the province of Massa and Carrara, where it is served at virtually every restaurant in the city, during both mornings and evenings. Testaroli is also a common and specialty dish in the Lunigiana region and historical territory of Italy, which is located between the Liguria and Tuscany regions. Testaroli have been celebrated"
"Alba are among the most renowned in Italy and are divided into: The city has a thriving economy, boasting the confectionery industry's world-renowned Ferrero, the publishing house Società San Paolo and the textile firm Miroglio. The town also houses the largest cooperative credit bank of Italy, by number of partners, the Banca d'Alba, and the international food chain Eataly. UniEuro, the Italian chain of stores specializing in household electrical appliances and acquired by Dixons Retail in 2002, was also established in Alba. Alba is also famous worldwide for its white truffles, and its annual Truffle Festival. According to the Köppen"
"geological and weather conditions: essence oil from Calabrian Bergamot reach the best quality in the world. Calabria is also the largest producer of Porcini Mushrooms in Italy. The unemployment rate stood at 21.6% in 2017 and was the highest in Italy and one of the highest inside the European Union. The main Calabrian ports are in Reggio and in Gioia Tauro. The Reggio port is equipped with five loading docks of a length of . The Gioia Tauro port has seven loading docks with an extension of ; it is the largest in Italy and the seventh largest container port"
"produced from cow's milk, rennet, and cream. Burrata was probably first made around 1920, but may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region. In the 1950s, it became more widely available after some local cheese factories began producing it and it can be a useful way of using up the ""ritagli"" (""scraps"" or ""rags"") of mozzarella. In 2017 ""Burrata di Andria"" became a PGI product. Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially"
"renewal and gentrification. Gouda is world-famous for its Gouda cheese, which is still traded on its cheese market, held each Thursday. Gouda is also known for the fabrication of candles, smoking pipes, and stroopwafels. Gouda used to have a considerable linen industry and a number of beer breweries. The world-famous Gouda cheese is not made in the city itself but in the surrounding region. It derives its name from being traded in Gouda where the city council imposes stringent quality controls. The economy of the city centre is based on tourism, leisure and retail, while offices are located at the"
"Thirteen municipalities are located on the Amalfi Coast, many of them centered on tourism. The Amalfi Coast is known for its production of limoncello liqueur as the area is a known cultivator of lemons, known as ""sfusato amalfitano"" in Italian, which are grown in terraced gardens along the entire coast between February and October. Amalfi is also a known maker of a hand-made thick paper which is called ""bambagina"". Other renowned local products are a particular kind of anchovies (local Italian: alici) from Cetara, and the colorful handmade ceramics from Vietri. There are buses and ferries along the Amalfi Coast."
"rounded boxes and bright yellow packaging of the original product. Acqua di Parma Acqua di Parma is an Italian lifestyle and fashion company that produces fragrances, candles, bathrobes and leather accessories. All of its ranges are exclusively made in Italy, and distributed in 43 countries. The company's original fragrance, Colonia, was created in 1916 in a small perfume factory in the center of Parma's historic old town, after which the company is named. At the time, the majority of commercial perfumes were much stronger and heavier in composition; so the unusually light and refreshing fragrance from Parma found wide success"
"has traditionally looked to its hilly interior with a cuisine centered on lamb, sucking pig, breads, and ""pecorino sardo."" It is in the food of Naples and Campania, however, that many visitors would recognize the foods that have come to be regarded as quintessentially Italian: pizza, spaghetti with tomato sauce, aubergine parmigiana (but the origins of the two last dishes are claimed by Sicily). Also, Italy exports and produces the highest level of wine, exporting over 2.38 million tonnes in 2011. , Italy was responsible for producing approximately one-fifth of the world's wine. Some Italian regions are home to some"
"olive oil, pine nuts and pecorino cheese. Focaccia is a particularly common locally baked bread product. Farinata, a typical snack found in bakeries and pizzerias, is a savoury and crunchy pancake made from a base of chick pea flour. The town of Corniglia is particularly popular for a gelato made from local honey (). The grapes of the Cinque Terre are used to produce two locally made wines. The eponymous ""Cinque Terre"" and the ""Sciachetrà"" are both made using Bosco, Albarola, and Vermentino grapes. Both wines are produced by the , located between Manarola and Volastra. Other DOC producers are"
"Greeks started producing this wine under a different name nearly 3000 years ago and it was also offered to victors of the ancient Olympics. Cirò, Calabria Cirò is a ""comune"" and town with a population of 3614 people in the province of Crotone, in Calabria, Italy. There were Bronze Age settlements in the area and fossils have been found and are preserved for eventual exhibition in a museum to be established. The ancient Greeks had a settlement on the sea coast - rudiments of a shrine to Apollo have been found. The town on the hill had its origins before"
"statements in here , since the methodology used was not in line with the IOC standards. Carapelli Carapelli (Carapelli Firenze SpA) is an Italian food company, currently owned by Deoleo, S.A, based in Tavarnelle Val di Pesa, which is a small town in the Metropolitan City of Florence, most famous for its extra virgin olive oil. The company was started as a home business in 1893 by Cesira and Costantino Carapelli. Other members of the Carapelli family joined the business and the company rapidly grew in size and popularity, to become the most modernised food company in Italy by the"
"flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic and a strong cheese. Traditional cheeses include pecorino sardo, pecorino romano, casizolu, ricotta and the casu marzu (notable for containing live insect larvae). One of the most famous of foods is pane carasau, the flat bread of Sardinia, famous for its thin crunchiness. Originally the making of this bread was a hard process which needed three women to do the job. This flat bread is always made by hand as it gives a different flavor the more you work the dough. After"
"Rimini is the birthplace of Federico Fellini and Ferrara of Michelangelo Antonioni. Emilia-Romagna is considered one of the richest regions of Italy with regards to its gastronomic and wine-making tradition. The region is known for its egg and filled pasta made with soft wheat flour. Bologna is notable for pasta dishes like ""tortellini"", ""lasagne"", ""gramigna"" and ""tagliatelle"" which are found also in many other parts of the region in different declinations. The Romagna subregion is known as well for pasta dishes like ""garganelli"", ""strozzapreti"", ""sfoglia lorda"" and ""tortelli alla lastra"". In the Emilia subregion, except Piacenza which is heavily influenced"
"Acqua di Parma Acqua di Parma is an Italian lifestyle and fashion company that produces fragrances, candles, bathrobes and leather accessories. All of its ranges are exclusively made in Italy, and distributed in 43 countries. The company's original fragrance, Colonia, was created in 1916 in a small perfume factory in the center of Parma's historic old town, after which the company is named. At the time, the majority of commercial perfumes were much stronger and heavier in composition; so the unusually light and refreshing fragrance from Parma found wide success in Europe. In the 1930s the increasing popularity of the"
"treat, he bought a ceramic jar from Riccardo Gatti, an artist from Faenza. The white and blue ceramic jar was then used to sell the syrup and started a small company. He started commercial production of cherry related products in 1905 under the Fabbri brand. The Fabbri company is still family owned, and produces a number of natural cherry pastries, syrups, and beverages. Amarena cherry The Amarena cherry () is a small bitter dark colored Italian cherry grown in Bologna and Modena, two cities of Italy. It is usually bottled in syrup and used as a decoration on rich chocolate"
"""pasticcio di maccheroni"" or the popular cappelletti and lasagne all made with fresh egg pasta. The ancient Ferrara bread, the renaissance “ciupèta"", is widely available throughout the town, still prepared with the old recipe and protected as a European mark “IGP"", with its unique and strange shape that recall in the same time the male and the female symbols. There are 313 industrial firms employing 3.947 people that are the 55,19% of the total of the workers. There are 384 service firms employing 1.044 people that are the 14,60% of the total of the workers. There are also 385 firms"
"versatile cheese that is easy to shred, slice and melt. It is well suited for entertaining, cooking and snacking. Its flavour complements many different types of cuisine, especially Italian dishes. Parrano won a gold medal at the 2006 World Championship Cheese Contest in Madison, Wisconsin, for 'Best of class, Gouda.' It was also first runner up for the World Champion Cheese Title. It is marketed chiefly under two brand names, Parrano and Prima Donna. Uniekaas Groep is the exclusive producer of Parrano, a trademarked brand. Its main competitor is Prima Donna, a trademarked brand of Vandersterre Groep. As of October"
"Carapelli Carapelli (Carapelli Firenze SpA) is an Italian food company, currently owned by Deoleo, S.A, based in Tavarnelle Val di Pesa, which is a small town in the Metropolitan City of Florence, most famous for its extra virgin olive oil. The company was started as a home business in 1893 by Cesira and Costantino Carapelli. Other members of the Carapelli family joined the business and the company rapidly grew in size and popularity, to become the most modernised food company in Italy by the 1940s. Today, Carapelli Firenze SpA is the leading Italian extra virgin olive oil company (with brand"
"wheat and tomato are the chief products. It is also called ""the granary of Italy"" because of its important production of wheat. The ""Gargano"" is a peninsula partly mountainous and partly covered by a forest, ""Foresta Umbra"" with vegetation typical of Central Europe, the only lasting part in Italy of the ancient Black Forest. Allegedly its name comes from the word ""ombra"" (shadow) because of its thickness that prevents the light to enter in contrast with the typical ""flora"". The coast of ""Gargano"" is rich in beaches and touristic facilities. In the north are two major salt lakes Lesina and"
"Sardenara Sardenaira is a pizza dish, without cheese, from the Liguria region of Italy. It is very similar to the pissaladière of Provence, France. Although termed a pizza, some consider it more akin to a focaccia. In the city of Sanremo in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves and capers. It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466-1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. The dish predates the better-known Neapolitan pizza. Since the dish was created before the"
"by the cuisines of Lombardy, rice is eaten to a lesser extent. ""Polenta"", a maize-based dish, is common both in Emilia and Romagna. The celebrated balsamic vinegar is made only in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. Parmigiano Reggiano (Parmesan Cheese) is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in cooking, while Grana Padano variety is produced in the rest of the region. Although the Adriatic coast is a major fishing area (well known for its eels and clams), the region is more famous for its meat products,"