To cook Italian means using mainly local ingredients and following traditions learnt from previous generations that define the characteristics of the region.
The purpose of my selection work is valorise artisan foods and promoting ingredient from specific areas, such as Balsamic Vinegar of Modena or Delicatessen of Black Pig.
DOP (Denominazione d'Origine Protetta), Protected Designation of Origin certification has also been vital in preventing the otherwise inevitable degradation of regional products.
So it's not possible, luckily, added oregan to Parmigiano Reggiano or spicing up a leg of Parma Ham.
Many Italians grow their own vegetables wherever they can, and if they don't have their own garden will have an orto (allotment) yielding fresh produce. Most people also rise Basil, rosemary and thyme plants and at the end of season we dry and preserving it for the rest of the year.
In differen parts of Italy, farmers are rising animal breeds that had one time almost disappeared, like Black Pig of my Friend Riccardo.
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