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Understanding Italian Foods & Ingredients
Understanding European Legislation on Food and Wine
Why Are European Food Labels Important?
What Is PDO (Protected Designation of Origin)? (0:53)
What is PGI (Protected Geographical Indication)?
Italian Wine Categories
What is VdT (Table Wine)?
What is IGT (Typical Geographic Indication)?
What is DOC (Controlled Designation of Origin)?
What is DOCG (Controlled and Guaranteed Designation of Origin)?
Cheese
History of Cheese
Basics On Cheese Making
Parmigiano Reggiano DOP (PDO)
Pecorino Romano DOP (PDO)
Gorgonzola DOP
Mozzarella di Bufala Campana DOP (PDO)
Ricotta
Stracchino
Burrata PGI
Fior di Latte (Mozzarella)
Taleggio DOP (PDO)
Cold Cuts & Cured Meats
A Bit of History
Prosciutto
Prosciutto di Parma DOP (PDO)
Prosciutto San Daniele DOP (PDO)
Mortadella di Bologna IGP (PGI)
Speck Alto Adige IGP (PGI)
Guanciale
Coppiette
Acciughe di Monterosso
Salame Felino IGP (PGI)
'Nduja
Fruits, Veggies & Legumes
Artichokes
Genovese Basil
Taggiasca Olive
Herbs of Italy
Extra Virgin Olive Oil
What is Olive Oil?
The History
Where do olives grow?
How Is Extra Virgin Olive Oil Produced?
Harvesting Methods
From Olive To Paste
From Paste to Oil
Cold Press or Extracted?
Types Of Olive Oils
Defects In Olive Oil
Extra Virgin Olive Oil Producers
How To Taste Extra Virgin Olive Oil
Health Benefits of Extra Virgin Olive Oil
How To Take Care Of Your Extra Virgin Olive Oil
How To Buy Extra Virgin Olive Oil
Traditional Balsamic Vinegar
What Is Balsamic Vinegar of Modena? (1:10)
The History
Where Is It Produced? (0:53)
What Are the Varieties of Balsamic Vinegar? (1:11)
Traditional Balsamic Vinegar of Modena PDO (4:16)
Balsamic Vinegar of Modena PGI
The Bottles
Flavors and Aromas
Use In The Kitchen
Meat
How Italians Eat Meat (0:19)
The Most Common Animals Used
What Is Meat?
Choosing the Right Cut of Meat
How to Cook Meat
Putting the Pieces Together
Coffee
History of Coffee
Speck Alto Adige IGP (PGI)
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