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Slow Food Foundation Slow Food Foundation
  • Home
  • About us
    • What is the Foundation?
  • What We Do
    • Slow Food Gardens in Africa
    • Slow Food Presidia
    • Ark of Taste
    • Slow Food Cooks’ Alliance
    • Earth Markets
    • What is the Narrative Label?
    • Slow Food Travel
    • Food is Culture
    • Slow Food Resilience Fund
  • Our Themes
    • Biodiversity
    • Slow Bees
    • Slow Cheese
    • Slow Meat
    • Slow Fish
    • GMOs
  • Get involved
    • Why Support Us
    • Slow Food Foundation Sponsors
    • Italian Slow Food Presidia Sponsors
  • Multimedia
    • Publications
    • Video
    • Gallery
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Home » Italy

Presidia in Italy

“Al Ceppo” Sausage of Linguaglossa

ItalySicilyCured meats and meat products
Info

Abruzzese Apennines Solina Wheat

ItalyAbruzzoCereals and flours
Info

Acerra Dente di Morto Bean

ItalyCampaniaLegumes
Info

Aci Trunzu Kohlrabi

ItalySicilyVegetables and vegetable preserves
Info

Acquaviva Red Onion

ItalyPugliaVegetables and vegetable preserves
Info

Aged Asiago

ItalyVenetoMilk and milk products
Info

Airola Onion

ItalyCampaniaVegetables and vegetable preserves
Info

Albenga Violet Asparagus

ItalyLiguriaVegetables and vegetable preserves
Info

Alcamo Purceddu Melon

ItalySicilyFruit, nuts and fruit preserves
Info

Alia Scattata

ItalySicilyCakes, pastries and sweets
Info
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The Presidia project is supported by:

Loacker
Bioclin
Davines
Laboratorio Chimico della Camera di Commercio di Torino
Parmigiano Reggiano
Ricola
Sessa
verum

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