Presidia

Named after a town settled on one of the Murge plateau hills, pane di Altamura is a country-style sourdough bread that has been traditionally produced in the provinces of Bari and Barletta-Andria-Trani for centuries. It is made only with durum wheat dough, natural yeast, salt, and water. Once the staple food of Murge people, these large loaves of bread were kneaded in Altamura's households, branded with the family name, then baked in community ovens. Since the loaves were supposed to feed whole families for one or even two weeks, the bread of Altamura had to be very durable, which is, even today, one of its most prized features. For a simple snack, pane di Altamura is simply drizzled with extra virgin olive oil and sprinkled with salt or smeared with tomato or olive tapenade. It is also an essential ingredient in many traditional recipes such as the zuppa povera, an aromatic tomato soup with toasted cubes of Altamura bread.

Rosa di Gorizia is an Italian red radicchio variety originating from Gorizia and Collio area in Friuli Venezia-Giulia. The radicchio looks similar to a rosebud that's just about to open, hence the name (Gorizia rose). The leaves are bright red in color with pink and garnet shades, the texture is crisp, and the flavors are intense and slightly bitter. This local radicchio variety has been cultivated in the town's market gardens and the neighboring fields for a long time, and in the past, it was one of the few secure sources of income during winter. The climate and alluvial soil in the area also help in developing the unique traits of this radicchio, which is available from December to February. It's recommended to use it in orzotto (barley cooked as a risotto).

Taliouine saffron hails from the eponymous mountain village, located on the Souktana plateau, at an altitude of 1300-1500 meters above sea level, in Morocco’s region of Souss-Massa. The saffron is cultivated by a small number of producers, all of whom are members of the Coopérative Agricole de Taliouine, and the harvest typically takes place from October till November. With a more intense flavor and aroma but less vivid colors than other types of saffron, this highly-prized saffron variety is considered to be the result of a unique combination of perfectly suited territory, the region’s unique climate, and the indispensable knowledge of the people who are involved in its production. Saffron used to be sold by Jewish merchants, who commonly treated saffron pistils with olive oil - a method that is no longer practiced, while today, the primary saffron merchants are Arabs and Berbers. Although it is quite inexpensive when purchased and sold locally, this highly sought-after spice becomes a luxury food item as it reaches big markets in the country and Europe. In Taliouine, apart from using the spice in traditional Moroccan specialties, the local population typically adds saffron to their tea to warm themselves up and prevent disease in winter.

Produced by local women in the eponymous Moroccan village, set at the foothills of the eastern Anti-Atlas mountain range, Alnif cumin is traditionally gathered and processed from the end of April till the beginning of May. Bunches of hand-cut cumin plants are first dried, then beaten to extract the seeds, and finally sieved through a palm-leaf-woven container to filter out fine straw and dust. Distinguished by excellent quality and intense aroma, this cumin variety can be used both whole and ground, and it commonly enhances the flavor of various traditional Moroccan specialties such as couscous, tajine, and soups. Alnif cumin also goes well in combination with boiled meat and vegetables and is highly appreciated for its curative properties and for having a relatively long shelf life.

Cornmeal is widely used in northern Italian cuisine, in dishes which can be either savory or sweet. The region of Piedmont is renowned for their paste di meliga (meliga is a local name for polenta), crunchy cornmeal shortbread-style biscuits. Made with a mixture of wheat and corn flour, sugar, vanilla, grated lemon zest, egg yolks, and butter, they are simple, yet very delicious. These little golden gems are traditionally served with zabaione and a glass of sweet dessert wine, but they also go wonderfully with espresso or a cup of tea on the side.

Sir iz mijeha is a Herzegovinian cheese that's encased in a large sheepskin sack. It's made from raw sheep's or cow's milk, or a combination of both. The sheep's milk comes from the Pramenka breed, while the cow's milk comes from Busa and Gatacko breeds. The size of the sheepskin sack dictates the size of this cheese, which can weigh from 30 to 70 kilograms. Sir iz mijeha is aged from 2 months to a year, and during the process it becomes white or pale yellow in color. The cheese has strong aromas of sheepskin and it's traditionally served as an appetizer with boiled potatoes, ham, and uštipci (fried dough).

Radic di mont is a traditional variety of chicory originating from Carnian mountain pastures. This tender wild chicory is harvested for only 15 days when the snow melts on the Alpine pastures. It's usually still soaked with water from the melting snow – the chicory shoots are purple in color and very tender due to the cold temperatures. Once harvested, it's placed in oil in order to preserve it so that is can be enjoyed throughout the year. It's recommended to use radic di mont (which also goes by the name radic dal glaz) in frittatas and salads.

Varhackara is a traditional condiment or spread originating from Friuli-Venezia Giulia. It's usually made with a combination of chopped or minced lard and cured meat offcuts such as salami, guanciale, pancetta, ossocollo, and smoked speck. The mixture is placed into glass jars, while nutmeg and aromatic herbs are also sometimes added for extra flavor. Varhackara is enjoyed spread on bread or heated in a pan and served with gnocchi, cjarsons, or blanched vegetables. It's typically made in winter, but the spread can be stored and enjoyed throughout the year.

Carote di Polignano is a traditional carrot variety originating from the Polignano area in the province of Bari. These carrots range in color from pale yellow over deep orange to dark purple. The seeds are selected by the growers who plant them in small plots and choose the best plants. The carrots are replanted between August 15 and September 15, while the harvest takes place from the first week of November until early May. The flavors of these carrots are extraordinary due to the sandy fields with high salinity in which they are grown.

Albicocca di Valleggia are Italian apricots grown in Liguria. The largest quantities of these apricots are grown in Valleggia. These small apricots have thin orange skin that's flecked with red dots, making them instantly recognizable. The aromas and flavors are much more intense than any other apricots that are placed on the market. The flesh is firm, sweet, and aromatic. The trees are not espaliered (grown flat against a wall) so it's quite hard to prune and harvest the apricots. Albicocca di Valleggia apricots are typically harvested from mid-June to mid-July, but you can find them throughout the year as a tasty preserve. 

Wild palm oil is a type of oil obtained exclusively from the fruits of wild dura oil palms (Elaeis guineensis) that have been growing in Guinea-Bissau for thousands of years. It is usually the task of men to gather the red-colored berries, which are then processed by women according to traditional techniques. To extract the oil, the previously sun-dried fruits are boiled in water before they have their kernels removed and the fruit pulp squeezed to release the oil, using alternate splashes of hot and cold water. Numerous traditional specialties use palm oil and fresh palm fruits, including fish, meat, rice, and vegetables. Highly appreciated for being an excellent source of healthy nutrients, including vitamin E and carotenoids, the oil is distinguished by a dense consistency and a reddish or orange color, while the flavors are those of fruit, spices, and tomato. Palm oil has seen a continual growth in global demand due to ease of production, profitability, and versatility. Unfortunately, this has led to large deforested areas, and it has given rise to industrially-produced palm oil, which is flavorless, refined, and bleached - nothing like the exquisite traditional wild palm oil produced in Guinea-Bissau.

Pestàt di Fagagna is an unusual Italian sausage originating from Fagagna in the province of Udine. The pestàt is made in order to preserve the aromas and flavors of vegetables and herbs in pork lard. In Fagagna, the pork butchers known as purcitâr start to learn the tricks of their trade as teenagers – they mix minced celery, carrots, leeks, onions, rosemary, garlic, sage, and parsley with ground lard. The mixture is seasoned with salt, pepper, allspice, and cinnamon, and it's then stuffed into natural casings that are left to age in cold and humid cellars from a few weeks up to a year. Although the pestàt is technically a type of sausage, it's not eaten on its own, but used as a condiment or a base for local dishes.