TSG (Traditional Speciality Guaranteed)

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

Leche certificada de Granja is the certified farmhouse milk produced across Spain according to a strict set of rules and guidelines ensuring the best quality and characteristic properties. This milk is produced on small farms by pure-bred cows. To preserve its natural characteristics, this milk is minimally processed and is only pasteurized and immediately packaged on the farm. Leche certificada de Granja can also be sold raw because of the high hygienic standards that are kept on certified farms. Such milk has a higher nutritional value and more flavor than the milk produced conventionally. 

Kayserovan vrat Trakiya is raw cured meat that's been produced in Bulgaria for more than 30 years from carefully selected fresh pork collar. This delicacy obtains its flattened shape during the drying and curing phase, when the meat is repeatedly pressed. Its distinctive, well-defined brownish-red crust comes from coating the meat with the Kaiser mixture (kayserova smes) prepared from natural herbs such as red peppers, fenugreek, garlic, twine or hemp yarn, and white wine. The slices of Kayserovan vrat Trakiya are vividly red, marbled with a thin layer of salmon-pink fat. The aromas of the spices used in the Kaiser mixture transfer to the meat and make every bite special. Kayserovan vrat Trakiya is usually served with local cheeses and fresh vegetables.

Mozzarella is a fresh, soft, stretched curd cheese, made with whole cow's milk. Due to the fact that it has a fragrant aroma of fresh milk and a delicate creamy flavor, mozzarella is traditionally paired with light white wines. This Italian classic originates from the region of Campania, but nowadays it is produced all across the country. The cheese is made with water buffalo's milk or cow's milk, when it's often referred to as mozzarella fior di latte (in order to distinguish it from water buffalo milk mozzarella). The ancient tradition of making mozzarella cheese dates back to the 4th century BCE, however, the first official reference to its name was found in a 1570 cookery book by Bartolomeo Scappi, a famous Renaissance chef. It is an excellent table cheese used for preparing a number of different dishes and the essential ingredient of the caprese salad and the famous pizza napoletana.

The production of haymilk is the most primitive form of milk production that is adapted to the changing seasons. Austria's principal production areas are Tyrol, Salzburg, and Styria. Dairy cows spend their summer grazing on domestic pastures, where they can enjoy fresh air, clean water and plenty of various herbs and grasses. Even in winter, they are fed with the highest quality of nutrients, particularly sun-dried hay. The abundance of plants in this area is crucial for the exceptional quality and flavor of the milk, which is rich in healthy Omega-3 fatty acids. Used in the production of hard cheeses and chocolate, this high-quality raw milk delights with its refined and outstanding flavor.

Skilandis is a high quality, cured and cold-smoked pork meat product made throughout Lithuania. Pork and lard are coarsely diced by hand, and after the meat has matured, it is stuffed into a pig's stomach casing and bound by rope giving the final product its distinctive, rounded shape. Additionally, spices such as garlic, black pepper, caraway, bay leaves, nutmeg, or juniper berries are added to the meat mixture. The flavor of this sausage is acidic, salty, smoky, mildly spicy and savory, with a unique aroma that develops during the long process of maturing and drying. The texture is hard, while the color of the cross-section is pink to dark red, with visible white fat pieces throughout the lean meat. This Lithuanian delicacy is often served at festivals and on special occasions such as weddings or business meetings. The sausage is usually thinly sliced and enjoyed with wholemeal bread.

Lambic is a traditional beer style that has its roots in Brussels and the region of Pajottenland. This style must be made with a minimum of 30% wheat, and the wort is always spontaneously fermented with local and naturally occurring wild yeasts. Because of different local microorganisms, these beers always have a unique and frequently unpredictable character. Due to its wild nature, many batches of lambic are sometimes blended, a style known as gueuze or geuze, to produce a more palatable version. Although it is difficult to pinpoint the exact characteristics of lambic beers, the unblended young varieties are usually pale with a characteristic red sheen, while more mature versions will usually have red to light purple color. These beers are always complex, and they often have a distinctive sour backbone, which will mellow as the beer ages. Most styles will display fruity aromas and flavors, with subtle malt character, dry finish, and little hop bitterness. Lambic beers are mostly enjoyed young and uncarbonated, and they will usually be served on tap. They pair well with seafood, especially mussels or oysters, and poultry. 

Kabanosy are long, thin, and sometimes very dry sausages that come in pairs. Their name refers to a 19th-century term kaban or kabanek - young hogs that were fattened with potatoes, and their meat was commonly called kabanina. The pigs are fattened until they weigh up to 120 kilograms, after which their meat is cut into even-sized chunks, mixed with pepper, nutmeg, sugar, and caraway, stuffed into sheep casings, smoked, baked, and hung to dry until the sausages develop their distinctive shape and dark red color. Kabanosy sausages have an exceptional aroma, an intense flavor of baked and cured pork, and a unique, delicate, smoky aftertaste of pepper and caraway. These sausages are usually consumed as appetizers or snacks.

Dutch for farmer's cheese, Boerenkaas is produced using unpasteurized, raw milk from the farm's own animals, which is why only a small percentage of Dutch cheeses can carry that name. Unlike its factory-made counterpart, this unique handmade cheese is said to be more a product of art than of science. Depending on the type of milk used in the process, there are four variations of Boerenkaas: Goudse, Leidse, and Edammer Boerenkaas made from cow's milk and Boerenkaas from goat's, sheep's, or buffalo's milk. Additionally, seeds, herbs, and spices can be added to turn the flavor up a notch. The cheese is semi-hard and has an intense flavor reminiscent of caramel, butterscotch, and cashews, which makes it suitable for pairing with beer and full-bodied red wines. However, the flavor is not consistent because this type of cheese is made on different farms that have different soil types, making it all the more exciting to discover the differences and uniqueness of each Boerenkaas wheel.

Portugal is the number one consumer of cod in the world. Cured cod is a centuries-old method of preparing cod, and it is still the most popular and best-known today. A cured Bacalhau de Cura Tradicional Portuguesa is carefully selected, as it must weigh more than 1.5 kilos, and it is then salted and left to cure under controlled conditions. After maturation, the fish is cleaned and is then ready to use. Cod fish prepared in this way is smooth, juicy, and tender, and ranges in color from pale to bright yellow. The flavor of the fish is extremely complex and intense, and its flavor is preserved in its entirety even if cooked for an extended period of time.

Žemaitiškas kastinys is a traditionally made sour cream product which is produced throughout Lithuania and well known in the Žemaitija region in western Lithuania. Sour cream and butter are heated, stirred with circular hand movements and cooled until the final product develops a thick texture that melts in the mouth. Kastinys is yellow and has a mild, delicate, acidic, slightly salty and sour taste. Additionally, various herbs and spices can be added to the mixture, such as black pepper, caraway, dill, garlic, onion or allspice. It is perfect with a variety of hot dishes like pasta, dumplings and potatoes, and when melted, it becomes a flavorsome, savory sauce.

Pastarma govezhda is dried raw meat that has been produced in Bulgaria since the 19th century. The word pastarma is of Turkish origin and means pressed and salted dried meat. Despite production becoming industrialized, the traditional recipe remained unchanged. Therefore, only fresh beef is to be used and salted. It is strictly forbidden to add any other spices or foreign extracts that would alter pastarma’s original flavor. The most important part of the procedure is drying in air-conditioned chambers where the temperature and humidity are constantly monitored in order to create favorable conditions for the development of the specific micrococci and lactobacilli that give pastarma its distinctive flavor. During this phase, pastarma is pressed in wooden-panel presses to develop a dense texture. Due to pressing, it has a smooth surface and an oblong, flattened shape. With the pleasant, clean flavor of mature beef, pastarma is often served sliced and enjoyed as a cold appetizer.