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26/08/2025

Traveling, especially in summer, means adapting to different contexts without compromising on quality food.
We offer concrete solutions for a travel-friendly pantry: portion-packed aged cheeses and artisanal mini jars of mustards and preserves, practical to carry and ideal for enjoying an authentic experience anywhere.
The “cheese + mustard” combination provides added value for consumers, who benefit from versatile, high-quality products, and for the trade, which gains easy-to-communicate references with strong recognition and differentiation potential.
With Gourm.it, travel becomes the opportunity to carry with you the authenticity of Italian territories, through products designed to combine practicality, quality, and identity.

26/08/2025

What makes Parmigiano Reggiano a global icon? At Consorzio Gourm.it, we believe true quality begins at the source. Our latest Gourm.itpedia explores "Fieno," the vital dried grass that forms the core diet for cows producing this legendary cheese.

Expert Agronomist and Nutritionist Franco Raffanini explains why this reliance on fieno (rather than silage, common elsewhere) is a defining characteristic of these specialized dairy farms. It's a crucial differentiator that directly influences the milk's quality and, by extension, the final cheese.

For international food professionals, understanding these foundational elements is key to appreciating and promoting the authenticity and unparalleled quality of Italian DOP products.

Expand your gastronomic knowledge. Learn more about the power of "Fieno" in our new article: https://www.gourm.it/en/blog/fieno-gourmitpedia-2

26/08/2025

Ragusano DOP is one of Sicily’s oldest cheeses, with a history rooted in the Middle Ages and a cheese-making tradition passed down through generations. This stretched-curd cheese is made from raw cow’s milk sourced from local farms where cows graze on wild herbs and forage from the Iblei plateau, giving the cheese its unique and unmistakable flavor!

One of the most fascinating features of Ragusano is its aging process: the wheels are tied in pairs with thin ropes and hung “a cavallo” (literally “on horseback”) over wooden beams in cool, ventilated rooms kept at a controlled temperature between 14 and 16 degrees Celsius. This traditional technique, which can last over 12 months, ensures perfect aeration and helps develop the cheese’s typical aromas and texture.

Ragusano DOP was granted Protected Designation of Origin status in 1996, officially recognizing its quality and strong connection to the territory of Ragusa and surrounding areas. It is a versatile cheese, excellent both at the table and as an ingredient in traditional Sicilian recipes, pairing perfectly with local red wines like Nero d’Avola.

We feature Ragusano cheese, from Centro Form’s refined selection, offering you a taste of true Sicily.

Discover all its secrets and the passion behind this selection in our full article on the Gourm.it blog! https://www.gourm.it/en/blog/ragusano-a-sicilian-excellence

26/08/2025

26/08/2025

There's more to goat's milk than meets the eye! It's a story of modern shepherds: true innovators who protect our landscapes and preserve biodiversity. 🧑‍🌾🌱

Their hard work and dedication result in a treasure of wellness: goat's milk. It's naturally easy to digest and packed with essential nutrients. 🥛💪
This is where tradition meets the future, creating a product that is authentic, sustainable, and of the highest quality.

Discover the full story of value, from the pasture to your plate, on our blog!
👉 Read more here: https://www.gourm.it/en/blog/the-shepherds-value-the-quality-of-goats-milk/

26/08/2025

Summer means lighter meals, flexible schedules, and the joy of simple yet high-quality ingredients. Our perfect aperitif formula? Three artisanal treasures: Bargé tomino from Piedmont, sweet & spicy Melon Mostarda from Mantua, and the delicate Coppa Lunga della Bassa.

Together, they create a balanced mix of flavors and textures—ideal for quick lunches, informal dinners, or relaxed evenings with friends.

Discover the full story and serving tips!
Read the article on our blog 🍷
https://www.gourm.it/en/blog/three-ingredients-one-hundred-percent-flavor/

17/11/2024

17/11/2024

Over the years, the work of a Parmigiano Reggiano cheesemaker has evolved with new technologies and quality control 🧑‍🔬, but dedication and craftsmanship remain at the heart ❤️.

As Carlo Giovannini, former cheesemaker at Caseificio Croce, says: "While modern tools now support traditional techniques, the passion for creating Parmigiano Reggiano 🧀 remains unchanged." Every step is guided by the same care and respect for tradition that define this timeless craft. 🇮🇹✨

Find out more👉 https://www.gourm.it/en/blog/evolution-gourmitpedia