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Regional Specialities
An exclusive selection from central Italy
“Authentic flavours of our land”
An exclusive selection of typical products from central Italy, each with its own story of quality and tradition. From the delicate elegance of Lonzino to the lightly spiced taste of Prosciutto di Norcia PGI, through to the full-bodied, spicy robustness of Ventricina and the enveloping intensity of Spianata.
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— Frequently asked questions
All about Regional Specialities
What makes Prosciutto di Norcia PGI unique?
Prosciutto di Norcia PGI is produced in the mountain towns of the Valnerina (Umbria) at altitudes above 500 metres. The specification requires a minimum ageing of 12 months and a characteristic lightly spiced salting that gives it a more intense aromatic profile than lowland hams.
What is Ventricina del Vastese?
Ventricina is a charcuterie speciality of the Vasto area (between Abruzzo and Molise) made with prime cuts of pork (leg, loin, shoulder) cut with a knife into points, seasoned with sweet and hot pepper, fennel seeds and salt. It is cased in the pig's bladder and aged for 4–8 months.
What is the difference between Lonzino and Capocollo?
Lonzino comes from the pork loin (lean, fat-free), salted and aged for 2–4 months: a delicate, lean profile. Capocollo, on the other hand, comes from the neck (capocollo), with intramuscular fat: aged longer (3–6 months), it has a richer, more aromatic taste.