Typical regional products: local gastronomic specialties


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What are the typical products of local gastronomy, i.e. those from certain states or regions that comply with strict requirements for their geographical location.


Traditional typical products

Agri-food products, traditional typical Italian, are food specialties included in a list specially prepared by the competent bodies.

To each region are recognized as typical local, some dishes that present an exclusive cuisine recipe and characteristic of the territorial area of ​​belonging.


A delicatessen shop selects and purchases the typical products that it deems suitable for its level of quality, keeps them at its best in its warehouses, packs them and sends them to the customer's home.

Among the selected typical products there must be typical Tuscan products, typical Sicilian products, typical Apulia products, typical Calabrian products, typical Sardinian products, typical Sicilian products, typical Apulian products, typical regional products including also typical wines and typical sweets.

Olive oil is distinguished by having a very high content of monounsaturated fats.


By extra virgin olive oil is meant that obtained from the mechanical pressing of olives which is a typical product that originates in the most ancient traditions of the Mediterranean Sea.

The olives are harvested in various ways, either by shaking the branches with sticks to make the olives be harvested manually or by using mechanical pickers to gently shake the olive branches so as not to damage the tree and by dropping the olives on a special net to collect them quickly.

With regard to compliance with the strict quality standards imposed for extra virgin olive oils, it should be borne in mind that they involve the use of traditional techniques, to ensure superior product quality, in order to affix the Protected Designation of Origin mark.


Olive oil, mainly in the extra virgin and virgin types, is used extensively in the culinary field for the dressing of all types of salad, to give flavor to many cooking recipes and for the preservation of vegetables in pots.

Holding the heat better than others, olive oil is excellent for frying, and also has healthy properties, due to the good presence of antioxidants.
Olive oil is also used in cosmetics, in particular for the production of some types of soap.

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The typical Italian products of the agri-food sector are all those included in an official list drawn up for the purpose that must have some precise characteristics including being obtained using processing methods, conservation and seasoning consolidated over the years that fall within those that are the characteristics of homogeneity of a certain territory established for periods longer than twenty five years.

Among the typical Sicilian products it is worth mentioning the famous Sicilian cassata which is one of the most traditional Sicilian cakes containing ricotta, sugar, sponge cake, real pasta, candied fruit and sugar glaze.

As an example of typical Calabrian products you can bring smoked breast ricotta, which is made with goat milk in the Mammola area.

Among the typical Sardinian products, pecorino cheese is highly appreciated, produced with traditional methods by the many shepherds still present in this region.

For the typical products of Puglia, cavatelli are very popular, a type of Apulian pasta with an elongated shape, with a slight hollow obtained from a mixture of flour and water, which are usually seasoned with ragu, broccoli and cardoncelli mushrooms.

The typical Emilian products best known in the world are tortellini, made with egg pasta filled with meat or ham, a tradition native to Bologna and Modena.

Typical products from Abruzzo include Centerba, an aromatic liqueur obtained from the distillation of aromatic and medicinal herbs from the mountains.


Among the typical Umbrian products we can put the cicerchiata which, although not a specialty of Umbrian origin, is also widespread here.

It is a dessert similar to Neapolitan struffoli with the difference that in Naples they consider it only a Christmas candy.

The typical Lucanian products include luganega, a fresh sausage of minced pork together with its fat, to be eaten alone after cooking or as an exquisite ingredient for risotto.

Typical Campania products include buffalo mozzarella from Campania, a dairy product called the king of Mediterranean cuisine with its fine food and flavor qualities.

Ribollita, part of the typical Tuscan products, is a soup of stale bread and vegetables with black cabbage of peasant origin that owes its name to the tradition that the peasants of the past had in cooking large quantities to be served at the table for several days simmering every time all on fire.

Testaroli are a typical dish of Lunigiana, an area of ​​upper Tuscany, made with water and flour mixed together to obtain a fluid batter to be cooked inside the texts, particular terracotta containers created for this purpose.


Among the typical products Liguria is the Genoese pesto or green sauce, a sauce for the pasta made by combining chopped pine nuts and basil with good extra virgin olive oil and a pinch of salt.

It is always good to remember that only those products that best represent each region in their specificity, such as traditional recipes of local dishes with unmistakable and therefore inimitable character, are considered typical food products.

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