Regional products
Italy is one of the countries with the highest percentage of protected areas and has an unrivalled food and wine heritage anywhere in the world. Farming is therefore a bridge between rural traditions and people, who become guardians of the countryside and producers, among other things, of prestigious Italian fruit and vegetables.
Naturitalia’s project develops against this backdrop to enhance local fruit and vegetable products and producers, who are the guardians of Italy’s fruit and vegetable tradition.
A region’s typical products represent that area every day in terms of its knowledge and culinary flavours, helping create new consumer values and opportunities.
Naturitalia’s goal is to enhance local products and farmers and to offer consumers the best fruit and vegetables from various Italian regions, thereby helping to keep farming alive and sustainable in these suitable yet often difficult areas, including from a geographical point of view.
Patata dell’Appennino Emiliano
These potatoes are characterised by their particularly high quality thanks to the perfect soil and climate conditions that this variety finds in its mountainous environment.
This potato is grown in the Emilian Apennines in small plots with generally friable soil, where there are also large swathes of forest. This combination of factors keeps the temperature rather cool, even in the summer months, a feature which gives this potato a truly unmistakable quality and flavour.
The Patata dell’Appennino Emiliano is primarily grown in the province of Bologna.
Patata del Piemonte
This potato is grown in areas with the perfect climate conditions by taking advantage of the special features and values of Piedmont.
It is primarily grown in the province of Alessandria and is generally found in medium-textured, cool soil with a good content of organic substances thanks to its proximity to watercourses, characteristics which give this potato an unmistakable quality and flavour.
Patata di Ovoledo
The ideal environmental characteristics and the maintenance of a great tradition make the Patata di Ovoledo from Zoppola, in Friuli Venezia Giulia, an Italian delicacy.
This potato is grown in soil primarily made from sand deposited from the Meduna River, whose incredibly pure waters used for irrigation come from the Friulian Dolomites. When harvested, the potatoes are clean and uniform in shape.
A suitable natural environment combined with cutting-edge growing techniques give the Patata di Ovoledo unique quality and prized characteristics.
Patata dell’Emilia Romagna
This potato is grown in reclaimed soil at the foothills and on the plains typical of the province of Bologna. It is rich in alluvial deposits and potassium, which give the potato a unique quality.
Thanks to this soil rich in nutrients, along with the area’s unique microclimate and the production capacity linked to the region’s innovation and tradition, this potato produced on the Emilian plains is appreciated and well-known for its quality.
Patata della Toscana
This potato is grown in areas with the perfect climate conditions by taking advantage of the special features and values of Tuscany.
This product grown in Tuscany generally comes from red, sandy, medium-textured soil with a good content of organic substances, characteristics which give this potato an unmistakable quality and flavour.
An all-Italian vegetable from the finest growing areas in the country.
Patata della Lombardia
This potato is grown in areas of the Po Valley which have the ideal climate conditions for production.
This product grown in Lombardy generally comes from medium-textured or alluvial soil with varying percentages of sand, silt and clay, characteristics which give this potato an unmistakable quality and flavour.
An all-Italian vegetable from the finest growing areas in the country.
Cipolla della Toscana
This onion is grown in Tuscany in areas with the ideal climate conditions, taking advantage of the region’s special features. Alongside the suitability of the area where it is grown, the quality of this Tuscan onion comes from the technique developed by farmers who, over time, have combined traditional production with modern growing techniques.
An all-Italian vegetable from the finest growing areas in the country.