Cacioricotta
Cacioricotta: cheese and ricotta in one wheel, fresh or for grating
Traditional (PAT)
For sale at openingFoto: Andrew Green / Wikimedia Commons — CC BY-SA 2.0 · Source · Licence
Typical products, from the people who make them
The shop for typical products
Cheeses, oils, wines, breads and preserves from Apulia, Basilicata, Campania, Calabria, Molise and Abruzzo, told with official sources and, at opening, sold by the people who make them.
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Marinated anchovies
Marinated anchovies: fillets set by vinegar and lemon in Puglia, Campania and Calabria
Traditional (PAT)
For sale at openingFoto: 10Rosso / Wikimedia Commons — CC BY 2.0 · Source · Licence
Salted anchovies
Salted anchovies from Calabria and Campania, layered and pressed under salt
Traditional (PAT)
For sale at openingFoto: Roger469 / Wikimedia Commons — CC BY-SA 3.0 · Source · Licence · Author
Acquaviva red onion
Acquaviva red onion: a flat, sweet disc from the 'onion town'
Traditional (PAT)Slow Food Presidium
For sale at openingFoto: Massimiliano Ruggieri / Wikimedia Commons — CC BY-SA 4.0 · Source · Licence · Author
Altamura bread
Altamura bread PDO: re-milled durum semolina, mother dough and a thick crust
PDOSlow Food Presidium
For sale at openingFoto: Francesco Paolo Fumarola / Wikimedia Commons — CC BY-SA 2.0 · Source · Licence
Anchovies in oil
Anchovies in oil: fillets cleaned by hand in Calabria and Campania
Traditional (PAT)
For sale at openingFoto: Roger469 / Wikimedia Commons — CC BY-SA 3.0 · Source · Licence · Author
Burrata di Andria
Burrata di Andria PGI: stretched curd outside, cream-soaked shreds within
PGITraditional (PAT)
For sale at openingFoto: FM433 / Wikimedia Commons — CC BY-SA 4.0 · Source · Licence · Author
Calabrian Podolica cattle
Calabrian Podolica cattle: lean beef from herds that roam the Sila plateau
Slow Food PresidiumTraditional (PAT)
For sale at openingFoto: Genky04 / Wikimedia Commons — CC BY-SA 4.0 · Source · Licence · Author
Do you make it? Put it on show