There is a slender, delicately scented vegetable cultivated for over three thousand years, already present on the tables of ancient Egypt and Celtic territories.

From Egypt it spread through Greece and Rome. In ancient Rome it was believed to have aphrodisiac qualities, while Emperor Nero ate it daily, convinced it improved his voice. In the 7th century it became the national symbol of Wales.

The leek is still today the national emblem of Wales.

There is a fruit that blossoms before winter is fully over, carrying the idea of hope and rebirth: the almond, cultivated for over 4,000 years between Central Asia and the Middle East.

Through Mediterranean trade routes it reached Greece, Rome and later Italy, particularly Sicily, where prized native varieties are still cultivated.

The early bloom of the almond tree symbolizes hope and eternal love in Greek mythology.

There is a sheep’s milk cheese rooted in Tuscany’s oldest traditions, with documented origins dating back to Roman times.

Processed at around 30–32°C, it develops a slightly flaky white texture and a dry, delicate flavor. Aging lasts about 60 days and includes treatment of the dark rind with oils and ash according to traditional methods.

The dark rind recalls the ancient aging technique in ash once practiced in Tuscan farmhouses.

There is a highly prized cheese in Valtellina, in the northern part of Lombardy — also home of pizzoccheri — known for its aromatic complexity and deeply rooted local traditions.

Bitto DOP is made exclusively with alpine milk produced in the province of Sondrio and in selected municipalities of the Alta Valle Brembana (Averara, Cusio, Carona, Mezzoldo, Foppolo, Piazzatorre, Valleve and Santa Brigida) as well as in the province of Lecco. This flagship cheese of Valtellina is produced only during the summer grazing season, from June 1st to September 30th. It is made using whole cow’s milk from traditional local breeds, with the addition of a small percentage of goat’s milk not exceeding 10%. Bitto DOP has a regular cylindrical shape; maturation begins in alpine huts and continues in valley cellars for at least 70 days. It is one of the very few cheeses in the world capable of aging for more than ten years.

The name Bitto comes from the Celtic word bitu, meaning “perennial.” A direct reference to its extraordinary ability to age and preserve over time. The origins of this historic alpine cheese date back to the Celtic populations who settled in Valtellina after fleeing the Romans.

There is an ancient and versatile vegetable, widespread along prehistoric Mediterranean coastlines, that has crossed centuries of history to reach our tables in many forms: leaf chard, stalk chard, beetroot and sugar beet.

Swiss chard (Beta vulgaris), also known simply as chard, was already selected three thousand years ago by the Babylonians to obtain larger and more nutritious leaves. Etruscans and Romans distinguished different varieties — white, red and thin-stemmed — which appeared both in refined dishes described by Apicius and in humble cooking, boiled in soups or baked under ashes. Over the centuries, leaf chard, stalk chard, beetroot and sugar beet all developed from this original plant. Its presence in ancient cuisines tells a story of balance between flavor, practicality and nutritional value — a quality that still makes it a precious ingredient today.

The 14th-century Tacuinum Sanitatis attributed therapeutic properties to chard, claiming its juice “removes dandruff from the head and loosens the bowels.” The poet Martial instead described it as “food for laborers,” showing how it was appreciated by both upper and lower classes.

There is a vegetable with rich, compact leaves, valued since ancient times for its medicinal properties, widely cultivated in Northern and Central Italy and typical of the colder months.

Savoy cabbage likely descends from wild cabbage native to Europe and Western Asia. Its cultivation probably began in the ancient Middle East before spreading across Europe and beyond through trade routes and migrations. Over the centuries, Greeks and Romans recognized its healing qualities: nursing women consumed it to increase milk production, while Romans used it as a remedy against intoxication or as a disinfectant poultice for wounds. Today, savoy cabbage remains a typical winter vegetable, harvested from October to April, appreciated for its distinctive flavor and versatility in cooking.

According to an ancient Greek myth, wild savoy cabbage was born from the drops of sweat of Zeus. Romans valued it for its preventive and healing properties, eating it before lavish banquets or using it as a treatment for wounds.

There is a semi-fat cow’s milk cheese, born in Valtellina in the 16th century, that has accompanied local traditional dishes such as pizzoccheri for centuries and represents a symbol of collective dairy craftsmanship.

Valtellina Casera DOP originated from the first cooperative dairies, where farmers combined their milk for collective production, especially during winter months. The curd is cooked at 40–45°C for about 30 minutes, then broken into grains the size of corn kernels. The extracted curd is placed in traditional molds and pressed for 8–12 hours. Aging takes place in dedicated rooms at 6–12°C for at least 70 days, after which the wheels are inspected and fire-branded. Awarded DOP status in 1995, Casera remains a key ingredient in Valtellina cuisine thanks to its balanced flavor and compact texture.

In the Valtellina dialect, “caséra” refers both to the dairy where cheese and butter are produced and to the cellar where cheeses are aged. Originally, Casera was produced only in winter; today, permanent valley herds allow year-round production, alternating with Bitto DOP.

There is a soup born in rural kitchens, prepared at dawn before heading to the fields, simmering slowly for hours without supervision.

Beans were a staple food for centuries among farming communities. Ancient Greeks and Romans consumed mainly black-eyed beans, while the varieties we know today spread rapidly across Europe after the discovery of the Americas. Traditionally cooked in clay pots with rainwater, bean soup was simple, nourishing and sustaining.

Common beans arrived in Italy after 1529 as a gift to Pope Clement VII. In the United States, Senate Bean Soup has been served daily at the U.S. Senate since 1903.

There is a dark, textured cabbage that withstands harsh winters and improves its flavor after the first frost.

Originating from the Mediterranean and Asia Minor, it was already known in ancient Greece and Rome. Hardy and resilient, it tolerates heavy soils and temperatures down to -15°C. Cold weather converts starches into sugars, making the leaves more tender and less bitter.

Abroad it is often called “Dinosaur Kale” because its wrinkled, dark leaves resemble prehistoric reptile skin.

There is a cheese that has accompanied Roman history for over two thousand years, created to nourish armies and built to last.

Pecorino Romano was served at imperial banquets and was part of the daily ration of Roman legionaries — about 27 grams per day. Its long shelf life made it ideal for travel. Though historically linked to Lazio, since the late 19th century most production has taken place in Sardinia, strengthening its pastoral tradition and export growth.

Production shifted largely to Sardinia after 1884, when salting cheese within Rome was prohibited, leading to significant export development.