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The best foods have a strong connection with the places where they are made. They result from the combination of a unique natural environment and years of tradition.
GourmetOrigins.com helps you discover the origins of thousands of unique regional foods, their roots, the lands they come from and the people that make them.
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Our Featured Foods
Oli de Mallorca DOP
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Oli de Mallorca is an olive oil from the island of Majorca, with Protected Designation of Origin. Each of the olive varieties used in the designation of origin contributes in its own way: Mallorcan olives contribute to the softness, sweetness and flavor of ripe almonds, the Arbequina olives give the extra virgin oil its green fruit flavor, while the Picual variety has spicy and bitter attributes....
Sierra de Cazorla DOP
Sierra de Cazorla is an Spanish olive oil from the the South of Jaen province, in Andalusia. The production area is next to the Cazorla mountain range and natural park.
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Jamón de Huelva DOP
Jamón de Huelva, also known as Jamón de Jabugo. Is one of the most appreciated types of Spanish hams. It is produced in the mountain areas of Huelva province in Andalusia from the meat of porks that live their entire lifes roaming freely in the "dehesas", the forests of this part of Spain....
Tergeste DOP
Tergeste (PDO) is the name of an olive oil with Protected Designation of Origin from the area around Trieste, in North-East Italy, right on the border with Slovenia. The province of Trieste is suitable for olive cultivation for its geographical location with the influence of the Adriatic sea making the local climate similar to southern regions. The number of mills authorized in the province of Trieste are 6 and producers over five hundred, but on...
Calçot de Valls IGP
Calçot is a variety of green onion known as Blanca gran tardana in the Catalan language or Blanca grande tardana in Spanish. The Calçot from Valls (Tarragona, Catalonia) is a registered EU Protected Geographical Indication. Calçots are very popular in the Southern half of Catalonia, where regular calçot-eating festivals are organised every season.
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Sabina DOP
Sabina DOP olive oil originates in the hills of the Lazio region, near Rome. The following olive varieties are used: Carboncella, Leccino, Raja, Frantoio, Olivastrone, Moraiolo, Olivago, Salviana and Rosciola....
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Learning to cook in the Emporda region of Catalonia
25th August, 2010
Where to learn to cook in style, in the Emporda region of Catalonia, famous for its rich cuisine that combines meat and fish, all locally grown and produced....
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