Protected Geographical Indication Food & Beverages

Abricots rouges du Roussillon, also known as Red Apricots of Roussillon, is a type of apricot that is grown in the Roussillon region of Southern France. The region, which is located near the Pyrenees Mountains, benefits from a warm, Mediterranean climate and fertile soil, making it an ideal place for fruit cultivation.

The Red Apricots of Roussillon are known for their rich flavor and aroma, which are due in part to the region's unique climate and soil. They have a deep red skin, which distinguishes them from other varieties of apricots, and a sweet, juicy flesh.

The Red Apricots of Roussillon are a popular ingredient in French cuisine and are used in a variety of dishes, from sweet desserts to savory sauces. They are also often eaten fresh, as a healthy snack or added to salads and smoothies.

In addition to being delicious, Red Apricots of Roussillon are also highly nutritious, packed with vitamins and minerals that promote good health. They are also low in calories, making them a great choice for those who are watching their weight.

Overall, Red Apricots of Roussillon are a beloved fruit in Southern France and beyond, prized for their unique flavor, vibrant color, and nutritional value.

Absinthe du Val de Travers is a type of absinthe that originates from the Val de Travers region of Switzerland. The region has a long history of absinthe production and is considered by many to be the birthplace of absinthe.

Absinthe du Val de Travers is made using a specific recipe and production process that is unique to the region. It is made from a mixture of herbs, including wormwood, anise, and fennel, which are macerated in alcohol and then distilled. The final product is a green-colored liqueur that has a strong, herbal flavor and a high alcohol content (usually around 65-75% ABV).

One of the key differences between Absinthe du Val de Travers and other types of absinthe is the use of locally-sourced herbs and ingredients. The Val de Travers region has a unique microclimate and soil composition that is thought to produce herbs with a more intense flavor and aroma.

Absinthe du Val de Travers is often served with sugar and water, which are added to the drink to dilute the alcohol and bring out its complex flavors. The traditional method of serving absinthe involves placing a slotted spoon over a glass, placing a sugar cube on the spoon, and then slowly pouring water over the sugar cube to dissolve it into the absinthe.

Today, Absinthe du Val de Travers is considered a premium absinthe and is highly sought after by enthusiasts of the drink. It is often used in cocktails or enjoyed as an after-dinner digestif.

Aceite Campo de Montiel is a type of olive oil that is produced in the Campo de Montiel region of Spain. This area is located in the province of Ciudad Real, in the southern part of the country.

The olive oil produced in this region is made from a variety of olives known as the Cornicabra olive. This type of olive is well-suited to the rocky and arid terrain of the region and produces a high-quality oil with a fruity and slightly spicy flavor.

Aceite Campo de Montiel is made using traditional methods that have been passed down for generations. The olives are carefully harvested by hand and then cold-pressed to extract the oil. The oil is then filtered to remove any impurities and bottled for sale.

The resulting oil is considered to be of exceptional quality, with a rich flavor and aroma that is perfect for use in a variety of dishes. It is often used as a finishing oil, drizzled over grilled meats, vegetables, or bread, or as a dipping oil for bread. It can also be used for cooking and frying, as it has a high smoke point and is resistant to oxidation.

Aceite de La Alcarria is a type of extra virgin olive oil that is produced in the La Alcarria region of Spain. This area is located in the central part of the country, in the province of Guadalajara.

The olive oil produced in this region is made from a variety of olives known as the Verdeja olive. This type of olive is well-suited to the rugged terrain and continental climate of the region and produces a high-quality oil with a fruity and slightly spicy flavor.

Aceite de La Alcarria is made using traditional methods that have been passed down for generations. The olives are carefully harvested by hand and then cold-pressed to extract the oil. The oil is then filtered to remove any impurities and bottled for sale.

The resulting oil is considered to be of exceptional quality, with a rich flavor and aroma that is perfect for use in a variety of dishes. It is often used as a finishing oil, drizzled over grilled meats, vegetables, or bread, or as a dipping oil for bread. It can also be used for cooking and frying, as it has a high smoke point and is resistant to oxidation.

Abruzzo is a region in central Italy, located east of Rome and bordered by the Apennine Mountains to the west and the Adriatic Sea to the east. It is known for its rugged landscape, rich history, and delicious cuisine.

Abruzzo's terrain includes both mountains and coastline, making it a popular destination for outdoor activities such as hiking, skiing, and beach-going. The region also boasts several national parks, including the Gran Sasso e Monti della Laga National Park and the Abruzzo, Lazio and Molise National Park, which are home to a diverse range of wildlife.

In terms of cuisine, Abruzzo is known for its hearty and flavorful dishes, often featuring locally-sourced ingredients such as lamb, pork, and seafood. One famous dish is arrosticini, skewered pieces of lamb grilled over an open flame and seasoned with salt and olive oil. Other popular dishes include spaghetti alla chitarra (pasta served with a tomato-based meat sauce), brodetto (a seafood stew), and timballo (a baked pasta dish).

Abruzzo is also known for its wine production, particularly the Montepulciano d'Abruzzo red wine, which is made from the Montepulciano grape variety.

Overall, Abruzzo is a beautiful and diverse region of Italy that is well worth a visit for its natural beauty, rich history, and delicious cuisine.

Acciughe sotto sale del Mar Ligure, or salted anchovies from the Ligurian Sea, are a type of preserved fish that is a specialty of the Liguria region of Italy. The anchovies are caught in the Ligurian Sea, which is known for its clean waters and rich marine life, and then preserved in salt.

To make Acciughe sotto sale del Mar Ligure, fresh anchovies are cleaned and layered in barrels with coarse sea salt. The salt helps to draw out the moisture from the fish, which preserves them and gives them a rich, savory flavor. The barrels are then left to sit for several months, during which time the anchovies are occasionally turned and pressed to ensure even curing.

After the curing process is complete, the anchovies are removed from the barrels, washed to remove excess salt, and packed in jars or tins with olive oil. The final product is a delicacy that has a rich, briny flavor and a firm, meaty texture.

Acciughe sotto sale del Mar Ligure are often used as a flavorful ingredient in a variety of dishes, including pasta dishes, salads, and pizzas. They can also be served as a snack or appetizer, either on their own or accompanied by bread or crackers.

Aceite Monterrubio is a type of extra virgin olive oil that is produced in the Monterrubio de la Serena region of Spain. This area is located in the province of Badajoz, in the western part of the country.

The olive oil produced in this region is made from a variety of olives known as the Morisca olive. This type of olive is well-suited to the dry and hot climate of the region and produces a high-quality oil with a fruity and slightly bitter flavor.

Aceite Monterrubio is made using traditional methods that have been passed down for generations. The olives are carefully harvested by hand and then cold-pressed to extract the oil. The oil is then filtered to remove any impurities and bottled for sale.

The resulting oil is considered to be of exceptional quality, with a rich flavor and aroma that is perfect for use in a variety of dishes. It is often used as a finishing oil, drizzled over grilled meats, vegetables, or bread, or as a dipping oil for bread. It can also be used for cooking and frying, as it has a high smoke point and is resistant to oxidation.

Aceite de Lucena is a type of extra virgin olive oil that is produced in the town of Lucena in the province of Córdoba, located in southern Spain.

This olive oil is made from a variety of olives called the Hojiblanca olive, which is one of the most commonly cultivated olives in Andalusia. The olives are picked by hand and then cold-pressed to extract the oil, ensuring the best quality and preserving the distinctive aroma and flavor.

Aceite de Lucena is known for its fruity flavor, balanced bitterness, and pungent finish, making it perfect for a variety of culinary uses. It is commonly used as a finishing oil, drizzled over grilled meats, vegetables, salads, or bread, or as a dipping oil. It can also be used for cooking and frying, as it has a high smoke point and is resistant to oxidation. The oil has a rich golden-green color, and its quality is protected by a Denomination of Origin (DOP) label, which ensures its authenticity and origin.

Absinthe de Pontarlier is a type of absinthe that originates from the town of Pontarlier, located in the Franche-Comté region of eastern France. The town has a long history of absinthe production, dating back to the 19th century when absinthe was a popular drink in France and other parts of Europe.

Absinthe de Pontarlier is made using a specific recipe and production process that is unique to the region. It is made from a mixture of herbs, including wormwood, anise, and fennel, which are macerated in alcohol and then distilled. The final product is a green-colored liqueur that has a strong, herbal flavor and a high alcohol content (usually around 65-75% ABV).

Absinthe de Pontarlier is often served with sugar and water, which are added to the drink to dilute the alcohol and bring out its complex flavors. The traditional method of serving absinthe involves placing a slotted spoon over a glass, placing a sugar cube on the spoon, and then slowly pouring water over the sugar cube to dissolve it into the absinthe.

Today, Absinthe de Pontarlier is considered a premium absinthe and is highly sought after by enthusiasts of the drink. It is often used in cocktails or enjoyed as an after-dinner digestif.

Aceite Campo de Calatrava is a type of olive oil that is produced in the Campo de Calatrava region of Spain. This area is located in the province of Ciudad Real, in the southern part of the country.

The olive oil produced in this region is made from a variety of olives known as the Picual olive. This type of olive is well-suited to the hot, dry climate of the region and produces a high-quality oil with a fruity and slightly bitter flavor.

Aceite Campo de Calatrava is made using traditional methods that have been passed down for generations. The olives are carefully harvested by hand and then cold-pressed to extract the oil. The oil is then filtered to remove any impurities and bottled for sale.

The resulting oil is considered to be of exceptional quality, with a rich flavor and aroma that is perfect for use in a variety of dishes. It is often used as a finishing oil, drizzled over grilled meats, vegetables, or bread, or as a dipping oil for bread. It can also be used for cooking and frying, as it has a high smoke point and is resistant to oxidation.

Aceite Sierra del Moncayo is a type of extra virgin olive oil that is produced in the Sierra del Moncayo region of Spain. This area is located in the province of Zaragoza, in the northeastern part of the country.

The olive oil produced in this region is made from a variety of olives known as the Arbequina olive. This type of olive is well-suited to the hilly terrain and Mediterranean climate of the region and produces a high-quality oil with a fruity and slightly sweet flavor.

Aceite Sierra del Moncayo is made using traditional methods that have been passed down for generations. The olives are carefully harvested by hand and then cold-pressed to extract the oil. The oil is then filtered to remove any impurities and bottled for sale.

The resulting oil is considered to be of exceptional quality, with a rich flavor and aroma that is perfect for use in a variety of dishes. It is often used as a finishing oil, drizzled over grilled meats, vegetables, or bread, or as a dipping oil for bread. It can also be used for cooking and frying, as it has a high smoke point and is resistant to oxidation.

Aceite de Mallorca is a type of extra virgin olive oil that is produced on the Spanish island of Mallorca. This olive oil is made from a variety of olives that are native to the island, including the Arbequina, Picual, and Mallorquina olives.

The production of Aceite de Mallorca is highly regulated and protected by a Denomination of Origin (DOP) label, which ensures that the oil is made according to strict standards and comes from the Mallorca region. The olives used to make the oil must be picked by hand and pressed within 24 hours of harvesting to ensure the best quality.

The resulting oil is known for its fruity and slightly sweet flavor, with a hint of bitterness and a pungent finish. It has a rich golden-green color and a smooth texture, making it perfect for use in a variety of dishes. Aceite de Mallorca is often used as a finishing oil, drizzled over salads, grilled meats, vegetables, or bread, or as a dipping oil. It can also be used for cooking and frying, as it has a high smoke point and is resistant to oxidation.

Aceite de Mallorca is highly prized for its quality and is recognized as one of the best olive oils in Spain. It is a staple of the Mediterranean diet and is widely enjoyed both locally and internationally.