Italian regional food initiatives highlight Sicilian jam and Marche cured meats

In Sicily, the brand Agrisicilia has launched a new extra jam made from Etna DOP prickly pear. The product utilizes hand-selected, certified fresh fruit grown on the volcanic slopes of Mount Etna between 150 and 750 meters above sea level. The jam is produced without added preservatives or colorants, aiming to preserve the intense aromatic profile and exotic notes characteristic of the region's volcanic soil and climate.

In the Marche region, the “Salumi d’Italia” review has been launched to promote and compare local cured meats with other major Italian varieties. Promoted by Onas Marche, the initiative seeks to rediscover traditional salumi that were nearly lost after the 1960s and 1970s. Five local products—Salsiccia di Senigallia, Coppa della Vallesina with pecorino, Salame Morsetto di Fiuminata, Salame Casserotto di Montecosaro, and Salsiccia del Fermano—have been included in the regional PAT (Agri-food Products of the Marche Region). Additionally, Slow Food has included these five products in its “Arca del Gusto” due to their risk of extinction.