An atlas, not a shop window
Agrofood.it explains what Italian foods actually are, where they come from, and where they are still made properly.
Why it exists
Italian food is badly served online in two opposite ways. There are recipe sites where place does not matter and one ingredient is as good as another. And there is folklore, where every village claims the oldest festival in Italy and nobody explains anything.
We try to do the thing in between: say what a food is, how it is made, how to tell a good one, what it should cost, and where it is worth travelling to eat it. With checkable facts and without decorative adjectives.
How we are funded
Two ways, and we disclose both. The first is the Agrofood Selection: farm stays we have chosen may support the editorial work with an annual fee in exchange for a highlighted listing. They do not buy inclusion, which stays an editorial decision, and supported listings are marked as such on every page.
The second is projects with consortia and regional bodies who want their products covered — always labelled. Some links to experiences and bookings are affiliate links: if you book through them we earn a commission at no extra cost to you, and it never changes what we recommend.
What we will not do
We do not run paid restaurant reviews, we do not sell placement in the regional guides, and we do not call a place good when we do not think it is. When we get a fact wrong we correct it and say so at the bottom of the page.
Get in touch
Corrections, tips or Selection applications: hello@agrofood.it.