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.
How these pages are written
We use artificial intelligence systems to write and revise this content. We do not treat that as a detail to bury at the bottom of a legal page: readers are entitled to know, and it changes how you should read us.
What we do not delegate is the checking. Every legal or regulatory fact is verified against the act itself, not against another website repeating it, and the source links at the foot of each page exist so that you can redo that check without taking our word for it. When a source turns out not to open properly, we remove it rather than leave it there for decoration.
We still get things wrong. On an atlas this size, built out of production specifications, regulations and minimum ageing periods, errors are a statistical certainty rather than a possibility. We have already corrected several we found ourselves, including a PDO stamp on pesto genovese, which is not a PDO at all: the protected name is the basil it is made with. When we notice, we fix it and say so at the foot of the page, rather than pretending the wrong version never existed.
If you find something that does not add up, write to us. Reporting an error is the most useful thing anyone can send us.
Get in touch
Corrections, tips or Selection applications: info.agrofood@gmail.com.