Flying can be associated in our minds with the most important thing a person can own: freedom!

Man has always desired and sought freedom, even by overcoming natural limits such as the absence of wings to take flight into the air to look for a pure and open space as infinite as the sky, where one can feel free.
In mythology, young Icarus made himself a pair of wax wings to fly and wheel in the sky, only his arrogance caused his failure.
Flying, today as then, involves physical laws and strict standards and regulations that must be carefully studied and correctly applied to ensure safety and success in performing a daily service.

Fear of flying is like fear of being free…some people are frightened but if they manage to overcome it, they will regret the time lost in being earthbound and tied to everyday things…

Travelling beings here – so come with us and through the images and explanations of this book you will realise what happens “behind the scenes” and understand better why flying is so safe.

And so is it merely satisfaction of a primary need which leads to loving this such ancient and versatile food, which is so traditional yet so adaptable to all cravings, even the most daring?

Spaghettoni wrap elegantly around your fork, paccheri harmoniously collect tomato sauce, ammiscata mixed pasta blends with pumpkin without losing any of its sensual callosity and while the ritual takes place, before our eyes we see the landscapes of the hundreds of mills which made this “White Art” great in Castellammare, Torre Annunziata and Gragnano, in the towns beneath Vesuvius, between the 19th and 20th Centuries.
This is the world of legend, but also a piece of Campania history, society and economy which slowly takes shape again, which sends the voices of the macaroni makers back to us. The macaroni, which went on from here to conquer the world, cut across the tastes of faraway peoples, nourishing bodies, hearts and intellects…

Information about pasta
Not everybody knows that, to cook pasta well, the quantity of water must be measured in relation to the quantity and the shape of the pasta you are cooking. Normally the ratio should be about 5 litres of water for 500 grams of pasta and 50 grams of salt.
Short pasta should be put into a pasta strainer inside the pot so that it does not stick to the bottom of the pot. The pasta should be drained delicately, by taking the pasta out of the water with a large fork or a good pierced ladle, lifting the pasta strainer, when the pasta is still al dente. The dishes used to serve the pasta and the eating blows themselves should be well heated!

The Air Dolomiti on-board service announces the new pile blanket personalised with elegant Air Dolomiti Settimocielo embroidery!
Soft, delicate and convenient - the new on-board blanket is a useful and comfortable accessory.
On sale in a single package measuring 100 x 180 cm in turquoise, Air Dolomiti's livery colour.
This blanket does not absorb humidity and is very easy to wash and dry.
It does not require special care and is easily folded and carried thanks to the practical hold-all in the same fabric.
And you won't have to share the Air Dolomiti pile blanket with anyone – you can enjoy all its soft comfort exclusively yourself...
Navigate to our dedicated shopping area for direct online purchase of your personal pile blanket Spazio Italia.

Saffron, in fact, contains an extremely high concentration of carotenoids which, very luckily for us, are bitter enemies of the elements responsible for human ageing: free radicals. Every day, each individual produces radicals but even minor daily use of saffron reduces these by 20%. The surprising quantity of carotenoids per 100 grams is considerably higher than in carrots, spinach and peppers (about 8,000,000 micrograms compared to 8,000 and 3,000!) and thanks to the noteworthy antioxidant properties, ancient and modern nutritionists have sensed and looked into the effective and beneficial action which this spice has in the prevention of cardiovascular dysfunctions, sclerosis, diabetes and tumours.

The antioxidant action of saffron is not the only reason why it is much loved: in fact, the blond spice has also been shown to be excellent for facilitating digestion and alleviating pain caused by the menstrual cycle, thanks to the action of estrogens like crocetin. Saffron is also a sedative for coughs and asthma and protects the respiratory apparatus, increases concentration, soothes toothache and gum pain and purifies the skin. In order to have effects on the former of these problems, it is recommended to have a cup of hot tea or coffee enriched with saffron while the direct application of a pulp consisting of water, saffron and olive oil (or special ointments) is considered to be healthy for curing reddening of the oral cavity or skin damage and oily skin. The benefits of a healthy diet which takes in saffron are certainly clear. In any case, it is always worth bearing in mind that assiduous use for therapeutic purposes must be monitored by a doctor because side affects from excessive doses are not to be ruled out at all …

Saffron: Curious Facts and Recipes …

Saffron comes from the three red pistils contained in the Saffron Crocus (Crocus Sativus), a flower with sky blue - lilac colouring of varying intensity belonging to the Iridaceous family. The quantity of saffron contained in each flower is truly minimal: it is sufficient to note that at least 150,000 flowers are needed to obtain one kilo. The flowers are picked by hand and the pistils must be removed carefully, preferably in an environment of average humidity, which permits maintenance until drying. Saffron flowers grow in climates characterised by hot and dry seasons and especially rigid winters. This is only possible in certain regions of the globe and, depending on the earth and terrain and the growing methods, the saffron obtained varies in quality. The largest crops are located in Iran and India but our spice is also found in Morocco, Spain and Italy.
In Italy, the quality of ‘Aquila’ saffron is highly differentiated as the plant bulbs are selected on an annual basis instead of being left for a long time in the ground, as happens in most cases. An Italian recipe in which saffron is truly the prince is the world-famous Risotto alla Milanese while a less famous one is a variation of the world-famous Tiramisù… the result? An exquisite, cheerful and colourful dessert!
Finally, saffron is often used to flavour fish and white meat dishes and may also be used to enrich foods or season in an original way, so you can give honey, olive oil or salt a little bit extra which is unmistakeable and precious and which, once tasted, cannot be done without.

What “are” pearls?
Most of those old tales had pearls borne from the encounter of heaven and earth. One popular belief, in fact, was that pearls are none other than drops of paradise that have fallen to the oceans, or the result of lightning bolts that strike the seas. In the ancient world, the Greeks and Romans believed that pearls were dewdrops of the goddess Venus. Some Polynesian myths explain that pearls were a gift to humankind from Oro, the powerful god of war and peace, who descended to earth on a rainbow.
Pearls have also long been considered the tears of angels, nymphs or sirens, making them the perfect gift and jewel for brides as they are a symbol of fertility. Indeed both the Roman demigod Hercules and the Indian god Vishnu gave their daughters Pandea and Pandaia pearls as gifts. Hindus consider pearls to be emblematic of love and union, traditionally believing them to come from the stomach of elephants. The Chinese, in contrast, thought that pearls came from dragons, and accordingly believed that pearls afforded protection against fire. As an amulet, in fact, pearls were also worn by ship captains and deep sea divers to protect them from the dangers of the deep.

Pearls and good health?
Pearls are not just rare and beautiful though, they are also good for you! Or at least, this is what was believed in medieval times when these precious gems were ground into a powder and used in medicinal cures for nervous illnesses and cardiac and respiratory complaints. In Japan, pearls were used aphrodisiacs and were widely used in medicines. Admittedly, although the promised health benefits of pearls lie on rather shaky scientific ground, pearl powder is at least not harmful to the human body, as it consists of calcium, mineral salts and organic substances.

Types of pearls. Tell me what pearl you have, and I’ll tell you what you will find
The various different oyster species that exist around the world produce different types of pearls, distinguished mainly by their colour and lustre.
In the seas off Burma, Malaysia, Indonesia and Australia, pearls are typically white with silvery or golden hues, making them stand out for their elegant grace and classic charm. Golden pearls are believed to bring wealth to their wearers.
Other pearls with similar colours and truly brilliant lustre are Japan’s Akoya pearls, which are prized for their perfect shape and lustre, and are produced by smaller, more delicate oysters.
China instead produces freshwater, all-nacre pearls, which come in peach, cream and mauve hues. These pearls are made entirely of mother of pearl, which greatly increases their hardness, making them more suitable for daily wear. Their pink overtones are said to bring the wearer success.
Tahiti is famed for its black pearl, known also by the indigenous name poe mata uiui, which refers to their multitude of colours and hues that often evoking shades of green, bronze and blue, which legend has it is the colour of love. The Chinese in particular prize the colour of these black pearls, considered a symbol of wisdom, prosperity and self knowledge. The prized black pearl has also featured in numerous royal collections, such as those of the Russian, Austrian and French courts, though it was long used as an ornament by Polynesian women well before the arrival of Europeans.

The secrets of this rare charm of the deep have been unlocked over the centuries. The large-scale cultivation of pearls since 1800 has brought the magic of nature within the reach of ordinary people. The masterly skill of expert pearl jewellers adds a unique, personal touch to these little gems of perfection, for all tastes and vain pleasures.

For many people in Italy, conserves are a matter of age-old family tradition, with recipes handed down from grandma to mum and aunty. Who can’t remember as a child looking on as the women of the family gathered in the kitchen to perform this rite of conservation, which renders fruit so fine and yummy? It doesn’t take much to think back a few centuries and imagine what a prohibitive treat a morsel of jam would have been, in an age when the delights of chocolate were as yet unknown and honey and fruit were what made the pudding. It is interesting to note that thanks to its antibacterial and sweetening properties, terrestrial ambrosia was used by the Ancients as a natural preservative for conserves, well before this role was given to cane sugar and other sweeteners.
Conserving fruit is a relatively simple process, which in Italy, though, tends to vary slightly from region to region. The basic procedure consists of chopping up fruit into pieces and then boiling them up in a pot with conspicuous amounts of sugar.
After a couple of hours, the fruit will have amalgamated thoroughly with the sugar, forming a smooth, gelatinous mixture better known as jam.
Given the lengthy cooking times involved, at the industrial level pectin is added, which is a plant molecule that speeds up the gelling process in an entirely natural way.
Grandma, of course, would never do anything of the sort, so a good home-made jam will always take a couple of hours to make.

Many different types of jams and conserves can be found in Italy. From north to south, Italy’s regions all boast their own specialties.
Of particular renown is orange marmalade from Sicily, a land where orange orchards abound, as well as fig jam from Apulia and chestnut conserve from Lazio. Moving north, in the region of Trentino Alto Adige we find jams and conserves made from all kinds of forest fruits, such as blueberries, raspberries and blackberries.
Hence jam really can be called a true food of the earth, a natural product that captures and preserves all the goodness of our planet.
Sunshine and fresh air are what help make fruit the most natural of all food, good to eat in all its various different colours.
From the tip to the toe of Italy, jam and other fruit conserves are a concentrate of life itself, a dash of daily goodness to brighten up our days in a genuinely natural way.
Fruit and all the various jams and conserves that we enjoy every day all come from the Earth. So if we want the fruit of the Earth to continue to be healthy and colourful, we need to show our plant the same respect that it shows for us and our well-being.

Conserving and protecting the environment also means protecting ourselves. This is the point of organic farming, which strictly excludes the use of pesticides and other chemical substances from farming practices. The ultimate aim is to increase biodiversity, recover damaged soil and avoid altering the wholesomeness of the Earth’s fruits. In the case of organic conserves, this is upheld from farming through to the final product, because we need to think organically if we want to be organic.

Click on the portions to discover the full range of Fiordifrutta conserves by Rigoni di Asiago, an Italian leader in the organic produce sector. Air Dolomiti passengers in transit at gates at Munich Airport were given the opportunity to taste Fiordifrutta conserves and liven up their waiting time at Spazio Italia, the special stand dedicated to all things Italian.

The irresistible charm that honey and chocolate hold over people is in all likelihood tied up with the aura of mystery and the divine associations that surround them.
In Ancient Egypt, honey was the fruit borne of bees created by the tears of Ra, the sun god that in Ancient Egyptian mythology was the creator of man and civilisation. Ancient Greek mythology recounts that nymph-bees, together with the goat Amalthea, nurtured the infant Zeus in a hidden cave on the Mediterranean island of Crete, where the young King of the Gods was sent to escape the infanticidal ire of his father Cronus, who sought to eliminate all his potential heirs.
A more critical look at the mythologies of these ancient civilisations reveals how Egypt’s pharaohs identified themselves with the emblem of the bee, and stored precious vases of honey in the pyramids among the treasures they would take with them into the afterlife, and how the Ancient Greeks referred to the fruit of these industrious insects as the terrestrial equivalent of the divine ambrosia.

On the other side of the world, in the Americas, cocoa was consumed and offered up to the gods as a hot beverage, often flavoured with chilli. The beverage was only served, however, by men of the highest echelons of society. In fact, both the Mayas and the Aztecs considered cocoa the ‘food of the gods’ – for the Mayas, cocoa was mainly tied to the fertility goddess Xochiquetzal, while for the latter it was associated with Quetzalcoàtl, who according to another myth had given cocoa to humans as a gift. As with honey for the Ancient Egyptians, so with chocolate for pre-Columbian civilisation, where countless cocoa beans were found among the treasures of the Aztec ruler Montezuma, bearing witness to cocoa’s inestimable value in the eyes of the civilisation that once occupied what is largely today Mexico.

Where does honey and chocolate come from and why are they considered sublime?

Honey is produced from the nectar that bees collect from flowers, with the flavour and consistency of the honey depending on the various pollens drawn from the nectar source. The honey-making process consists of the conversion of sugars and the evaporation of excess moisture in hot surrounds, at a temperature of 35°C.
Chocolate comes from cocoa seeds which are transformed by humans through a process of fermentation, drying, toasting and grinding, before being further refined. In this way, cocoa mass is obtained, which is then mixed with other ingredients with masterly skill. Milk chocolate, for instance, is obtained by mixing a certain percentage of cocoa with sugar and powdered milk. Adding hazelnuts will then give you Italy’s renowned gianduja chocolate.

The sublime nature of these foods is to be found not only in their exquisite flavour and versatility, but above all in their beneficial qualities, which the ancients knew and appreciated only too well.
Honey, for instance, is known for its exceptional nutritional qualities, as it is an excellent cleansing agent and antitoxin, as well as a true tonic for respiratory and cardiovascular systems. As well as all this however, the Ancient Egyptians also rubbed honey onto wounds to improve healing, and many beauty creams use honey as a basic ingredient, exploiting its intrinsic moisture-retaining qualities to help moisturise the skin. Honey combined with olive oil produces an excellent moisture mask for dry hair – a traditional remedy that has been used for centuries.
Chocolate on the other hand, when consumed in moderation, is especially good for our health, as it is rich in antioxidants and anti-free radicals, as well as magnesium, iron, potassium and calcium. The best-known and best-loved property of chocolate among connoisseurs is without a doubt its influence on our serotonin, the body’s mood-adjusting hormone. In short, nibbling on a piece of chocolate will make you happier! In addition to this, few will know that the metilxantine contained in chocolate (a substance similar to caffeine) helps boost concentration, while its significant phosphorous content boosts memory power.
Just like honey, chocolate is also a miracle cosmetics ingredient – just think of all the products out there based on cocoa butter. Even the new frontiers of health and beauty use chocolate in creams, massages and aromatherapy. Perhaps unsurprisingly then, it was as a beauty product that chocolate was presented to the winner of the “What Kind of Chocolate Are You?” competition, run by Air Dolomiti – Munich Airport in partnership with Guido Castagna 2007.*
Last but not least, it should be pointed out that, as is well known, to take advantage of the health potential of any product, attention needs to be paid not only when we consume the product but also when we produce it. In the case of honey for instance, organic honey varieties stand out for their greater quality, while when it comes to chocolate, skilful master chocolate makers select their cocoa carefully, avoiding all animal fats and products containing gluten.

* The theme for 2010 is “Follow the Hot Air Balloon” over Italy’s cities.

Moisture Mask for Dry Hair

Pamper yourself and treat dry, damaged hair with this honey-based moisture mask. To prepare it just blend two tablespoons of honey, one tablespoon of olive oil and one egg yolk into a smooth mixture. Leave the mask on your hair for twenty minutes, then carefully wash off to reveal soft, shiny hair.

Lemon and Honey Peel

The perfect treatment to lighten up oily skin. To prepare it mix the juice of one freshly-squeezed lemon with one tablespoon of honey and a dash of milk to give the mixture a creamy texture that is easier to apply. Apply evenly over the face and leave to dry. Remove simply with water.

« (…) Caminavo fiaco                                                                           « (…) As I walked listlessly
In mezo a quela zente                                                                          Amid all those busy
Indafarada e contenta                                                                          and happy people,
Quando che l’ocio                                                                                 My eye
El s’ha fermà de boto:                                                                           suddenly fell
in te ‘na vetrineta,                                                                                 on a shop window,
ben in mostra,                                                                                       Where in full view
ghe gera un bel çestel                                                                          lay a wonderful basket
de radici rosso fogo.                                                                            Of bright red radicchio.

Me son fermà … li go vardai …                                                             I stopped…. and stared…
No’ me pareva vero.                                                                              It couldn’t be true.
Radici trevisani? …                                                                               Radicchio di Treviso?
Se me ga verto ‘l cuor,                                                                          My heart burst open,
l’emossion la gera granda … (…) »                                                      as I was overcome with joy… (…) »

From the poem Un fìa de la me tera by Alberto Albanese Jr. (1969)

With these words the Treviso-born poet Alberto Albanese Jr. expressed the joy provoked by the sight of a bunch of red radicchios in Switzerland, during his emigrant years. Even the much-loved radicchio had made it over the Alps in those years in search of its fortune – which is exactly what it found, thanks also to the many Italian emigrants who took the vegetable with them and gave an example of its use. Today radicchio is an international constant in mixed salads and other exported Italian recipes. In Veneto it is a little prince in its own right, guarded by an army of consortiums and represented in shows by its ambassadors.

Where does radicchio originally come from and why is it so typically from Veneto?

The plant derives from wild chicory. A primitive version was already known to the Ancient Romans at the time of Pliny the Elder (23 – 79 B.C.). Radicchio is typical of the Veneto region because it requires soil with a high clay and sand content of alluvial origin and a continental clime.
At any rate, radicchio in its present form, which is treated with blanching and preforcing techniques, originated in the Treviso area in more recent times. The earliest documentary evidence of its existence is found in the Agricultural Almanac of 1862, though more uncertain sources suggest the presence of radicchio in Veneto as far back as the mid-1500s.
It is quite likely that the blanching technique used with radicchio, as reported in the Agricultural Almanac of 1862, which consists of the enzymatic transformation of the plant by placing it in a dark, damp environment, was first developed by the Belgian agronomist Van den Borre in the Veneto region. Having moved to Dosson, a village in the Treviso area, he tested a technique that had already been trialled on Belgian endive to the locally-grown leaf vegetable. The result was quite obviously a fortunate success.
Nevertheless, other stories exist to explain how this prestigious product from Treviso came about, some of which are particularly evocative, such as the legend of the birds that brought radicchio to Dosson, leaving seeds at the top of the church tower, or the forgetful farmer who left his radicchio harvest in a dark, damp, and warm shed, involuntarily inventing the blanching process.
The many legends, each more or less credible, that surround the story of the radicchio simply add to the value and prestige of a renowned product of excellent quality.

What are the various varieties of radicchio and how are they used in cuisine?

The first variety is the prized Red Radicchio di Treviso, followed by the Variegato Castelfranco, Chioggia, and Verona. Most of these plants produce radicchio that is ready for harvest either early, at the beginning of autumn, or late, in the middle of winter. The latter are also known by the name “fiori d’inverno” – literally ‘winter flowers’ – and all have red, crunchy leaves with a slightly bitter taste.
The family tree tracing the genealogy of this prized plant places the Red Radicchio di Treviso at the top, from which all other radicchio varieties then evolved, crossed spontaneously by nature or crossbred or selected by phenotype by farmers.
The humble climatic conditions of the region characterised by freezing winters and hot summers produce a vegetable that is delicate in form and sophisticated in taste, and which lends itself to many different recipes. Locally it is traditionally used in delicious risottos and many other dishes that share the use of the delicious Red Radicchio di Treviso.
This choice vegetable, however, is not only used within the limits of the imagination in many exquisite recipes, many of which lie at the heart of Treviso cuisine, such as grilled radicchio and radicchio risotto, but also to make many other products that use the radicchio as their most distinctive ingredient.
Such delicacies include radicchio-based spreads and sauces to accompany tagliolini and other traditional home-made pasta varieties – including radicchio-flavoured pasta, as well as special preserves and mustards that use this prized leaf vegetable from Treviso as their main delicious ingredient.

Quality, tradition, excellence and experience are the same four fundamental ingredients that characterise Air Dolomiti and that make a great Amarone, one of Italy’s most prestigious wines.

This natural partnership was sealed last December over the Christmas season when passengers aboard Air Dolomiti flights were given a taste of Valpolicella through a special wine-tasting opportunity involving the full range of Amarone d’Arte wines, consisting of the labels Allegrini, Brigaldara, Masi, Musella, Nicolis, Speri, Tedeschi, Tenuta Sant’Antonio, Tommasi and Zenato.

The Verona-born ancient Roman poet Catullus wrote “Boy, server of old Falernian, / Pour me out more pungent cups, (…) Pure water, find your level elsewhere. / You ruin wine. / Shift to the sober. / This is unmixed Thyonian.” That same ancient desire for an aged, pure and bitterish wine still echoes today in a glass of Amarone.
This superb wine owes its name to its moderately bitter palate, which comes from the vineyards of Verona’s Valpolicella. Amarone is the child of another well-known wine from the valley, Recioto, though it is distinguished from Recioto by its bitter, full-bodied flavour, and strong though balanced taste, with hints of cherry and raisins.

The wine is said to have been created by mistake, by the forgetfulness of a Recioto producer, with the outcome of Corvina, Rondinella and Molinara grapes then refined over time.
Although production of the wine is generally acknowledged to date back to the beginning of the last century, Amarone only began to be sold in the post-war period, and it was only in 1968 that the wine was given DOC (Denominazione di origine controllata) status. And well did it deserve that privileged status, as connoisseurs and lovers of fine wine all well know, as they savour in a drop of Amarone the very flavour of the earth and time.
For the production of Amarone, selected grapes are left to dry for a period of no less than 120 days, so that they lose their natural water content.
It then takes another full month for the wine to ferment, which is when the grape sugars transform into alcohol.
The fermentation process is fundamental, as this is what distinguishes Amarone from Recioto. For the resulting wine to be called Amarone, it has have a residual sugar content of no more than 4 grams per litre; if higher, the wine is Recioto and not Amarone.

The land traditionally tied to Amarone is Valpolicella, a valley in the north-west of the province of Verona, whose prosperous, fertile earth has grown vineyards for millions of years.
Here time is enclosed in the winemaking cycle, from the growth of the grape, its harvest and drying, to the crushing of the grape in winter, its fermentation in casks, and ageing over the years.
The final outcome is the perfect accompaniment to winter dishes, full-bodied with a deep ruby red colour – a true gem of a wine.

Around a century later in 1400 AD, the seeds of this cruciferous plant native to Asia were discovered to have preservative qualities, making them perfect for the preservation of fruit, which was notoriously perishable and impossible, in that age, to keep beyond its natural season.


The result of all this was mustard. Italian mustard or mostarda is a condiment made from pickled fruit.

French mustard, in contrast, is made from vinegar, salt and mustard seeds, usually the black variety, without any fruit at all. In fact the use of mustard seeds is all that mostarda and moutarde have in common.

Mustards in Italy
Various mustards have been developed over the centuries, made using very different methods shaped by local and regional traditions.

The biggest distinction is found between northern and southern Italy.
In northern Italy, mostarda is made from fruit and white mustard seeds, and is characterised by its strong, spicy taste. It is best savoured together with cheese and meat-based dishes.
In southern Italy, in contrast, mostarda is sweet, a confection for all intents and purpose.

A Regional Italian Battle
 Although the most marked difference lies between the north and south of the country, local differences are without a doubt of much greater significance, where secret and jealously guarded recipes known only within the regional area are what make a mustard what it is.

To render fair tribute to this distinguished yet little known Italian product, let’s take a closer look at the main areas of Italy that vaunt a mustard-making tradition.

Mostarda di Cremona
Mostarda di Cremona is probably the best known of all Italian mustards.
It is made from candied fruit immersed whole or in pieces in a sugar syrup flavoured with mustard seeds. Various varieties of fruit are used, and the final mustard is most commonly eaten with meat, cold cuts and cheese.

Mostarda di Mantova
Mantua and its surrounds vaunt a long mustard-making tradition. The most renowned variety is probably Mostarda di Mele Campanine, a mustard made from a local variety of sour green apples which, like its counterpart from Cremona, is best eaten with heavy, meat and cheese-based dishes. This mustard is also famously used in Mantua to make tortelli di mostarda (stuffed pasta).

Mostarda Piemontese
Mostarda piemontese distinguishes itself from the former two and, generally, from most other northern Italian mustards by the fact that it is not made from mustard seeds at all and it is the only Italian mustard made mainly from Barbera grapes.
The grape must is mixed with seasonal fruit to make Mostarda d’Uva Piemontese, a grape mustard best savoured with cheese.

Mostarda Siciliana
One of the most renowned mustards in all of southern Italy is the variety made in Sicily, which in stark contrast with northern Italian mustards is not a preserve. Rather, it is a sweet cream made from cooked grape must, cinnamon, vanilla and toasted almonds.
Other Italian regions and cities also produce their own mustard varieties, such as Parma, Venice, Capri and many others with a long tradition of mustard-making and whose mustards are a true delight to discover.