Vegetables:any type of vegetable can be dried easily. Ideal therefore for those who grow their own vegetables and do not want to waste surplus produce that cannot be eaten fresh
Fruit:orchards also ripen quickly, making it impossible to eat all the fruit, so overripe fruit spoils and is wasted. By drying it, we can use 100% of the fruit we grow or buy
Mushrooms (and products available only for short periods): dried mushrooms are a speciality many people do not want to give up; drying them is very easy, and their flavour is even enhanced. As well as mushrooms, you can dry all those typical products that can only be found for limited periods or in certain weather conditions.
Aromatic herbs and flowers: Drying aromatic, medicinal and officinal herbs is a practice that dates back thousands of years. So for all lovers of herbal teas and infusions, this is a great way to preserve herbs. Flowers also lend themselves very well to infusions or to decorating or flavouring dishes or desserts.
Meat: Dried meat is not a very common product in Italian culture, but it is still very good and practical: you can simply eat it, or chop it and use it to season or flavour other dishes.
Fish:dried fish is a food mainly used and eaten in Eastern countries, but it is really delicious and can be used both to flavour fish soups and to make tasty snacks or elaborate dishes.
Fresh pasta:you can easily dry all kinds of plain or filled fresh pasta, shop-bought or homemade.