Quality Brands |
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PAT
| | Raviggiolo History In 1515, the Magistracy of Bibbiena lands' Community gave as a gift to Pope Leone X some rav... >> (PN Foreste Casentinesi) | | Cheese |
| | Ricotta
(PN Appennino Tosco-Emiliano) | | Cheese |
PAT
| | Ricotta cheese
(Riserva MAB Appennino Tosco-Emiliano) | | Cheese |
| | Mugello Chestnut (or Marrone) History The first news about Mugello chestnut (or marrone) date back to the Roman Age. However, it b... >> (PN Foreste Casentinesi) | | Fruit |
PAT
| | Regina di Londa Peach History Regina di Londa peach has unknown origins. The first information about it date back to the 1... >> (PN Foreste Casentinesi) | | Fruit |
| | Fir Tree Honeydew Current Production Area in the Park Bagno di Romagna, Bibbiena, Chiusi della Verna, Poppi, Pratovecc... >> (PN Foreste Casentinesi) | | Honey |
| | Honey History Without a doubt, describing the history of honey is not that easy. As a matter of fact, hone... >> (PN Foreste Casentinesi) | | Honey |
| | Lunigiana Honey PDO Lunigiana honey was the first Italian honey which obtained from the European Union the PDO label (P... >> (PN Appennino Tosco-Emiliano) | | Honey |
PAT
| | Onion of Treschietto The Onion of Treschietto belongs to the Allium Cepa L. species, and it is obtained through the culti... >> (Riserva MAB Appennino Tosco-Emiliano) | | Vegetables and Legumes |
PAT
| | Treschietto Onion
(PN Appennino Tosco-Emiliano) | | Vegetables and Legumes |
| | Agnino Bread Features: baked in wood-burning oven, round, each loaf weighs about 800 grams. It has a soft crust w... >> (PR Alpi Apuane) | | Bread |
| | Azzano Bread Features: white bread cooked in wood-burning oven. Long loaf or traditional loaf. The long loaf weig... >> (PR Alpi Apuane) | | Bread |
| | Garfagnana Neccio Bread Features: Garfagnana Neccio bread is produced in two shapes, round (semi-sphere) and tapered. Each l... >> (PR Alpi Apuane) | | Bread |
| | Garfagnana Ottofile Corn Bread Features: corn bread. Round shape (semi-sphere) with a diameter of about 15 - 18cm. Each loaf weighs... >> (PR Alpi Apuane) | | Bread |
PAT
| | Garfagnana Potato Bread Features: mainly cooked in wood-burning oven. Round or tapered loaf. Each loaf weighs from 1 to 1.5 ... >> (PR Alpi Apuane) | | Bread |
| | Garfagnana Spelt Bread Features: spelt bread is produced in long loaves (also called "frusta"), about 30cm long, or in trad... >> (PR Alpi Apuane) | | Bread |
| | Marocca di Casola
(Riserva MAB Appennino Tosco-Emiliano) | | Bread |
| | Marocca of Casola Features: chestnut flour bread cooked in the wood-burning oven. It has a round shape, with a diamete... >> (PR Alpi Apuane) | | Bread |
PAT
| | Marocco Bread of Montignoso Features: mixed bread with corn and wheat flour, with a spicy taste and a pleasant perfume of garlic... >> (PR Alpi Apuane) | | Bread |
| | Po Bread Features: bread cooked in wood-burning oven, with a round shape and a weight of about 800 grams. Cru... >> (PR Alpi Apuane) | | Bread |