| Quality Brands |
| Product | | Category |
|
|
| | |
PAT
|  | Yellow Bean or Stubble Bean
This legume has always characterized the diet of the people living on the northern side of Bolsena L... >>
(RR Monte Rufeno) | | 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 |
| | | Bread a scanata
Production features: Homemade bread is obtained mixing three common wheat flours (Cappelli, Carosell... >>
(PN Pollino) | | Bread |
| | | Cheese Pizza
It is the classical Easter recipe, widespread almost everywhere in the Marches. It has a round shape... >>
(PN Monti Sibillini) | | Bread |
PAT
|  | Coimo Brown Bread
Coimo brown bread has very ancient origins. In the past, it was produced with buck wheat flour, whil... >>
(PN Val Grande) | | Bread |
| | | Corn Bread
Until the 1930s, in Sibillini there was almost exclusively corn bread. Now it is very difficult to f... >>
(PN Monti Sibillini) | | Bread |
| |  | Entracque Bread
It is a rustic malt bread, also known as water bread, with a crunchy crust and a soft and fragrant b... >>
(PR Alpi Marittime) | | Bread |
| |  | Freselle
History: "Dried bread" that can be preserved for some time, frese or freselle have various shapes: f... >>
(PN Pollino) | | 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 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 |
| |  | Rye bread
Rye bread is dark gray-brown and it is sometimes called "dark bread". It is a tasty bread with a rem... >>
(PR Alpi Marittime) | | Bread |
| |  | Seravezza Schiacciata
Features: focaccia mainly cooked in wood-burning oven. It has a fine perfume of spices and rosemary.... >>
(PR Alpi Apuane) | | Bread |
| |  | Signano Bread
Features: semi-wholemeal bread cooked in wood-burning oven. It has a round shape and each loaf weigh... >>
(PR Alpi Apuane) | | Bread |
PAT
| | Taralli
History: Mainly used in the past for family consumption, the tarallo is obtained with poor products ... >>
(PN Pollino) | | Bread |
Mugello Chestnut (or Marrone) (PN Foreste Casentinesi) (photo by PN Foreste Casentinesi)
