Parco Alpi Apuane: Products

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The "Way of Bread of Apuane"

A Memorandum of Understanding has been signed between Alpi Apuane Regional Park, the Province of Lucca, the Province of Massa Carrara, Garfagnana Mountain Community, Lunigiana Mountain Community, Media Valle del Serchio Mountain Community, Alta Versilia Mountain Community, Area Lucchese Mountain Community, and Slow Food Condotta della Garfagnana, Alta Versilia e Massa Carrara, for the creation of a way called "Via dei Pani delle Apuane" (the "Way of Bread of Apuane").

Considering that the area of Apuane is characterized by a particular bread biodiversity (bread is different for shape, size, and ingredients), it was important to circumscribe its products in a certain area where it has been possible to create a route connecting various agricultural farmsteads producing the raw material to make bread and baking them into wood-burning ovens, obtaining fragrant loaves of bread with ancient perfumes and tastes.

Memorandum of Understanding "Via dei Pani delle Apuane" (PDF, Italian text - 217Kb)

Found 22 Products. Results from no. 1 to no. 20
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Quality Brands	Product	Category

	Accasciato Also called "accasciato" for the crumbled shape it has when it is without mold, it is a cheese made... >>	Cheese
PAT	Garfagnana Pecorino The milk used for the production of this kind of cheese - characteristic of the Province of Lucca - ... >>	Cheese
	Chestnuts, Neccio Flour PDO, Chestnut Biscuits A wonderful tree, the chestnut tree characterizes Apuane woodlands and has been essential in the agr... >>	Fruit
PAT	Lunigiana Rotella Apple and Garfagnana Casciana Apple Medium-small, round-shaped and slightly squeezed at both ends, Rotella apple has a compact white pul... >>	Fruit
	Garfagnana Spelt Belonging to the Gramineae family and cultivated for million of years in the Mediterranean basin, s... >>	Vegetables and Legumes
	Agnino Bread Features: baked in wood-burning oven, round, each loaf weighs about 800 grams. It has a soft crust w... >>	Bread
	Azzano Bread Features: white bread cooked in wood-burning oven. Long loaf or traditional loaf. The long loaf weig... >>	Bread
	Garfagnana Neccio Bread Features: Garfagnana Neccio bread is produced in two shapes, round (semi-sphere) and tapered. Each l... >>	Bread
	Garfagnana Ottofile Corn Bread Features: corn bread. Round shape (semi-sphere) with a diameter of about 15 - 18cm. Each loaf weighs... >>	Bread
PAT	Garfagnana Potato Bread Features: mainly cooked in wood-burning oven. Round or tapered loaf. Each loaf weighs from 1 to 1.5 ... >>	Bread
	Garfagnana Spelt Bread Features: spelt bread is produced in long loaves (also called "frusta"), about 30cm long, or in trad... >>	Bread
	Marocca of Casola Features: chestnut flour bread cooked in the wood-burning oven. It has a round shape, with a diamete... >>	Bread
PAT	Marocco Bread of Montignoso Features: mixed bread with corn and wheat flour, with a spicy taste and a pleasant perfume of garlic... >>	Bread
	Po Bread Features: bread cooked in wood-burning oven, with a round shape and a weight of about 800 grams. Cru... >>	Bread
	Regnano Bread Features: potato bread cooked in wood-burning oven. Produced in squeezed loaves. Each loaf weighs 80... >>	Bread
	Seravezza Schiacciata Features: focaccia mainly cooked in wood-burning oven. It has a fine perfume of spices and rosemary.... >>	Bread
	Signano Bread Features: semi-wholemeal bread cooked in wood-burning oven. It has a round shape and each loaf weigh... >>	Bread
	Upper Versilia Potato Bread Features: mainly cooked in wood-burning oven. Round loaf of bread with a diameter of about 30cm and ... >>	Bread
PAT	Vinca Bread Features: white or wholemeal bread cooked in wood-burning oven or in electric oven. Produced in roun... >>	Bread
	Colonnata Lard The marble, the herbs of Apuane, the dampness of the valley behind Carrara, and a processing method... >>	Cold Cuts

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