Parco Nazionale Appennino Tosco-Emiliano
www.parcoappennino.it
Where to Eat: Restaurants
An itinerary among the Park tastes
The territory of Appennino Tosco-Emiliano National Park is historically rich in high-quality food-stuffs production that have contributed to the promotion of an excellence wine and gastronomy culture deeply linked to tradition and to the use of ancient recipes often revisited in a modern key. Known for millennia, Garfagnana Spelt P.G.I. is used to prepare soup, salads, desserts. Honey and Lunigiana Chestnut Flour P.D.O. represent the main ingredients of a fine "castagnaccio". Parma Ham and Parmigiano Reggiano are essential elements of dishes with strong and heterogeneous tastes of international fame.
The operators marked with this logo join the initiative-contest "Menù a
Km zero", annual festival for the enhancement of the agri-foodstuffs and gastronomy of Appennino Tosco Emiliano National Park.
The operators marked with this logo join the project 
ECO-Cluster, Environmental COoperation model for Cluster, a project coordinated by Appennino Tosco-Emiliano National Park and co-financed by the European Union within the program LIFE+ Environment 2009 (LIFE09/ENV/IT/188).
