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| Paneveggio-Pale di San Martino Park is characterized by pastures, rocky walls, and a centuries-old spruce fir forest. In summer, you can see several cows grazing in the area: Brune Alpine and a few Pezzate Rosse (the small Grigio Alpina cow has almost disappeared). Their milk, processed in Predazzo and Primiero, is used to produce top-quality cheese: from the simple Tosèla, to cook in the pan or eat when it is recently done, to Nostrano di malga and the rare but famous Puzzone di Moena. Cold cuts are also produced in the Park: lucanica sausage, made with pure pork, several smoked meat (beef, horse, deer). The production of honey and small fruits should also be mentioned.
Search the Products: Cheese, Honey, Autochthonous Breed and Meat, Cold Cuts, All Products
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Found 8 Products. Results from no. 1 to no. 8
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| Category | Quality Brands |
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| Cheese |  |
| Botìro di malga di Primiero
A New Slow Food Presidium in Trentino
A butter for Venice In the local dialect, "botìro" means butter and, at the times of Serenissima, the best butter for sale in Venice used to come from Primiero summer mountain pastures, among the dolomitic summits of Pale di San Martino and Lagorai Mountains. Its quality was extraordinary both for the floristic richness of the pastures of these valleys... >> | |
| Cheese | |
| Poìna fumàda
Dairy product made with cow's milk, obtained adding the so-called "agro" (an acid whey) to the whey remaining after the cheese cooking. Afterwards, everything is cooked again. The product has the classical shape of a truncated cone, with a size varying from 200g to 1,500g. Fresh product, with very white texture, small holes, tender and crumbly, with a sweet taste. In order to better preserve t... >> | |
| Cheese | |
| Primiero
Primiero is a tasty mature cheese produced with cow's milk. It has a straw-yellow color, with small and irregular holes, and consistency varying according to the maturation process. The perfume of mountain milk, the maturation method recalling the "washed rind" of French cheese, and the duration of the maturation process give it an intense and unmistakable aroma and taste. You can recognize no... >> | |
| Cheese | PAT |
| Puzzone di Moena
Puzzone di Moena is a semi-cooked cheese that has always been produced in Val di Fassa, the land of the Ladins. As a matter of fact, the original name of the cheese is Spretz Tzaorì, a term linked to the Ladin tradition. It has the classical shape of the mountain cheese but during the maturation stage, its rind is treated with mild water in order to maintain it wet and to give the cheese it... >> | |
| Cheese | PAT |
| Tosèla
Tosèla is a fresh cheese (more precisely, a curd) characteristic of Primiero, that must be consumed within a few days from its production. It is produced with recently milked cow's milk, so that the fragrance of the mountain pastures does not get lost. The exceeding curd coming out of the mold is taken away with an operation called "tosatura" (literally meaning "shearing"): the name of ... >> | |
| Honey | PAT |
| Mìel di rasabèch (Rhododendron Honey)
Mìel di rasabèch is produced in June and is obtained from the nectar of the rhododendron flowers growing in the mountains (Crèl, San Martino, Néve-Mezzano).
Production Area: Primiero - Trentino Processing, conservation, and maturation methods Bees are brought to the mountains at the beginning of the flowering time, with the empty honeycombs. At the end of the flowerin... >> | |
| Autochthonous Breed and Meat | PAT |
| Siror Smoked Meat
Product obtained using beef round cuts left standing in a dry pickle for some time and then smoked. To be consumed raw.
Processing, conservation, and maturation methods The round cuts are obtained from the deboned beef leg. After removing the grease from the round cuts, they are put into a roast-like net and then into a special food plastic container with a dry pickle consisting of salt, pepper, ... >> | |
| Cold Cuts | |
| Freshed or Smoked Lucanica Cauriota
Pure pork sausage to eat fresh after cooking, grilled, with sauerkrauts, in risotto, and stewed. If seasoned and smoked, it becomes a small salami and is eaten as a cold cut. The fresh sausage is produced all year round, while if the product is smoked and seasoned, its production goes from September to June (for preservation problems). Processing, conservation, and maturation methods Lucanica Cau... >> | |
