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The gastronomy of the Park territory is a combination of both the local cooking traditions and the tastes of Romagna and Tuscany. It is characterized by poor and essential dishes, whose ingredients come form vegetable gardens, fields, threshing floors, forests and pastures, following the natural rhythm of the seasons.

Many traditional dishes are prepared only once in a year, since they are linked to festivities according to a calendar which also fixes dates and meal rituals: this tradition has been handed down in local history from father to son.

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   Sweets of the Local Tradition
The sweets local tradition can be discovered only if you visit the bakeries: as a matter of fact, ea... >>
   Wild Herbs
The knowledge of wild herbs plays a very important role. As a matter of fact, they are used to flavo... >>
Fresh Herbs
The most characteristic cheese products are pecorino cheese, both fresh or mature, and homemade rico... >>
Honey is also famous and well-appreciated, since the territory offers the ideal climatic conditions... >>
Mushrooms have a very intense fragrance and are used to prepare sauces. It is possible to try them i... >>
Vegetables and Legumes
The proximity of Romagna is witnessed by the presence of piadina. In Marecchia Valley, you can eat t... >>
The area is characterized by the presence of both black truffle or scorzone - a festival dedicated ... >>
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