Parco Regionale dei Laghi di Suviana e Brasimone

The flour-based cooking traditions linked to Appennino Bolognese include simple ingredients used to make biscuits, other bakery products (pinze, raviole, spianate sulla pietra, zuccherini), and the tasty local mountain bread which, fragrant, with a forest timber scent, a high quality and cultural value, has become the symbol of the characteristic tastes of our mountain areas.

Cereals are obtained in these valleys with organic methods respecting natural balances.