Local Products in the Italian Parks

The Italian Parks are characterized by a great heritage of local products, whose safeguard is essential to support traditional activities, but also to preserve biodiversity: in these pages, you will find a list of all the local products recommended by the Park Authorities.

955 Products. Results from no. 261 to no. 280 (Sorting: Category > Product)     Results Page: < Previous   9  10  11  12  13  14  15  16  17  18  19     Next >

Quality Brands		Product		Category
PDO - Protected Designation of OriginPGI - Protected Geographical IndicationTraditional Agri-FoodstuffsDOCG - Controlled and Guaranteed Designation of OriginDOC - Controlled Designation of OriginIGT - Typical Geographical IndicationBIO - Organic FarmingSlow Food Presidium ProductThe Parks Quality Charter				AllPreservesSweetsFresh HerbsCheeseFruitLiquors and Distilled beveragesHoneyOilVegetables and LegumesBreadFishAutochthonous Breed and MeatRice Pasta and CerealsCold CutsTrufflesWineFurther Products
PAT		Raw Milk Pecorino Cheese Production features: The milk is heated to a temperature of 38/39°C. At this temperature, lamb's or... >> (PN Pollino)		Cheese
		Ricotta Features: Ricotta obtained from cow's milk. White-yellowish color. Very tasty, since it contains a h... >> (PR Montemarcello Magra)		Cheese
PAT		Ricotta Ricotta made with whey deriving from the processing of sheep and goat's milk, adding a small percent... >> (PR Monti Simbruini)		Cheese
		Ricotta Fresh cheese to eat within a short time from the production date. It has a white color and rectangul... >> (PR Ticino lombardo)		Cheese
		Ricotta It is not a real cheese, because it derives from the coagulation of the proteins of whey, and not of... >> (PR Alpi Marittime)		Cheese
		Ricotta Low-fat product, since it contains only proteins and very few fats. Eat it fresh, both sweet (with s... >> (PR Sud Milano)		Cheese
		Ricotta (PN Appennino Tosco-Emiliano)		Cheese
		Ricotta Cheese It is obtained by heating the whey obtained from cow, sheep, or goat's milk. It can be eaten fresh o... >> (PR Alpe Veglia e Alpe Devero)		Cheese
PAT		Ricotta cheese (Riserva MAB Appennino Tosco-Emiliano)		Cheese
		Ricotta from cow's milk (PN Appennino Tosco-Emiliano)		Cheese
		Ricotta from sheep's milk (PN Appennino Tosco-Emiliano)		Cheese
PAT		Ricotta of Valle Scrivia Production Area: Valle Scrivia Curiosities: The term derives from the Latin "recoctus" and refers t... >> (PR Antola)		Cheese
PAT		Rivalta Tomino Definition Rivalta Tomino is a fat and fresh cheese, with raw texture, produced with whole cow's mil... >> (Aree protette Po Piemontese)		Cheese
		Robiola This cheese with edible crust can be eaten fresh, in small rounds, or after a maturation period last... >> (PR Alpi Marittime)		Cheese
		Roman Ricotta Cheese Ricotta cheese is rather widespread in Italy, and has different features according to the production... >> (RomaNatura)		Cheese
		Rusticone lodigiano Rusticone Lodigiano is a characteristic local mature cheese. Rinds vary from 7 to 8 kilos, with poss... >> (PR Sud Milano)		Cheese
		Salty Ricotta Ricotta is one of the most ancient cheese, very widespread for its low cost and because it is easy t... >> (PN Pollino)		Cheese
PAT		Santo Stefano traditional cheese Production area Upper Val d'Aveto (GE) Product features Regular cylindrical shape, weight from ... >> (PR Aveto)		Cheese
PAT		Sarasso Production area Upper Val d'Aveto (GE) Product features Salted and mature ricotta cheese. Cylin... >> (PR Aveto)		Cheese
PAT		Saronsella Tomino (Chivassotto) Definition Saronsella Tomino is a fat and soft cheese with white texture, produced with whole cow's ... >> (Aree protette Po Piemontese)		Cheese

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