Quality Brands Product Category PDO - Protected Designation of Origin PGI - Protected Geographical Indication Traditional Agri-Foodstuffs DOCG - Controlled and Guaranteed Designation of Origin DOC - Controlled Designation of Origin IGT - Typical Geographical Indication BIO - Organic Farming Slow Food Presidium Product The Parks Quality Charter
All Preserves Sweets Fresh Herbs Cheese Fruit Liquors and Distilled beverages Honey Oil Vegetables and Legumes Bread Fish Autochthonous Breed and Meat Rice Pasta and Cereals Cold Cuts Truffles Wine Further 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