Parks.it | 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. 281 to no. 300 (Sorting: Category > Product)

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Quality Brands	Product	Category

PAT	Scamorza The dairy production plays an important role in Veio Park and includes products obtained from cow, s... >> (PR Veio)	Cheese
PAT	Schiz It is a very green cheese, characteristic of the area of Belluno. It is usually eaten fried in the p... >> (PN Dolomiti Bellunesi)	Cheese
	Scueta Franta - Crumbled Ricotta Cheese Scueta Franta is crumbled ricotta cheese of Carnia and is still today the result of a particular pro... >> (VR Colline Carniche)	Cheese
PAT	Sheep and Cow's Milk Caciotta of Lazio History It represents the result of centuries of breeding activities also in marginal areas, but wit... >> (PN Gran Sasso)	Cheese
	Sheep milk ricotta cheese (PN Gran Sasso)	Cheese
	Sheep's Milk Robiola It is a small round of cheese made with sheep's milk, fresh or mature, with edible crust.... >> (PR Alpi Marittime)	Cheese
	Sheep's Milk Seiras It is the famous whole sheep's milk ricotta, with a white color and a light consistency. The classic... >> (PR Alpi Marittime)	Cheese
PAT	Sheep's Milk Sola Cheese It is a cheese produced in the mountains with raw milk. It has the shape of a crushed parallelepiped... >> (PR Alpi Marittime)	Cheese
	Sheep's Milk Yogurt The geographical origin of yogurt is commonly located in Eastern Europe, from where nomadic people a... >> (RomaNatura)	Cheese
PAT	Sheep-Goat's Milk Cheese History: In the Park area, the origin of sheep-goat's milk cheese depended on the lack of great quan... >> (PN Pollino)	Cheese
	Short and Medium Maturation Cow's Milk Cheese and Formaggelle Characterized by a sweet and delicate taste, influenced by the taste of the milk and the short matur... >> (PR Adamello lombardo)	Cheese
PAT	Silter Its name derives from the dialect term for the rural building, often in the summer grazing lands, us... >> (PR Adamello lombardo)	Cheese
PAT	Smoked Ricotta Cheese After heating the whey to a temperature of 90-100°C, salt and vinegar are added in precise proporti... >> (PN Dolomiti Bellunesi)	Cheese
	Smoked Ricotta Cheese Smoked ricotta cheese is produced in malga and in some cheese factories of the mountain valleys of F... >> (VR Colline Carniche)	Cheese
PAT	Smoked Ricotta Cheese It has a dark rind - dark beige or brown, sometimes also very dark brown - varying according to the ... >> (PN Aspromonte)	Cheese
	Soft Cheese (Fior di latte) It is a fresh cheese that can be eaten with various dishes in the various seasons of the year: as a ... >> (PR Ticino lombardo)	Cheese
	Spressa of Giudicarie In the past, butter was considered to be the most precious dairy product, and it was often sold to e... >> (PR Adamello Brenta)	Cheese
	Stracchino of Fonteno Hills Historical or traditional information: The name of the cheese derives from the fact that it was obta... >> (PLIS Alto Sebino)	Cheese
	Stracchino Quadro Stracchino Quadro, a fresh cheese, is obtained from whole milk and has a traditional square shape (2... >> (PR Grigna Settentrionale)	Cheese
	Taleggio It is sometimes produced in the summer pastures with whole milk: it is a fat and soft cheese with a... >> (PR Alpe Veglia e Alpe Devero)	Cheese

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