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.

375 Products. Results from no. 101 to no. 120 (Sorting: Category > Product)

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Quality Brands	Product	Category

PAT	Goat's Milk Cheese (Caprino) History: As for pecorino cheese, also the origins of goat's milk cheese processing in the area of Po... >> (PN Pollino)	Cheese
PAT	Hay Cheese Definition Hay cheese is prepared with whole raw milk. The rounds can weigh from 6 to 8 kilos, are c... >> (Aree protette Po Piemontese)	Cheese
PAT	Junket History Junket is one of the most ancient kinds of cheese, already known in the Middle Ages and hand... >> (PN Gran Sasso)	Cheese
PAT	Malga Bellunese Cheese It is a half-cooked cheese with a medium height (5-8 cm) and a medium maturation, going from at leas... >> (PN Dolomiti Bellunesi)	Cheese
PAT	Marcetto History Cheese with the so-called "saltarello worms" is very ancient, like the town or the mountains... >> (PN Gran Sasso)	Cheese
PAT	Marzolina It is a small cheese which in the past was produced only during the first lactation period of the go... >> (PN Abruzzo, Lazio e Molise)	Cheese
PAT	Mature Sheep's Milk Ricotta History Together with pecorino cheese, ricotta made with sheep or cow's milk has represented for dec... >> (PN Gran Sasso)	Cheese
PAT	Monti della Laga Caciotta History Municipal historical documents and oral evidences witness the ancient presence of this chees... >> (PN Gran Sasso)	Cheese
PAT	Monti della Laga Pecorino Cheese History Documents in the municipal archives and its historical presence in the butcher's shops and i... >> (PN Gran Sasso)	Cheese
PAT	Mountain butter The cream extracted from the cow's milk used for the cheese production is also the main ingredient o... >> (PR Alpi Marittime)	Cheese
PAT	Nostrale d'alpe It is a raw, whole or semi-skimmed cow's milk cheese with raw and pressed texture, produced only wit... >> (PR Alpi Marittime)	Cheese
PAT	Paddaccio Production features: The product is obtained from the processing of milk coming from sheep and goats... >> (PN Pollino)	Cheese
PAT	Pecorino Cheese Hard cheese made with sheep's milk, sometimes produced with raw milk, with a maturation process goin... >> (PR Monti Simbruini)	Cheese
PAT	Puzzone di Moena Puzzone di Moena is a semi-cooked cheese that has always been produced in Val di Fassa, the land of ... >> (PR Paneveggio - Pale San Martino)	Cheese
PAT	Raviggiolo History In 1515, the Magistracy of Bibbiena lands' Community gave as a gift to Pope Leone X some rav... >> (PN Foreste Casentinesi)	Cheese
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
PAT	Ricotta Ricotta made with whey deriving from the processing of sheep and goat's milk, adding a small percent... >> (PR Monti Simbruini)	Cheese
PAT	Ricotta cheese (Riserva MAB 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

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