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    Onano lentil (RR Monte Rufeno) (photo by RR Monte Rufeno)

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.

999 Products. Results from no. 261 to no. 280 (Sorting: Category > Product)

   

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Quality Brands
ProductCategory

 
  Raw MilkRaw Milk
Raw milk is milk that has not been subject to any treatment, except for filtration and refrigeration... >>
(PR Sud Milano)
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
  RicottaRicotta
Features: Ricotta obtained from cow's milk. White-yellowish color. Very tasty, since it contains a h... >>
(PR Montemarcello Magra)
Cheese
PAT
RicottaRicotta
Ricotta made with whey deriving from the processing of sheep and goat's milk, adding a small percent... >>
(PR Monti Simbruini)
Cheese
  RicottaRicotta
Fresh cheese to eat within a short time from the production date. It has a white color and rectangul... >>
(PR Ticino lombardo)
Cheese
  RicottaRicotta
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 CheeseRicotta 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 ScriviaRicotta of Valle Scrivia
Production Area: Valle Scrivia Curiosities: The term derives from the Latin "recoctus" and refers t... >>
(PR Antola)
Cheese
PAT
Rivalta TominoRivalta Tomino
Definition Rivalta Tomino is a fat and fresh cheese, with raw texture, produced with whole cow's mil... >>
(Aree protette Po Piemontese)
Cheese
  RobiolaRobiola
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
BIO - Organic Farming
Rusticone lodigianoRusticone 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 cheeseSanto Stefano traditional cheese
Production area Upper Val d'Aveto (GE) Product features Regular cylindrical shape, weight from ... >>
(PR Aveto)
Cheese
PAT
SarassoSarasso
Production area Upper Val d'Aveto (GE) Product features Salted and mature ricotta cheese. Cylin... >>
(PR Aveto)
Cheese
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