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.

999 Products. Results from no. 141 to no. 160 (Sorting: Category > Product)

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Quality Brands	Product	Category

	Bossico Formaggella Historical or traditional information: The transformation of cow's milk has always been a source of ... >> (PLIS Alto Sebino)	Cheese
	Botìro di malga di Primiero A New Slow Food Presidium in Trentino A butter for Venice In the local dialect, "botìro" means but... >> (PR Paneveggio - Pale San Martino)	Cheese
PAT	Brugnato Caciotta Features: Fat cheese obtained from cow's milk. Cylindrical shape, 10cm high and with a diameter of a... >> (PR Montemarcello Magra)	Cheese
PAT	Brugnato Mozzarella Features: Mozzarella is a pulled-curd cheese, round and with a milk-white color. It is always preser... >> (PR Montemarcello Magra)	Cheese
	Butter Butter, which was highly perishable in the past for its preservation difficulties, is a dairy produc... >> (PR Alpe Veglia e Alpe Devero)	Cheese
PAT	Butter made with the Raw Milk from the Malga Butter made with milk from the malga has a characteristic straw-yellow color, more slightly yellow i... >> (PN Dolomiti Bellunesi)	Cheese
	Cacio Cacio is cheese with a cylindrical shape, a diameter of 12 cm, a smooth rind with a straw-yellow col... >> (PR Sud Milano)	Cheese
PAT	Cacio fiore Cacio fiore has the characteristic shape of a brick with a bowed side of about 5 cm, weight going fr... >> (PR Monti Simbruini)	Cheese
PAT	Caciocavallo abruzzese The History The Caciocavallo Abruzzese is a stretched curd cheese widespread all over the Abruzzi, w... >> (PN Gran Sasso)	Cheese
	Cacioricotta Cacioricotta is a characteristic cheese of Cilento e Vallo di Diano National Park. It is obtained fr... >> (PN Cilento)	Cheese
PAT	Cacioricotta Production features: Goat's milk is brought to a temperature of 90°C. When the temperature diminish... >> (PN Pollino)	Cheese
PAT	Caciotta With an ivory-colored rind and a compact texture, it is made with fresh milk obtained from the cattl... >> (PR Colfiorito)	Cheese
	Caciotta Cheese Caciotta is a table cheese, green, with a soft texture, generally produced with all kinds of milk. T... >> (RomaNatura)	Cheese
	Caciotta Cheese It is a semi-cooked cheese obtained from raw milk and maturing from 1 to 2 months. It has a light ri... >> (PR Ticino lombardo)	Cheese
	Caciotta Erbezzina It is a mountain cheese made with cow's milk and characterized by a short maturation period, whose n... >> (PR Lessinia)	Cheese
PAT	Canestrato It can be produced with sheep, goat, cow's milk, or with mixed milk. It usually has a cylindrical sh... >> (PN Aspromonte)	Cheese
	Carnico The ancient cheese-making tradition of Carnia is well represented by Carnico cheese, whose typicalit... >> (VR Colline Carniche)	Cheese
PAT	Casalborgone Tomino (Tuma) Definition Casalborgone tuma or tomino is a fat and soft cheese produced with raw cow's milk. The ma... >> (Aree protette Po Piemontese)	Cheese
	Casatella Trevigiana PDO The origins of the name The name Casatella does not come from the Latin Caseus, meaning "cheese", bu... >> (PR Fiume Sile)	Cheese
	Casòlet della val di Sole, Rabbi e Pejo It is a mountain cheese, typical of Valli di Sole, Rabbi and Peio in Trentino, made with whole milk,... >> (PN Stelvio)	Cheese

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