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 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 Torinese ) 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 PAT Casel Bellunese Cheese Casel Bellunese cheese is widespread all over the alpine chain, with different varieties. It is prod... >> (PN Dolomiti Bellunesi ) Cheese