Quality Brands |
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| | Parmigiano Reggiano PDO Among the excellent products, the Parmigiano Reggiano represents one of the cornerstones: it is one ... >> (Riserva MAB Appennino Tosco-Emiliano) | | Cheese |
| | Parmigiano-Reggiano PDO Parmigiano-Reggiano has a necessary link with its area of origin. In the Provinces of Parma, Reggio ... >> (PR Cento Laghi) | | Cheese |
| | Pecorino Cheese For the production of the most widespread cheese in the Park, pure sheep milk is used: immediately a... >> (PN Abruzzo, Lazio e Molise) | | Cheese |
| | Pecorino cheese
(PR Sirente - Velino) | | Cheese |
| | Poìna fumàda Dairy product made with cow's milk, obtained adding the so-called "agro" (an acid whey) to the whey ... >> (PR Paneveggio - Pale San Martino) | | Cheese |
| | Primiero Primiero is a tasty mature cheese produced with cow's raw milk. It has a straw-yellow color, with sm... >> (PR Paneveggio - Pale San Martino) | | 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 |
| | Puzzone di Moena It is a very characteristic cheese, recognizable by its moist rind, covered with a greasy patina, ... >> (RdR Val di Fassa) | | 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 |
| | Raviggiolo Slow Food Presidium This rare and ancient dairy product is produced in some valleys of the Apennines in Romagna. It is m... >> (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 |
| | Ricotta 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
(PN Appennino Tosco-Emiliano) | | Cheese |
| | Ricotta 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 |
| | Ricotta from cow's milk
(PN Appennino Tosco-Emiliano) | | Cheese |
| | Ricotta from sheep's milk
(PN Appennino Tosco-Emiliano) | | Cheese |
| | Robiola This cheese with edible crust can be eaten fresh, in small rounds, or after a maturation period last... >> (PR Alpi Marittime) | | 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
| | 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 |
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 |