| Quality Brands |
| Product | | Category |
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| |  | Fresh Herbs
History Fresh herbs are native of the Italian Mediterranean area; in the past, common salt was a pre... >>
(PN Gran Sasso) | | Fresh Herbs |
| |  | Genepy (Artemisia glacialis)
Artemisia glacialis is a plant naturally growing in the Alps at an altitude of over 2.000 - 2.500 me... >>
(PN Gran Paradiso) | | Fresh Herbs |
| |  | Local Spontaneous Herbs used to prepare Medicinal, Herbal, and Diet Products
(PN Dolomiti Bellunesi) | | Fresh Herbs |
| |  | Saffron
History From Asia, the cultivation extended to various parts of the world, also reaching Europe and ... >>
(PN Gran Sasso) | | Fresh Herbs |
| |  | Ventasso Saffron
(PN Appennino Tosco-Emiliano) | | Fresh Herbs |
| |  | Ventasso Saffron
(Riserva MAB Appennino Tosco-Emiliano) | | Fresh Herbs |
PAT
| | Abruzzi Pecorino Cheese
History Pecorino cheese is a characteristic product of transhumance, a very ancient form of territor... >>
(PN Gran Sasso) | | Cheese |
PAT
|  | Amatrice Pecorino Cheese
History Documents in the municipal archives and historical presence in the local butcher's shops and... >>
(PN Gran Sasso) | | Cheese |
PAT
| | Appennino Reggiano Pecorino Cheese
Appennino Reggiano pecorino cheese is sweeter than the sheep cheese produced in the nearby Tuscany. ... >>
(PN Appennino Tosco-Emiliano) | | Cheese |
PAT
| | Appennino reggiano's sheep milk cheese
The name of the Appennino Reggiano's sheep milk cheese has been published on the Republic's Official... >>
(Riserva MAB Appennino Tosco-Emiliano) | | 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 |
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
| | Canestrato
It can be produced with sheep, goat, cow's milk, or with mixed milk. It usually has a cylindrical sh... >>
(PN Aspromonte) | | 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 |
PAT
|  | Castel del Monte Canestrato Pecorino Cheese
History Castel del Monte Canestrato pecorino cheese is the characteristic pecorino cheese of transhu... >>
(PN Gran Sasso) | | Cheese |
|  | Ciminà Caciocavallo
In Ciminà the caciocavallo is double-headed. It is a small, long and unique cheese, even though it ... >>
(PN Aspromonte) | | Cheese |
PAT
| | Dolomiti Cheese
Dolomiti cheese is a "dairy" cheese deriving from the Bellunesi kasel tradition. In the production o... >>
(PN Dolomiti Bellunesi) | | Cheese |
Cinque Terre CDO Wines (PN Cinque Terre) (photo by Marzia Vivaldi)
