Quality Brands |
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PAT
| | Rotonda Red Aubergine Production features: Its cultivation is characteristic both for the traditional techniques used and ... >> (PN Pollino) | | Vegetables and Legumes |
PAT
| | Senise Sweet Pepper Senise sweet pepper obtained the PGI label in 1996. It is produced in Senise and in other twelve tow... >> (PN Pollino) | | Vegetables and Legumes |
| | Siccagno Tomato Only recently rediscovered by nutritionists around the world, the tomato is now one of the foods str... >> (PR Madonie) | | Vegetables and Legumes |
PAT
| | Sulmona Red Garlic As the name of the garlic recalls, it is cultivated in the area of Sulmona, a Park Municipality. It ... >> (PN Maiella) | | Vegetables and Legumes |
| | Tondino Bean Widespread in various Park locations, tondino bean has been named after the round shape of its white... >> (PN Maiella) | | Vegetables and Legumes |
| | Vatolla Onion The name comes from a hamlet of the Perdifumo municipality. The onion has a tapered shape and the ou... >> (PN Cilento) | | Vegetables and Legumes |
| | Agnino Bread Features: baked in wood-burning oven, round, each loaf weighs about 800 grams. It has a soft crust w... >> (PR Alpi Apuane) | | Bread |
| | Azzano Bread Features: white bread cooked in wood-burning oven. Long loaf or traditional loaf. The long loaf weig... >> (PR Alpi Apuane) | | Bread |
| | Bread a scanata Production features: Homemade bread is obtained mixing three common wheat flours (Cappelli, Carosell... >> (PN Pollino) | | Bread |
PAT
| | Coimo Brown Bread Coimo brown bread has very ancient origins. In the past, it was produced with buck wheat flour, whil... >> (PN Val Grande) | | Bread |
PAT
| | Cornmeal Focaccia (Revzora) The name “revzöra” derives from “ravezö”, which, in the local dialect, indicates the sieve... >> (PR Beigua) | | Bread |
| | Freselle History: "Dried bread" that can be preserved for some time, frese or freselle have various shapes: f... >> (PN Pollino) | | Bread |
| | Garfagnana Neccio Bread Features: Garfagnana Neccio bread is produced in two shapes, round (semi-sphere) and tapered. Each l... >> (PR Alpi Apuane) | | Bread |
| | Garfagnana Ottofile Corn Bread Features: corn bread. Round shape (semi-sphere) with a diameter of about 15 - 18cm. Each loaf weighs... >> (PR Alpi Apuane) | | Bread |
PAT
| | Garfagnana Potato Bread Features: mainly cooked in wood-burning oven. Round or tapered loaf. Each loaf weighs from 1 to 1.5 ... >> (PR Alpi Apuane) | | Bread |
| | Garfagnana Spelt Bread Features: spelt bread is produced in long loaves (also called "frusta"), about 30cm long, or in trad... >> (PR Alpi Apuane) | | Bread |
| | Marocca of Casola Features: chestnut flour bread cooked in the wood-burning oven. It has a round shape, with a diamete... >> (PR Alpi Apuane) | | Bread |
PAT
| | Marocco Bread of Montignoso Features: mixed bread with corn and wheat flour, with a spicy taste and a pleasant perfume of garlic... >> (PR Alpi Apuane) | | Bread |
| | Po Bread Features: bread cooked in wood-burning oven, with a round shape and a weight of about 800 grams. Cru... >> (PR Alpi Apuane) | | Bread |
| | Seravezza Schiacciata Features: focaccia mainly cooked in wood-burning oven. It has a fine perfume of spices and rosemary.... >> (PR Alpi Apuane) | | Bread |