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The Tastes of the Park

The territory of Pollino National Park is characterized by a harsh and varied nature including mountains, woodlands, and streams, and by a unique flora and fauna.
The characteristic local products represent without a doubt another particular feature of this territory and, therefore, a further experience for visitors, offering them the opportunity to share the man-nature harmonious balance perfectly represented by the local products of Pollino.

Rotonda Red Aubergine
Rotonda Red Aubergine
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In some small cheese factories on the Park slope in Calabria, the so-called ricotta infornata (baked ricotta) is prepared. After being salted, this particular product is baked in the oven in pottery or terracotta pots. The maturation process goes from...
Category: Cheese
Ricotta is one of the most ancient cheese, very widespread for its low cost and because it is easy to use in cooking and at table. Considered in the past the food of the poor, today it represents an easily digestible source of proteins of great biological...
Category: Cheese
History: In the Park area, the origin of sheep-goat's milk cheese depended on the lack of great quantities of sheep's and goat's milk, and therefore on the need to "mix" the two different kinds of milk to make cheese. Today the production...
Category: Cheese
Quality Brands:
Traditional Agri-Foodstuffs
Production features: The products are obtained from spontaneous fruits processed with manual methods. Territory: Pollino National Park Size/Weight: 20cl, 50cl, 70cl, 2l. Production period: all year round
Category: Liquors and Distilled beverages
History: Homemade product, soft, sweet, and with intense fragrances, honey is a simple product characterizing popular cuisine, in particular in the preparation of sweets. There are several varieties of honey: mixed flower honey, chestnut and organic snapdragon...
Category: Honey
Extra-virgin Olive Oil
The olive tree cultivation is widespread in the whole Park area, where an important function of hydrogeological and biodiversity heritage safeguard is carried out. Territory: Pollino National Park Production period: all year round
Category: Oil
This is a small lentil, which can vary in colour from pink, to green or beige, probably of Middle Eastern and Asian origins. The lentil of Mormanno was believed to be lost until a few years ago. The technicians of the Regional Agency for Agricultural...
Category: Vegetables and Legumes
Quality Brands:
 
Slow Food Presidium
Ribbed Tomato
History: Ribbed tomato is used fresh, in salad or on toasted bread. Before the industrial cultivar became widespread, it was used also to prepare tomato sauce, a habit which is still alive in the Park territory. Territory: Mercure Valley Shape: spherical,...
Category: Vegetables and Legumes
Quality Brands:
Traditional Agri-Foodstuffs
Rotonda Red Aubergine
Production features: Its cultivation is characteristic both for the traditional techniques used and the processing methods, linked to the local traditions. It is harvested by hand with scissors, cutting a small piece of peduncle. Territory: Pollino...
Category: Vegetables and Legumes
Quality Brands:
 
PDO - Protected Designation of Origin
Traditional Agri-Foodstuffs
 
Slow Food Presidium
Senise sweet pepper obtained the PGI label in 1996. It is produced in Senise and in other twelve towns of Sinni valley. It is characterized by a thin pulp and a low content in liquids, that makes it easier to dry in the sun after being arranged by hand...
Category: Vegetables and Legumes
Quality Brands:
 
PGI - Protected Geographical Indication
Traditional Agri-Foodstuffs
White beans like Tondino or white Poverello di Rotonda, a product with a protected designation of origin, are mainly cultivated in Mercure Valley. They are sown within the first half of June and are harvested by hand in two or three passages between September...
Category: Vegetables and Legumes
Quality Brands:
 
PDO - Protected Designation of Origin
The Biscotto a Otto is a simple scaldatello, meaning a biscuit which is heated in boiling water and then baked. Its peculiarity is its eight shape: a magical symbol of infinity. The ingredients are plain flour, water and salt, but it is exactly the simpleness...
Category: Bread
Production features: Homemade bread is obtained mixing three common wheat flours (Cappelli, Carosella, and Autonomia), yeast, and durum wheat semolina (for the 30%). Territory: Pollino National Park Shape: rounded, high and bulging Size/Weight: 1-3...
Category: Bread
Although it is produced in very small quantities (only three bakeries make it every day), this bread is still an excellent baking product. The secrets to its preparation are yeast, wheat flour (60%), bran (40%), the right time to rise, the light mountain...
Category: Bread
The most famous bakery product is Cerchiara di Calabria bread, fragrant and scented also after ten days. This extraordinary quality is given by a few particular ingredients: leaven, 60% wheat flour, bran for the remaining part, leavening time, mountain...
Category: Bread
Freselle
History: "Dried bread" that can be preserved for some time, frese or freselle have various shapes: flat or ring-shaped, round or rectangular. Territory: Pollino National Park Shape: round and flat, ring-shaped Size/Weight: 1 - 3 kilos Consistency:...
Category: Bread
History: Mainly used in the past for family consumption, the tarallo is obtained with poor products (salt, water, flour, yeast), and is today largely widespread. With its characteristic eight or round shape, it has a recipe varying according to the various...
Category: Bread
Quality Brands:
Traditional Agri-Foodstuffs
History: Podolica breed is characterized by the ability to adapt to difficult environments, also using food resources like maquis and bushy pastures that otherwise would not be used. Territory: Lagonegrese area of Pollino National Park. Consistency:...
Category: Autochthonous Breed and Meat
Carosella Flour of Pollino
History: Carosella flour of Pollino is obtained from the milling of an ancient variety of common wheat (Triticum aestivum). Its name, which in dialect becomes "Carusedda", comes from "grano tosello" (trimmed wheat). The caryopsis has a very particular...
Category: Rice Pasta and Cereals
Production features: The production stages include kneading, wire-drawing, shaping, pasteurization, and surface drying. If the pasta will be sold as fresh pasta, the subsequent stage will be packaging; in the other case, it will be drying. Territory:...
Category: Rice Pasta and Cereals
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