Quality Brands |
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PAT
| | Ribbed Tomato History: Ribbed tomato is used fresh, in salad or on toasted bread. Before the industrial cultivar b... >> (PN Pollino) | | Vegetables and Legumes |
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 |
| | Freselle History: "Dried bread" that can be preserved for some time, frese or freselle have various shapes: f... >> (PN Pollino) | | Bread |
PAT
| | Taralli History: Mainly used in the past for family consumption, the tarallo is obtained with poor products ... >> (PN Pollino) | | Bread |
| | Podolica Meat History: Podolica breed is characterized by the ability to adapt to difficult environments, also usi... >> (PN Pollino) | | Autochthonous Breed and Meat |
| | Carosella Flour of Pollino History: Carosella flour of Pollino is obtained from the milling of an ancient variety of common whe... >> (PN Pollino) | | Rice Pasta and Cereals |
| | Freh and Dried Pasta Production features: The production stages include kneading, wire-drawing, shaping, pasteurization, ... >> (PN Pollino) | | Rice Pasta and Cereals |
PAT
| | Mischiglio Fresh and Dried Pasta Production features: It is obtained from flour originally consisting of chick peas, barley, durum wh... >> (PN Pollino) | | Rice Pasta and Cereals |
| | Bacon Production features: Bacon is obtained from the front section of the chest.
Territory: Pollino Na... >> (PN Pollino) | | Cold Cuts |
| | Capocollo Production features: It is obtained from the pork neck, which represents the exclusive cut to prepar... >> (PN Pollino) | | Cold Cuts |
| | Cured Sausage Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork shou... >> (PN Pollino) | | Cold Cuts |
| | Fresh Sausage Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork sho... >> (PN Pollino) | | Cold Cuts |
| | Ham Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) ... >> (PN Pollino) | | Cold Cuts |
| | Lard from the Pig's Cheek (Guanciale) Production features: The pig's cheek is first of all isolated, and then squared off. It is left stan... >> (PN Pollino) | | Cold Cuts |
| | Settembrino History: Settembrino is a product linked to the tradition of Latronico (PZ), where it was mainly eat... >> (PN Pollino) | | Cold Cuts |
PAT
| | Soppressata Production features: It is produced using the finest cuts and adding salt, black and white pepper. O... >> (PN Pollino) | | Cold Cuts |