| Quality Brands |
| Product | | Category |
|
|
| | |
ACV
|  | Saragolla Wheat
History Saragolla is a cereal, ancestor of the modern durum wheat. It was introduced in Abruzzi in ... >>
(PN Gran Sasso) | | Rice Pasta and Cereals |
| | | Senatore Cappelli wheat
(PN Gran Sasso) | | Rice Pasta and Cereals |
PAT
|  | Solina Common Wheat
Solina is the characteristic common wheat of the mountains of Abruzzi, surviving until present times... >>
(PN Maiella) | | Rice Pasta and Cereals |
PAT
ACV
|  | Solina Wheat
History Its presence in Abruzzi is witnessed by historical documents dating back to the 16th century... >>
(PN Gran Sasso) | | Rice Pasta and Cereals |
| |  | Spelt
It is a rural cultivation able to provide constant productions also in marginal agricultural environ... >>
(PN Maiella) | | Rice Pasta and Cereals |
PAT
|  | Spelt
History Thanks to its production potentiality also in difficult and marginal environments, in Abruzz... >>
(PN Gran Sasso) | | Rice Pasta and Cereals |
| |  | Sponcio Corn Flour
Sponcio corn is an old corn variety characterized by free pollination, cultivated in the Province of... >>
(PN Dolomiti Bellunesi) | | Rice Pasta and Cereals |
| |  | Val d'Ossola's corn meal
The corn cultivation at Ossola has deep roots and dates back to a time when corn plants were used wh... >>
(PN Val Grande) | | Rice Pasta and Cereals |
PAT
|  | Abruzzi Salami
History The first evidences of the diffusion of the salami production in Abruzzi date back to the An... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Amatrice Jowl Lard
History Since it has been an essential element of the diet of Laga Mountains shepherds, this product... >>
(PN Gran Sasso) | | Cold Cuts |
| |  | Bacon
Production features: Bacon is obtained from the front section of the chest.
Territory: Pollino Na... >>
(PN Pollino) | | Cold Cuts |
PAT
|  | Bellunese Salami
In the past it was produced with pork and horsemeat, while today the most common mixture consists of... >>
(PN Dolomiti Bellunesi) | | Cold Cuts |
|  | Biroldo della Garfagnana
The Biroldo, a Slow Food Presidium, is a sausage made of pork meat and blood, flavored with a mixtur... >>
(Riserva MAB Appennino Tosco-Emiliano) | | Cold Cuts |
|  | Biroldo of Garfagnana
Among the most original products there is the so-called biroldo, a Slow Food Presidium, a cold cut m... >>
(PN Appennino Tosco-Emiliano) | | Cold Cuts |
PAT
| | Boudin
A classical product of Valle d'Aosta traditional cuisine (the name is read according to the French p... >>
(PN Gran Paradiso) | | Cold Cuts |
| | | Capocollo
Capocollo, which has in Calabria also a PDO version, is a cold cut made with loin or pork shoulder. ... >>
(PN Aspromonte) | | Cold Cuts |
| |  | Capocollo
Production features: It is obtained from the pork neck, which represents the exclusive cut to prepar... >>
(PN Pollino) | | Cold Cuts |
|  | Capocollo of Calabria PDO
Capocollo of Calabria PDO, another cause of pride for Calabria, is prepared using the meat obtained ... >>
(PN Sila) | | Cold Cuts |
PAT
|  | Ciavuscolo
This particular "salami to spread" (also called ciauscolo and ciabuscolo) is the most characteristic... >>
(PN Monti Sibillini) | | Cold Cuts |
PAT
|  | Country Salami
History The historical presence of the salami is witnessed by the local oral tradition and by the ev... >>
(PN Gran Sasso) | | Cold Cuts |
Coffee Bean (PN Maiella) (photo by PN Majella)
