| Quality Brands |
| Product | | Category |
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|  | Organic Robiola Cheese
Robiola is a word that, in Italian, stands for many different types of cheese in Lombardy, Piedmont ... >>
(PN Dolomiti Bellunesi) | | Cheese |
|  | Organic Smoked Ricotta Cheese
Over the centuries, an important tradition linked to smoking cheese and cured meats has developed in... >>
(PN Dolomiti Bellunesi) | | Cheese |
|  | Ossolano Cheese (or Mezzapasta or Spress)
It is the founder of all the mountain cheese produced in Ossola and Sesia Valley. It is a fat cheese... >>
(PN Val Grande) | | Cheese |
PAT
|  | Paddaccio
Production features: The product is obtained from the processing of milk coming from sheep and goats... >>
(PN Pollino) | | Cheese |
|  | Parmigiano Reggiano PDO
The most famous cheese in Italy and in the world is produced at the foot of Appennino Reggiano and P... >>
(PN Appennino Tosco-Emiliano) | | Cheese |
|  | Parmigiano Reggiano PDO
Among the excellent products, the Parmigiano Reggiano represents one of the cornerstones: it is one ... >>
(Riserva MAB Appennino Tosco-Emiliano) | | Cheese |
|  | Parmigiano-Reggiano PDO
Parmigiano-Reggiano has a necessary link with its area of origin. In the Provinces of Parma, Reggio ... >>
(PR Cento Laghi) | | Cheese |
| | | Pecorino Cheese
For the production of the most widespread cheese in the Park, pure sheep milk is used: immediately a... >>
(PN Abruzzo, Lazio e Molise) | | Cheese |
PAT
|  | Raviggiolo
History In 1515, the Magistracy of Bibbiena lands' Community gave as a gift to Pope Leone X some rav... >>
(PN Foreste Casentinesi) | | Cheese |
| | Raviggiolo Slow Food Presidium
This rare and ancient dairy product is produced in some valleys of the Apennines in Romagna. It is m... >>
(PN Foreste Casentinesi) | | Cheese |
PAT
| | Raw Milk Pecorino Cheese
Production features: The milk is heated to a temperature of 38/39°C. At this temperature, lamb's or... >>
(PN Pollino) | | Cheese |
| | | Ricotta
(PN Appennino Tosco-Emiliano) | | Cheese |
| | | Ricotta from cow's milk
(PN Appennino Tosco-Emiliano) | | Cheese |
| | | Ricotta from sheep's milk
(PN Appennino Tosco-Emiliano) | | Cheese |
| | | Salty Ricotta
Ricotta is one of the most ancient cheese, very widespread for its low cost and because it is easy t... >>
(PN Pollino) | | Cheese |
PAT
|  | Schiz
It is a very green cheese, characteristic of the area of Belluno. It is usually eaten fried in the p... >>
(PN Dolomiti Bellunesi) | | Cheese |
PAT
|  | Sheep and Cow's Milk Caciotta of Lazio
History It represents the result of centuries of breeding activities also in marginal areas, but wit... >>
(PN Gran Sasso) | | Cheese |
| | | Sheep milk ricotta cheese
(PN Gran Sasso) | | Cheese |
PAT
| | Sheep-Goat's Milk Cheese
History: In the Park area, the origin of sheep-goat's milk cheese depended on the lack of great quan... >>
(PN Pollino) | | Cheese |
PAT
|  | Smoked Ricotta Cheese
After heating the whey to a temperature of 90-100°C, salt and vinegar are added in precise proporti... >>
(PN Dolomiti Bellunesi) | | Cheese |
Cannellino Bean (PN Maiella) (photo by PN Majella)
