| Quality Brands |
| Product | | Category |
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| | | Ricotta
(PN Appennino Tosco-Emiliano) | | Cheese |
|  | Lunigiana Honey PDO
Lunigiana honey was the first Italian honey which obtained from the European Union the PDO label (P... >>
(PN Appennino Tosco-Emiliano) | | Honey |
PAT
|  | Onion of Treschietto
The Onion of Treschietto belongs to the Allium Cepa L. species, and it is obtained through the culti... >>
(Riserva MAB Appennino Tosco-Emiliano) | | Vegetables and Legumes |
PAT
|  | Treschietto Onion
(PN Appennino Tosco-Emiliano) | | 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 |
| |  | 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 |
| |  | Signano Bread
Features: semi-wholemeal bread cooked in wood-burning oven. It has a round shape and each loaf weigh... >>
(PR Alpi Apuane) | | Bread |
| |  | Upper Versilia Potato Bread
Features: mainly cooked in wood-burning oven. Round loaf of bread with a diameter of about 30cm and ... >>
(PR Alpi Apuane) | | Bread |
PAT
|  | Vinca Bread
Features: white or wholemeal bread cooked in wood-burning oven or in electric oven. Produced in roun... >>
(PR Alpi Apuane) | | Bread |
|  | 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 |
| |  | Chestnut flour
(PN Appennino Tosco-Emiliano) | | Further Products |
Lunigiana Chestnut Flour (PN Appennino Tosco-Emiliano) (photo by Appennino Tosco Emiliano)
