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Parco Nazionale delle Foreste Casentinesi, Monte Falterona, Campigna

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Products: Cold Cuts

The Park Tastes

"Tell me what you eat and I'll tell you who you are" is an old say which has always corresponded to the people experiencing the many different realities of our country. Foreste Casentinesi, Monte Falterona, Campigna National Park and GAL L'Altra Romagna, in association with Slow Food and Legambiente, want to promote the strong heritage of knowledge and professions linked to local and traditional products, which are the result of the millennial coexistence of man and nature. A research starting from Atlante dei prodotti tipici locali dei Parchi Italiani edited by the Italian Ministry of the Environment - Slow Food - and Federparchi.

Raviggiolo
Raviggiolo
Found 2 results (Sort order: Category > Product)
History In particular areas of Casentino (Vallesanta - Chiusi della Verna), as well as in isolated parts of Romagna, the pork meat processing has always led to the production of a very particular cold cut which is obtained from the pork jowl: the so-called...
Category: Cold Cuts
Salsiccia Matta Ciavar and Sambudello Casentinese
History Salsiccia matta, also called ciavar, and sambudello casentinese share the same features of the other products obtained from the pig. Nothing gets wasted of this useful animal; everything must be used, and the most skilled butchers have always...
Category: Cold Cuts
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