Typical products

The area of ​​origin of Speck dell'Alto Adige PGI is the Autonomous Province of Bolzano, but most of the production is located in the Venosta and Pusteria Valleys. It is characterized by the "heart" or "shield" shape, but is also marketed in a square and regular shape. The external color is brown, when cut it is red [...]

Montasio PDO cheese is the typical table cheese with an aromatic and intense taste, its production area includes the Friuli-Venezia Giulia region, Veneto in the provinces of Belluno and Treviso and part of the territory of the provinces of Padua and Venice and is extended to the pre-alpine, hilly and lowland areas. Production […]

The production area of ​​the Spressa is located in Western Trentino (Valli Giudicarie, especially in the Rendena and Ledro Valleys), partly within the Adamello-Brenta Natural Park. It is one of the oldest cheeses of the Alpine mountains, once it was produced in an artisanal way in the farms ('munt', or 'munc'), before moving the cows to the mountain pastures. [...]

Bitto cheese is one of the symbols of Lombard dairy production. It is a particular cheese, which is produced in the mountain pastures, between 1400 and 2000 meters high, which still retains unique characteristics, thanks to the traditional production practices, which enhance the quality of the cheese. The main, and perhaps most important, is [...]

Raschera is a semi-fat, pressed cheese, produced with cow's milk possibly added with small additions of sheep and / or goat's milk, sometimes partially decimated by surfacing and with at least one month of maturation. The paste is quite consistent, elastic, with scattered and irregular holes. The color is white or ivory white. Raschera is an excellent [...]

Honey of the Belluno Dolomites PDO is produced in the entire territory of the province of Belluno in the Veneto region, located largely in the mountain area and in the National Park of the Belluno Dolomites. The beekeeping practice and the use of honey in these territories dates back to around 1600 when it was already used in cooking and folk medicine [...]

Once the yellow flour of Storo (Storo is a town in Trentino) was the mainstay of food in the Val di Chiese. One of the most important agricultural products of these mountain areas, it was accompanied with every course, often the polenta was mixed with malga cheeses and salami forming a single and substantial dish. [...]