Apennine Products

Cheese

No matter if it is from sheep, goat or cow's milk, cheese offers, more than any other food, the authentic taste of the Apennines.

It has always been a basic element of a diet typical in the mountain areas. Today it is considered much less of a simple food and more of a refined product, which is able to lead us on quite an adventure of taste, an endless exploration of flavours. It is the type of food to find out about using all the senses: look at the colour, listen to the sound it makes when tapping on its shaped top, pat its rind, smell its aroma and only then taste the more delicate heart first, and then gradually taste its more savoury bits found near the rind itself.

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Pasta

The Italian culinary tradition in general and also in the Apennines comes from flour which is transformed into timeless specialities.

This simple food is made with cereals rich in different flavours that our land in the Apennines offers. It all starts with flour being processed as it once was. You knead the pasta dough which is shaped into particular forms and named differently in different countries: rediscovered today as a national treasure, enhanced with the traditional sauces or with unexpected ingredients. Finally, you end up enjoying the snacks, biscuits and desserts of childhood, with their smells and flavours that bring back in the here and now the fond memories of your grandmother´s kitchen and special days celebrated in those days.

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Jams and Preserves

Jars that hold all the scents and flavours of summer in them.

People have always felt the need to preserve fresh fruits, which nature offered them in summer. Jam, honey and all that is stored in a jar give you the chance to take away some freshness to be enjoyed at any time. The best guarantee for the quality of these products is to get acquainted with the producer and with its environment.

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Oil

Italy is rich in food treasures and oil is gold among them.

It lies at the heart of the Mediterranean diet, this true world heritage of humanity is hidden in a few drops the colour of gold. There is everything that is needed for a healthy diet. Just a little extra virgin olive oil - that is the best way to digest the good fats. This age-old wisdom allows you to eat rich, simple, healthy and complete meals.

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Legumes

Once "poor man's food", they are rich in nutrients and present a rich variety of different types one can find in the Apennines.

Every legume has its own story, its origins that have been lost over the centuries or deep in the mountains. Each legume also has its own colour, as we can see from the thousand shades of different colours during the flowering in Castelluccio which every year enchants us with lentil flowers. Legumes have always been "the meat of the poor": rich and generous food, the plants of which it is possible to cultivate even in the most inaccessible areas. Not surprisingly, the Apennines are the cradle of most Italian legumes with their many varieties, adaptability and usefulness.

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Cured meat

Slicing a salami means going back to traditions, origins, and childhood.

It is the most genuine taste, the one that immediately makes you think of the good old days, of your childhood, and the farm-to-table life people used to lead. It provides you with true reserves of energy to stroll around in fresh air without getting hungry, a little bit of salami and you can stay outdoors all day and you do not need anything else, or almost so, to enjoy the mountains. Soft or aged, coarsely or finely grained, cured meats are the products which represent the highest number of varieties in Italian cuisine. In fact there are many territories that are recognized and consider themselves to be represented by a particular salami.

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