Tuscan genuine and tasty food is the result of an artisanal work.
Tuscan D.O.P. Pecorino Cheese
The Tuscan sheep breeding dates back to the Etruscan period. In XV
century, the Tuscan Pecorino cheese, which used to be called "Cacio
Marzolino" since its production started in March and was carried on till
the end of spring, was particularly loved and appreciated also by famous
personalities, such as Pope Pio II and Lorenzo The Magnificient.
The
Tuscan Pecorino cheese, that is created only from sheep milk, can also be
grated and can be soft or hard, depending on the seasoning time.
This
cheese has a cylindrical shape and a yellow crust, which can differ and
become bright yellow for the softer type, while the paste is solid and
hard when cut, and its colour changes from white-pale yellow (for the soft
and young type), to yellowish (for the semihard and older type).
The taste is fragrant, deep and very particular.
The production area
covers the whole Tuscany region.
 Garfagnana I.G.P. Spelt
Spelt is the oldest cereal among all the known ones, since it was
already cultivated in VII millenium b.C. Garfagnana is probably the only
area in the Tuscan region where the spelt (Triticum dicoccum) has always
been cultivated, thanks to the local fields and climate, perfect for its
growing.
Following the strict rules, the growing of the spelt must consider only
natural productive methods and avoid the use of chemical substances.
The final product must be kept in suitable rooms without the use of
antiparasitics.
After the harvest, spelt undergoes a hulling process which therefore
becomes mealy and whitely striped.
The productive area consists of many villages nearby Lucca.
Tuscan D.O.P. Ham
Tuscan I.G.P. Olive Oil
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