Tuscany is famous for food, wine and typical products
coming from its rich and fertile land.
Our genuine and tasty food is the result of an artisanal work.
 TUSCAN D.O.P. HAM
The Tuscan ham is a seasoned ham, entirely worked and produced in
Tuscany. The final product has a roundish shape and an average weight of
about 8/9 kilograms.
The cut slice has a typical colour that goes from
bright red to pale red and is poor in fat. Its delicate taste with its
perfect sapidity gives the Pecorino cheese a very peculiar and fragrant
aroma, obtained thanks to the use of traditional productive and seasoning
methods.
The production area is strictly influenced by the landscape and
environment, unique for its cool valleys and sweet hills full of woods.
These peculiar factors are strictly related to the climate and to the
final product result.
 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.
 TUSCAN I.G.P OLIVE OIL
The deep culture that belongs to Tuscany concerning the olive tree and
its oil, unique for its quality, has permitted, since long time ago, this
product to be identified as the exclusive "Tuscan" oil in all over the
Italian and international markets.
The production area covers the entire Tuscan region.
The productive
directions have fixed that all the manufacturing steps must be followed
only inside Tuscany: the olives' harvest, the fringing and the product
packaging.
The Tuscan extravergine olive oil presents a maximum acidity of 0,6%; a
colour which goes from green to gold yellow, and changes during the time;
a fruity smell, full of almond, artichoke and other seasoned fruit: a
particular and hard fruity smell.
 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.
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