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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.
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 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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 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. |
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 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. |
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 The
deep culture that belongs to Tuscany concerning the olive tree |
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TuscanyDream/Tuscan
products/Typical products
