The products that are safeguarded and promoted for their quality are: chestnut flour, certain types of sheep’s cheese made from unpasteurised milk, Sorana beans, Massa lamb, cow’s cheese, the “sleeping” mushrooms of Abetone, porcini mushrooms, blue berries, the “March” grain, potatoes and tortelli from Melo and “necci” made from chestnut flour.
The “neccio” had a particular taste if cooked using the traditional baking trays: chestnut leaves were laid on a sandstone griddle, giving the dough a delicious flavour, and a spoonful of the dough, water and salt was mixed and spread over the leaves.
More leaves were used to cover the mixture and then another sandstone tray was placed over the layer.
This procedure was repeated until there was a stack of trays, at which point the stack was ready for the oven.
Today they are generally cooked in circular iron ovens.
A bean of particular renown, which is sold with a IGP seal that indicates guarantee of origin, is the Sorana bean produced in the Svizzera Pesciatina area.
It is flat, white in colour, light and easily digested.
It’s cultivated on small alluvial plots, made up of gravel, along the river.
The production is limited to about fifteen quintals.
Sorana beans are as precious as truffles.
The original production of “Raw Milk pecorino cheese” is based on an ancient tradition.
The milk is poured into a caldron and heated gently, between 28° and 40°.
Rennet is added to the milk and then it is left to stand for 35 to 40 minutes.
Then the mixture is broken up with a special ladle with points and finally shaped by hand into a ball, using the whey to bind the mixture.
Then it is placed into sieves and salted.

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