An itinerary among the Park flavours
The Appennino Tosco-Emiliano National Park is full of high-quality agroindustrial products that contribute to spread Italian simplicity and authenticity. I.G.P. hulled wheat, honey, D.O.P. flour of Lunigiana chestnut, Parmesan Cheese and Prosciutto di Parma: this is only a small list of the ingredients you will find in the park's restaurants, where you can expect and enjoy truly homemade and custom prepared food and wine.
Restaurants with this logo take part in ECO-CLUSTER (Environmental COoperation mode l for Cluster), a project by Appennino Tosco-Emiliano National Park and supported by the EU in the field of LIFE+ Environment 2019 (LIFE09/ENV/IT/188) project.
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Collagna (RE)
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Cerreto Laghi (RE)
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Cerreto Laghi (RE)
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Ligonchio (RE)
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Ligonchio (RE)
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Ligonchio (RE)
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Monchio delle Corti (PR)
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Monchio delle Corti (PR)
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Monchio delle Corti (PR)
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Corniglio (PR)
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Corniglio (PR)
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Corniglio (PR)
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Corniglio (PR)
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Lesignano Dè Bagni (PR)
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Berceto (PR)
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Fivizzano (MS)
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Sassalbo (MS)
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Fivizzano (MS)
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Fivizzano (MS)
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Fivizzano (MS)
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Monzone (MS)
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Fivizzano (MS)
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Fivizzano (MS)
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Fivizzano (MS)
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