Tastes and the Apennines

A Koine of Tastes

Appennino Tosco-Emiliano has always been an extraordinary crossroads between the Po Plain, the peninsula, and Luni sea. If you consider the material culture that is still lively between the lands of Tuscany and Emilia, it is possible to understand the features shared by the people living in the National Park and recognize at table the exchanges of wine and gastronomy knowledge and traditions that have taken place over the centuries. The cornerstones are represented by the mountain "Parmigiano-Reggiano culture" for the Emilia slope, the "chestnut culture" largely present in Garfagnana and Lunigiana, and the "testo culture", the flat disc used for the fire cooking characterizing the cuisine of upper Tuscany.
The extraordinary richness of local quality agri-foodstuffs is well represented by the list of products with PDO and PGI labels, of national and European value, of traditional agri-foodstuffs, and Slow Food Presidia.