In the heart of Italy, where the green pastures meet the blue sky, our prestigious Agnello del Centro Italia I.G.P. is born.

A unique product, the result of centuries-old farming and transhumance practices, bringing to the table the rich and authentic flavors of tradition.

The first written record of the production of pane sciocco (saltless bread) dates back to the 16th century, provided by Pietro Andrea Mattioli. A later account from 1765 by Saverio Manetti describes the Tuscan custom of not using salt in the preparation of this particular type of bread.

Manetti also mentions the use of natural yeast, known in Tuscany as formento, which consisted of soured dough preserved in the bread chest. Numerous historical accounts highlight the central role of this saltless bread in the diet of Tuscan sharecroppers in the 19th century.

The absence of salt was due to its high cost at the time, making it primarily reserved for preserving pork meat.

Cantucci, also known as cantuccini, are delicious crunchy almond cookies, typical of Tuscan cuisine. The secret to making them perfectly at home lies in the double baking of the dough, which gives them their signature crisp and biscotti-like texture—truly irresistible.

Like other Tuscan pecorino cheeses, it has a sweet and delicate flavor and can be enjoyed fresh or aged. It is produced throughout the Tuscany region, as well as in some municipalities of Umbria.

Since the 9th and 10th centuries, during the rule of the Arimanni, there are records of the presence of chestnuts in the forest ecosystem of the territory where the current DOP is produced. The chestnut has always played a fundamental role in the lives of local populations, who, in ancient times, used the wood of these trees to make furniture, wine vases, and support beams. Soon, the chestnut groves transitioned from wild to domesticated, thanks to the introduction of grafting techniques. From this point on, the economy of the area became strongly focused on the production of chestnuts, which remains a family tradition passed down through generations in the regions of Caprese Michelangelo and Anghiari.

Since the 9th and 10th centuries, during the rule of the Arimanni, records attest to the presence of chestnut trees in the forest ecosystem of what is now the DOP production area.

The chestnut tree has always played a fundamental role in the lives of local populations, who, even in ancient times, used its wood to craft furniture, wine barrels, and support beams. Over time, chestnut groves evolved from wild to cultivated, thanks in part to the introduction of grafting techniques.

From that moment on, the region's economy became strongly centered around marron chestnut production, an activity passed down through generations in many families from the Caprese Michelangelo and Anghiari areas.

This cured meat, which originates in central Italy, finds its fullest expression in the upper Tiber Valley, at the border between Umbria and Tuscany. In this area, mazzafegato, also called sanbudello in the Tuscan Valtiberina, was, until just a few decades ago, considered a "poor" relative of sausage. It was a staple on tables during the autumn and winter months, deeply tied to the tradition of homemade norcineria (pork butchery).

Every family that owned pigs would produce mazzafegato during the pig slaughter season, either to consume immediately or, more rarely, to preserve it in lard, olive oil, or in wheat or semolina.

This fortified wine, a Slow Food Presidia, is produced exclusively with Trebbiano grapes, along with Malvasia and Grechetto. In the 19th century, it was the exclusive task of women to select the best bunches of grapes from the vineyard or from vines “married to the maple” and then lay them to dry in small bunches tied with string in the large kitchen of the farmhouse, where the grapes absorbed the smells and the fireplace, burning day and night, would dry them.

This tradition was strongly connected to another local specialty, tobacco production: the grape bunches were placed in the same rooms where tobacco leaves were dried.