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Sottofieno
A term primarily used in cheesemaking, referring to a cheese that has been aged or matured while being wrapped or buried in hay. This traditional process imparts distinct natural aromas and flavors to the cheese, often described as reminiscent of fresh hay or pasture. It is commonly associated with certain types of Italian Pecorino.
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Genuinità (Authenticity)
Genuinità (italian for authenticity) is the quality or characteristic of what is authentic, sincere, true, and free from artifices or counterfeits
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Massese
Massese is an italian sheep breed originating from the province of Massa-Carrara in Tuscany. They are known for their adaptability to mountainous environments and their production of rich milk
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Zafferano (Saffron)
Zafferano (italian for Saffron) is a herbaceous plant with purple funnel-shaped flowers whose pistils, dried and reduced to a yellow powder, provide a drug used in medicine and especially in cooking.
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Transumanza (Transhumance)
Transumanza (italian for Transhumance) is a complex of seasonal migrations of livestock from lowland pastures to mountainous regions and vice versa.
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Pepe (Pepper)
Pepe (italian for pepper) is the name of some species of piperaceae of the genus Piper, which includes mostly tropical climbing shrubs, with broad leaves, tiny flowers in spikes and drupe fruits used as spices for their distinctive aroma and spicy taste.
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Brado (Wild)
Brado or Wild means grazing in a free and almost wild state (and it is said of both the animals and the state in which they live)
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Garfagnina
Garfagnina is an Italian sheep breed. The herd size is estimated at around one hundred animals distributed on a few farms in the province of Lucca
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Pastore (Shepherd)
Pastore or Shepherd is the person who leads sheep and goats (less often cattle) to pasture and is in charge of their care and management
Gourm.itpedia 