The aforementioned mushrooms are among the products to be found in the forest that are most loved by the Casentino people as well as chestnuts. You will come across names such as baruciole, gallinacci, trombette di morto and of course, the majestic porcino mushroom.
We mentioned traditions relating to transhumance: in fact, animal breeding has been carried out in the valley for generations, particularly of sheep. This has given rise to the founding of dairies such as the one in Talla that produces excellent pecorino and ricotta, used in a variety of local dishes.
Those visiting Casentino during Easter will be lucky enough to taste two unique specialties: berlingozzi, a ring-shaped cake with boiled aniseed that is then baked in the oven, and panina, a sweet raisin bread whose recipe changes from oven to oven and from home to home.
If all this food makes you thirsty, you can refresh yourself with local wine, craft beer, a lovely organic herbal tea or simply with water…from Casentino!
Finally, the many agritourism sites and small farms in the valley deserve a special mention, producing fine products such as beer, honey, jams and chocolate as well as offering a series of educational and sensory experiences, ranging from cooking lessons, demonstrations of the processing of products, tastings, and walks among the vegetable gardens and wild herbs.
In short, the Casentino is most definitely a valley filled with nature and spirit, but it's also a paradise for both the stomach and palate!