Try pairing it with the regional rendition of pecorino, known as abbucciato aretino and sadly in danger of declining in production. Few dairy products have the historical prowess of this rich, raw milk cheese: centuries-old documents show that even 11th century monks in the Hermitage of Camaldoli frequently indulged in it back in the day. Salted and aged for at least 30 days, abbucciato aretino is a must on your meat and cheese sampler platter if you’re in the area.
Said platter would hardly be complete without a jar of regional honey. A group called “Miele Vangelisti”—literally “Honey Evangelists”—continues to spread the “gospel of honey,” so to speak. The numerous varieties produced in the area have as many flavors and shades as they do health benefits—chestnut honey is particularly worth seeking out, given the chestnut woods lining the area’s Parco Nazionale delle Foreste Casentinesi.
Finally, there’s a product rarely worthy of discussion, but in this case integral to local identity. Wait for it: water. Calcedonia water is sourced from ancient springs just beneath the Monte Falterona, home to the legendary Lago degli Idoli. This sought-after H2O is famous for its unique chemical composition, with countless beneficial properties. Aside from refreshing you on your journey through the area, Calcedonia water can be used in relieving cardiovascular or urinary tract issues. Today, it’s bottled and marketed by the Pierre Cardin Eau de Santé company under the brand name Maxim’s.