Tuscany has a strong mark in the agricultural sector just a sin cattle farming. The valorisation of the country world has become a strongpoint of Tuscany lands, the re-discovery of the various flavours that once were, of quality.
The Region has drawn up a long list of traditional products, the European Union has recognised and certified twelve products with Dop labels (Protected origin denomination) and Igp (Geographical origin indication). In the list 366 traditional agricultural-alimentary products are recognised; there are cheeses, meats but also desserts and extra virgin olive oil. Wine labels are not included.
Shepherding and dairy industry are very important in Tuscany, in fact about 27 types of cheeses are recognised as traditional regional products, of which around 10 are "pecorino" cheeses. The "pecorino", a product made with fresh sheep milk, is then left to mature and go under different names according to the time spent “resting”, so either fresh, “caciotta” or mature.
The name and quality are also given by the type of processing: in the Sienese we find the well known Pecorino di Pienza matured in barriques; in the province of Massa the Pecorino della Lunigiana or the Pecorino Baccellone traditional of the Lucca Pisa and Pistoia province. The Pecorino del Casentino is traditional of the province of Arezzo.
This dairy product can have a minimum maturing of twenty days, in which case the inside will be white and compact, in small pieces. Matured pecorino on the other hand is left to “rest” for at least 4 months, later acquiring a stronger and more intense taste, the inside becomes more straw-coloured and the cheeses can weigh over two kilograms.
