With a high biological value, vitamin B2 (riboflavin), phosphorus and calcium, Branzi belongs to the II fundamental group of foods. It is quite caloric and fatty, especially in the seasoned versions, and also rich in cholesterol and sodium.
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Produced with raw whole or partially skimmed milk mainly from cows (rarely added to that of sheep and goat), Branzi has a semi-cooked and pressed dough. Generally it has a minimum maturation of 1 month, an average of 6 and, to emphasize the "spicy", it reaches almost 1 year.
Branzi enjoys the recognition of Traditional Agri-food Product (PAT), but has not yet obtained the Protected Designation of Origin (PDO).
