Golosa, fresh and fun, is a cake appreciated by the older to the younger thanks to the taste of the cookies with which it is made.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
Semi-seasoned cheese produced with pasteurized sheep milk.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The Vesuvio box has typical bell tomatoes of excellent quality.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
The Pomodorino del Piennolo del Vesuvio D.O.P. (Lycopersicon esculentum) is one of the most typical and ancient products of Campania agriculture, so as to be even represented in the scene of the traditional Neapolitan crib.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
It is indicated above all to season first dishes, using also the oil to further enhance the taste of the dish.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
Herbal gourmand salami is characterized by a sweet taste, slightly smoked.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
The Tarantelle box has excellent fresh sweet bells and produced the same day of delivery.
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Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
The particularity of the product is due to the milk of a breed that lives in the semi-braded state.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.
Provolone del Monaco is a semi-hard cheese made of yarn, aged, produced in the area of the Sorrentine Peninsula, exclusively with raw cow milk Agerolese
The Ischia box presents rustic typical Neapolitans fresh and produced the same day of delivery.
Scamorza is a very short seasoning cheese.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
The perfect box for spicy lovers.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.