The smoked variant of the spizzico: ductile and suitable for any occasion.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The smoked variant of the spizzico: ductile and suitable for any occasion.
A product with care and passion, respecting tradition and adopting great quality criteria.
Prepared only with very fresh cow's milk from the farms of the territory, the smoked scamorza spizzichi are a versatile and practical variant of the smoked scamorza. Also natural, the smoked scamorza snips please all palates.
The yarn dough, in fact, has a delicate taste and an elastic consistency, but it is the smoke, which can be seen from amber shades and obtained only from natural processes, to give them a peculiar and unforgettable taste.
Suitable for the most diverse occasions, the smoked scamorza spizzichi are particularly tasty if grilled and accompanied by vegetables, meats and exquisite glazes.
Specific References
No customer reviews for the moment.
Homogeneous consistency with some small leaf, straw yellow
The Stravecchio is an aged tome on fir-trees in traditional cellars.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
The Antique Eccellenza Umbre are a line of cheeses that combines the ancient dairy art of Norcia and the most modern production techniques to give life to 100% Italian products, of excellent quality.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
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.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.