Pecorino from the medium-long seasoning, produced with fresh milk worked raw and carefully selected by our best stables. The natural microbial flora kept from raw milk gives the cheese a rich and intense flavor, which recalls to the palate and to the mind the typical scents and smells of the pasture, in a triumph of flavors and aromas.

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

The perfect box for spicy lovers.

It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.

It shows an intense straw-coloured crust with a canned surface.

A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.

Historical recipe of the dairy, La Pecora vera is a semi-stagioned pecorino, balanced and with average sapidity, produced with only pasteurized sheep's milk.

With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.

The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .