The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

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

The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.

All the good of ovine milk enclosed in an artisan caciotta.

The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk

The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.

A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.

Historically the taste of walnut accompanies cheese on the tables of the nobles.

The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.

Seasonally produced cheese at local level from sheep's milk raised mainly to grazing

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

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia