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.

In this pecorino with a lively taste and decided white pasta is enriched by the pungent and slightly spicy notes of the local organic chili.

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

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

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

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

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

The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.

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.

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

The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.

Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.

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.

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

Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.

Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.