The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
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The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
The Trevi Fountain box consists of the following products: Approximately 2 kg of Porchetta di Ariccia ,1 kg of Guanciale and finally 0.3 kg of Pecorino Romano, 0.8 kg of Amerigo sauce the Amatriciana and finally 0.8 kg of Amerigo Cacio and Pepe sauce.
The perfect box for the food lovers of the capital.
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With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
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 Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
It shows an intense straw-coloured crust with a canned surface.
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
