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

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

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

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

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

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

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

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.

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

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

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

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .