PDO cheese with whole cow’s milk, white or slightly pale yellow semi-cooked paste. a great ally in the kitchen, the PDO Fresh Asiago is versatile and its use is truly infinite. Cut into cubes, it is ideal for aperitifs. It is perfectly combined in the preparation of baked pasta fillings,
This medium to roughly ground salami, typical of the Naples tradition and hand-tied, is prepared with a mixture of lean pork meat, chili and spices, which result in bright red slices and an unmistakably strong, hot flavour. Gluten free.
This type of cheese with medium maturation period is obtained 100% from pasteurised sheep milk. The rind becomes black after having been hand-strewed with extra virgin olive oil and ground black pepper. This process makes the product quite palatable, as it enriches it with the strong tastes typical of Southern
Parmigiano Reggiano aged 24 months has reached the perfect ageing time to be tasted and to express to the nose and the palate a richness of scents and aromas in perfect balance. Fresh fruit and citrus appear beside notes of dried fruit and spices. The cheese develops hints of sweetness
A semi-aged cheese, made with pure sheep’s milk. With a compact and white paste and delicious Pistachios from Bronte its special flavour makes it unique as a table cheese at the end of the meal, and even as a second course, paired to a good glass of Chianti.
Through the selection and the production of the best topside beef , the traditional salting, the aging in weather condition typical of our Valley we obtain Bresaola Punta d’Anca, a low-fat and tender product that, thanks to the regularity of the slice and the cylindrical shape, is ideal for slicing.
A prestigoius cheese made with highly selected ewe’s milk according to ancient proceedings from the tradition and aged in the cave. Strong, intense and long-lasting taste, perfect with a glass of structured red wine.
The exquisite flavour of fresh milk coming from free-ranging sheeps. Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Pair it also with a glass of Italian red wine or a light beer.
This very finely ground salami belongs to the Milan tradition. Made with pure pork, it is dry-cured for a period that ranges from 1 to 4 months, depending on the size. Slices, best finely cut, are compact and marked by a sweet and delicate flavour, enhanced by harmoniously blended salt
An Italian cheese made from the whey part of sheep milk, with firm texture and salty taste. Perfect if used in salads, ideal for slicing, crumbling and grating and especially tasty on pasta: have you ever tried Pasta alla Norma, with delicious aubergines and tomatoes and salted ricotta sprinkled on