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,
The wild boar meat is a delicious meal processed within the highest safety standards and regulations. Sausages and salami of wild boar are very tasty flavored products with natural spices and herbs and fairly represent a nice way to start an appetizer look gourmet.
Capocollo di Martina Franca is a product from the Itria Valley (Puglia), protected by the Slow Food Presidium . The meat of the most prized pigs of the Murgia region (Puglia) is salted, marinated in vino cotto – a “cooked wine” seasoned with spices -, then stuffed into a natural
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
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.
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