Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.
If consumed "young" on the 3-5 months, the cheese is powdery and compact, while matured 6-12 months will have a very hard crust hazel and the possibility of natural marbling inside (greenish mold and brown).
Hands up who has never eaten this delicacy grilled with vegetables!
It is an absolutely artisan cheese made exclusively from raw milk. Great with blackberries and raspberries, figs and raisins, but also with potatoes, mushrooms and truffles.
Produced in the heart of the Abruzzo National Park with raw sheep's milk according to traditional and ancient methods.
Ricotta from semi-rigid consistency and good flavor. Ideal to be grated as a condiment for salads, casseroles or pasta gratin or baking preparations in general.
Original fondue to combine with polenta and risotto. Made with Fontina DOP from Valle d'Aosta, the fantastic soft cheese, combined with one of the ingredients that best enhance its qualities: Truffle. Ready to serve cold with toasted bread or quick preparation heat up in a bain-marie.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.