16 other products in the same category:
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
Unique and original jam, perfect to accompany aged cheeses and foie gras. The characteristic flavor of Myrtle of Sardinia, with strong tannin notes, is balanced by the sweet soul of jam.
Matured soft cheese in one of the most famous wines of the world: from Bourgogne lo Chablis!
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
Perfect for any season!In the cold months you can present them hot, after having passed them very quickly in the oven; in summer they are perfect covered with dried fruit, seeds, dried fruit, herbs or spices (the choice is not lacking!).
The pear compote with balsamic vinegar of Le Tamerici is perfect with medium-aged cheeses, such as fontina and gorgonzola, due to its particular softness of taste with sweet and sour notes. Also try it with chocolate-based desserts.
Ideal for enriching your cheesecake, wonderful with fresh ones such as ricotta. Experiment with the dessert.
Are you ready to be impressed? Try this mustard with mascarpone and you'll love it!
Cheese with a flowery crust, conquest for naturally fusing soft pasta at room temperature. Aromatic richness, fruity and honey notes.
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.
At this mustard is added aroma of mustard to get her married divinely to meat, such as boiled meat and roasts. Must try!
This jelly goes perfectly with blue cheeses, aged but especially with liver paté. A pair to try!
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: the Truffle. Ready to serve cold with croutons or quick to prepare, heat in a bain-marie.