16 other products in the same category:
Perfect for canapés and for your aperitif. Great flavor, a touch of class for your dish: try it with meat (especially pork) or fish (shellfish).
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
Exceptional if tasted with seasoned cheeses, roasted and boiled meats ... but stay here! Use it to create unusual combinations: the red onion of Tropea is such a sophisticated ingredient that always allows you to present unpretentious dishes.
Matches: soft and fresh cheese such as goats, buffalo mozzarella, goat's ricotta.
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.
The wedding cake shape is obtained by superimposing, after salting, three shapes with decreasing diameter. The rind is dark hazel in color thanks to the long seasoning, the paste is ivory in color. Intense taste, excellent combined with chestnut honey.
Delicately nutty and creamy taste. Aged from 4 to 5 weeks.
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.
Cheese with a flowery crust, conquest for naturally fusing soft pasta at room temperature. Aromatic richness, fruity and honey notes.
Matured soft cheese in one of the most famous wines of the world: from Bourgogne lo Chablis!
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.
A true Sicilian specialties made with the girgentana milk. Suitable for vegetarian diets seen natural rennet used.