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The most classic spanish salami, seasoned with paprika, the best known Spanish pepper.
The extra virgin olive oil DOP Val di Mazara "Denocciolato Biancolilla" is a superior oil obtained directly from olives Cold extracted has a fresh and aromatic taste.
Authentic Carnaroli rice, dried at low temperature. The rice fields of the San Massimo reserve in the Ticino Park are irrigated with pure spring water, rich in natural organic substances that improve the characteristic qualities of Carnaroli, cultivated in purity.
Fine dried tuna fillet, to be served cut into slices like a salami and then seasoned with oil and lemon, or flavors and spices to taste. Excellent appetizer with croutons or to accompany with salad. Mosciame is also known as tuna bresaola.
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Fontina DOP BIO produced exclusively in Val d'Aosta from whole raw cow's milk from a single milking of the Aosta Valley native breed.
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.
Younger brother of Brie in size has a homogenous paste and soft with a fine sweet almond flavor.
A compound derived from horseradish root which widens flavors. Approached to the meat (especially mixed boiled meats) the only word that encompasses the combination is: pleasure!
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.
At the heart of cheese and France. One of the world's gastronomic symbols that has conquered everyone for its soft and dark pasta, with a good creamy fat. A timeless classic that never goes out of style, to try at least once in a lifetime!
Classic mountain toma with a rustic flavor but not too strong. Raw milk cheese, the paste is semi-hard. Before consuming it, leave it at least half an hour at room temperature. Perfect cheese with salad and vegetables.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.