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Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
A delicious product, with a slightly smoky and savory taste.
Specialties used particularly in the northeast to accompany fish dishes.
Polenta of the past, twentieth century. Marano corn flour, an ingredient that is fortunately rediscovering itself after being replaced by more profitable seeds. Pay back in taste.
For an excellent thick and creamy risotto. From cultivation of certified seeds 100% Vialone.
Traditional tomato from Campania, famous for its tip or final "lace". The resistant peel makes it suitable for the most diverse preparations and keeps it whole very well.
16 other products in the same category:
Mongiardina Vaccino, cheese with a variable color rind, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color.Excellent paired with acacia honey, figs, fresh grapes.
Small mountain tomini preserved in olive oil flavored with herbs. Already portioned for easy storage.
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.
The Fiore Sardo is a sheep cheese with very ancient origins, ideal for preparing a splendid Genoese pesto!
Sweet, distinctive, pleasant, more intense as the aging progresses. IS suitable both as a table cheese and as a dessert.
A true Sicilian specialties made with the girgentana milk. Suitable for vegetarian diets seen natural rennet used.
Ruè is a fresh cheese, flat shape with a rough surface covered with white noble yeasts. Excellent as an aperitif and appetizer or as a filling for vegetables.Ideal starter in a cheese plate. It is eaten fresh accompanied with vegetables, cooked or raw, and goes well with young and fragrant white wines.Dried fruit (hazelnuts)
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
A delicacy produced directly from Fontina obtained from raw whole cow's milk semi-skimmed. It has a thick consistency from straw yellow with the typical intense flavor of Mountain fontina.
The wedding cake shape is obtained by superimposing, after salting, three shapes with decreasing diameter. The rind is variable in color, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color. Intense taste, excellent combined with chestnut honey.
Capra is a fresh cheese made with raw goat milk. Excellent as an aperitif and appetizer or as a filling for vegetables.Ideal starter in a cheese plate. It is eaten fresh accompanied with vegetables, cooked or raw, and goes well with young and fragrant white wines. Fruit compotes.