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Tannic flavor and bitter notes of tobacco and cocoa beans. Perfect honey for breading whole wheat flour or dried fruit flours (hazelnut or almond). Chestnut honey is excellent in combination with cheeses: flowery rind cheeses such as Coulommiers or aged cheeses such as Parmesan. It goes well with dishes with a strong flavor.
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.
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Borberina is a cheese which, due to its small shape and consistency, is particularly suitable for being cooked on a plate or baked in the oven with a side dish of sautéed porcini mushrooms or with a sprinkling of truffles. It is eaten cooked on the plate accompanied by cooked vegetables and goes well with dry and fragrant white wines or a good sweetie.
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.
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.
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
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)
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.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
Mongiardina cheese with a variable color crust, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color.Excellent paired with acacia honey, figs, fresh grapes.
A true Sicilian specialties made with the girgentana milk. Suitable for vegetarian diets seen natural rennet used.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.