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The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
The cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).
Turnip greens and their inflorescences (or broccoli) preserved in a natural way with only water and salt. You will have the opportunity to taste when you want a traditional ingredient of our cuisine, excellent for creating rustic sauces, vegetable pies and as a side dish in meat dishes (especially sausage, with which the "carrettiera" makes a famous pizza).
The noblest cut worked according to the great local butchery art by the farmers themselves, who keep herds of wild boars in their own woods at more than 900 meters above sea level on the Lucanian Apennines. The fillet is lean and tasty at the same time, with characteristic hints of game, excellent to be presented as an appetizer.
The cured leg of the wild boar fillet and preserved in oil, a ham with a unique and intense taste that represents the maximum expression of game meat. From wild boars reared in a semi-wild state in the Lucanian woods of the Basilicata Apennines at 900 meters above sea level.
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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.
It is a fresh cheese with spun paste produced exclusively with Bufala milk.
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.
Sweet, distinctive, pleasant, more intense as the aging progresses. IS suitable both as a table cheese and as a dessert.
Among the most popular fresh cheeses, Fior di Latte is tasty and versatile, it can be savored in purity or accompanied in the most imaginative ways.
From the mountain pastures of Monte Rosa, the fragrant Toma di Gressoney. We present a fondue with hints of pepper and vanilla. Excellent paired with truffles.
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.
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.