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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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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.
Hands up who has never eaten this delicacy grilled with vegetables!
A true Sicilian specialties made with the girgentana milk. Suitable for vegetarian diets seen natural rennet used.
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.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
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.
It is a fresh cheese with spun paste produced exclusively with Bufala milk.
La Fromagerie Haut Val d'Ayas is the modern synthesis of the centuries-old tradition of a people attached to his land for hundreds of years breeds selected alpine cows on pastures controlled to draw the precious and rich milk, from which to obtain organic cheese with a unique taste and high quality.