<p>Among the most requested types of pasta, there are certainly pici, a typical Tuscan pasta, more precisely from the Sienese area. Pici have a similar shape to spaghetti but are wider and more irregular. Pastificio Morelli thanks to the use of ancient artisan techniques, avoids the use of preservatives and dyes in order to maintain the high quality of the pasta, a healthy and genuine product. Tuscan pici are made with the best semolina which is all processed with artisanal techniques. Since 1860, the Morelli pasta factory has been producing numerous and inviting pasta shapes with a secret: wheat germ, the company's true hallmark. Untraceable in common pastas, wheat germ is an ingredient that provides your body with excellent substances, including vitamins, mineral salts, and proteins. The craftsmanship and slow drying are then the prerequisites for the incredible final result. The simplicity of the recipe and preparation makes them so good: water, flour and very little, if any, egg, "applied", i.e. worked by hand to create a very full-bodied spaghetti.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Antico Pastificio Morelli 1860 Srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): 340 kcal; Protein 11G; Carbs 75g; Sugars 4.8 G; 0G fats; Saturated fatty acids 0 G.</p>

<p>You will never get tired of enjoying these Spaghetti! Whether for the rich flavor of the wheat, the excellent absorption of the sauce or the good cooking resistance, this is the format that most of all enhances any sauce: from the amatriciana, to the meat sauce up to the drizzle of oil, transforming a simple recipe in a superlative dish.</p> <p>One of the secrets of these spaghetti is precisely the natural drying of the pasta which takes place at a temperature of 33-36°C for 50 hours, in this way the proteins in the pasta and gluten are not burned by high temperatures and make the pasta tastier and more fragrant. All processes are marked by slow procedures, at low temperatures: an approach abandoned by the industry due to long waits and lower yields, but which is necessary to enhance the flavor of the grain, the absorption of the sauce and increase the digestibility of the pasta .</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> Durum wheat semolina pasta.</p> <p><strong>ORIGIN:</strong> Tuscany</p> <p><strong>INGREDIENTS:</strong> durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Traditional Artisan Pasta ® Martelli familyVia dei Pastifici, 3</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): 357 kcal; Protein 13.1 G; Carbs 72.5g; Sugars 0.7 G; Fats 1.6 G; Saturated fatty acids 0.3 G.</p>

<p>Bigoli are a long pasta, similar to a large spaghetti, originating and widespread throughout the Veneto and eastern Lombardy. The main element that characterizes this pasta format is its consistency and roughness. These attributes mean that bigoli are able to retain sauces and condiments very well.</p> <p>The quality is acquired by this type of pasta mainly thanks to the drawing method of preparation in which presses are used according to tradition they are operated by hand. The slow drying is reflected in exceptional cooking times: 23-24 minutes for an al dente result…</p> <p>In traditional recipes, this pasta of Venetian origin is served with duck ragout or in a sauce with anchovies or sardines. But there are many other variations that make this type of pasta a really tasty first course, excellent to prepare for the holidays, such as bigoli with turnip tops and sausage or those with swordfish and cherry tomatoes. For a strong taste, try the bigoli al gorgonzola.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pasta durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Antico Pastificio Morelli 1860 Srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): 340 kcal; Protein 11G; Carbs 75g; Sugars 4.8 G; 0G fats; Saturated fatty acids 0 G.</p>

<p>Tortiglioni made entirely in Tuscany, only with the best semolina from our lands and skilfully worked. Expertly bronze drawing, combined with delicate drying, make Tuscan pasta a product with extraordinary organoleptic and nutritional characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> organic durum wheat semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>Classic Spaghetti produced entirely in Tuscany, only with the best semolina from our lands and skilfully worked. Expertly bronze drawing, combined with delicate drying, make Tuscan pasta a product with extraordinary organoleptic and nutritional characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>Spaghetti Bio are produced entirely in Tuscany with the best organic durum wheat semolina grown in our lands according to the ancient peasant tradition, without pesticides or chemical fertilizers. Tradition, the most advanced technologies and <strong>bronze drawing</strong> give flavours, aromas and elasticity. A conscious choice that allows you to savor a product with a high nutritional value in full respect of the environment.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>The organic Penne rigate are produced entirely in Tuscany with the best organic durum wheat semolina grown in our lands according to the ancient peasant tradition, without pesticides or chemical fertilizers. Tradition, the most advanced technologies and <strong>bronze drawing</strong> give flavours, aromas and elasticity. A conscious choice that allows you to savor a product with a high nutritional value in full respect of the environment.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>Thanks to the traditional method, the classic Penne do not need grooves to hold the condiments. This feature enhances the uniformity of the thickness of the pen making it delicate. Taste the classic penne even just with olive oil and cheese and you will feel the difference.<br /> This pasta is obtained by slowly mixing the best Italian durum wheat semolina with cold water, by means of bronze drawing which makes it rough and subsequently dried at a "traditional low temperature" (33-36°C) for about 50 hours ( depending on weather conditions). The result is a tasty pasta with good porosity that allows the condiments to be absorbed well.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> <strong>Classic smooth penne</strong> made from 100% Italian durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 years.</p> <p><strong>PRODUCER:</strong> Traditional Artisan Pasta ® Martelli family Via dei Pastafici, 3</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product ): 357 kcal/1514kg; Protein 13.1 G; Carbs 72.5g; Sugars 0.7 G; Fats 1.6 G; Saturated fatty acids 0.3g, fiber 2.7g, salt 0.01g.</p>

<p>The Farfalle Classiche produced entirely in Tuscany, only with the best semolina from our lands and skilfully worked. Expertly <strong>bronze wire drawing</strong>, combined with delicate drying, make Tuscan pasta a product with extraordinary organoleptic and nutritional characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>The Bio Discs are produced entirely in Tuscany with the best organic durum wheat semolina grown in our lands according to the ancient peasant tradition, without pesticides or chemical fertilizers. Tradition, the most advanced technologies and <strong>bronze drawing</strong> give flavours, aromas and elasticity. A conscious choice that allows you to savor a product with a high nutritional value in full respect of the environment.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Pasta Toscana Product in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g) : energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02g.</p>

<p>Artisan pasta obtained by slowly mixing durum wheat semolina with cold water. The <strong>bronze drawing</strong> makes it a rough and porous paste, allowing the condiments to be absorbed well. It is <strong>dried at a low temperature</strong> (about 60°C).</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Bronze-drawn pici <strong>100% Tuscan wheat.</strong></p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/24 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p>Nutritional values per 100gr: Energy 1446kJ/ 346kcal, fat 1.5g of which saturated fatty acids 0.3g, carbohydrates 72g of which sugars 3.5g, proteins 11g, salt 0g.</p>

<p>Bio Casarecce are produced entirely in Tuscany with the best organic durum wheat semolina grown in our lands according to the ancient peasant tradition, without pesticides or chemical fertilizers. Tradition, the most advanced technologies and <strong>bronze drawing</strong> give flavours, aromas and elasticity. A conscious choice that allows you to savor a product with a high nutritional value in full respect of the environment.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the plant in via Sant'Antonino, 107 - Castiglion Fiorentino (AR ).</p> <p>Nutritional values per 100gr: Energy 1593kJ/ 378kcal, fats 1.9g of which saturated fatty acids 0.8g, carbohydrates 76g of which sugars 1.4g, proteins 12.4g, salt 0.02g.</p>

<p>Image for illustrative purposes only.</p> <p>Goat cheese is processed according to an exclusive recipe which makes it sweet and pleasant, with a delicate aroma and flavour, of pure goat's milk with a compact and white paste, rather crumbly to taste. Its maturation, strictly seasoned on wooden boards, makes this cheese one of a kind.</p> <p><strong>SPECIFIC NOTES:</strong> Semi-aged cheese from pasteurized goat's milk.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 300 grams.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 60 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized goat's milk, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances the taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino <strong>refined in wheat</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino cheese aged in circular grains.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carbohydrate i 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino <strong>aged under rosemary</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Circular Pecorino aged under rosemary.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carbs hydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino <strong>refined under ashes</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Circular pecorino aged under ashes.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carboid rats 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino <strong>aged under straw</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino cheese aged under circular straw.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carboid rats 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>Pecorino Marzolino is produced according to the Tuscan tradition. It is a very fresh cheese made from pure sheep's milk, with a straw-yellow rind and a white and soft texture, with irregular holes.<br /> The sweet and delicate flavor is very pleasant and not very persistent.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams approximately.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh pecorino cheese made from pure sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 20 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino <strong>aged under chestnut leaves</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino cheese aged under circular chestnut leaves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES PER 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fat 38 g Di including saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino <strong>aged under walnut leaves</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino aged under circular walnut leaves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES PER 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fat 38 g Di of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino <strong>aged under olive leaves</strong> in <strong>barrique</strong> comes from the extensive research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials , giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino aged under circular olive leaves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fat 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The pecorino grape seeds aged in barrique comes from the capillary research that was carried out among the old shepherds of the Valdichiana, masters in the conservation of cheese with poor materials, giving the cheese a unique flavor and aroma. The forms are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams approx.</p> <p><strong>SPECIFIC NOTES:</strong> Circular Pecorino aged in marc.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 120 days at room temperature environment.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>NUTRITIONAL VALUES:</strong> (100g product) : Proteins: gr. 27,40 - Total fats: 38,5 gr of which 27,53 gr saturated. - Energy: 1918 kj, 463 kcal. - Carbohydrates: 1.60 g, of which sugars 0.43 g. - Salt: gr. 2.02.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Ideal with structured red wines, dark beers, cured meats with an intense flavor and decisive, perfect with artisan compotes or honeys of all kinds.</p>

<p>Image for illustrative purposes only</p> <p>Grottarolo Pecorino is produced according to the Tuscan tradition and is strictly seasoned on wooden boards. With an unmistakable taste, it has a compact texture without holes, but crumbly. The impact is decisive, while the aftertaste is sweet and persistent.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Aged Pecorino Toscano "Grottarolo" in vacuum-packed wedges from pasteurized sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 150 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The aged Cacio della Valdichiana, produced according to the Tuscan tradition, is a cheese made from sheep's and cow's milk. It has a compact but crumbly texture. The impact of the taste is decisive with a sweet but persistent aftertaste.</p> <p><strong>SIZE / WEIGHT:</strong> about 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Seasoned cheese from sheep's and cow's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 110 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, pasteurized cow's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> l The combination with honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 27 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27.40 g Salt 2.02 g</p>

<p>Image for illustrative purposes only</p> <p>Raw milk Pecorino is a pure sheep's milk cheese, produced according to the Tuscan tradition, strictly seasoned on a wooden board. The taste is decisive and persistent, it has a delicate smell and a medium flavour.</p> <p><strong>Special features:</strong> of this pecorino is the production <strong>raw milk cheese</strong> that is<strong>unpasteurised</strong>, this allows the product to<strong>maintain the organoleptic qualities</strong> of the place of production and not be contaminated.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of Approximately 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Semi-aged pecorino cheese made from raw sheep's milk in vacuum-packed wedges.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning : 70 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>Image for illustrative purposes only.</p> <p>Pecorino Senese is a pure sheep's milk cheese, produced according to the Tuscan tradition, strictly seasoned on wooden boards. Inside it is slightly eyed, with a white and crumbly texture with a pleasant and savory taste.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Sienese Pecorino wedges vacuum-packed from pure sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 50 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>The Cacio della Valdichiana, produced according to the Tuscan tradition, is a very fresh cheese made from sheep's and cow's milk, with a white texture with irregular holes, while the rind has a color tending towards pale straw yellow.<br /> The flavor is very pleasant and not very persistent.</p> <p><strong>SIZE / WEIGHT:</strong> about 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh cheese made from pure sheep and cow milk .</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 20 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, cow's milk pasteurised<strong>,</strong> salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances the taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1570 Kj Energy 378 Kcal Fats 30 g Of which saturated fatty acids 21 g Carbohydrates 1.9 g Of which sugars 0.6 g Proteins 24 g Salt 1.1 g</p>

<p>Typical pecorino cheese from the Arezzo area made with unpasteurized raw milk from sheep left free to graze. It has a very particular sweet and soft taste. It is a fat, short-aged, semi-hard cheese. Its production technique has been handed down for several generations and the diffusion of the cheese is local. "Abbucciato" derives from the fact that it has a well-formed rind already after 20 days of seasoning.</p> <p><strong>SIZE / WEIGHT:</strong> about 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> "Abbucciato" Pecorino from the Valdarno and Casentino territories with soft texture (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 30-60 days.</p> <p><strong>INGREDIENTS:</strong> Raw sheep's milk, lactic ferments, rennet, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cheese for the whole meal, usable at any time (in appetizers, first or second courses) and in any way, raw or cooked. In purity it goes well with delicate jams, honeys of all types, fresh seasonal fruit and vegetables. Excellent with white and young red wines.</p> <p><strong>PRODUCER:</strong> AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 396 kcal Proteins 25.8 g Carbohydrates 2.9g sugars 2.6g Fats 31.2 g saturated &lt;1 g Salt 0.8 g</p>

<p>Pecorino Erborinato Blu is an authentic excellence of tradition, produced in small numbers, and <strong>available occasionally</strong> due to its difficult production and slow maturation. Produced exclusively with raw milk from Sardinian and French breed sheep, thanks to the skilful addition of noble molds and the artisanal processing of the milk, a unique product of its kind is obtained.</p> <p>A cheese for the whole meal, usable at any time (in appetizers, first courses or second courses) and in any way, raw or cooked. In addition to completing a plate of cheeses, it is also one of the meditation cheeses, i.e. to be enjoyed between meals in combination with a good Passito. The rind is not edible, therefore it is not recommended to eat it.<br />To find out more about blue cheese click on our BLOG, you will find suggestions, curiosities and much more!</p> <p><strong>SIZE / WEIGHT:</strong> about 600 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Blue Blue Pecorino from the Valdarno territories with a sweet taste and high sapidity (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: minimum 50 days. Compact paste. Hard skin.</p> <p><strong>INGREDIENTS:</strong> <strong>raw sheep's milk</strong>, <strong>lactic ferments</strong>, <strong>rennet</strong>, salt and <strong>moulds</strong> penicillium roqueforti.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>PRODUCER:</strong> AZ . AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 396kcal Protein 25.8 g Carbohydrates2.9g sugars2.6g Fats 31.2g saturated &lt;1 g Salt 0.8 g</p>

<p>I imagine for illustrative purposes only.</p> <p>Goat cheese is processed according to an exclusive recipe which makes it sweet and pleasant, with a delicate aroma and flavour. Fresh cheese with a compact rind, the texture is soft and white with small irregular holes. Its maturation, rigorously seasoned on wooden boards, makes this cheese one of a kind.</p> <p><strong>SIZE / WEIGHT:</strong> Slice weighing approximately 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh cheese from pasteurized goat's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 25 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized goat's milk, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances the taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit. To find out more about how to use it click on our BLOG, you will find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>