<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>

<p>Pecorino al Chianti DOCG was born from the imagination and free rein of the cheesemakers' imagination to create something different. It is a cheese with a slightly visible and crumbly texture with a color tending towards purple, obviously due to the presence of Chianti. The flavor is fragrant and tasty, leaving a slight hint of red wine in the aftertaste that is very pleasant to the nose.</p> <p><strong>SIZE / WEIGHT:</strong> Approximately 500 gram wheel.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino flavored with Chianti DOCG in a rounded shape.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, Chianti DOCG wine, 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 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>Sheep's milk cheese coming exclusively from the Tuscany region and strictly seasoned on wooden boards. It has a thin yellow, uniform, smooth, compact crust. The paste, of a light straw yellow colour, has some irregular and well distributed holes. The smell of dried fruit and hay is clearly perceptible and delicate. The flavor is fragrant, intense, never spicy.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino Toscano DOP wedges vacuum-packed from pasteurized sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep'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 its taste and is excellent accompanied by fruit compotes, also good with fresh or dried fruit. Click on our BLOG to discover tips, 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>

<p>Image for illustrative purposes only</p> <p>Rocciata is a typical baked dessert from the regions of Umbria and Marche. With this name it is recognized mainly in the areas of Assisi, Spello, Spoleto and Foligno. It is a thin puff pastry of wheat, water and oil in which a dough is wrapped which has nuts, sugar, olive oil and apples as the main ingredients. To these main ingredients it is possible to add others such as: alchermes, cocoa, sultanas, dried figs, pine nuts and cinnamon. The roll is turned on itself and takes the classic spiral shape.</p> <p><strong>SIZE / WEIGHT:</strong> 500 gram slice.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh confectionery product from the oven by the slice. Traditionally consumed on All Souls Day and Christmas Days.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> apples 35%, flour wheat, sultanas (grapes, cotton vegetable oil), fresh eggs, nuts, dark chocolate (cocoa 47% min) (sugar, cocoa paste, cocoa butter, emulsifier: soy lecithin, vanillin), sugar, figs nuts, pine nuts, extra virgin olive oil, mistrà liqueur (water, alcohol, natural flavourings), alchermes liqueur (water, alcohol, sugar, flavouring, dyes E122, E110, E151), almonds, anise seeds, cocoa powder, cinnamon powder , rice flour. May contain traces of milk, other nuts (hazelnuts and pistachios), sesame.</p> <p><strong>STORAGE METHOD:</strong> Store in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 7 days approximately.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the Rocciata goes perfectly with Passiti wines or sweet Sagrantino. For lovers of spirits, the combination is also excellent with Grappa, Amari and Liqueurs.</p> <p><strong>PRODUCER:</strong> FORNO SANTA RITA SRL UNIP.</p> <p>Nutritional values per 100gr: Energy 375 Kcal, Fat 9.17 of which saturated fat 3.31, Carbohydrates 46.3 of of which sugars 16.48, Proteins 2.11.</p>

<p>Some call them "Ugly but good", others "Nocciolini", they are irregular in shape, a little ugly to look at but very good, light and fragrant, very rich in top quality Italian hazelnuts. These classic traditional biscuits have become the "Croccanti" biscuits, due to their fragrance and because eating them, the sensation of crunchiness is the first thing that comes to mind.</p> <p><strong>SIZE / WEIGHT:</strong> 150 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Tuscan artisan biscuits.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> hazelnuts (Italy) 42%, cane sugar, egg whites (free-range), sea salt, flavouring. May contain traces of walnuts, almonds, pistachios, milk, soy and gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 6/8 months.</p> <p><strong>PRODUCER:</strong> Marabissi srl , Chianciano Terme (SI).</p> <p>Nutritional values per 100gr: Energy 1731kJ/ 414kcal, fats 27g of which saturated fatty acids 1.7g, carbohydrates 36g of which sugars 35g, fibers 3.4g, proteins 8.2g, salt 1.1g.</p>

<p>The bag of Baci® Perugina® Enveloping Milk is the ideal format for sharing a moment of sweet pleasure with friends, colleagues or family. Excite the people you care about by offering a moment of creamy pleasure: the <strong>velvety milk chocolate</strong> envelops the <strong>whole hazelnut</strong> and covers the soft <strong>heart of gianduja and chopped hazelnuts</strong>, it will be impossible to resist!</p> <p><strong>SIZE / WEIGHT:</strong> 125 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Only natural and pure vanilla chocolate and carefully selected and toasted hazelnuts. <strong>Gluten-free product</strong> .</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> sugar, HAZELNUTS 26% , cocoa butter, cocoa mass, MILK powder, MILK whey powder, emulsifier (sunflower lecithin), natural vanilla flavouring. MAY CONTAIN OTHER NUTS. Store in a dry place away from heat sources.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 6/8 months.</p> <p><strong>PRODUCER:</strong> Perugina - S.Sisto, Perugia.</p> <p>Nutritional values per 100gr: Energy 2385 kJ/ 573 kcal Fats of which saturated fatty acids 38.4 g 14.4 g Carbohydrates Of which sugars 47.3 g 45.2 g Fibers 3.8 g Proteins 7.2 g Salt 0.11 g.</p>

<p>Typical pecorino cheese from the Arezzo area made with unpasteurized raw milk from Sardinian and French breed sheep left free to graze. It has a very particular sweet and soft taste. It is a fat, long-aged, semi-hard cheese. The raw milk is heated to a temperature of 38° and calf rennet is added in the measure of 30 ml x 100 liters of milk. After breaking, the curd is placed in special molds to facilitate the drainage of the whey. After a light pressing by hand, the wheels are placed in rooms called warm chambers, where the heat and decreasing humidity help bleeding. Salting is done dry, i.e. by spreading salt on the surface. After this first part of the process, the forms are left to mature. The minimum period of permanence ranges from 4 months to over 10 months.</p> <p><strong>SIZE / WEIGHT:</strong> about 800 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Aged Pecorino from the Valdarno and Casentino territories with hard texture (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aged for over 120 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) 387 kcal Proteins31.8 g Carbohydrates 3.63g sugars 0,73g Fats 26,94 g saturated17,115 g monounsaturated 7,838 g polyunsaturated 0,593g</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, medium-aged, semi-hard cheese. The raw milk is heated to a temperature of 38° and calf rennet is added in the measure of 30 ml x 100 liters of milk. After breaking, the curd is placed in special molds to facilitate the drainage of the whey. After a light pressing by hand, the wheels are placed in rooms called warm chambers, where the heat and decreasing humidity help bleeding. Salting is done dry, i.e. by spreading salt on the surface. After this first part of the process, the forms are left to mature. The minimum period of permanence ranges from 2 to 4 months.</p> <p><strong>SIZE / WEIGHT:</strong> about 800 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino Semi-hard cheese from the Valdarno and Casentino territories (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 60-120 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) 396kcal Protein 25.8 g Carbohydrates2.9g sugars2.6g Fats 31.2g saturated &lt;1 g Salt 0.8 g</p>

<p>Image for illustrative purposes only</p> <p>A sweet gift thanks to the sweetness of the most famous chocolates produced from the classic recipe that will give a pleasure for the palate and for the eyes. A kind and elegant thought that any woman will appreciate.</p> <p><strong>FORMAT:</strong> Tube pack of 7pcs.</p> <p><strong>SPECIFIC NOTES:</strong> Extra filled dark chocolate praline with hazelnuts GLUTEN FREE.</p> <p><strong>INGREDIENTS:</strong> sugar, HAZELNUTS 26%, cocoa mass, cocoa butter, anhydrous BUTTER, MILK powder, emulsifier ( sunflower lecithin), natural vanilla flavouring. MAY CONTAIN OTHER NUTS.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>PRODUCER:</strong> NESTLÉ ITALIANA S.P.A</p> <p>Nutritional values per 100g: Energy 2353kJ/ 566kcal, Fats 37.9g of which saturated fatty acids 14.1g, Carbohydrates 41.9g Of which sugars 44.7g, Fibers 6.6g, Proteins 7.1g, Salt 0.03g.</p>

<p>Image for illustrative purposes only</p> <p>A sweet gift thanks to the sweetness of the most famous chocolates produced from the classic recipe that will give a pleasure for the palate and for the eyes. The combination with the flower keychain will give an extra emotion to your thought.</p> <p><strong>FORMAT:</strong> Tube pack of 3pcs + flower keychain.</p> <p><strong>SPECIFIC NOTES:</strong> Extra filled dark chocolate praline with hazelnuts GLUTEN FREE.</p> <p><strong>INGREDIENTS:</strong> sugar, HAZELNUTS 26%, cocoa paste, cocoa butter , anhydrous BUTTER, MILK powder, emulsifier (sunflower lecithin), natural vanilla flavouring. MAY CONTAIN OTHER NUTS.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>PRODUCER:</strong> NESTLÉ ITALIANA S.P.A</p> <p>Nutritional values per 100g: Energy 2353kJ/ 566kcal, Fats 37.9g of which saturated fatty acids 14.1g, Carbohydrates 41.9g Of which sugars 44.7g, Fibers 6.6g, Proteins 7.1g, Salt 0.03g.</p>

<p>A sweet gift for him/her thanks to the sweetness of the most famous chocolates and the elegance of the D&amp;G branded packaging, the quality that marries originality to create a unique and inimitable product.</p> <p><strong>FORMAT:</strong> Tin pack of 8pcs.</p> <p><strong>SPECIFIC NOTES:</strong> Extra filled dark chocolate praline with hazelnuts GLUTEN FREE.</p> <p><strong>INGREDIENTS:</strong> sugar, HAZELNUTS 26%, cocoa mass, cocoa butter, anhydrous BUTTER, MILK powder, emulsifier (sunflower lecithin), natural vanilla flavouring. MAY CONTAIN OTHER NUTS.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>PRODUCER:</strong> NESTLÉ ITALIANA S.P.A</p> <p>Nutritional values per 100g: Energy 2353kJ/ 566kcal, Fats 37.9g of which saturated fatty acids 14.1g, Carbohydrates 41.9g Of which sugars 44.7g, Fibers 6.6g, Proteins 7.1g, Salt 0.03g.</p>

<p>Image for illustrative purposes only</p> <p>A sweet gift for him/her thanks to the sweetness of the most famous chocolates and the elegance of the D&amp;G branded packaging, the quality that marries the originality they create a unique and inimitable product.</p> <p><strong>FORMAT:</strong> Tin pack of 8pcs.</p> <p><strong>SPECIFIC NOTES:</strong> Extra dark chocolate praline filled with hazelnuts GLUTEN FREE.</p> <p><strong>INGREDIENTS:</strong> sugar, HAZELNUTS 26%, cocoa mass, cocoa butter, anhydrous BUTTER, MILK powder, emulsifier (sunflower lecithin), natural vanilla flavor. MAY CONTAIN OTHER NUTS.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>PRODUCER:</strong> NESTLÉ ITALIANA S.P.A</p> <p>Nutritional values per 100g: Energy 2353kJ/ 566kcal, Fats 37.9g of which saturated fatty acids 14.1g, Carbohydrates 41.9g Of which sugars 44.7g, Fibers 6.6g, Proteins 7.1g, Salt 0.03g.</p>

<p>Cheese Easter Pizza it's actually a cake. With a rustic and decisive flavor of cheese, it is a typical Umbrian preparation. It is a soft, rich and very tasty savory pie based on a mixture of aged cheeses. Usually cylindrical in shape or, in some cases, also in a lower elongated shape. Cheesecake is traditionally eaten on Easter morning accompanied by hard-boiled eggs and typical traditional cured meats.</p> <p>To learn more about Cheese Pizza click on our BLOG, you will find suggestions, curiosities and much more!</p> <p><strong>SIZE / WEIGHT:</strong> 700 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh baked product.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> “0” wheat flour, eggs, cheese 15%, oil, milk, butter, animal fat, leavening agent (diphosphate disodium, carbonate, sodium acid, wheat starch).</p> <p><strong>NUTRITIONAL VALUES:</strong> (per 100 g): proteins 12.78 g, lipids 15.43 of which saturated fats 8.64. Carbohydrates 31.78, soluble sugars 3.44, kcal 324.3.</p> <p><strong>PRODUCER:</strong> FORNO SANTA RITA SRL UNIP.</p> <p><strong>STORAGE METHOD:</strong> it is recommended to remove it from the transparent plastic container once the product is delivered. Store in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> about 7 days.</p>

<p>The <strong>pre-cooked cotechino or zampone di Modena</strong> "Ancient Emilian delicacies" is produced according to ancient Emilian traditions. The perfect product to savor during the Christmas holidays, especially during the <strong>New Year's</strong> accompanied by lentils and mashed potatoes.</p> <p><strong>How to use it?</strong> immerse the product, closed in its package, in boiling water for 25 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes. Do you want to discover the <strong>recipes</strong> with Cotechino? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, flavorings in variable proportions, spices, antioxidant: sodium ascorbate, preservative: sodium nitrite. Inedible casing.</p> <p><strong>PRODUCER:</strong> in via Gualinga 20/A Castelnuovo Rangone MO Packaged in via s Allende 13/A Castelnuovo Rangone MO</p> <p>Average nutritional values per 100 g of products: energy 1016 kj / 243 kcal / 16 g fats / Of which 5.8 g saturated fats / 0 g carbohydrates / 0g of which sugars / 24 g proteins / 2.5 g salt</p>