<p>The Miolo Villa Crespia was born in a single vineyard with clayey soils which allow for a slower maturation of the Chardonnay grapes. The resulting Brut is distinguished from the other Franciacorta Villa Crespia by more intense floral and fruity notes, which soften both the acidity and the structure. The spicy and vegetal notes give way to the sweet ones and the result is a "euphoric" Franciacorta.<br /> The scent is fresh, fine, floral, with notes of red apple, citrus, grapefruit and bread crust.</p> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0,75 l.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> Chardonnay.</p> <p><strong>SERVING TEMPERATURE:</strong> 10°/12°.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from light of the sun.</p> <p><strong>ALCOHOL:</strong> 13.5% vol.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> It goes well with aperitifs on a creamy base, with mousse of vegetables, dry desserts and fruit tarts.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> AZIENDA AGRICOLA FRATELLI SS BRICKS</p>

<p>Cuvée Royale comes from the selection of Chardonnay, Pinot Nero and Pinot Bianco grapes from Tenuta Montenisa, for a cuvée with unprecedented and precious harmony, with great expressiveness and elegance. The permanence on the lees enhances its intense aroma with notes of white peach, bread crust and yeasts. It has a pale straw yellow color and a creamy foam with a fine and persistent perlage. It is balanced on the palate and enhances the typical vivacity of Brut.</p> <p>Pale yellow colour, creamy foam with fine and persistent perlage. On an aromatic level, there are notes of white-fleshed peach, bread crust and yeasts. Remarkable balance and vivacity typical of Brut.</p> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0,75 l.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> Chardonnay, Pinot Noir and Pinot Blanc.</p> <p><strong>SERVING TEMPERATURE:</strong> 7°/9°.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Aged cheeses, Meat based first courses, Red meat second courses , Soups.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> Marchesi Antinori</p>

<p>Faccoli's Franciacorta Extra Brut DOCG is the maximum interpretation of the classic method of the cellar. A passage on the lees for at least 21 months and a minimum sugar dosage enhance its complexity and evolutionary richness. It is a wine with a good structure, elegant and supported by a strong minerality.</p> <p>Intense straw yellow with fine and persistent perlage. The nose is expressed with unmistakable and elegant aromas of yeast and bread crust. In the mouth it is dry and clean traced by a great sapidity for a finish of remarkable persistence.</p> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0,75 l.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> 60% Chardonnay, 20% Pinot Blanc, 20% Pinot Noir.</p> <p><strong>SERVING TEMPERATURE:</strong> 0/4°C</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>STORAGE METHOD:</strong> Place cool away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> It goes perfectly with fish dishes, but also with delicate meats.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Azienda Agricola Faccoli Lorenzo di Faccoli Claudio e C.</p>

<p>A Blanc de Blancs that confirms the qualitative objectives that Monte Rossa aims to achieve harvest after harvest, becoming a point of reference in the entire production area. The prerogatives of this “P.R.” Brut di Monte Rossa are undoubtedly <em>elegance</em> and <em>personality</em>, which find their maximum expression on the owned lands of moraine-glacial origin, located in a hilly area between Adro, Iseo and Cazzago San Martino, capable of giving the wines the right amount of sapidity and freshness. Traits that it will be possible to find in the final glass thanks to a well-studied and measured vinification which takes place in steel vats and oak barrels, and then ends in the bottle with a rest of 24 months on the lees. The "P.R." Franciacorta Blanc de Blancs of the Monte Rossa winery is produced, as the type requires, entirely from Chardonnay grapes grown on <strong>22 crus</strong> spread over <em>78 hectares of property</em>.</p> <ul> <li><strong>Blend:</strong> The blend is made up of 65% grapes from the current harvest and 35% reserve wines, patiently kept within the cool walls of the cellar.</li> <li><strong>Tasting:</strong> A glass that gushes elegant and persistent bubbles, which surprises the nose with aromas of lily of the valley, plum, white peach and citrus fruits.The sip, satisfying and persistent, it is distinguished by a perfect balance between the structure and complexity of the reserve wine and the candid enveloping of the vintage Chardonnay.</li> <li><strong>Pairings:</strong> Fish appetizers, White meats, Fried fish, Steamed fish-crustaceans, Finger Food, Raw fish, Crustaceans.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0 ,75 L.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> 100% Chardonnay.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>SERVING TEMPERATURE:</strong> Temperature between 8/10°C.</p> <p><strong>STORAGE METHOD:</strong> in a cool place away from sunlight.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> Società Agricola Monte Rossa srl - Bornato (BS).</p> <h3>Cantine MonteRossa</h3> <p>The rolling hills stretch between Lake Iseo, Monte Orfano and the Oglio river of Franciacorta. The morainic origin gives the land an extraordinary mineral richness which constitutes the distinctive element of a viticulture of excellence, that of Franciacorta, produced according to the classic method of refermentation in the bottle in the variations foreseen by the DOCG. The hills of Franciacorta are dotted of vineyards and cellars that can be visited to approach the world of wine, understand its secrets and taste products born of passion, tradition and, why not, innovation too. Each glass is a world unto itself, each bubble tells a story of dedication and wisdom. The sun, the climate and the earth complete the work of art.</p>

<p>Flamingo di Monte Rossa is a Franciacorta that comes from the combination of 40% Pinot Noir and 60% Chardonnay. Fine and persistent, the fermentation takes place partly in steel vats at a controlled temperature and partly in oak barrels. Aging in the bottle for a minimum of 24 months. Sapid and fresh, with a fine and persistent perlage and a decidedly long finish.</p> <p><strong>SIZE / WEIGHT:</strong> 0,75 l bottles.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> 40% Pinot Noir, 60% Chardonnay.</p> <p><strong>SERVING TEMPERATURE:</strong> 4° /8°.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from light del sole.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent as an aperitif, recommended with fish and shellfish-based dishes.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Società Agricola Monte Rossa srl</p>

<p>It has a beautiful coral pink color, very bright, with a fine and persistent perlage. An original Franciacorta, with a modern style, thanks to a skilful use of Pinot Noir grapes. The nose has clear notes of berries, fresh rose petals, hints of apple and tropical fruit. In the mouth it is structured, clear and lively, sapid and sensorially rhythmic. The finish is long and well balanced.</p> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0,75 l.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> Chardonnay 65%, Pinot Noir 35%.</p> <p><strong>SERVING TEMPERATURE:</strong> 6°/8°.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Aperitif throughout the meal.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Contadi Castaldi by Terra Moretti Vino distribution s.r.l.</p>

<p>Contadi Castaldi and Satèn, a wonderful union. In fact, no other winery identifies itself so deeply with this typical typology of Franciacorta. A sparkling wine that is less sparkling and with a more delicate flavor than the classic type. A wine with a persistent aroma, whose style plays a lot on the search for harmony between complexity and pleasantness, in a perfect symphony with the entire Franciacorta area.</p> <p>Bright straw yellow, with a fine and persistent perlage. The nose is fresh and elegant, thus characterized by clear aromas of hawthorn, bread crust, balsamic notes and nuances of rennet apple, dried figs and peanuts. An olfactory profile of great persuasion that introduces a soft, enveloping taste, never sweet and indeed marked by a trace of fresh sapidity. The finish is long and dense, very pleasant on the palate.</p> <p><strong>SIZE / WEIGHT:</strong> 0,75 l bottles.</p> <p><strong>ORIGIN:</strong> Lombardy .</p> <p><strong>GRAPES:</strong> 100% Chardonnay.</p> <p><strong>SERVING TEMPERATURE:</strong> 8°/10°.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent as an aperitif, recommended with dishes based on fish and shellfish.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Contadi Castaldi by Terra Moretti Vino distribuzione s.r.l.</p>

<p>Montenisa's Cuvée Royale is the result of a skilful blending of the three most common varieties of Franciacorta: chardonnay (mainly), pinot noir and pinot bianco. A particularly pleasant, fresh and dynamic sparkling wine, whose rest on the lees lasts for 36 months: a particularly significant period of time that makes it one of the most interesting "entry" cuvées of the appellation. Expressive and elegant, it stands out for its fragrance and length.</p> <ul> <li><strong>Features:</strong> Permanence on the lees enhances its intense aroma with notes of white peach, bread crust and yeast . It has a pale straw yellow color and a creamy foam with a fine and persistent perlage. It is balanced on the palate and enhances the typical vivacity of Brut.</li> <li><strong>Pairings:</strong> Its floral and fruity fragrances make it particularly suitable for aperitifs It goes well with vegetable-based appetizers , eggs, crustaceans.</li> </ul> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> Chardonnay 78%, Pinot Noir 12%, Pinot Blanc 10% .</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>SERVING TEMPERATURE:</strong> Temperature between 8/10°C.</p> <p><strong>STORAGE METHOD:</strong> in a cool place away from light of the sun.</p> <p><strong>PRODUCER:</strong> Marchesi Antinori Tenuta Montenisa - Calino (BS).</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <h3>Tenuta Montenisa history</h3> <p>Tenuta Montenisa is located in the heart of Franciacorta, around the village of Calino, a jewel of this sweet part of Italy, where ancient palaces, convents, abbeys and churches scattered in the green hills and moraine valleys, ha n have seen centuries of history flow by. Some say that "Franciacorta" originates from "Petite France", an affectionate name given to it by Charlemagne. The estate cultivates the varieties that traditionally lend themselves best to the production of Franciacorta. Chardonnay, with a typical aroma with floral and fruity notes, Pinot Noir, which gives structure and personality, Pinot Blanc, savory and mineral. The historic vineyards of the estate are located on the hill of S. Stefano: their precious grapes, with an intense aroma, give the wine complexity and balance. The most recent vineyards planted in a plot surrounded by a wall locally called "brolo", are destined to produce great grapes for a great wine. Under the arcades that delimit the building complex of the estate are the winemaking and aging cellars. Here, the bottled wine ages on the lees for long periods, longer than the minimum ones prescribed by the disciplinary. The remuage is still carried out by reserving the utmost attention to each single bottle. The result of this combination of precautions and winemaking processes are the perfect expression of the territory.</p>

<p>Spontaneous, snappy, fragrant and lively: this is the Franciacorta Brut branded "Mirabella", or in fact a blanc de blancs made from Chardonnay and Pinot Blanc grapes, and left to mature in the bottle on the lees for at least 24 months.</p> <ul> <li><strong>Features:</strong> The color is light straw yellow, the bubble fine and persistent. Its initially floral scent is characterized by the memory of rose petals, with fruity tones that recall golden apple and banana, with nuances of bread making and yeasts. The taste is balanced and fragrant, with a good length and a slightly almondy aftertaste. Excellent as an aperitif.</li> <li><strong>Pairings:</strong> Excellent as an aperitif. Perfect for a good fried fish, and excellent with sautéed mussels or linguine with sea urchins.</li> </ul> <h3>History and Cellar</h3> <p>The use of grapes from different vineyards is undoubtedly the secret of the wines of Mirabella, a company founded in 1979 in Rodengo Saiano, at the height of the Franciacorta denomination; the distinctive trait of the entire range is elegance, with never exaggerated labels that make composure and rigor their identity card. The Brut, in its most classic version ever, follows the well-established Mirabella style, which wants it to be rich, pleasant and fresh, with a clear and impeccable taste. Distinguished in its bright straw yellow color with intense golden reflections, it has a fine and very persistent perlage, the perfume is characterized by the memory of rose petals, with fruity tones that recall golden apple and banana, with nuances of bread making and yeasts. A bubble with an athletic, snappy sip, with freshness evident on a pleasantly soft body and an elegant sapidity on the finish. Indisputable as an aperitif, perfect for a good fried fish, and excellent with sautéed mussels or linguine with sea urchins.</p> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0,75 l.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> Chardonnay 80% , Pinot Blanc 20%.</p> <p><strong>SERVING TEMPERATURE:</strong> 6°/8°.</p> <p><strong>STORAGE METHOD:</strong> Place cool away from sunlight.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Azienda Agricola Mirabella s.r.l - Rodengo Saiano (BS).</p>

<p>A decisive character for a sparkling wine that makes itself felt and which, not surprisingly, has the word "salvàdek" in its name: in Brescian dialect it means "wild". It is made in the best years, only with carefully selected grapes from the oldest and best exposed vineyards of the company. It is produced with 95% Chardonnay grapes and 5% reserve wine. The fermentation of the musts takes place partly in steel tanks and partly in oak barrels. The aging on the lees lasts for over 40 months. This is why it is a biting Franciacorta with a strong personality.</p> <p>Straw yellow in appearance. The nose is intensely complex with a range of open pastry scents (nougat, butter, candy, praline) and bergamot. Followed by notes of honey, dried fruit and mocha. Closing with a long finish that recalls dry tobacco, tea and linden. In the mouth: nice structure with balanced sapidity and freshness, full-bodied and of great persistence.</p> <p><strong>SIZE / WEIGHT:</strong> 0,75 l bottles.</p> <p><strong>ORIGIN:</strong> Lombardia.</p> <p><strong>GRAPES:</strong> 95% Chardonnay and 5% reserve wines.</p> <p><strong>SERVING TEMPERATURE:</strong> 4/6°.</p> <p><strong>ALCOHOL:</strong> 12% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight sun.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Società Agricola Monte Rossa srl</p>

<p>Bellavista Rosè, or rather the perfect bubble to infuse charm into special occasions. It comes from one of the most prestigious wineries in Franciacorta and expresses a unique and paradigmatic style that has become synonymous with class, elegance and freshness. This Rosé is the intriguing and seductive variation of the famous and traditional Bellavista sparkling wine, capable of combining the <strong>freshness</strong> of large bubbles with the delicate but intense structure of <em>Pinot Noir</em>. Bellavista Franciacorta Rosé is <strong>produced in limited quantities:</strong> only 3% of the entire production is in fact destined for this label, which represents a precious jewel of the maison. High quality, captivating appearance, softness and aromatic cleanliness are the right words to describe this bubble produced with the Classic Method from a single harvest, with aging on the lees in the bottle for 36 months.</p> <ul> <li><strong>Procedure:</strong> The initial cuvée comes from a selection of over 30 base wines, some of which are fermented and aged in small white oak barrels. At the end of the entire production process, which comes from a unique and amazing know-how, the aromatic richness of fruit and red flowers, yeast and brioche integrates into an impeccable balance.</li> <li><strong>Perlage:</strong> The perlage of Franciacorta Bellavista Rosé is rich and lively, of extraordinary finesse and precious persistence. The rosé color conquers for its luminosity, enhanced by the darting reflections of the very fine bubbles. The scents confirm this visual impression of charm and expressive clarity: hints of freshly picked wild strawberries and rose petals come together in a soft and fluffy bed decorated with garlands of flowers and citrus fruits. The sip is enveloping and silky, with freshness, structure and tantalizing minerality.</li> <li><strong>Advice and pairings:</strong> Give a unique and intriguing taste experience, as fascinating as an encounter by the light of candle by the sea, for this reason it lends itself extraordinarily well to accompanying romantic moments or dinners based on crudités and seafood. A great aperitif, the Rosé di Bellavista is exalted with appetizers based on cured meats and sausages, risotto with mushrooms and fish soups.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 0.75L bottles.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> Chardonnay 62%, Pinot Black 38%.</p> <p><strong>ALCOHOL:</strong> 12,5% vol.</p> <p><strong>SERVING TEMPERATURE:</strong> Temperature between 8/10 °C.</p> <p><strong>STORAGE METHOD:</strong> in a cool place away from sunlight.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> BELLAVISTA S.S. - ERBUSCO (BS)</p> <h3>Cantine Bellavista</h3> <p>IT WAS BORN IN FRANCIACORTA IN 1977 BY THE WILL OF ENTREPRENEUR VITTORIO MORETTI WHO DECIDED THAT YEAR TO TRANSFORM A SMALL WINE-GROWING BUSINESS FOUNDED ON SOME HECTARES OF FAMILY OWNERSHIP INTO A COMPANY. THEY ARE LOCATED ON THE BELLAVISTA HILL, SO NAMED FOR THE SPLENDID LOCATION WHICH, FROM A SINGLE POINT, EMBRACES LAKE ISEO AND THE ENTIRE POLAND PLAIN AS WELL AS THE ALPS. WITH FORESIGHT, VITTORIO MORETTI PAYS PARTICULAR ATTENTION TO THE PURCHASE OF NEW VINEYARDS UP TO THE CURRENT 203 HECTARES OF VINEYARDS, INCLUDING THE AREA OF VOCATION OF THE "FRANCIACORTA". IN 1981 VITTORIO MORETTI MEETS THE OENOLOGY MATTIA VEZZOLA WHO IN THE SAME YEAR JOINS THE COMPANY. HIS ROLE WILL BE DETERMINING IN THE DEFINITION OF THE STYLE OF BELLAVISTA. IN 2007 MATTIA VEZZOLA WAS ATTRIBUTED THE IMPORTANT CAREER RECOGNITION BY THE GAMBERO ROSSO-SLOW FOOD- GUIDE VINI D'ITALIA AS "WINE MAKER OF THE YEAR". RESPECT FOR TRADITIONS IS CREATED IN THE RECOVERY OF A UNIQUE GESTURE, RECOGNIZED AROUND THE WORLD AS A RARE EXPRESSION OF REFINEMENT, BALANCE AND ELEGANCE. THE USE OF TRADITIONAL PRESSES GUARANTEES A DELICATE PRESSING OF THE GRAPES AND A PARTICULAR FRACTIONING OF THE MUST. IN SPRING, WHEN THE CUVÉES ARE CREATED, BELLAVISTA HAS AN AVERAGE ASSET OF NINETY SELECTIONS, PART OF WHICH FERMENTED IN SMALL OAK BARRELS. EXCELLENCE IS A DAILY GOAL THAT BELLAVISTA PURSUES THROUGH THE APPLICATION OF PRECISE PARAMETERS. FROM THE VINEYARD TO THE WINE, EVERYTHING IS ENSURED TO NATURAL PROCESSING. EVERY CHOICE IS MADE WITHIN THE CONSTRAINT IMPOSED BY THE RHYTHMS OF NATURE AND THE HISTORY OF THE FRANCIACORTA TERRITORY.</p>

<p>Franciacorta Cabochon Fuoriserie n. 22 di Monte Rossa is the new name of this splendid bubble born from an experimentation that began in <strong>1985</strong> and has now become one of the most prestigious labels of the entire denomination. No longer simply Cabochon, but Cabochon Fuoriserie n.22 to underline the <em>achievement of the 22nd corporate cuvée</em>. It is produced with a careful selection of the best Chardonnay and Pinot Noir grapes from the vineyards grown in the <em>Pratone, Barek, Brolo, Palo, Nespoli</em> parcels.</p> <ul> <li><strong>Procedure:</strong> At the end of the soft pressing, each single vine is fermented separately in small oak barrels. The base wines rest for a few months in wood before the final assembly, with the addition of 20% of reserve wines. The second fermentation takes place in the bottle according to the Classic Method, with a stop on milk for at least 42 months.</li> <li><strong>Characteristics:</strong> In the glass it is light yellow with a very fine and persistent. The olfactory profile expresses aromas of citrus fruits, tangerine peel, candied fruit, honeyed softness, nuances of medicinal herbs and balsamic touches. The sip is long, intense, complex and ample, with a balanced and savory finish. Elegance and structure are found in the glass for a bubble that truly honors Monte Rossa and its history.</li> <li><strong>Pairings:</strong> appetizers, shellfish, oysters, raw fish and fish in type.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 0.75L bottles.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> 70% Chardonnay, 30% Pinot Noir.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>SERVING TEMPERATURE:</strong> Temperature between 8/10°C.</p> <p><strong>STORAGE METHOD:</strong> in place cool and away from sunlight.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> Società Agricola Monte Rossa srl - Bornato (BS).</p> <h3>Cantine MonteRossa</h3> <p>The rolling hills of Franciacorta stretch between Lake Iseo, Monte Orfano and the River Oglio. The morainic origin gives the land an extraordinary mineral richness which constitutes the distinctive element of a viticulture of excellence, that of Franciacorta, produced according to the classic method of refermentation in the bottle in the variations foreseen by the DOCG. The hills of Franciacorta are dotted of vineyards and cellars that can be visited to approach the world of wine, understand its secrets and taste products born of passion, tradition and, why not, innovation too. Each glass is a world unto itself, each bubble tells a story of dedication and wisdom. The sun, the climate and the earth complete the work of art.</p>

<p>Franciacorta coupe has a bright straw yellow color with reflections of lime peel to the eye, the Coupé on the nose gives off a sweet perfume with hints of elderflower and white peach. It evolves in the glass, revealing vegetal and marine touches with a fresh almond finish. On the palate the contrast between the creaminess and the balance of the perlage is striking with the "scudisciante" freshness, on the finish it is sapid and balsamic.</p> <p><strong>SIZE / WEIGHT:</strong> 0,75 l bottles.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> chardonnay, pinot noir.</p> <p><strong>SERVING TEMPERATURE:</strong> 8°/10°.</p> <p><strong>ALCOHOL:</strong> 12,5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent as an aperitif, recommended with dishes based on fish and shellfish.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Società Agricola Monte Rossa srl</p>

<p>Grana Padano aged 20 months is a hard, cooked and slow-maturing cheese, a curd product with fermentation acidity, from raw cow's milk whose basic diet consists of green or preserved forage, coming from two milkings daily, rested and partially skimmed for surfacing.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Wrapped clove of Grana Padano DOP seasoned 20 months semi-fat hard paste obtained from partially skimmed milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Outer appearance light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100 g Energy 1654 kJ 398 kcal Fats of which saturated fatty acids 29 g 18 g Carbohydrates of which sugars: 0 g 0 g Proteins 33 g Salt 1.5 g</p>

<p>The Bruna Alpina cow has been present in Italy for more than a century, particularly in rough terrain and high pastures. The greatness of its milk lies in the higher amount of protein it contains. Bruna's milk is a strong milk rich in nutritional values: this richness becomes a cheese with magnificent organoleptic characteristics. Sweet on the palate, with a full flavour, with an aromatic and intense aroma. All characteristics that make this product unique and special.</p> <ul> <li>Features: Sweeter and more aromatic. From the white gold of Italian Bruna Alpina, milk of <strong>superior quality</strong>, comes this Parmigiano Reggiano of absolute value. <strong>The Bruna Alpina cow</strong> has been present in Italy for 150 years, especially in the high pastures with the most impervious terrain. <p>It is a docile animal, with a brown coat, with a sweet and deep gaze. The uniqueness of its milk derives from the <em>higher quantity of proteins contained in it</em>, especially the casein which is of fundamental importance to achieve the extraordinary quality level of our Parmigiano Reggiano DOP di solabruna®, which <strong>it is sweeter and more aromatic</strong> than a normal Parmigiano Reggiano as demonstrated by authoritative studies carried out at numerous Italian university institutes. 'Italialleva' transparently ensures the origin of the product in the completeness of its production chain. It is a guarantee that cannot be bought, it is obtained with work and seriousness, a distinctive sign of extraordinary quality for the consumers of our great product.</p> </li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Parmigiano Reggiano DOP wedge aged 24 months in vacuum bag and outside in paper.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES per 100 g Energy 1671 kJ 402 kcal Fats of which saturated fatty acids 30 g 20 g Carbohydrates of which sugars 0 g 0 g Proteins 32 g Salt 1.6 g</p> <h3>The Story of Montanari&amp;Gruzza</h3> <p>We were born there, seventy years ago, on the Via Emilia. The road that crosses a territory where centuries-old, indeed millenary, tradition has been nourished by innovation and development.<br />A territory where great products of the Italian gastronomic tradition have been born, children of patience, passion and hard work. In a peasant society, used to living on little, to ingenuity to get out of the misery of past eras.<br />The daily collection of the surfacing cream to produce Butter in the Parmigiano Reggiano-producing dairies, the selection and care of the cheese itself , show the link with the environment and the territory that has been familiar to us since the beginning of our history in the middle of the last century.<br />Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.<br />Ingenuity because even today we use technological intuitions that are hundreds of years old. Parmigiano Reggiano is based on an extremely complex production method: the characteristics of the pasta and the raw use of the milk, without anti-fermentatives and preservatives, require extraordinary wisdom. Wisdom that is handed down in oral teaching from the master cheesemaker to the cheese factory boy, as from father to son, in the succession of generations.</p>

<p>Elite extra brut Franciacorta is produced by manual selection of the best bunches during the press filling phase, 50% pressing yield and fermentation in cement at controlled temperature, no use of preservatives (including sulphites).</p> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0,75 l.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> 100% Chardonnay.</p> <p><strong>SERVING TEMPERATURE:</strong> 4°/8°.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Azienda Agricola Mirabella s.r.l</p>

<p>Franciacorta extra brut vintage has a strong, dry, persistent flavour, all combined with a sensation of great balance and elegance.</p> <p>Only bunches from vineyards over 18 years of age, less productive and of higher quality. Vintage dedicated to Demetra, goddess of abundance, image and emblem of the company. Separate processing of the grapes when perfectly ripe, fermentation with selected yeasts in a cement tank at 18-20 °C. 25% of the Chardonnay ferments in barrique, batonnage for 4-5 months.</p> <p><strong>SIZE / WEIGHT:</strong> Bottles of 0,75 l.</p> <p><strong>ORIGIN:</strong> Lombardia.</p> <p><strong>GRAPES:</strong> Chardonnay 70%, Pinot Noir 20%, Pinot Blanc 10%.</p> <p><strong>SERVING TEMPERATURE:</strong> 4°/8°.</p> <p><strong>ALCOHOL:</strong> 12,5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent as an aperitif, recommended with fish and shellfish-based dishes.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Azienda Agricola Mirabella s.r.l</p>

<p>Harmonic flavor, very soft, easy to drink for everyone, especially for very feminine palates. The bouquet is rich and broad with typical sensations of yeast to which are added berries and vanilla nuances.</p> <p><strong>SIZE / WEIGHT:</strong> 0,75 l bottles.</p> <p><strong>ORIGIN:</strong> Lombardy.</p> <p><strong>GRAPES:</strong> Pinot Noir 45%, Chardonnay 45%, Pinot Blanc 10%.</p> <p><strong>SERVING TEMPERATURE:</strong> 6°/8°.</p> <p><strong>ALCOHOL:</strong> 12.5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Aperitif throughout the meal.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Azienda Agricola Mirabella s.r.l</p>

<p>La Gigantina takes its name from the large size of the wheels we choose to bring the consumer an extraordinary cheese. The quality of the paste is harmonious and uniform, the color is light straw yellow, the aroma is full and rich in herbaceous notes. On the palate this cheese amazes those who taste it for the complexity of flavors and the fantastic balance between light flavor and soft sweetness, giving its best after 30 months of maturation.</p> <ul> <li><strong>How it was born " La Gigantina":</strong> Our more than fifty years of dairy tradition has made us feel obliged towards our loyal consumers to offer the market a truly "special" Parmigiano Reggiano, a unique and inimitable product that can arouse emotions in those who taste it sensory truly unrepeatable. It was born from our enormous passion for Parmigiano Reggiano "LA GIGANTINA" which takes its name from the abundant dimensions of the wheels we have chosen to promote our creed. This extraordinary Parmigiano Reggiano, which we offer with an average maturation of 30 months, has a lively light straw color and an intense olfactory complexity, dominated by hints of fresh milk and herbaceous and dried fruit notes. On the palate the absolute balance between light flavor and soft sweetness typical of freshly milked raw milk stands out. "A sublime emotion not to be missed!"</li> </ul> <p><strong>SPECIFIC NOTES:</strong> Parmesan wedge Reggiano DOP matured for 30 months in vacuum shrink wrap. It is also suitable for people intolerant to cow's milk proteins. It is also characterized as a lactose-free food.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Outer appearance light straw color Crust thickness mm. Approximately 5 Appearance tiny and fine rind Tiny holes Taste fragrant, delicate, not spicy.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>Average nutritional values per 100 g of Parmigiano Reggiano Energy value kJ 1671 kcal 402 Fats (g) of which: - saturated fatty acids (g) 30 20 Carbohydrates (g) of which: - sugars (g) 0 0 Protein (g) 32 Salt (g) 1,6</p> <h3>The Story of Montanari&amp;Gruzza</h3> <p>We were born there, seventy years ago, on the Via Emilia . The road that crosses a territory where centuries-old, indeed millenary, tradition has been nourished by innovation and development.<br />A territory where great products of the Italian gastronomic tradition have been born, children of patience, passion and hard work. In a peasant society, used to living on little, to ingenuity to get out of the misery of past eras.<br />The daily collection of the surfacing cream to produce Butter in the Parmigiano Reggiano-producing dairies, the selection and care of the cheese itself , show the link with the environment and the territory that has been familiar to us since the beginning of our history in the middle of the last century.<br />Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.<br />Ingenuity because even today we use technological intuitions that are hundreds of years old. Parmigiano Reggiano is based on an extremely complex production method: the characteristics of the pasta and the raw use of the milk, without anti-fermentatives and preservatives, require extraordinary wisdom. Wisdom that is handed down in oral teaching from the master cheesemaker to the cheese factory boy, as from father to son, in the succession of generations.</p>

<p><strong>Raw milk Pecorino</strong> is the classic <strong>Umbrian pecorino</strong>, produced with great care: the cheese wheels are treated using the most modern technologies but, at the same time, respecting the <strong>old traditions</strong> with the use of natural ingredients and with the manual handling of the cheese wheels.</p> <ul> <li>The peculiarity of this pecorino is the production of the cheese <strong>raw milk</strong> or <strong>unpasteurised</strong>, this allows the product to <strong>maintain the organoleptic qualities</strong> of the place of production and not be contaminated.</li> <li>The <strong>true craftsmanship</strong> of this pecorino lies in the <strong>difficulty in finding it</strong>, being a <strong>limited availability</strong> cheese produced by a very small company in the <strong>Umbria</strong> . It is impossible to find specialties of this kind on the market since artisanal producers <strong>usually limit themselves to reselling only to friends and relatives.</strong></li> </ul> <p><strong>SPECIFIC NOTES:</strong> Artisanal Pecorino cheese made from pure Italian milk.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> sheep's milk, 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> 60/90 days.</p> <p><strong>PRODUCER:</strong> Il Pianaccio sas - Loc. S.Martino in Trignano, Spoleto (PG).</p>

<p>Parmigiano Reggiano DOP extra 24 months is produced in the area that includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua, to the right of the Po. The milk is produced from cows fed according to a precise disciplinary which provides for the use of local forage and vegetable feed, prohibiting all ensiled forage and food of animal origin. The milk is taken within two hours to the dairy from milking where it is used raw, without the addition of any additives and without any heat treatment. It takes 16 liters of milk to make a kilo of Parmigiano Reggiano.</p> <p><strong>SIZE / WEIGHT:</strong> 300 gram clove.</p> <p><strong>SPECIFIC NOTES:</strong> Parmigiano Reggiano DOP aged 24 months in vacuum-packed wedges.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8° .</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>Average nutritional values per 100 g of Parmigiano Reggiano Energy kJ 1671 kcal 402 Fats (g) of which: - saturated fatty acids (g) 30 20 Carbohydrates (g) of which: - sugars (g) 0 0 Protein (g) 32 Salt (g) 1.6</p>

<p>The origin of the name "CACIOCAVALLO" probably comes from the custom, as old as the cheese itself and still used today, of binding the wheels in pairs and hanging them on horseback to age of a beam. It has become a protected designation of origin (PDO) cheese. Knives with a large, thick blade should be used: each serving should have an equal amount of crust. Ideal at room temperature.</p> <p>The fragrance, the aroma and even the taste are attenuated by the low temperature. Homogeneous consistency with some small flakes, straw-yellow in colour. Thin, smooth, with a marked straw-yellow colour, the surface may have slight inlets due to the strings placed in relation to the binding methods. The flavor is intense, initially sweet and melting, more spicy as it matures, excellent cooked on the grill or fried.</p> <p><strong>INGREDIENTS:</strong> raw <strong>milk</strong> beef, salt, rennet.</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> Very good if combined with vegetables in oil, surprising if melted, spread on lightly toasted bread with a sprinkling of bran pepper, honey or thin slices of truffle. Discover the <strong>recipe</strong> of the "Caciocavallo impiccato" on our BLOG, you will find also suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l.</p> <p>Nutritional values per 100gr: Average values per 100g: Proteins 25.5% Carbohydrates 6, 5% Total sugars 6.3% Fats 23.0% Saturated fats 14.7% Sodium chloride 1.0% Energy values Kcal 333 kj 1.386</p>

<p>It has a rounded bowl shape, with a thin rind with a warm golden hue; inside, the paste is white with slightly eyes, tender on the palate.</p> <p>Pecorino di Amatrice falls into the category of <strong>semi-aged</strong> products, a product characterized by a pleasant <strong>softness</strong> which he finds no equal among his fellow men. Round bowl shape, with a thin crust with a warm golden hue, the inside is white with a slight glance, tender on the palate. Its fine and pleasant characteristics make it suitable for every moment of the meal, from the appetizer to the conclusion. Table cheese, to be savored absolutely with good fresh bread or bread made with olives, sesame. Excellent combination with citrus honey to enhance the sweet and sour contrast.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent cutting cheese, to be served with Jams or Honey, composed of tomatoes or peppers.</p> <p><strong>SIZE / WEIGHT:</strong> about 450/500 grams</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 30/60 days. Compact paste. Hard skin.</p> <p><strong>ORIGIN:</strong> Lazio.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's MILK (Italian origin), rennet, salt, ferments latex - Surface treated with preservative coating agents: E 235, E 202</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> F.LLI PETRUCCI SRL Via Angelo Maria Ricci, 111 - 02100 Rieti.</p> <p>Average NUTRITIONAL VALUES per 100 g of product: ENERGY 333.2 FATS 25.2 of which SATURATED FATTY ACIDS 19.15 CARBOHYDRATES 0.3 of which SUGAR 0.3 PROTEINS 26.30 SALT 1.7</p>

<p>100% Italian and handcrafted Pecorino with DOP certification, aged for 12 months, with a well-supported cylindrical shape. Hard, compact paste with a color ranging from bright white to straw yellow. Ideal for preparing typical first courses of the Italian tradition, in fact it can be grated in <strong>carbonara, amatriciana and cacio e pepe</strong> .</p> <p>Pecorino Romano DOP “Caseificio Storico di Amatrice” 100 % Italian and handcrafted, aged for 12 months and with a well-supported cylindrical shape, black capped with special coating agents. Hard, compact paste with a color ranging from bright white to straw yellow. Aromatic and slightly spicy flavor, more or less intense depending on the seasoning. It is produced scrupulously respecting the disciplinary for the production of Pecorino Romano DOP to guarantee the consumer to enjoy an excellent product of Italian excellence. The forms of Pecorino Romano are subjected to branding at the origin on the entire heel using a special matrix.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 12 months. Compact paste. Hard skin.</p> <p><strong>ORIGIN:</strong> Lazio.</p> <p><strong>INGREDIENTS:</strong> Sheep's MILK, salt, lamb rennet, lactic ferments - Surface treated with coating agents. preservatives E235, E202 and colorant E172.</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> It can be used to accompany simple or sophisticated dishes, ideal to be enjoyed after a meal. Typical table cheese combined with good acacia honey or fruit compotes, excellent at the end of a meal. Surprising grated on pasta to give that extra something to the flavor of the dish.</p> <p><strong>PRODUCER:</strong> F.LLI PETRUCCI SRL Via Angelo Maria Ricci, 111 - 02100 Rieti.</p> <p>Average NUTRITIONAL VALUES per 100 g of product: Energy value 1677 kJ / 400.78 kcal Carbohydrates 0 g Fats 33.02 g Sugars 0 g Saturated fatty acids 23.6 g Proteins 25.90 g Salt 1.88 g</p>

<p>Grana Padano Classico 15 months is the best-selling DOP hard cheese in the world, produced in the valleys of lower Lombardy north of the Po river. The milk, coming from two daily milkings, is partially skimmed by surfacing. The wheels have a variable weight from 34 to 38 kg and their maturation can vary from 9 months - the minimum maturation necessary for branding - to over 20 months.</p> <p><strong>SIZE / WEIGHT:</strong> Clove 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Grana Padano DOP aged 15 months in vacuum-packed cloves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> External appearance light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At a temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100 g Energy 1654 kJ 398 kcal Fat of which saturated fatty acids 29 g 18 g Carbohydrates of which sugars: 0 g 0 g Protein 33 g Salt 1.5 g</p>

<ul> <li><strong>History:</strong> at the beginning of the twentieth century many Italians, especially those residing in the South, embarked for America with the hope of finding a job and living a better life. When the many peasants fleeing from hunger and poverty rose on ships, crammed like sardines for the new world, they discovered that they could not have brought the pig meat with them , deemed outlawed by rigid American regulations on hygiene and health. How to remedy a problem so tough to solve? with an idea of those that come once in life: hide salami, sausages and suppressed inside the caciocavallo. Here is the caciocavallo of the migrant or caciosalame, a product of gastronomic excellence of Basilicata.</li> <li><strong>Tradition:</strong> the Lucan Caciocavallo is the classic product of the dairy tradition of Basilicata, made Still today with the same craftsmanship as the old Casari masters. The production process has remained unchanged over the centuries. we still follow the same customs as when the cheese was done in the woods using raw milk and the paste rennet Capretto, to then be worked with the art of hand spinning.</li> <li><strong>Characteristics:</strong> few natural and genuine ingredients, which today as they are able to give us back the true taste of the tradition of a territory. Externally it has a thin and smooth crust and the pasta is straw yellow. The taste is intense and aromatic, it tends to become more persistent and spicy with the seasoning and with the addition Of our sweet lucana sausage other excellence of our territory, the result is a real work of art!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 1kg.</p> <p><strong>ORIGIN:</strong> Basilicata. </p> <p><strong>INGREDIENTS:</strong> Raw cow's milk, rennet and salt, sweet sausage.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> no one.</p> <p><strong>STORAGE METHOD:</strong> In the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 months.</p> <p><strong>PRODUCER:</strong> Petruzzi Dairy Andrea S.r.l. - Paterno (PZ).</p> <p>Nutritional values for 100gr: Kcal 387 +/- 15 KJ 1,652 +/- 64 Total Grasses grams % 28.6 +/- 1.0 of which: Saturi G % 19 , 3 +/- 1.0 unsaturated G % 7.4 +/- 1.0 Trans G % 0- Cholesterol MG % 115.5 +/- 1.0 Total proteins grams % 32.3 +/- 1.0 Carbohydrates grams % &amp; lt; 0.1 +/- 0.1 Fiber grams % 0.</p> <h3>History of the Petruzzi dairy</h3> <p>Over the years, thanks above all to grandfather Andrea, we have sought the best and we have built a network of small conferences of Trust, which then became friends, who are less than 1 km away from us and who participate in our production even with 3 cows, all fed in medical grass, hay of polyphites meadows, corn and concentrated feed to integrate the diet only in the winter phase. Thanks to the milk and manual skills that has been handed down by Leonardo, we had many awards such as the prize for the best seasoned seasonal cheese - Caciocavallo at the 2007 edition of the San Lucio Pandino Trophy, and the 1st prize at the 17th edition "Franciacorta in white ". If everything begins in the 1920s and still continues today it is because there are strong links, and our products are the expression of those bonds.</p>

<p>Burino, also called manteca, is an ancient dairy preparation born for the conservation of butter when modern refrigeration techniques did not yet exist.</p> <ul> <li><strong>Features:</strong> It is made up of a heart of butter, covered with a shell of scamorza cheese. The cheese performs the function of keeping the butter intact and intact. As the scamorza matures, the butter is enriched with very particular aromas that make its taste unique and inimitable.</li> <li><strong>Craftsmanship:</strong> Faithful to the oldest artisan dairy traditions, it is still produced today as a historical testimony of the past and as a product of particular value, for those in search of the genuine flavors of the past.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product, contains lactose.</p> <p><strong>ORIGIN:</strong> Basilicata .</p> <p><strong>INGREDIENTS:</strong> raw bovine milk, rennet, salt and butter.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Keep refrigerated.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l. - Paterno (PZ).</p> <p>Nutritional values per 100gr: ENERGY VALUE (PER 100 Gr: Kcal 281 +/- 15 Kj 1.199 +/- 64 TOTAL FATS Grams % 20.2 +/- 1.0 of which: Saturated Grams % 13.6 +/- 1.0 TOTAL PROTEIN Grams % 24.8 +/- 1.0 CARBOHYDRATES Grams % 0.1 +/- 0.1 FIBER Grams % 0.0 +/- 0 ,1 SALT Grams % 1,1 +/- 0,1.</p> <h3>Petruzzi Dairy History</h3> <p>Over the years, thanks above all to grandfather Andrea, we have searched for the best and built a network of small trusted suppliers, who later became friends, who are less than 1 km from us and who participate in our production even with only 3 cows, all fed on alfalfa, hay from polyphyte meadows, corn and concentrated feed to supplement their diet only in the winter phase.Thanks to the milk and the dexterity handed down by Leonardo, we have had many awards such as the prize for the best seasoned stretched curd cheese - Caciocavallo at the 2007 edition of the San Lucio Pandino Trophy, and the 1st prize at the XVII Edition "Franciacorta in White". If it all began in the 1920s and continues today, it is because there are strong ties, and our products are the expression of those ties.</p>

<p>Image for illustrative purposes only.</p> <p>Obtained from fresh milk collected daily, the craftsmanship and slow maturation (about 16/18 hours), give this cheese a unique sweetness and softness that together with the flavor of Peperone Crusco IGP from Senise, it caresses the palate with an unparalleled sweetness!</p> <ul> <li><strong>Craftsmanship:</strong> starting from the spinning up to the handmade moulding, which does not always allow the same portioning to be obtained.</li> <li><strong>Use:</strong> As per tradition, being a fresh cheese, it can be eaten with bread, but in the kitchen it has a varied use . It starts to stuff the fillings of lasagne, panzerotti, calzones and omelettes because in addition to ennobling the taste it is also an excellent thickener.</li> <li><strong>Tradition:</strong> In winter, in Basilicata, tradition he wants it to be cut into slices thick enough to be skewered by a fork which will then be brought close to the flame of the fireplace in order to melt according to one's taste. Wonderful to line in a pan and sublime if breaded and fried!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>ORIGIN:</strong> Basilicata.</p> <p><strong>INGREDIENTS:</strong> raw bovine milk, IGP crusco pepper from Senise, rennet and salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Store in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/ 90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l. - Paterno (PZ)</p> <p>Nutritional values per 100gr: Kcal 281 +/- 15 Kj 1.199 +/- 64, fat Grams % 20 .2 +/- 1.0 of which: SATURATED % 13.6+/- 1.0, TOTAL PROTEIN Grams % 24.8 +/- 1.0Grams % 0,1 +/- 0,1 FIBER Grams % 0,0 +/- 0,1 SALT Grams % 1,1 +/- 0,1.</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>