<p>Matured ham, made with only national meat, preferring Umbrian meat, has an average seasoning of 15 months and is made with the salting of the past, exclusively by hand.<br /> Our craftsman takes care of every detail of the ham, from salting until maturing and does not neglect any aspect of the norcina tradition. We advise you to cut it by hand in order to maintain the organoleptic qualities and the intensity of taste and aroma.<br /> In the cutting procedure, we recommend also keeping a fat part which helps to enhance the goodness of the product.<br /> The ham it is a complete food, rich in iron and selenium and is ideal for any type of diet. It can be served with good homemade bread, even wholemeal, or with fresh salads.</p> <p><strong>SIZE / WEIGHT:</strong> about 7 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> National cured leg ham without bone.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average seasoning 15 months.</p> <p><strong>INGREDIENTS:</strong> Leg of pork, salt, dextrose. Product without dyes, gluten, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E300, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> it is the typical product of the butcher tradition to be consumed in any time of day. Appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with various types of fruit or other cured meats and medium-aged cheeses in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio, also combined with soft cheeses or cooked herbs. We recommend accompanying it with a double malt beer.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>Nutritional values per 100 g: Calories 368 kcal/1526 kj; Carbs 1.6; of which sugars &lt; 0.5; fats 29.18; saturated fat 9.9; protein 24.7; salt 3.09.</p>

<p>Matured ham, made with only national meat, preferring Umbrian meat, has an average seasoning of 15 months and is made with the salting of the past, exclusively by hand.<br />Our craftsman takes care of every detail of the ham, from salting until maturing and does not neglect any aspect of the norcina tradition. We advise you to cut it by hand in order to maintain the organoleptic qualities and the intensity of taste and aroma.</p> <p><strong>HOW TO CUT WHOLE HAM WITH THE BONE?</strong></p> <p>In the cutting procedure, we recommend also keeping a fat part that helps to enhance the goodness of the product.<br />Ham is a complete food, rich in iron and selenium and is ideal for any type of diet. It can be served with good homemade bread, even wholemeal, or with fresh salads.</p> <p><strong>SIZE / WEIGHT:</strong> 8 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> National cured leg ham.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average maturation 15 months.</p> <p><strong>INGREDIENTS:</strong> Pork leg, salt, dextrose. Product without dyes, gluten, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E300, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> it is the typical product of the norcina tradition to be consumed at any time of the day. Appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with various types of fruit or other cured meats and medium-aged cheeses in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio, also combined with soft cheeses or cooked herbs. We recommend accompanying it with a double malt beer.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>Nutritional values per 100 g: Calories 368 kcal/1526 kj; Carbs 1.6; of which sugars &lt; 0.5; fats 29.18; saturated fat 9.9; protein 24.7; salt 3.09.</p>

<p>The Umbrian porchetta is a totally natural product without colourings, preservatives and polyphosphates, made by the company that we have selected in full respect of the ancient tradition only with salt, pepper and natural flavourings. Queen of fairs, inevitable in village festivals, the favorite delicacy of festive families and lunches in the farmyard consumed in company, it has now fully entered the habits of all those who love the decisive and sincere flavors of tradition.</p> <p>To make it, the craftsman chooses pigs of about one year, weighing up to a quintal which are carefully washed and deboned, and he fills them with seasoning: cooking salt, pepper, heads of garlic with all their shirts on, liver and spleen cut into chunks and handfuls of rosemary or wild fennel. Once stuffed with flavours, the porchetta is tied up tightly with string and placed in the oven. Cooking lasts from two to five hours, depending on the size of the animal, and should be checked from time to time to check for progressive browning. Tradition has it that the porchetta is roasted in a wood oven, but this cooking method does not ensure compliance with the strict hygiene standards, which require perfect washing of the oven after use. Furthermore, it does not guarantee uniform cooking at a constant temperature and tends to dry out the leanest parts of the pork. For these reasons, porchetta is now roasted in stainless steel ovens.</p> <p>Our porchetta is suitable for simple sandwiches or sandwiches stuffed with mayonnaise, mushrooms, aubergines and cheese. As a cold appetizer with oil, salad, cherry tomatoes. As a tasty and quick second course with various side dishes. Porchetta must be consumed within two days of opening the package. Lukewarm expresses its flavor and aroma of spices to the fullest. The tastiest parts are the fatty ones. If not eaten immediately, sliced porchetta can be kept for a few hours in a cool place. To maintain its fragrance, you must avoid placing it in the refrigerator, or in any case serving it as soon as it is taken out of the refrigerator. It is also good sautéed in a pan with a drop of extra virgin olive oil, a couple of cherry tomatoes, a clove of garlic and all its sauce.</p> <p>To find out more about Porchetta click on our BLOG, you will find suggestions, curiosities and much more!</p> <p><strong>SIZE / WEIGHT:</strong> About 1000 gram slice.</p> <p><strong>SPECIFIC NOTES:</strong> Slice of boned and flavored vacuum-packed pork.</p> <p><strong>INGREDIENTS:</strong> Completely boned pig, head removed and including whole shoulder, loin and ham, salt, pepper, natural flavors - Product without dyes, gluten, milk and its derivatives .</p> <p><strong>STORAGE METHOD:</strong> Store at + 4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 40/60 days.</p> <p><strong>PRODUCER:</strong> Artisan pork processing Meniconi Marino via dei rivers 6 06034 Foligno</p> <p>Nutritional values and calories per 100 g of product Energy 423 kJ 101 kcal Proteins 13.8 g Carbohydrates 0.15 g Sugars 0 g Fats 4.67 g Saturated fats 1.696 g</p>

<p>The larded salami is a typical product of our lands skilfully worked by our Artisan according to the most ancient traditions. Obtained from selected parts of pork shoulder trimmed of excess fat and tendons and with the addition of small hand-cut lardons. After an initial phase of mincing, the meat is mixed exclusively with garlic, pepper and salt and then, after adding the lardons, stuffed into natural casings. The salamis thus obtained undergo a stewing or dripping phase for a few days and after this period they are transferred to the seasoning rooms, where they remain at a temperature of 15° C and relative humidity of 75% for a minimum time of 25-30 days.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-grain cured salami without artificial preservatives.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Pork meat, pork lard, salt, pepper, garlic, natural flavourings. Product without dyes, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> A cool and dry place.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> , larded salami is especially enjoyed during Easter breakfast together with the characteristic Pizza Pasquale al Formaggio Umbra.</p>

<p>The Umbrian Dry Sausage is one of the most famous and appreciated cured meats of the norcina tradition.<br />It is eaten like a salami, so it doesn't have to be cooked, unlike fresh sausages.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The dried sausage is excellent for any occasion and in particular as a component of appetizers in the typical cold cuts platter.<br />It should be eaten plain, accompanied by a good slice of bread, crescia or torta al testo.<br />Perfect with Cheese Easter Pizza for a combination rich in taste and tradition.</p> <p><strong>SIZE / WEIGHT:</strong> 400 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed seasoned sausages.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> medium-grain seasoned sausages; shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, skimmed milk powder, pepper, natural flavourings, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fat 42.1g/ of which saturated 17.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 20.4g, salt 3.95g</p>

<p>Lonza nostrana is a typical product of the Umbrian tradition, produced and seasoned according to the norcina recipe.</p> <p><strong>SIZE / WEIGHT:</strong> approximately 650 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed sliced seasoned loin.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average seasoning for 15 months, flavored.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, wine.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Lonza can be eaten in slices as a carpaccio with a drizzle of extra virgin olive oil and flakes of Parmesan. It goes well with fresh, soft and semi-hard cheeses. Good throughout the meal and on all occasions both as an appetizer and as a second course with fresh bread or bruschetta.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: value energy 626kcal/2615 kj, fats 63g/ of which saturated 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p>

<p>Our Capocollo is produced according to the Umbrian pork butcher tradition, processed and aged according to ancient recipes.</p> <p><strong>SIZE / WEIGHT:</strong> about 650 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Capocollo seasoned in vacuum-packed slices.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Matured for about 60 days.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, wine.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The capocollo is a highly appreciated product of Umbrian butchery, suitable for any type of situation: as a sliced snack, as an appetizer together with bread or focaccia or as a roll for imaginative second courses the. It goes well with fresh, soft and semi-hard cheeses. Excellent if accompanied by bland bread, to fill the traditional Pizza Pasquale with cheese.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 401kcal/1676 kj, fats 31.6g/ of which saturated 11.84g, carbohydrates 0g/ of which sugars 0g, proteins 28.9g, salt 4.93g</p>

<p>The Salame del Contadino is the typical salami of the Umbrian peasant tradition, well seasoned and very tasty, minced and stuffed according to ancient recipes.</p> <p><strong>SIZE / WEIGHT:</strong> about 250 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium/large grain cured salami.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> Seasoning at least 6 days; inedible casing.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, skimmed milk or powder, pepper, natural flavourings, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> typical salami of the butcher tradition to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p>

<p>Salame nostrano is the typical salami of the butcher tradition, well seasoned and very tasty, minced and stuffed according to ancient recipes.</p> <p><strong>SIZE / WEIGHT:</strong> about 250 grams - subject product with natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium/small grain seasoned salami.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing at least 60 days; inedible casing.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, skimmed <strong>milk</strong> in powder, pepper, natural flavourings, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> typical salami from the pork butcher tradition to be eaten at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main dish in the characteristic mixed platter</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p>

<p>The Sgambato Prosciutto Slice is perfect for your cold cuts platter, ideal for keeping in the fridge and ready to slice at any time of the day. The "Gran Fiocco" slice is prepared, processed and aged by our craftsman as per tradition, then cut into slices to make it practical and easier to use than a whole ham.</p> <p><strong>SPECIFIC NOTES:</strong> Seasoned pork shank.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, spices, flavourings. Preservative: E252.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100gr: Energy 1530J/ 370kcal, fats 29g of which saturated fatty acids 10g, carbohydrates 2g of which sugars 0.5g, proteins 25g, salt 7g.</p>

<p>Salame Ventricina di Norcia is produced using only the noble parts of the pig, with the use of both the lean and fat parts; according to the traditional butcher's recipe, the meat is processed and flavored with chilli pepper to give that right touch of spiciness that characterizes this cured meat, ideal for giving a special touch to your cold cuts platter or as an ingredient for Pizza.</p> <p><strong>SIZE / WEIGHT:</strong> Slice weighing approximately 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Coarse-grained spicy salami.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> pork, salt, dextrose, sucrose, spices, flavourings, smoke flavorings preservative E250 E252 antioxidant E301</p> <p><strong>STORAGE METHOD:</strong> to be kept in a cool place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/6 months.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Average nutritional values per 100g of product: Energy: 1520kJ / 366 kcal Fats: 28.5 g of which saturated 10.3 g Carbohydrates: 0.9 g of which sugars 0 g Proteins: 25.6 g Salt: 3.1 g</p>

<p>Wild boar salami is a typical product that skilfully blends the full and generous flavor of wild boar from the norcini mountains with the sweet and intense taste of our white breed pigs.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-grain seasoned salami; inedible casing.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> Wild boar salami with a typical stick shape.</p> <p><strong>INGREDIENTS:</strong> Wild boar meat 50 %, pork, salt, skimmed milk powder, natural flavors, pepper, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Wild boar salami is a delicious specialty loved by those who prefer decisive and persistent flavours. It is appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with medium-aged cheeses in the classic mixed platters; excellent especially with the Pizza Pasquale with cheese.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>NUTRITIONAL VALUES .AVERAGE PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</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>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>

<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>