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

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

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

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

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

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

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

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

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

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

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

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

<p>Pecorino al Chianti DOCG was born from the imagination and free rein of the cheesemakers' imagination to create something different. It is a cheese with a slightly visible and crumbly texture with a color tending towards purple, obviously due to the presence of Chianti. The flavor is fragrant and tasty, leaving a slight hint of red wine in the aftertaste that is very pleasant to the nose.</p> <p><strong>SIZE / WEIGHT:</strong> Approximately 500 gram wheel.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino flavored with Chianti DOCG in a rounded shape.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, Chianti DOCG wine, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4 /10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>Image for illustrative purposes only</p> <p>Sheep's milk cheese coming exclusively from the Tuscany region and strictly seasoned on wooden boards. It has a thin yellow, uniform, smooth, compact crust. The paste, of a light straw yellow colour, has some irregular and well distributed holes. The smell of dried fruit and hay is clearly perceptible and delicate. The flavor is fragrant, intense, never spicy.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino Toscano DOP wedges vacuum-packed from pasteurized sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes, also good with fresh or dried fruit. Click on our BLOG to discover tips, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>Typical pecorino cheese from the Arezzo area made with unpasteurized raw milk from Sardinian and French breed sheep left free to graze. It has a very particular sweet and soft taste. It is a fat, long-aged, semi-hard cheese. The raw milk is heated to a temperature of 38° and calf rennet is added in the measure of 30 ml x 100 liters of milk. After breaking, the curd is placed in special molds to facilitate the drainage of the whey. After a light pressing by hand, the wheels are placed in rooms called warm chambers, where the heat and decreasing humidity help bleeding. Salting is done dry, i.e. by spreading salt on the surface. After this first part of the process, the forms are left to mature. The minimum period of permanence ranges from 4 months to over 10 months.</p> <p><strong>SIZE / WEIGHT:</strong> about 800 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Aged Pecorino from the Valdarno and Casentino territories with hard texture (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aged for over 120 days.</p> <p><strong>INGREDIENTS:</strong> Raw sheep's milk, lactic ferments, rennet, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cheese for the whole meal, usable at any time (in appetizers, first or second courses) and in any way, raw or cooked. In purity it goes well with delicate jams, honeys of all types, fresh seasonal fruit and vegetables. Excellent with white and young red wines.</p> <p><strong>PRODUCER:</strong> AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 387 kcal Proteins31.8 g Carbohydrates 3.63g sugars 0,73g Fats 26,94 g saturated17,115 g monounsaturated 7,838 g polyunsaturated 0,593g</p>

<p>Typical pecorino cheese from the Arezzo area made with unpasteurized raw milk from sheep left free to graze. It has a very particular sweet and soft taste. It is a fat, medium-aged, semi-hard cheese. The raw milk is heated to a temperature of 38° and calf rennet is added in the measure of 30 ml x 100 liters of milk. After breaking, the curd is placed in special molds to facilitate the drainage of the whey. After a light pressing by hand, the wheels are placed in rooms called warm chambers, where the heat and decreasing humidity help bleeding. Salting is done dry, i.e. by spreading salt on the surface. After this first part of the process, the forms are left to mature. The minimum period of permanence ranges from 2 to 4 months.</p> <p><strong>SIZE / WEIGHT:</strong> about 800 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino Semi-hard cheese from the Valdarno and Casentino territories (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 60-120 days.</p> <p><strong>INGREDIENTS:</strong> Raw sheep's milk, lactic ferments, rennet, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cheese for the whole meal, usable at any time (in appetizers, first or second courses) and in any way, raw or cooked. In purity it goes well with delicate jams, honeys of all types, fresh seasonal fruit and vegetables. Excellent with white and young red wines.</p> <p><strong>PRODUCER:</strong> AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 396kcal Protein 25.8 g Carbohydrates2.9g sugars2.6g Fats 31.2g saturated &lt;1 g Salt 0.8 g</p>

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

<p>A particular niche product much appreciated by our customers is certainly the <strong>Cotechino or Zampone with Balsamic Vinegar of Modena IGP</strong>, excellent to combine with lentils and mashed potatoes, it cannot be missing from your banquets end of the year.</p> <p><strong>How to best use it?</strong> immerse the product, closed in its package, in boiling water for 20 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, spices, balsamic vinegar of Modena IGP 1% antioxidant: sodium ascorbate, preservative: sodium nitrite.</p> <p><strong>PRODUCER:</strong> Salumificio Bellucci srl</p> <p>Average nutritional values per 100 g of products: energy 1044 kj / 249 kcal / 18 g fat / Of which 7.5 g saturated fat / 0 g carbohydrates / 0g of which sugars / 21 g protein / 1.3 g salt</p>

<p>The history of <strong>Cotechino</strong> is probably older than that of <strong>zampone</strong> because it dates back to 1745, while its more classic Modena counterpart dates back to 1785.<br />It is the the most popular pre-cooked product nationwide, <strong>easy to cook</strong> and appetizing to eat, which looks like a pure pork sausage made up of a synthetic casing (which will be removed after cooking in the pot) which contains a mixture of minced pork with salt and flavourings.<br />The color of the slice is rosy tending towards uneven red, the scent is very pleasant and the flavor is very full.</p> <p><strong>How to use it?</strong> immerse the product, closed in its packaging , in boiling water for 25 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes. Do you want to discover the <strong>recipes</strong> with Cotechino? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, spices, antioxidant: sodium ascorbate, preservative: sodium nitrite.</p> <p><strong>PRODUCER:</strong> Salumificio Bellucci srl</p> <p>Average nutritional values per 100 g of products: energy 1016 kj / 243 kcal / 16 g fat / Of which saturated fat 5.8 g / 0g carbohydrates / 0g of which sugars / 24g proteins / 2.5g salt</p>