Code: 660976 |
|
300 g |
|
6 months from pack. |
|
crt 6 pcs |
Code: 660976 |
|
300 g |
|
6 months from pack. |
|
crt 6 pcs |
Produced from raw whole cow's milk, its name derives from the mold that is used, which leaves grooves on the rind, like a weft. It is a classic Piedmontese toma but with the consistency of a semi-hard paste, it is aged over 4 months, usually 5-6 months, in a cave and for this reason it has a more in...
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A cheese made exclusively with Italian milk. Highly attractive thanks to its unusual and graceful shape, as well as its sweet, delicate flavor and soft texture. Delicious on its own, it's even more delicious grilled. Aged for a minimum of 30 days....
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Typical Emilian pasta made with grana cheese, eggs, flour, breadcrumbs, nutmeg and salt. Totally original recipe and flavor. Excellent both in broth and dry, even with fish sauces.In the past they were a typical dish for feast days, today a delicious, nutritionally perfect dish.Also available in 1 k...
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Pecorino made with only Italian milk combined with pear juice. White and creamy in texture. The flavor and aroma are slightly fruity, but never sweet. Matured for a minimum of 60 days....
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Ragù made from an ancient Maletti family recipe with more than 60 percent fresh pork, sautéed with fresh hand-hulled vegetables, Italian tomato puree and a splash of wine. Seasoned with ancient Modenese spices. Slow cooked, just like at home....
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Historic salami of the highest range from the red, lean slice, without lard, stuffed in bovine gut. Made with only Italian meat, reduced fat content only 9% : at least 30% less than the average Italian salami. (IRAN data).Ancient Maletti recipe characterized by very few spices and excellent lean mea...
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From San Daniele DOP hams aged in the air of the hills of San Daniele del Friuli. Our raw products are known not only for their fragrance, but also for a very low salting thanks to the hand of expert salters. Unparalleled sweetness. Aged at least 14 months....
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Produced in Bologna using a traditional recipe dating back to the 1800s, with Italian heavy pork from the supply chain. Fine cuts are used, giving it a unique texture. Still stuffed in natural ox bladder and hand-tied with rope, as tradition dictates. Cooking in the stove is very slow. Great frag...
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Italian pork loin stuffed by hand with vegetable pesto, cured ham, mortadella and cheese with a splash of red wine. Hand-rolled and baked on a grill. A tasty but delicate gastronomic specialty. ...
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Ravioli made according to a typical Mantuan recipe. Sweet pumpkin filling that is mitigated by the taste of grated cheese. Pasta made up of 27% Italian eggs, from free-range hens. Cook in 3 to 4 minutes in boiling water and season to taste....
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Mortadella di Bologna IGP, in a special format that allows it to be cooked for longer. It releases a superior taste and aroma, in fact, thanks to its giant caliber. At the same time, its short length allows it to be managed on the bench.Kept in its cradle, sliced with a hand knife, sold by the slice...
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Sileo from the Latin "silence", is the cooked ham that rests in the hills, where an ancient ham factory in San Marino has preserved over time the unique recipe of the three rests. From national PP thigh selected. The walnut trunk mold gives it a low-waste shape.The meat first rests for a few days in...
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