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14,70 49,00 

The Piacentinu Ennese DOP is a hard cheese, made from sheep’s milk, short or medium-aged and produced in the area of Enna, Sicily. The particularity of this cheese is in how it is produced: in fact, during processing, saffron and black pepper corns are added to the paste. This product is a cornerstone of local cuisine, ideal to enjoy it on its own.

3 review(s)
6,30 42,00 

The Prosciutto from Norcia PGI is a cured ham produced in the province of Norcia, Umbria. The characteristic feature of this product is its main ingredient: only Italian pigs with hind legs weighing more than 8.5 kg and cured for at least 12 months. The Prosciutto from Norcia has the PGI certification (Protected Geographical Indication).

2 review(s)
8,25 55,00 

The Prosciutto from Sauris PGI is a cured ham produced in the municipality of Sauris, in Friuli-Venezia Giulia. The main feature of this product is the slight smoking, obtained exclusively using beech wood. The Prosciutto from Sauris has the PGI certification (Protected Geographical Indication).

1 review(s)
8,25 55,00 

This Prosciutto comes from the Friulian Alps in the North-East of Italy. It is a cured ham famous in Italy and beyond for its sweet and delicate taste. The main feature of this product is the presence of the trotter, which makes it automatically recognizable.

7,35 49,00 

The Prosciutto Pratomagno is a cured ham typical of the Arezzo province, in Tuscany. The Pratomagno is produced from solely Italian pigs weighing up to 11 kg and cured for 20 months. Taking into account its savoury taste and that it melts in the palate, we recommend that you taste it on its own or, perhaps, combined with cheese and a glass of wine.

8,25 55,00 

The Prosciutto Sant’Ilario is a cured ham produced in the province of Parma, Emilia Romagna. It is recognised as an extremely high-quality Prosciutto made from the best and heaviest Italian pig’s hind legs, selected and cured for 24 months. Taking into account its sweet and delicate flavour, we recommend tasting it on its own or, perhaps, together with dairy products and full-bodied wines.

1 review(s)
7,35 49,00 

Famous and loved in Italy and abroad, this Prosciutto is made only from Italian pigs bred in the Parma province and cured for at least 24 months. We have selected the highest quality Italian Prosciutto from the Parma region, where the making of Prosciutto is a secular tradition deeply rooted in local culture.

3 review(s)
16,50 55,00 

The Provolone del Monaco is a semi-hard cheese with a medium to long ageing, produced in Campania. The most striking feature of this cheese is its ingredient: only milk from Agerolese cows. The name originates from the sack cloth that the shepherds used to wear to protect themselves from the cold on the trip from the hills of Vico Equense to Naples, main market for their products.

4 review(s)
154,00 

The Provolone del Monaco is a semi-hard cheese with a medium to long ageing, produced in Campania. The most striking feature of this cheese is its ingredient: only milk from Agerolese cows. The name originates from the sack cloth that the shepherds used to wear to protect themselves from the cold on the trip from the hills of Vico Equense to Naples, main market for their products.

13,50 45,00 

The Puzzone di Moena PDO is a semi-hard cheese produced in the valleys of Fassa and Fiemme in Tentino Alto Adige. It is famous and appreciated and its name describes its main characteristics: humid crust and pungent odour (puzzone, in Italian). This product is perfect in combination with polenta or mashed potatoes, or simply on its own.

25,35 

Red Cow Parmigiano is made only with milk from red cows belonging to the "Rossa Reggiana" breed, fed with grass, hay and no-GMO certified feed; in Italy, this parmesan is known as Parmigiano Vacche Rosse.

In general, Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. It is made with raw cow’s milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

2 review(s)
38,35 

Red Cow Parmigiano is made only with milk from red cows belonging to the ""Rossa Reggiana"" breed, fed with grass, hay and no-GMO certified feed; in Italy, this parmesan is known as Parmigiano Vacche Rosse. Tast it with a drop of Traditional Balsamic Vinegar from Modena, while drinking structured red wines such as Barolo, Barbaresco and Brunello di Montalcino.

In general, Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. It is made with raw cow’s milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

1 review(s)
19,60 39,20 

The salami from Felino PGI is made from lean pork meat, produced in the city of Felino, in Emilia Romagna. This salami is made from 70% lean pork meat, with a medium grinding and bagged into soft casings and then cured for at least 60 days. The salami from Felino has the PGI certification (Protected Geographical Indication).

17,55 

This Salami is a fennel-seasoned salami made in Tuscany. The particularity of this product is its processing: minced pork meat, flavoured with fennel seeds and bathed in red wine. We recommend you taste it sliced on its own or together with cheese and wine.

1 review(s)
10,31 

The smoked scamorza from Campania is a pasta filata, smoked cheese made of cow’s milk, aged 15 days. It is a typical product from Campania, recognised by the Ministry of Agriculture as a traditional regional product. It is perfect to enjoy on its own or as an ingredient of warm or cold dishes.

6,57 21,90 

The sweet gorgonzola PDO is a soft cheese from whole cow’s milk. It is characterised by its blue veins, a trait that distinguishes it from all others. The particular after-taste is a prominent organoleptic property of this product. Gorgonzola has a strong flavour, ideal to taste it on its own or smeared on bread.

6,98 34,90 

The taleggio PDO is a fatty, soft cheese made of cow’s milk, typical from North Italy. It takes its name from the homonymous valley, located in the upper Bergamo area. The main features of this cheese are its moderate aroma and its famous flavour. We recommend that you try it on its own or as main ingredient in many traditional dishes from North Italy.

9,62 

The white baby scamorza from Campania is a pasta filata cheese made from cow’s milk, aged 15 days. It is a typical product from Campania, recognised by the Ministry of Agriculture as a traditional regional product. It is perfect to enjoy on its own or as an ingredient of warm or cold dishes.

22,05 

This wild boar salami is a typical product from Tuscany. Its main feature is in its ingredients: wild boar’s meat seasoned with garlic, pepper and spices. It is perfect to have on its own, as an aperitif or as an appetiser, combined with other typical products such as cheese and wine.

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