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Due to the risk of Shipping delays during the Summer period, international shipments will be suspended until August 31, 2022.

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20,70 69,00 

The Comtè is a cheese made from cow’s milk, with a medium or long ageing and a semi-hard consistency. It is produced in the Jura in France. Only milk from Montbéliarde and Simmental cows is used to produce this cheese. The particular taste of this product make it ideal to taste it on its own or together with a vast variety of dishes.

11,70 39,00 

The Fontina Valdostana PDO is a fatty cheese with a semi-hard consistency produced in Valdaosta. The distinguishing element of this cheese is that it is made with cow milk milked in the 2 hours preceding the processing and coming from only one milking. The Fontina is usually eaten on its own or accompanying many meals.

1 review(s)
17,70 59,00 

The Fossa di Sogliano PDO is a hard sheep cheese, fatty and aged, produced in the regions of Romagna and Marche. A distinctive feature of this cheese is its ageing. This lasts 3 months in oval pits excavated into the rock. During this time, the cheese ferments, acquiring a particular aroma. We suggest you taste it on its own or as an appetiser.

15,60 

The Nduja from Spilinga is a salami made from pork meat, produced in Calabria. The singularity of this product is in its ingredients and its consistency: the casing is prepared by adding chilli pepper from Calabria and without any preservatives. Its soft texture makes it perfect to spread on bread or to use it as a main ingredient in typical local dishes.

1 review(s)
11,96 29,90 

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. The particularities of this cheese are that it is produced 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.

4 review(s)
11,20 24,90 

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. The particularities of this cheese are that it is produced 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.

3 review(s)
4,97 24,90 

The Pecorino Romano PDO is a cooked, hard cheese, typical of the Lazio region. This cheese is produced exclusively with fresh, whole sheep’s milk and lamb’s curd. It is the famous protagonist of Central Italy’s cuisine and ideal to taste on its own or as an ingredient of many dishes of the local traditional cuisine.

6 review(s)
5,80 40,60 

The Pecorino from Pienza is a hard sheep cheese produced in the Pienza region in the Sienese territory. The main feature of this product is its ageing process, which takes place in oak caskets for about 90 days. We recommend to taste it on its own or accompanied by honey.

4 review(s)
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)
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