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.
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.
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.