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

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

Salumeria Volpetti-Storica Salumeria di Testaccio

500 gr

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Blue Cheese

Aged Gorgonzola Cheese PDO – Aged 250 days

10,50 € – 35,00 €

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 spicy 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.

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Mountain Cheese

Bagoss di Bagolino cheese (traditional agro-food product)

23,70 € – 79,00 €

The Bagoss is a semi-fat cheese made from raw milk and an extra hard paste. It is product from Bagolino in the province of Brescia. This cheese is special thanks to the saffron that is added during its production. This makes it unique and ideal to taste it on its own.

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Mountain Cheese

Bettelmat cheese (traditional agro-food product)

20,70 € – 69,00 €

The Bettelmat is a fatty cheese with a low to medium ageing, semi-hard paste, produced in Piedmont. The Bettelmatt is obtained through the processing of raw, whole milk from Italian Brown cows. Due to its particular characteristics, it is best to taste this cheese on its own or together with polenta or gnocchi. It is ideal in combination with local red wines or aromatic ones.

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Mountain Cheese

Bitto Cheese PDO – 2016

29,70 € – 99,00 €

The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

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Mountain Cheese

Bitto Storico Cheese PDO – 2015

29,70 € – 99,00 €

The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

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Mountain Cheese

Bitto Storico Cheese PDO – 2018

36,00 € – 120,00 €

The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

4 review(s)
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Bresaola Air-Cured Beef

Bresaola from Valchiavenna, piece

26,70 € – 89,00 €

Valchiavenna is an Italian alpine valley North of Lake Como, and a historical producer of Bresaola, the most famous beef salume (cured meat) from Italy.

This Bresaola is made by the Del Curto brothers in the heart of Valchiavenna. It is smoked using Pine woods, hence its intense taste.

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Bresaola Air-Cured Beef

Bresaola from Valchiavenna, sliced

8,90 € – 89,00 €

Valchiavenna is an Italian alpine valley North of Lake Como, and a historical producer of Bresaola, the most famous beef salume (cured meat) from Italy.

This Bresaola is made by the Del Curto brothers in the heart of Valchiavenna. It is smoked using Pine woods, hence its intense taste.

2 review(s)
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Bresaola Air-Cured Beef

Bresaola from Valtellina PGI, piece

23,00 € – 46,00 €

Valtellina is an alpine valley in Lombardy, Northern Italy, bordering Switzerland. Together with Valchiavenna, it is a historical producer of beef Bresaola, the leanest and healthiest among the Italian salumi (cured meats).

This PGI-certified Bresaola is made by spicing and air-curing only the best part of the beef topside.

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Bresaola Air-Cured Beef

Bresaola from Valtellina PGI, sliced

4,60 € – 46,00 €

Valtellina is an alpine valley in Lombardy, Northern Italy, bordering Switzerland. Together with Valchiavenna, it is a historical producer of beef Bresaola, the leanest and healthiest among the Italian salumi (cured meats).

This PGI-certified Bresaola is made by spicing and air-curing only the best part of the beef topside.

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Pasta Filata Cheese

Caciocavallo Ragusano Cheese PDO

11,00 € – 55,00 €

The Caciocavallo Ragusano PDO is a pasta filata cheese typical from Sicily. The particularity of this cheese lies in the raw materials used and in its processing: made from raw cow’s milk, obtained through a spinning process using hot water at 70-80ºC. We recommend that you try it on its own or as an ingredient in typical local dishes.

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Pasta Filata Cheese

Caciocchiato di Ariano Irpino Cheese

7,80 € – 39,00 €

The Caciocchiato di Ariano Irpino is a semi-hard, pasta filata cheese, produced with cow’s milk, typical from the locality with the same name in Campania. What distinguishes this cheese is, without a doubt, its appearance: inside you can find small holes called eyes that give this cheese its name (occhiato means with eyes in Italian).

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Coppa & Capocollo Air-Cured Pork

Capocollo from Cinta Senese breed PDO, sliced

11,25 € – 75,00 €

The Capocollo is a traditional Italian and Corsican cured meat, made with the meat close to the pork’s neck. This Capocollo is from Cinta Senese pigs, which are bred free-range specifically in the Siena province; their meat is tasty and have a small amount of fat compared to most Italian breeds.

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Mountain Cheese

Castelmagno Cheese PDO – 2019

17,70 € – 49,00 €

The Castelmagno PDO is a long-aged, semi-fat mountain cheese with a semi-hard consistency and a blue-veined appearance. It is produced in the locality bearing the same name in Piedmont. The particularity of this cheese is its production based on cow milk obtained from two successive milkings (morning and afternoon). It can be enriched with goat or sheep milk, but this can constitute up to 20% maximum. We suggest you taste it on its own or accompanied by full-bodied wines.

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Mountain Cheese

Castelmagno Cheese PDO – 2020

17,70 € – 59,00 €

The Castelmagno PDO is a long-aged, semi-fat mountain cheese with a semi-hard consistency and a blue-veined appearance. It is produced in the locality bearing the same name in Piedmont. The particularity of this cheese is its production based on cow milk obtained from two successive milkings (morning and afternoon). It can be enriched with goat or sheep milk, but this can constitute up to 20% maximum. We suggest you taste it on its own or accompanied by full-bodied wines.

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Mountain Cheese

Comtè Cheese AOC

13,50 € – 45,00 €

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.

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Mountain Cheese

Comtè Cheese AOC – Aged 2 years

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.

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