750 gr – Salumeria Volpetti https://www.volpetti.com/en/ Storica Salumeria di Testaccio Sat, 04 Oct 2025 13:15:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.21 https://www.volpetti.com/wp-content/uploads/2018/02/favicon.png 750 gr – Salumeria Volpetti https://www.volpetti.com/en/ 32 32 Bresaola from Valtellina PGI, piece https://www.volpetti.com/en/prodotto/bresaola-from-valtellina-pgi-piece/ Wed, 13 Mar 2019 17:23:43 +0000 https://www.volpetti.com/prodotto/bresaola-della-valtellina-igp-a-trancio/ 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 from Valchiavenna, piece https://www.volpetti.com/en/prodotto/bresaola-from-valchiavenna-piece/ Wed, 13 Mar 2019 17:20:10 +0000 https://www.volpetti.com/prodotto/bresaola-della-valchiavenna-a-trancio/ 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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]]> Comtè Cheese AOC https://www.volpetti.com/en/prodotto/comte-cheese-aoc/ Fri, 16 Nov 2018 17:28:53 +0000 https://www.volpetti.com/prodotto/formaggio-comte-aoc-giovane/ 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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]]> Castelmagno Cheese PDO – 2019 https://www.volpetti.com/en/prodotto/castelmagno-cheese-pdo-2019/ Fri, 16 Nov 2018 17:28:52 +0000 https://www.volpetti.com/prodotto/formaggio-castelmagno-dop-stagionato/ 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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]]> Cecina from León PGI, piece https://www.volpetti.com/en/prodotto/cecina-from-leon-pgi-piece/ Fri, 05 Jun 2020 20:20:20 +0000 https://www.volpetti.com/prodotto/cecina-de-leon-igp-a-trancio/ PGI-certified smoked and cured beef sausage. Produced in the Spanish province of León.

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]]> Caratteristiche

La Cecina de Leon, detta anche prosciutto di bue, viene ricavata dalla fesa o dalla sottofesa di un bovino di grandi dimensioni, la vacca asturiana, che viene salata, essiccata e poi affumicata.
Molto diversa dalla nostrana Bresaola, al palato si presenta morbida e dolce, grazie alla sua diffusa marezzatura (la carne è solcata da sottili striature di grasso che letteralmente si sciolgono in bocca), che le regala un aspetto e un gusto assolutamente unici.

Provenienza

La Cecina de Leon viene prodotta esclusivamente nella zona della provincia di Leon (che grazie alle sue caratteristiche climatiche è ideale per garantire anche una perfetta essiccazione della carne), con razze suine autoctone.
La zona di provenienza, disciplinata dal marchio IGP, è fondamentale per garantire il particolare gusto di questo salume dalla storia antichissima, citato già in documenti risalenti al I secolo a.C.

Consigli, Abbinamenti, Curiosità

La Cecina de Leon è caratterizzata da un sapore molto particolare, gradevole e delicato ma al contempo persistente, che rende questa specialità molto più simile a una bistecca, piuttosto che a un salume.
Perfetta in abbinamento con molte varietà di vini, soprattutto rossi, la Cecina de Leon è ideale come antipasto o come aperitivo, per veri intenditori.

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]]> Bresaola from Valtellina PGI, sliced https://www.volpetti.com/en/prodotto/bresaola-from-valtellina-pgi-sliced/ Fri, 23 Feb 2018 16:28:55 +0000 https://www.volpetti.com/prodotto/bresaola-della-valtellina-igp/ 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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]]> Taleggio Cheese PDO https://www.volpetti.com/en/prodotto/taleggio-cheese-pdo/ Fri, 23 Feb 2018 16:28:42 +0000 https://www.volpetti.com/prodotto/taleggio-dop/ 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.

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]]> Bresaola from Valchiavenna, sliced https://www.volpetti.com/en/prodotto/bresaola-from-valchiavenna-sliced/ Fri, 23 Feb 2018 16:28:42 +0000 https://www.volpetti.com/prodotto/bresaola-della-val-chiavenna/ 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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]]> Caciocchiato di Ariano Irpino Cheese https://www.volpetti.com/en/prodotto/caciocchiato-di-ariano-irpino-cheese/ Fri, 23 Feb 2018 16:28:41 +0000 https://www.volpetti.com/prodotto/caciocchiato-di-ariano-irpino/ 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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]]> Ragusano Cheese PDO https://www.volpetti.com/en/prodotto/ragusano-cheese-pdo/ Fri, 23 Feb 2018 16:28:41 +0000 https://www.volpetti.com/prodotto/ragusano-dop/ The 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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