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.

Campania

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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).

7,90 

The passalacqua Mexico blend stands out from the others because it is olfactively more delicate. elegant, round, moribid, balanced by syrupy body and medium persistence.maldon salt is known, prized and chosen by great chefs for its crisp, crunchy, compound crystal form. now also available with a light, pleasing oak wood smoke for a refined and elegant touch.

9,90 

The Moana passalacqua blend is refined and distinctive. its compact cream ensures a perfect extraction like at the bar; its carrier notes are caramel, chocolate, citrus for a burst of freshness and then again to close on amber like the base notes of a perfume, with an exhilarating gianduia finish.

9,90 

The perfection of Passalacqua’s true Neapolitan coffee blend is achieved by blending as many as 10 different origins of the world’s finest coffees. These characteristics allow the coffee to keep all its properties and aromas intact even after the stress of the decaffeination process.

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.

12,00 

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.

12,00 

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.

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