Make at least € 100 of purchase and Receive -20% discount! With Coupon 20OFFVOLPETTI | Until 13/06

Make at least € 100 of purchase and Receive -20% discount! With Coupon 20OFFVOLPETTI | Until 13/06

Salumeria Volpetti-Storica Salumeria di Testaccio

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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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Special Offers

Best of Italy Selection – Prosciutto, Parmesan, Balsamic Vinegar, Bresaola, Pecorino, Oil and Calabrian hot pepper

133,00 € 113,00 €

We at Volpetti offer you a tribute to the world-renowned Italian gastronomic tradition, a set of 7 famous specialties at a special price:

Scroll down to discover the details of the promotion!

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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

23,70 € – 79,00 €

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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Bresaola Air-Cured Beef

Bresaola from Valchiavenna, piece

20,70 € – 69,00 €

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

6,90 € – 69,00 €

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 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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Special Offers

Bresaola, Parmigiano and Balsamic Vinegar – Italian Summer

53,00 € 45,00 €

Volpetti’s Summer is of quality: Bresaola, Parmesan and Balsamic Vinegar of Modena are the best protagonists of many fresh, light and at the same time delicious and inviting dishes. We offer you this famous Italian specialties with guaranteed quality and purchasable at a special price!

Take advantage of the promotion now!

 

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Parmigiano

Brown Cow Parmigiano (Vacche Brune) – Aged 30 months, 650gr

21,39 €

Brown Cow Parmigiano is made with raw milk from the "Razza Bruna" breed, which was introduced in the Italian Appennino at the end of 1800. It has a rich taste and a characteristic straw-yellow color due to the traditional alimentation of the cows. The milk has indeed a content of calcium, phosphorus and fat higher than the average of Parmigianos.

In general, Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. This cheese is the famous and beloved protagonist of all Italian tables. It is made 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.

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Pasta Filata Cheese

Caciocavallo Ragusano Cheese PDO

6,98 € – 34,90 €

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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