Made from the best grapes of Trebbiano Modenese, the Acino Bianco is aged for at least 5 years in small casks of Ash wood. We recommend to try this balsamic vinegar with all kinds of fish, shellfish and caviar.
From the experience of Acetaia Malpighi production comes this exceptional white condiment: made from the must of Trebbiano Modenese grapes, aged 5 years in ash barrels
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.
The Pecorino Sardo PDO is a hard, aged cheese, typical of Sardinia The principal characteristic of this cheese lies in the raw materials: it is produced using exclusively whole sheep’s milk from sheep that graze on natural pastures.
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.
PDO-certified Balsamic vinegar from Modena aged for at least 12 years. It has a distinctive full body and is the ideal match for red meat, fish and shellfish.
PDO-certified Extra Old Balsamic vinegar from Modena, aged for at least 25 years in the most precious small Oak barrels. The production is extremely limited and results in a thick balsamic vinegar of exquisite quality.
A PGI balsamic vinegar of Modena aged in fine French barrels that enrich it with exquisite aromas and fragrances. Recommended for risotto and fish and meat carpaccio.
The Bazza Natural Salami with Garlic is traditionally produced in Veneto, in the north of Italy. The particularity of this salami lies in its processing: only selected meat is used, together with sea salt, crushed pepper and garlic. It is then bagged and hand tied in natural casings, without preservatives.
The Bazza Natural Salami with Garlic is traditionally produced in Veneto, in the north of Italy. The particularity of this salami lies in its processing: only selected meat is used, together with sea salt, crushed pepper and garlic. It is then bagged and hand tied in natural casings, without preservatives.
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.
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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