Aceto Balsamico Tradizionale di Modena Extravecchio DOP invecchiato almeno 25 anni in pregiatissimi barili che consentono una produzione molto limitata e di gran qualità
Invecchiato nel cuore dell’acetaia dove le barriques più preziose lo arricchiscono di profumi durante un lungo riposo. Consigliato su Parmigiano Reggiano, su fragole e dolci al cucchiaio
Condimento balsamico bianco ottenuto dalle migliori uve di Trebbiano Modenese il cui mosto è invecchiato almeno 5 anni in botticelle di Frassino. Adatto a tutti i tipi di pesce, crostacei, molluschi e caviale
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.
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.
