Producer: Beppino Occelli, Piedmont
Cheese type: Hard cheese ewe's milk and bovine milk
A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.
San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.
The Kalterersee Auslese is a light-bodied wine, whose color is light ruby to deep ruby red. It is pleasant and fruity on the palate, often with a touch of bitter almonds.
the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker