Sheep's milk cheese Pecorino Tuscany Il Grotta app. 2,8 kg. - Rocca Toscana Formaggi
In some particular parts of central Italy as the "alta maremma" zone of Tuscany and Lazio, in the areas of Valentano, Pitigliano, Tuscia, Sorano, where the mountains are made of tufa, people had the tradition to store their food in natural caves. the cave has a humidity that gives to the cheeses a particular taste and a particular softness even if it's seasoned for long time. Caves have the humidity that defines cheeses typical taste and allows it to stay soft when matured for a long period of time. Our company owns a cave in the village of Valentano and we are proud to give another spin of life to old Italian traditions. (Maturation period: 120 days minimum, shelf life: 150 days)
The "Extra" quality was born a careful selection of olives that boast the maximum characteristics of the selected quality. Harvested on the Venetian hills once ripe, they are processed with the traditional cold extraction system. This oil of the fragrant taste and fruity scent, is of deep green colour with golden reflexes.
Ricciarelli di Siena Igp 250 gr. - Antichi dolci di Siena
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.