Mixed sauce of mustard, glass 460 g - Barbieri
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Soft cheese bovine milk, Appearance: decorated with apples and nuts, Aroma: fruity - mushrooms - buttery, Flavour: pleasant acidity - lively, Consistency: creamy - fondant, Maturation: 3 weeks in the affining cell
Still today Casa Modena respects this tradition when producing rigorously a Dop product, or rather certificate in the respect of rigid rules foreseen by the law: only meats of national swines are used exclusively, checking the additives and each phase of the working.
Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours...