Production: April in Basilicata
Physical state: fine-grained crystallized
Colour: clear, varying pale straw yellow to white
Scent: reminiscent of orange blossom flowers
Taste: over time it takes on delicately fruity tones and a slightly acidic taste
Use: in fruit salad, in thirst-quenching drinks (1 litre of water, 2 tablespoons of honey, 1/2 lemon, 1 mint leaf)
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Crudo olive oil extravergine, fruity aroma, deliciously mild taste
Hard cheese ewe's milk, Appearance: black rind - ivory interior, Aroma: dry grass, Flavour: salty - earthy - sheep's milk, Consistency: compact, Maturation: 4-6 months in olive oil dregs
Olive oil extravergine 100% Italian biological 3 l. - Callari
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.