Rubatà with Taggiasca olives 200 gr. - Mario Fongo
The tradition of Piedmont ventures to Liguria, where it meets the Taggiasca olive, and it is love at first sight: the enchanting crispness of the breadstick marries the intense and biting charm of the beautiful olive.
Harmonious, sapid and aromatic fragrance. It is excellent as an aperitif, goes well with starters and particularly with delicately flavoured dishes, most of all fish based ones.
Hard cheese ewe's milk and bovine milk, Appearance: grey rind - crumbly texture. Aroma: strong scent of truffle, Flavour: balanced presence of truffle, Consistency: crumbly, Maturation: 8 weeks in the "Crutin" truffle cellar
Dry-Cured Ham finely sliced. Flavour: Mild, Area: Emilia Romagna
Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months