Thyme has expectorant benefits.
Region: Maremma, Appearance: Cylinder with 35 cm of diameter, Smell: intensely, vegetal and fruity, Taste and aroma: intensely - persistently, Consistency and structure: compact dough - mellow-melting, Maturation: approx. 60 days of ripe cellar.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Calendula has been used for its anti-inflammatory, and antispasmodic properties.
Helps preventing various gyneaecological disorders, also favoured as an everyday tea due to its much appreciated flavour.
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
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.