The original Norwegian gallettes of DailyBread come from a delicious recipe, mainly prepared with spelt, flax and pumpkin seeds, enriched with bran and wholemeal flour.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.