GIGI STRUCTURE BY 500 GR
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The excellent quality of Alimentha products is guaranteed by an accurate choice of raw materials and by strict control of production processes.