CABER _
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Soleado palm hearts are great to give an exotic touch to all salads and suggest new tasty recipes every day.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
Historically the taste of walnut accompanies cheese on the tables of the nobles.
Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.