Grana Padano is a hard cheese cooked, with a slow and natural ripening, which takes place in environments with pleasant "spring" temperatures between the 15th and the 22°C.
It is produced by the selection of fresh olives, of first quality cultivated and squeezed.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Elastic and resistant gluten flour, ideal for long leavening dough.
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.