CASEIFICIO MAREMMA _
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
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.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.