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.
The traditional aroma of smoked dried meat, with a touch of spices and slightly salty.
The tomatoes of Collina La Rosina, cultivated in the warm southern sun, are characterized by the natural consistency and fragrance of the Mediterranean tradition.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Featuring thick skin, soda pulp, sweet and full flavor and total acidity, the yellow tomato La Rosina is guaranteed by APOC brand.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.