Pasta from concentrate of spicy red pepper and fresh, concentrated, with addition of aromas and preserved exclusively with physical processes.
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
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.