JAMESA CHAPTER SERVICES BY CIRCA 350 GR
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The redest tomatoes and with higher amounts of sugar, deprived of a part of water, evaporated at low temperature, give life to the concentrate.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.