ARTIGIANA AMADORI PEOPLE TO THE GENOVESE IMPROVE BY 190 GR
The garlic-free pesto 190g is a version of the Pesto in sunflower oil, more delicate, as devoid of garlic.
The garlic-free pesto 190g is a version of the Pesto in sunflower oil, more delicate, as devoid of garlic.
The pesto alla genovese 190g di Artigiana Amadori is a variant to the original recipe of Pesto Genovese.
The Salumificio San Vincenzo produces various types of SALSICCIA.
The walnut sauce is typical of the Genoese culinary tradition based on nuts, Parmigiano Reggiano D.O.P. and garlic.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.