The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.

The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.

Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.

The caciocavallo dei Monti Lattari is a cheese with a very popular origin.

The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.

Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.

The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.

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.

Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.

It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.

Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.

Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs

Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients

Homogeneous consistency with some small leaf, straw yellow