The Pulcinella box has meats and typical cheeses of excellent quality.

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

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.

The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.

Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste

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

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

The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.

The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.

It is a hard cheese that is ripe for about a year and a half.

Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste

The Stravecchio is an aged tome on fir-trees in traditional cellars.

It is a seasoned cheese with delicate and fragrant flavor and aroma.

Seasoned cheese with black truffle typical of southern Italy of round shape

Grana Padano is a hard cheese cooked, with a slow and natural ripening, which takes place in environments with pleasant "spring" temperatures between the 15th and the 22°C.

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