The Naples box has very high quality fresh cheeses.

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

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

Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.

Homogeneous consistency with some small leaf, straw yellow

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

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

Semi-seasoned cheese produced with pasteurized sheep milk.

The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).

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.

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.

The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.

The Valmonte stravecchio is an aged top in the seasoning cellars.

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

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

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