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.

Cheese from millenary history, the king of Piedmontese cheeses.

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.

Semi-seasoned cheese produced with pasteurized sheep milk.

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

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

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.

Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.

Homogeneous consistency with some small leaf, straw yellow

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

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

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.

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

With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.

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.