The smoked variant of the spizzico: ductile and suitable for any occasion.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The smoked variant of the spizzico: ductile and suitable for any occasion.
A product with care and passion, respecting tradition and adopting great quality criteria.
Prepared only with very fresh cow's milk from the farms of the territory, the smoked scamorza spizzichi are a versatile and practical variant of the smoked scamorza. Also natural, the smoked scamorza snips please all palates.
The yarn dough, in fact, has a delicate taste and an elastic consistency, but it is the smoke, which can be seen from amber shades and obtained only from natural processes, to give them a peculiar and unforgettable taste.
Suitable for the most diverse occasions, the smoked scamorza spizzichi are particularly tasty if grilled and accompanied by vegetables, meats and exquisite glazes.
Specific References
No customer reviews for the moment.
It is a hard cheese that is ripe for about a year and a half.
Provolone del Monaco is a semi-hard cheese made of yarn, aged, produced in the area of the Sorrentine Peninsula, exclusively with raw cow milk Agerolese
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
The Naples box has very high quality fresh cheeses.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
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.
Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.