RICOTTA OVEN HARD SICILIAN FROM ABOUT 1,5 KG
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.
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 goodness is perhaps the characteristic to which producers of Grana Padano cheese, who adhere to the disciplinary of the PDO, hold more.
Because "good" means first of all that is good, and because "good" means pleasure of taste and taste of pleasure.
Because there is nothing better than the union between the goodness that favors the well-being and goodness that, in the end, is nothing but a true feast of the senses.
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.
Indeed, it is precisely the seasoning time to characterize this Italian DOP cheese in the three typical aspects in which it likes to make it for the palate of the refined admirers.
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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.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
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
Homogeneous consistency with some small leaf, straw yellow
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.
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 Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The Pulcinella box has meats and typical cheeses of excellent quality.
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.