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

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

Semi-seasoned cheese produced with pasteurized sheep milk.

Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.

The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years

The Naples box has very high quality fresh cheeses.

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

It's a hard cheese for a few months.

The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.

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 Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures

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

Cheese from millenary history, the king of Piedmontese cheeses.

The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.

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

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