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

Homogeneous consistency with some small leaf, straw yellow

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.

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

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.

Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.

Cheese from millenary history, the king of Piedmontese cheeses.

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

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

Homogeneous consistency with some small leaf, straw yellow

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

Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.

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

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

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

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.