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.

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

Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.

Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients

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

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

The smoked variant of the spizzico: ductile and suitable for any occasion.

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

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.

Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs

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

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.

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

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

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

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