CARMASCIANDO _
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 smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The smoked shelving is seasoned for a few days and then be immersed in a liquid smoke: this gives it a more spicy taste. The oldest method of smoking provides, on the other hand, the exposure of the scamorza to burnt beech wood chips.
Great to eat at the cut and grilled delicacy.
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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 Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
The Pulcinella box has meats and typical cheeses of excellent quality.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
It is a hard cheese that is ripe for about a year and a half.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
Cheese from millenary history, the king of Piedmontese cheeses.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Stravecchio is an aged tome on fir-trees in traditional cellars.
The Naples box has very high quality fresh cheeses.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
Homogeneous consistency with some small leaf, straw yellow
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
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.
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
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.