The Naples box has very high quality fresh cheeses.
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The Naples box has very high quality fresh cheeses.
In the Naples box there are: 1 kg of fresh buffalo mozzarella of the day, 0.5 kg Fresh caciocavallo Campano, 0.5 kg Provolone of Monaco DOP, 0.5 kg Fresh sheep Caciotta Campana and 1 kg of fresh bread of the day.
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Fresh cheese with soft white yarn, compact with a fresh and delicate taste.
The Pulcinella box has meats and typical cheeses of excellent quality.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
It's a fat, fresh or short seasoning cheese, with yarn, smoked pasta.
The Smoked Provola is a fresh cheese with a slightly smoked flavour.
La Ricotta Salata is one of the many variations that the fresh ricotta has suffered during its long life.
The mozzarella braid of Bufala is a dairy produced with Latte di Bufala Italian pasta yarn native to Campania and that for centuries it is produced also in the rest of the South and in the Centre Italy.
The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
The burrata is a fresh cheese, of buffalo milk with yarn paste, similar to mozzarella but with a much softer and filamentous texture and its taste is sweet and buttery.
Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.