All the good of ovine milk enclosed in an artisan caciotta.

The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.

It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.

It is a cheese made with pure sheep milk

The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

The perfect box for spicy lovers.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.

The characteristic of this product, should be sought in the seasoning.

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.

The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.