SEPI PECORINO GRAN SEPI
The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
Historically the taste of walnut accompanies cheese on the tables of the nobles.
Historically the taste of walnut accompanies cheese on the tables of the nobles. In the paintings dating back to the 1700s, cheese is combined with dried fruit. We have renewed this ancient tradition proposing a pecorino that after careful seasoning and refinement is offered to our palate with friably buttery pasta with the delicate flavor of Sorrento walnut. A mouthful of real gentlemen.
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The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
It shows an intense straw-coloured crust with a canned surface.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
All the good of ovine milk enclosed in an artisan caciotta.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.