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

Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

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

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

Valmetauro is a fresh creamy cheese, a light look and a medium ripening.

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

It shows an intense straw-coloured crust with a canned surface.

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.

Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.

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

Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.

The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow 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).

It is a cheese made with pure sheep milk