The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.

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

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

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

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

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

It is a cheese made with pure sheep milk

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

Seasonally produced cheese at local level from sheep's milk raised mainly to grazing

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.

The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.

Historically the taste of walnut accompanies cheese on the tables of the nobles.

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

Variant noble of the traditional caciotta.

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