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

With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.

It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.

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.

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

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

A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.

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

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

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

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

The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.

The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.

The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.

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

Ovine milk cheese with flavored pear juice