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.

Seasoned caciottina flavored with rosemary.

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

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

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

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

Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.

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

Pure sheep cheese with about 10 months of seasoning.

This is artisan cheese.

Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.

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

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

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

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