The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
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The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
The Trevi Fountain box consists of the following products: Approximately 2 kg of Porchetta di Ariccia ,1 kg of Guanciale and finally 0.3 kg of Pecorino Romano, 0.8 kg of Amerigo sauce the Amatriciana and finally 0.8 kg of Amerigo Cacio and Pepe sauce.
The perfect box for the food lovers of the capital.
Specific References
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The caciotta mixed with porcini mushrooms Valmetauro is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
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.
A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
Historically the taste of walnut accompanies cheese on the tables of the nobles.