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.
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Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
The characteristic of this product, should be sought in the seasoning.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
It is a cheese made with pure sheep milk
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
Historically the taste of walnut accompanies cheese on the tables of the nobles.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
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.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
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.