Brochure

Transcription

Brochure

Our Catalogue
Introducing Cibo
Our Company
Our Range
We are an experienced London based
company, specialising in the excellent Italian
Gastronomy. We currently supply high end
restaurants and deli shops.
When we decided to set up Cibo, our aim was
to source the finest Italian regional ingredients
for our clients. Ten years on, we are very
proud of our product range.
Cibo - the Italian word for food, pronounced
Chee-bo - is the culmination of our Italian
heritage, years of experience in the food and
beverage industry and our own personal
passion for enjoying good food.
Still, we visit Italy several times a year to
source new or better products and spend
time with our colleagues at Valsana: an
investment of time and energy to provide you
with the best products at the fairest prices.
Our Service
Contact us
Excellent service is pivotal to our success:
We always welcome the opportunity to meet
existing and potential new customers, so
please email us or call us on 020 8802 7953
to arrange an appointment.
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flexible and personal customer service
expertise in the Italian Gastronomy
right pricing
regular and reliable deliveries
continued search for the best products
We would be delighted to show you what our
passion is !!!
Introducing Valsana
Selecting... with taste
A unique assortment
We are the Italian partner of Cibo, established
in 1984 in the North East of Italy.
We offer to the gourmet community a unique
assortment with 500 cheeses, 400 charcuterie
products and a wide selection of grocery
delicacies.
For more than 30 years Valsana's people
search, select and bring to the market the
finest Italian cheeses, charcuterie and other
food specialties.
A thick catalogue for those ones that look for
authenticity through tradition and quality.
Working with producers
A fair pricing
We enjoy working with small producers who
are committed to their work and love their
products.
We want our small, artisan producers to
continue work in the years to come. We want
them to pass the secrets they know to their
children and grandchildren.
We work side by side with many of them to
improve products and set standards. Not as
matter of business but as a way of living, we
support artisan producers.
We accept that their work is unique and
deserve a different treatment and fair pricing.
Our range
Cheeses6
Charcuterie38
Mozzarella & Bufala ....................................6
Raw Ham .................................................. 38
Soft Cheese...................................................8
Culatello & Speck....................................... 39
Caciotta ......................................................11
Pancetta, Lardo & Guanciale ................... 40
Ricotta......................................................... 12
Coppa ....................................................... 43
Asiago, Montasio & Friends....................... 14
Cooked Ham ............................................ 44
Provolone & Caciocavallo ......................... 16
Mortadella & Zampone............................ 46
Pecorino & Canestrato .............................. 18
Porchetta ....................................................47
Gorgonzola & Blue ................................... 24
Salami & Co............................................... 48
Ubriaco...................................................... 26
Bresaola & Carpaccio............................... 51
Taleggio & Washed Rind............................27
Goat & Sheep............................................ 52
Toma & Casera.......................................... 28
Goose, Duck & Poultry.............................. 53
Matured Goat Cheeses............................. 29
Game......................................................... 54
Historical Cheeses .................................... 30
Unique Cheeses....................................... 32
Grana Style................................................ 34
More Ideas in Cooking.............................. 36
Cheeses in Portions....................................37
Other Products
58
Butter ......................................................... 58
Olive Oil ..................................................... 59
Vinegar & Condiments ............................. 60
Fish56
Tomatoes................................................... 62
Trout ......................................................... 56
Flour, Rice & Legumes .............................. 66
Others ........................................................57
Pairings & Sweets ..................................... 68
Vegetalbles & Olives................................. 63
cheese ∙ Mozzarella & Bufala
Burrata Pugliese
REGION
Apulia
A fresh pasta filata cheese, filled with stripes of mozzarella and cream
The outside shell is made with mozzarella while the inside part is a soft mix of cream and
mozzarella stripes. The taste is fresh and sweet, with a typical aroma of milk and cream
Shelflife: 14 days · Available in different formats, only on reservation
Code 24899 · Weight: 250g individually packed · Code 24904 · Weight: 125g individually packed
Burrata Pugliese in plastic pot
REGION
Apulia
A fresh pasta filata cheese, filled with stripes of mozzarella and cream individually packed in its
water in a plastic pot. The taste is fresh and sweet, with a typical aroma of milk and cream
Code 24904EN · Weight: 125g individually packed · 21 days shelflife
Minimum order: 1 piece, only on reservation
Stracciatella Pugliese
REGION
Apulia
Stripes of mozzarella mixed with fresh cream
The taste is fresh, milky, creamy and lactic. The aftertaste is dolce, round and creamy
Code 24915 · Weight: 250g ∙ Minimum order: 1 piece · Shelflife: 10 days
Nodini pugliesi
REGION
Apulia
Soft nodini of mozzarella, sweet and milky in taste
The shape is of the node and its color is shiny white. The taste is dolce, fresh, pleasant with strong
hints of milk and cream
Code 24905 · Weight: 250 g ∙ Minimum order: 1 piece · Shelflife: 10 days
Mozzarella Amordilatte
REGION
abruzzo
A typical Mozzarella “fior di latte”, produced with cows milk from Abruzzo.
The color is white and the texture is luscious. The paste is elastic and creamy consisting of many
layers. The taste is creamy and milky, the aftertaste is pleasant, sweet and lactic.
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Mozzarella & Bufala ∙ cheese
Mozzarella di Bufala Campana DOP ∙ rivabianca
REGION
campania
The original Mozzarella di Bufala, produced with quality milk, still hand made
It shows the typical pasta filata, porcelain white with no eyes, slightly elastic in the first 8-10 hours
from production. The taste is sweet and pleasantly acid, with a milky aroma and some hints of
nature
Code 25040 · Weight: 250 g ∙ Shelflife: 8 days
Minimum order: 1 box of 2 kg (8 mozzarella per 250 g), only on reservation
Mozzarella Borgoluce di Latte di Bufala
REGION
veneto
Mozzarella made with buffalo milk produced in Treviso area. Not to be confused with Bufala
Campana DOP. The taste is dolce, delicate, slightly savory and with intense notes of lactic.
Borgoluce is an estate with 1,220 acres, held by Collalto family since the XII century. An intact
environment made of pastures, woodlands, farms, fields, vineyards, orchards, canals, mills, dairies.
Environmental responsibility pervades every activity and is expressed in the use of renewable
sources for the production of agro-energy
Code 21060 · Weight: 250 g ∙ Minimum order: 1 piece
Mozzarella di Bufala Campana DOP ∙ ladybù
REGION
Lazio
Bocconcini of fresh mozzarella, produced with buffalo milk, in Lazio region.
The rind is thin and its color is porcelain white. The paste classic pasta filata (fibrus levels), elastic
and watery. The taste is fresh, milky and lactic. The aftertaste is long, pleasant and lactic
Code 25171 · bocconcini ∙ Weight: 250 g ∙ Minimum order: 1 piece ∙ Shelflife: 15 days
Code 25170 · balls ∙ Weight: 250 g ∙ Minimum order: 1 piece ∙ Shelflife: 15 days
mozzarella di bufala campana dop · corvino
REGION
campania
Corvino mozzarella is produced with buffalo milk, in Campania region.
The rind is thin and its color is porcelain white. The paste, classic pasta filata, is elastic and watery.
The taste is fresh, milky and lactic. The aftertaste is long, pleasant and lactic
Code 25061 · Weight: 125 g ∙ Minimum order: 1 piece ∙ Shelflife: 15 days
Mozzarella di Bufala Campana DOP affumicata ∙ ladybù
raw
milk
REGION
campania
Fresh smoked mozzarella, produced with buffalo milk, in Lazio region.
A typical pasta filata, porcelain white with no eyes. The taste is smoky, milky and lactic. The
aftertaste is long, pleasant and lactic, with hints of burnt hay
Code 25173 · Weight: 250 g ∙ Minimum order: 1 piece ∙ Shelflife: 15 days
mozzarella di bufala dop affumicata · corvino
REGION
campania
This smoked fresh mozzarella is produced with buffalo milk and is smoked in the traditional way.
The rind is thin and its color is porcelain white. A typical pasta filata, porcelain white with no eyes,
slightly elastic in the first 8-10 hours from production. The taste is smoky and pleasantly lactic, with
a milky aroma and some hints of nature and burnt hay
Code 25054 · Weight: 250 g ∙ Shelflife: 15 days
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cheese ∙ Soft Cheeses
stravacco · extravagant morlacco
REGION
veneto
An outstanding cheese made with raw cow's milk from Bruna race. The paste is soft, almost
creamy, ivory white, with few eyes; the rind is thin, straw yellow, with the pattern of the basket the
cheese is made in. The aftertaste is buttery, lactic with aromas from the cellar and the nature
Code 30288 · Weight: 2 kg approx ∙ Minimum order: 1 wheel
Grillo di Colmajor
REGION
veneto
Soft cow’s milk cheese with a white bloomy rind
The rind is white with grey shades; the texture is soft and melty with rare little eyes.
The taste is dolce, milky, buttery with hints of green grass. The aftertaste is dolce, round and buttery
Code 30567 · Weight: 2 kg ∙ Minimum order: 1 wheel
Code 30568 · Weight: 500 g ∙ Minimum order: 1 wheel
Morlac "La Rocca d’Asolo"
REGION
veneto
Soft raw milk cheese produced in a small dairy
The rind is very thin and its color is white. The paste is white too. The taste is milky, buttery with hints
of lemon and grass. The aftertaste is fresh, milky with the aroma of the milk and the animal
Code 30251 · Weight: 5-6 kg ∙ Minimum order: 1/4
morlacco saporito
REGION
veneto
Soft raw milk cheese produced in a small dairy
The rind is very thin and its color is white. The paste is soft, compact, humid, with eyes spread
across. The taste is milky, buttery with hints of lemon and grass. The aftertaste is fresh, milky with
the aroma of the milk and the animal. Perfect for cooking especially melted in risotto or over pizza
Code 30247 · Weight: 5 kg approx ∙ Minimum order: 1/2
Rocchetta
REGION
piedmont
A fresh cheese made with a combination of cow’s, sheep’s and goat’s milk and matured for 8-10
days. The rind is thin and soft. The paste is creamy, sticks to the knife, while its colour is white.
The taste is round, creamy and sweet. The aftertaste is pleasant, with hints of fresh grass.
Code: 31250S ∙ Weight: 300 g approx ∙ Minimum order: 1 box with 3 pieces
La Tur
REGION
piedmont
A fresh cheese made with a combination of cow’s, sheep’s and goat’s milk and matured for 10 days.
The rind is thin and velvety soft. The paste is creamy while its colour is white.
The taste is full to the palate, round, creamy and dolce. The aftertaste is round, dolce, pleasant,
creamy with hints of the aromas of the fresh milk.
Code: 31253S ∙ Weight: 220 g approx ∙ Minimum order: 1 box with 7 pieces
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Soft Cheeses ∙ cheese
Squacquerone di Romagna DOP with Sale Dolce di Cervia
emilia
romagna
Very fresh cheese, typically produced in Romagna area with pasteurized whole milk, with the
addition of live lactic acid bacteria, Cervia's sweet salt and rennet. At the beginning of its life the
cheese is compact, pearl-white in color, when matured it becomes extremely creamy and running.
The taste is sweet, with lactic notes
Available also the Squacquerone in sac-a-poche: Code 21501 · Weight 1 kg
Stracchino with Sale Dolce di Cervia
emilia
romagna
Fresh cheese, very soft and sweet, produced in Romagna area with pasteurized whole milk
collected exclusively from local farms with the addition of Sale Dolce di Cervia. The taste is sweet,
with notes of milk and yogurt; the use of the salt of Cervia, that is poor in chlorides, increases the
sweetness of this cheese
Available also the 100 g version in box with 6 pieces: Code 21512
Primo Sale di Capra Biologico
REGION
veneto
Small rounds of soft organic goat cheese
The cheese has a very thin skin while the color of its paste is white. The taste is aromatic, delicate,
creamy and round. The aftertaste is milky and with hints of the aromas coming from the goats milk
Robiola di Capra Biologica
REGION
veneto
Soft organic goat milk cheese
The cheese has no rind. The paste is compact but soft, white in colour.
The taste is aromatic, delicate, creamy, dolce and milky. The aftertaste is milky, dolce, and with hints
of the aromas coming from the goats milk
Caciotta di Capra Biologica
REGION
veneto
Soft caciotta cheese made with organic goat’s milk
The rind is very thin and its color is white. The paste is compact, some elastic and its color is white
The taste is dolce, aromatic, creamy and milky. The aftertaste is long, with strong hints of the aroma
of the goats milk
S-cin di capra
REGION
veneto
S –cin is a typical cheese produced in the Veneto area, but this one is made with raw goat's milk
It is produced from the raw goat’s milk coming from Saneen and Camosciata races. The color of the
rind is white and the texture is soft with little holes; the crust is thin and elastic, ivory white in colour.
The taste is sweet, round, creamy and lactic, while the aftertaste is sweet, smooth and slightly lactic
Code 30546 · Weight: 1 kg approx ∙ Minimum order: 1 piece
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cheese ∙ Soft Cheeses
Robiola di Roccaverano DOP
REGION
piedmont
A Robiola made with goat’s milk from the Roccaverano area, produced in a traditional manner.
The rind is thin and soft. The paste is creamy, sticks to the knife, while its colour is white.
The taste is round, creamy, full to the palate and dolce. The aftertaste is pleasant and dolce with
hints of fresh grass, herbs and lactic aromas
Code 31259 · Weight: 300 g approx ∙ Minimum order: 1 piece · Shelf-life: 30 gg
Caprino Fresco
REGION
piedmont
A fresh goat’s cheese produced with rich milk in the area of Alta Langa in Piedmont.
There is no rind and the color of the cheese is white.The taste is full to the palate, medium to the
tongue, lactic and perfumed. The aftertaste is long, pleasant, lactic with hints of hay and grass
Code: 31260 ∙ Boxes with 10 pieces x 150 g ∙ Minimum order: 1 box · Shelflife: 25 days
Tommasino di capra Bio
REGION
veneto
A fresh goat’s cheese produced in artisanal way in Veneto with the milk from the Saanen race.
There is no rind and the color of the cheese is white. The taste is full to the palate, medium to the
tongue, creamy and lactic. The aftertaste is long, pleasant, lactic with long hints of the natural
aroma of the goat’s milk.
Code 21271 · Plain version · Weight: 180 g approx ∙ Minimum order: 1 piece · Shelflife: 30 days
Crescenza di capra Biologica
REGION
veneto
A fresh goat’s cheese produced in artisanal way in Veneto with the milk from the Saanen race.
The rind is thin and its colour is velvety white. The paste of the cheese is soft and sticks to the knife.
The taste is full to the palate, creamy, medium to the tongue and pleasantly lactic. The aftertaste is
long, round with hints of the natural aroma of the cream of the goat’s milk.
Code 21270 · Weight: 250 g approx ∙ Minimum order: 1 piece · Shelflife: 25 days
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Caciotta ∙ cheese
Piccolo Mariech
REGION
veneto
Small squared soft cheese produced with milk from Bruna cows
The rind is thin and wrinkley and its color is straw yellow; the texture is soft with few eyes scattered
across. The taste is dolce with hints of cream and grass; the aftertaste is round and buttery
Code 30280 · Weight: about 400 g ∙ Minimum order: 1 wheel
caciotta with Sale Dolce di Cervia
emilia
romagna
Caciottona produced in Romagna area with pasteurized whole milk collected exclusively from local
farms with the addition of Sale Dolce di Cervia. The paste is soft, with no eyes. The taste is sweet,
with notes of milk and yogurt; the use of the salt of Cervia, that is poor in chlorides, increases the
sweetness of this cheese
Code 21511 · Weight: 1,2 kg approx ∙ Minimum order: 1 piece
Caciotta Trevisana al peperoncino
REGION
veneto
A typical caciotta of Treviso area, spiced with peperoncino
The rind is thin and its color is ivory. The paste is elastic, soft with very small eyes scattered across.
Small pieces of peperoncino are scattered across too. The taste is dolce, creamy and milky. The
aftertaste is long, dolce and piccante due to the peperoncino at the end
Code 30576 · Weight: 700-800g ∙ Minimum order: 1 piece
Available also the plain version, without peperoncino: Caciotta Trevisana · Code 30100
Caciotta Fumo del Cansiglio
REGION
veneto
Caciotta produced with cow’s raw milk, dolce and slightly smokey
The rind is thin and its color is amber. The paste is some elastic and buttery. The color of the paste is
white. The taste is dolce, slightly acid, round and pleasant. The aftertaste is buttery, dolce, nutty and
with strong hints of smoke
Code 30102 · Weight: 600-800 g ∙ Minimum order: 1 piece
Cayò · Caciotta with yogurt
REGION
veneto
A Caciotta made with raw cows milk from the Bruna Race. The rind is thin, pale yellow in color, the
paste compact, ivory white to yellow in color, with few eyes across. The taste is sweet at the start
and then strong hints of yogurt are coming. The aftertaste is long, sweet and pleasantly salty.
Code 30255 · Weight: 700 g approx ∙ Minimum order: 1 wheel
Available also in bigger version: Yotta (code 30286)
Caciottina Montanara della Pusteria
trentino
alto
adige
Sweet caciotta produced cows milk in Pusteria
The rind is thin and the colour varies from ivory to pink according to the aging and the rind washing
process. The color of the paste is ivory to light yellow, with small round eyes across the paste.
The taste is creamy, dolce and aromatic and the aftertaste is round, aromatic and dolce
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CHEESE ∙ Ricotta
RICOTTA FRESCA TREVIGIANA
REGION
vENEtO
Fresh creamy ricotta cheese produced in Cansiglio
The shape is classical venetian conical. The cheese is without rind. The paste is soft, creamy and
its color is white. The taste is round, soft, delicate, milky and dolce. The aftertaste is round, creamy
with strong hints of fresh milk
Code 21035 · Weight: 1,8 kg ∙ Minimum order: 1 piece · Shelflife: 20 days
RICOTTA MAGRA
REGION
vENEtO
Low fat ricotta obtained from the serum after the working of the skimmed cow’s milk
The cheese is without rind. The paste is soft, creamy, porcelain white in color. The taste is round,
soft, delicate, milky and dolce. The aftertaste is round with strong hints of fresh milk and flowers
Code 30320 · Weight: 300-400 g ∙ Minimum order: 1 piece · Shelflife: 20 days
RICOTTA SEIRASS PIEMONTESE
REGION
pIEdmONt
A fresh Ricotta made with cows milk in the Piedmonts way.
The cheese is without rind and its colour is white. The taste is round, lactic, creamy and dolce. The
aftertaste is lactic with long hints of grass and herbs.
Code: 20943 ∙ Weight: 250 g ∙ Minimum order: 1 piece · Shelflife: 25 days
Code: 20942 ∙ Tray with 4 pieces x 250 g ∙ Minimum order: 1 tray · Shelflife: 25 days
I LOVE RICOTTA
EmIlIA
ROmAGNA
Ricotta produced by Caseificio Mambelli according to the traditional recipe of grandmother Elsa
using thermal water, naturally rich in salts. It is creamy and spreadable, white in colour with the
shape of the heart. The taste is sweet, with notes of milk, particularly delicate.
Each pack contains two ricotta, 90 g each
RICOTTA DI CAPRA BIOLOGICA
REGION
vENEtO
A goat’s fresh Ricotta produced with the whey of the goat’s milk.
The cheese is without rind and its color is white. The taste is round, creamy and dolce. The
aftertaste is creamy with long hints of the natural aroma of the goat’s milk.
Code 21264 ∙ Weight 200 g approx ∙ Minimum order: 1 piece · Shelflife: 14 days
RICOTTA DI CAPRA BIOLOGICA
REGION
vENEtO
Organic goat milk ricotta, packed and sealed in a modified atmosphere
The cheese has no rind. The color of the paste is white.
The taste is aromatic, delicate, creamy and milky. The aftertaste is milky, dolce, and with hints of the
aromas coming from the goats milk
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Ricotta ∙ CHEESE
RICOTTA AFFUMICATA
REGION
vENEtO
Beech smoked ricotta cheese produced with cows milk
It shows a classical conical shape with a smoky brown rind. The taste is sweet, with a nice aroma of
smoke, strongest in the most seasoned ones
Code 30150 · Fresh and soft · Weight: 400 g approx ∙ Minimum order: 1 piece · Shelflife: 35 days
Code 30149 · Matured, more dried · Weight: 400 g approx ∙ Min order: 1 piece · Shelflife: 35 days
RICOTTA AFFUMICATA PICCOLA
fRIulI
vENEzIA
GIulIA
A smoked ricotta made with cows milk and used broadly in cooking
There is no rind, with the outside color to be brown. The paste is buttery and sticks to the knife.
The taste is round, buttery, milky and dolce, while the aftertaste is delicately smoked, round,
pleasant, sweet and lactic.
Code: 30151 ∙ Weight: 200 g approx ∙ Vacuum packed · Minimum order: 1 piece
RICOTTA DI PECORA AFFUMICATA
REGION
cAlAbRIA
A sheep’s ricotta, slightly smoked with olive and orange wood
The rind is very thin and its color brown from the smoking process. The shape is cylindrical and
on the rind there is the pattern from the rattan basket the cheese has been made in. The pasta is
compact and its color is ivory. The taste is round, long, smoky and creamy. The aftertaste is long
with strong hints of delicate smoke and wood aromas
CACIORICOTTA
REGION
cAmpANIA
Cheese made with sheep and goat milk and aged 60 days. The paste is white and compact.
The taste is sweet, with lactic notes of cooked butter and floral notes. In the South of Italy it is
traditionally grated over fresh pasta
Code 25201 · Weight: 450 g approx ∙ Minimum order: 1 piece
RICOTTA SALATA ALLO ZAFFERANO
REGION
sIcIly
A typical ricotta with Saffron from Sicily, dried
The rind is very thin, almost not existent and its color is golden yellow. The taste is full to the palate,
delicately salty, buttery and round. The aftertaste is long, buttery and perfumed with the aromas of
the saffron. Perfect for grating on pasta and lasagna.
Code: 30945 ∙ Weight: 1 kg approx ∙ Minimum order: 1 piece · Available only during winter months
RICOTTA DI PECORA SALATA AFFUMICATA
REGION
sARdINIA
Ricotta from sheep’s milk, smoked. It is a full bodied ricotta made with the milk from the Sarda
race in Sardegna. The rind is very thin and its color is brown. The taste is full to the palate, buttery,
creamy with the aromas of the natural smoke. The aftertaste is long, pleasant, buttery with delicate
hints of wood, smoke and herbs
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CHEESE ∙ Asiago, Montasio & Friends
ASIAGO PRESSATO DOP
REGION
vENEtO
Delicate cow’s milk cheese with at least 20 days of aging
The sides have to be slightly convexed, the rind thin and springy. The paste is white or straw
coloured with many eyes. The taste is sweet, slightly acid, with a fruity aroma of milk and yoghurt
Code 30801 · Weight: 11 to 13 kg ∙ Minimum order: 1/8
Code 30802 · Black crust selection, matured 40 days · Weight: 12 kg ∙ Minimum order: 1/8
ASIAGO PRESSATO DOP · MOUNTAIN PRODUCTION
REGION
vENEtO
A particular selection of Asiago Pressato DOP produced in the mountains
The cheese has a classic look, the rind is thin and its colour is straw; the paste is elastic with small
holes scattered across; the colour of the paste is pale yellow.
The taste is sweet, creamy, buttery, round; the aftertaste is round, sweet, some lactic and creamy
Code 30810 · Weight: 13 kg ∙ Minimum order: 1/4 · Available from july to December
ASIAGO D’ALLEVO DOP · MATURED
REGION
vENEtO
A DOP Asiago, produced with raw cow’s milk and matured at least 12 months
The rind is smooth and regular, dark in colour. The paste is straw yellow, compact with small to
medium eyes. The taste is sweet and slightly salty, sometimes a little bit hot, with aromas of honey
and cooked butter
ASIAGO STRAVECCHIO DOP
REGION
vENEtO
Rare cheese, produced only in summer in mountain dairies, aged for 19 months
The rind is smooth and regular, brownish in colour; the paste is straw yellow, with an hard
texture and small to medium eyes. During the long ripening this cheese develops an outstanding
complexity, initially tasting sweet and gradually growing more pungent, offering hints of toasted
hazelnuts, ripe fruit and aromas of freshly mown hay and moss
Code 30879 ∙ Weight: 9 kg approx ∙ Minimum order: 1/8 · Limited availability
MONTE VERONESE DI MALGA · ALPAGE
REGION
vENEtO
Semi fat semi cooked cheese, produced since 1200 in the area of Mt Lessini in Verona
The rind is thin and crusty and its color is straw -brown. The paste is hard, golden straw in colour,
with many small eyes scattered across. The taste is long, intense, buttery with delicate hints of
grass and mountains. The aftertaste is long, slightly piccante, crystal, with hints of soil and flower
Code 30872 · Weight: 9 kg approx ∙ Minimum order: 1/8 ∙ Limited availability
VEZZENA DI MALGA ∙ ALPAGE
tRENtINO
AltO
AdIGE
Produced for centuries in alpine pastures, aged at length
The rind is brownish, thin, semi hard and elastic. The paste is compact with few eyes scattered
across, white to straw in color. The taste is full, buttery, slightly piccante and long. The aftertaste is
buttery, piccante with hints of wild herbs and forest fruits. This cheese is fine for grating.
Code 31114M14 ∙ Weight: 8-10 kg ∙ Minimum order: 1/8
14
Asiago, Montasio & Friends ∙ CHEESE
MONTASIO DOP DI CIVIDALE ∙ FRESCO
fRIulI
vENEzIA
GIulIA
The most typical cheese of Friuli Venezia Giulia region, made with cow’ milk
The rind is thin and some elastic, ivory to straw in colour. The paste is compact and some elastic
with some small eyes scattered across. The taste is round, smooth, creamy, mild and delicate. The
aftertaste is round, smooth, buttery with aromas of milk and flowers
Code 30710 · Weight: 6,5 kg ∙ Minimum order: 1/4
MONTASIO DOP TREVIGIANO
REGION
vENEtO
Montasio DOP produced in Veneto, in Cansiglio area
The rind is thin and elastic. The color of the rind is ivory to ivory straw. The paste is compact and
some elastic with some small eyes scattered across. The color of the paste is straw. The taste is
creamy, dolce and delicate. The aftertaste is round, smooth, buttery with aromas of milk and flowers
MONTASIO DOP DI CIVIDALE ∙ MEZZANO
fRIulI
vENEzIA
GIulIA
Tipical cheese made with cow’ milk
The rind is thin and some elastic. The color of the rind is ivory to straw. The paste is compact and
some elastic with some small eyes scattered across. The taste is round, smooth, creamy, dolce and
savoury. The aftertaste is round, smooth, buttery with aromas of milk and flowers
Code 30720 · Weight: 6 kg ∙ Minimum order: 1/4
MONTASIO DOP DI CIVIDALE ∙ LATTE CRUDO
fRIulI
vENEzIA
GIulIA
A raw milk selection of the most famous DOP cheese from Friuli Venezia Giulia
The rind is thin and some elastic. The color of the rind is ivory to straw. The paste is compact and
some elastic with some small eyes scattered across. The color of the paste is straw
The taste is round, creamy, smooth, dolce and long. The aftertaste is creamy, buttery with strong
hints of the aromas of the milk and the fruits
MONTASIO DOP ∙ MOUNTAIN PRODUCTION
REGION
vENEtO
A raw milk selection of Montasio, produced with the milk collected on Cansiglio Plateau, in the
rolling landscape of Treviso area. The name "Product of the Mountain" can be used only for cheeses
made from milk collected over 600 meters of altitude.
The taste is dolce, milky and buttery, with a long pleasant aftertaste
MONTASIO DOP ∙ STRAVECCHIO
fRIulI
vENEzIA
GIulIA
A fire branding, particular "quality" selection of Montasio di Cividale matured at least 12 months
The rind is some hard. The color of the rind is yellow straw. The paste is compact but not dry, with
some small eyes scattered across. The color of the paste is yellow. The taste is long, dolce with hints
of toasted nuts. The aftertaste is dolce, long, pleasant, buttery and nutty
15
CHEESE ∙ Provolone & Caciocavallo
CACIOCAVALLO DI CASACALENDA
REGION
mOlIsE
A fresh and sweet Caciocavallo, produced in Molise region
The rind is smooth and thin; the paste is ivory white in colour, with small eyes. The taste is sweet,
slightly sour, with hints of milk and fermented fruits
Code 31460 · Weight: 1,8 kg approx ∙ Minimum order: 1/2
SCAMORZA AFFUMICATA ABRUZZESE
REGION
AbRuzzO
A pasta filata cheese produced in Abruzzo, dolce and smoky in taste
The shape of the cheese is oblong. The rind is thin and smooth. Its color is bright brown from the
light smoking. The paste is compact and its color is ivory.
The taste is dolce, round and slightly smoky. The aftertaste is dolce, round and lactic
Code 25039 · Smoked · Weight: 200 g ∙ Minimum order: 1 piece
Code 25038 · White · Weight: 200 g ∙ Minimum order: 1 piece
CACIOCAVALLO ABRUZZESE BIANCO
REGION
AbRuzzO
A pasta filata cheese, produced with cow’s milk, sweet and milky in taste
The shape of the cheese is oblong. The rind is thin and smooth. The paste is compact and its color
is straw. The taste is dolce, round and smooth. The aftertaste is dolce, round and lactic
Code 25210 · Weight: 2 kg ∙ Minimum order: 1 piece
CACIOCAVALLO ABRUZZESE AFFUMICATO
REGION
AbRuzzO
A typical Caciocavallo from Abruzzo, slightly smoked
The shape of the cheese is oblong. The rind is thin and smooth. Its color is bright brown from the
light smoking. The paste is compact and its color is straw
The taste is dolce, round and slightly smoky. The aftertaste is dolce, round and lactic
ABRUZZINO AFFUMICATO
REGION
AbRuzzO
A type of provolone naturally smoked
It comes in the traditional shape of the log, the rind is thin while its color is wooden-brown. The
paste is semi-soft, with no eyes while its color is light yellow. The taste is slightly smoked, round,
sweet, full to the palate, while the aftertaste is round, long, sweet and pleasant.
Code 25006 · Smoked · Weight: 3,5 kg approx ∙ Minimum order: 1 piece
Code 25007 · White · Weight: 3,5 kg approx ∙ Minimum order: 1 piece
MANDARONE VERNENGO
EmIlIA
ROmAGNA
One of the greatest Italian cheeses
The size of the cheese is enormous, the rind is thin and yellow and the paste is compact. The taste
is full, round, sweet and slightly piccante while the aftertaste is long, buttery, piccante with hints of
wood and nature.
Code 31321 · Matured 16-18 months · Weight: 30 kg approx ∙ Minimum order: 1/8
Code 31320 · Matured 24-26 months · Weight: 30 kg approx ∙ Minimum order: 1/8
16
Provolone & Caciocavallo ∙ CHEESE
CACIOCAVALLO PODOLICO DELLA BASILICATA
RAw
mIlk
REGION
bAsIlIcAtA
One of the rarest Italian Cheeses made with raw cow's milk from the Podolica race. The color of
the rind is golden to straw yellow while the rind is smooth and thin; the color of the paste is straw
yellow with few cracks, signs of the stretching curd technique.
The taste is savoury, piccante with hints of ripen fruits coming from the long fermentation of the
cheese. The aftertaste is long, piccante with long hints of cellar and nature
CACIOCAVALLO IRPINO STAGIONATO IN GROTTA
RAw
mIlk
REGION
cAmpANIA
An artisanal cheese produced with raw milk from Irpinia, matured in caves
The rind is thin and its color is brown to light brown. The paste is hard and compact without any
eyes and its color is straw. The taste is long, round, earthy and dolce. The aftertaste is long, buttery,
stony and slightly piccante
Code 25200 matured · Weight: 2 kg ∙ Minimum order: 1/2
Available also the younger version, not matured in caves: code 25203
PROVOLONE DEL MONACO DOP
RAw
mIlk
REGION
cAmpANIA
A raw milk caciocavallo, with no head.
The rind is smooth and hard and its color is grey to brown. The paste is compact, creamy and some
elastic. The color of the paste is white. Few cracks might exist throughout the paste. The taste is
sharp, round and long. The aftertaste is long, with the aromas of the nature and the grass
PROVOLONE DOLCE A PERA
REGION
lAzIO
A big pear shape provolone produced by La Lola, a family dairy, with pasteurized cow’s milk
collected in the same farm. The rind is thin, the paste is soft, ivory white in colour, with many eyes
scattered across. It is matured at least for 3 months.
The taste is sweet and milky, with a pleasant aroma of mature fruits
RAGUSANO DOP
RAw
mIlk
REGION
sIcIly
A typical pasta filata cheese from Sicily, produced with raw milk
The rind is smooth and its color is straw to dark straw yellow. The paste is compact with no holes
and its color is pale yellow. The paste, that is pasta fillata is spinned and formed on its shape.
Depending on the maturity the color of the paste becomes darker. The taste is round, long, dolce,
nutty and slightly piccante. The aftertaste is round, pleasant, dolce, buttery with long hints of fruits
17
cheese ∙ Pecorino & Canestrato
Brinata pecorino
REGION
tuscany
A fresh “pecorino dolce’ from Tuscany with a bloomy rind
The paste is compact. The taste is round, buttery, sweet and full to the palate while the aftertaste is
round, buttery with pleasant aromas of herbs and milk.
Code: 25080 ∙ Weight: 1 kg approx ∙ Minimum order: 1 piece
Marzolino 100% SHEEP'S MILK
REGION
tuscany
A very ancient pecorino, produced since centuries in Tuscany
The shape is triangular pyramid while the rind is thin and smooth. Its color is straw. The paste is
compact with no eyes. Its color is white. The taste is dolce, round, creamy, full-bodied with hints of
pleasant acid. The aftertaste is long, dolce, creamy with hints of grass
fior del pastore fresco
REGION
tuscany
A fresh pecorino produced by Il Fiorino Dairy with pasteurised sheep's milk in Grosseto area.
The rind is thin, smoth and elastic, ivory white in colour. The paste is soft and compact. The taste is
sweet with hints of milk and flowers. Try it on a bruschetta with a Cantabric anchovie
Code 31328 · Weight: 1,5 kg ∙ Minimum order: 1 piece
Pecorino Semistagionato Classico
REGION
tuscany
Half-matured pecorino produced in Maremma
The shape is cylindrical and the rind is thick. Its color is medium to dark yellow. The paste is
compact, without any eyes, and its color is ivory. The taste is dolce, round and creamy. The
aftertaste is long, dolce, creamy with hints of grass and nature
Code 31333 · Weight: 1,5-2 kg ∙ Minimum order: 1 piece
Pecorino di Bartarello
REGION
tuscany
Pecorino produced by Il Fiorino Dairy with raw sheep's milk collected exclusively in the province of
Grosseto. It is matured at least 45 days. The taste is sweet, full of aroma, with hints of almond, hay
and nature
Code 31338 · Weight: 1,8 approx ∙ Minimum order: 1 piece
riserva del fondatore
REGION
tuscany
A big size, long matured pecorino from Tuscany
The shape is cylindrical and the rind is thick, hard with the pattern from the canestro (basket)
the cheese is made in. The color of the rind is hazelnut-brown. The paste is hard and its color is
straw yellow. Small eyes are scattered across. The taste is dolce, round, nutty and full-bodied. The
aftertaste is long, dolce, creamy with hints of grass and wood
18
Pecorino & Canestrato ∙ cheese
Pecorino Fresco di Pienza
A fresh, soft pecorino produced by Cugusi, an artisanal dairy in Pienza
The rind is really thin and its color is white. The paste is soft and its color is white to ivory. Small eyes
are scattered across the paste. The taste is delicate, milky, buttery, round and long. The aftertaste is
round, dolce with hints of butter and grass
Pecorino Semistagionato di Pienza
The typical red rind Pecorino of Pienza, produced by Cugusi, an artisanal dairy
The red color has to do with the treatment with tomato sauce. This has been over the centuries a
traditional technique of passing some acid taste to the pecorino cheeses in Tuscany. The paste is
soft to semi hard with small eyes and its color is white to ivory. The taste is long, buttery and round.
The aftertaste is round, slightly acid however dolce due to the butter of the milk
Pecorino di Pienza al Pepe Nero
A spicy pecorino, produced by Cugusi, an artisanal dairy in Pienza
The rind is thin and consistent. The color of the rind is white to off white. The paste is white, off white
or straw depending on the maturity of the cheese. Some small wholes and black peppercorns are
spread across the paste. The taste is strong, with the aromas of the sheep’s milk and spicy due to
the black peppercorns. The aftertaste is full, long and spicy
Code 31516 · Weight: 1,3 kg ∙ Minimum order: 1 piece ∙ Limited availability
Pecorino Stagionato di Pienza
The typical matured Pecorino of Pienza, a cheese treated with olive oil
The rind is thin however hard and its color is brown. The paste is hard and its color is straw. Small
eyes are scattered across the paste. The taste is long, buttery, delicate and round. The aftertaste is
round, dolce, buttery with hints of grass and honey
Code 31512 · Weight: 1,3 kg approx ∙ Minimum order: 1 piece ∙ Limited availability
Pecorino Stagionato in Foglie di Noce · matured in walnut leaves
Pecorino wrapped in walnut leafs and matured in earthenware pots
The rind is thin however hard and its color is brown. The paste is hard and its color is straw. Small
eyes are scattered across the paste. The taste is long, buttery and perfumed with the characteristic
aroma coming from the walnut leaves combined with the aroma of the sheeps milk. The aftertaste
is long, buttery with hints of acid and nature
Code 31513 · Weight: 1,3 kg approx ∙ Minimum order: 1 piece ∙ Available from August to December
19
Pecorino Romano DOP
raw
milk
REGION
lazio
Pecorino Romano produced in Sardinia and matured at least 8 months.
The rind is straw yellow, covered with a black coat. The paste is hard with few eyes, white or pale
yellow in colour. The taste is strong, salty and sharp
Code 31540 · Whole wheel ∙ Weight 28 kg approx ∙ Code 31542 ∙ 1/8 wheel ∙ Weight 3,5 kg
Code 31541 · Weight: 300g slice vacuum packed ∙ Minimum order: 1 piece
Canestrato di Moliterno IGP
raw
milk
REGION
basilicata
A great Italian Canestrato made with a combination of sheep’s and goat’s milk and matured on
the straw in natural caves made with pumice stones. The rind is hard with the pattern of the basket
(canestro) the cheese is made in. The paste is compact, its texture is grainy and its color is ivory.
The taste is full to the palate, buttery, strong and herbal, while the aftertaste is long, buttery with
strong hints of herbs and earthy notes from the natural cellars the cheese has been matured in.
Code: 31410 ∙ Weight: 3 kg approx ∙ Minimum order: 1/2
Pecorino Crotonese
raw
milk
REGION
calabria
A raw milk pecorino, produced according to traditions dating back to XV century
The rind is hard and its color is straw yellow. The paste is compact with some very small eyes
across. Usually butter is tearing from those eyes. The color of the paste is light straw-yellow
The taste is full, hazelnutty, slightly piccante with hints of butter. The aftertaste is long, piccante with
hints of natural hay and aromas of herbs
Code 31416 small wheels · Weight: 1,5-2 kg ∙ Minimum order: 1/2
Available also a smaller and younger version: Pecorino Crotonese Fresco · code 31415
Pecorino Crotonese di Grotta
raw
milk
REGION
calabria
Pecorino matured in natural caves at 700 meters in the area of Presila Crotonese
The rind is dark and hard due to the long seasoning in natural caves. During this period the cheese
is cured with oil on the crust, a process that is called "cappatura"; the color of the paste is dolden
straw yellow. The paste is compact, hard, flakey and crumbly. The taste is intense, long, earthy and
slightly salty. The aftertaste is long, piccante with strong hints of olive oil, stone, nature and soil
Code 31414 · Weight: 1,5-2 kg ∙ Minimum order: 1 wheel
Pecorino Nero
REGION
sicily
A Sicilian pecorino covered with ground black pepper.
The rind is black, covered with the ground pepper. The paste is semi-hard and slightly elastic, while
its color white/ivory. The taste is strong with all the perfume from the black pepper. The aftertaste is
long, buttery with very strong aromas coming from the perfumed pepper the producers uses.
Code: 30958 ∙ Weight: 3,5 kg approx ∙ Minimum order: 1 piece
Pecorino Tumarrano
REGION
sicily
A Sicilian Pecorino made with pasteurised milk and matured for approximately 3 months
The rind is semi hard with the pattern of the basket (canestro) the cheese is made in. The paste is
compact and its color is white. The taste is full to the palate, buttery, strong and pleasant while the
aftertaste is long, buttery, round with strong hints of herbs from the Sicilian land.
Available also a mixed milk version, 50% cow's milk and 50% sheep's milk: code 21436
20
Pecorino & Canestrato ∙ CHEESE
PIACENTINU ENNESE DOP
RAw
mIlk
REGION
sIcIly
A typical pecorino from Sicily, with black pepper and saffron
The rind is like a canestrato, with the pattern from the basket the cheese is made in; the color of the
rind is golden brown while the color of the paste is golden; the paste is firm with black peppercorns
spread across. The taste is dolce, piccante, long with hints of milk aromas; the aftertaste is piccante
with aromas from the saffron
Code 21433 · Weight: 4 kg ∙ Minimum order: 1/4 ∙ Usually not available in December and january
Available also Formaggio Valvo allo Zafferano, without the DOP mark (code 30956)
SECONDO SALE AL PEPE
REGION
sIcIly
Typical cheese from Sicily with black pepper grains
The taste is sweet, lightly salty with hints of milk and toasted fruit
Code 30961 · Weight: approx 4 kg ∙ Minimum order: 1/2
PECORINO DI OSILO
RAw
mIlk
REGION
sARdINIA
A small pecorino form Sardinia, which is also a Slow Food Presìdia
Slightly smaller, taller and thinner than classic Sardinian pecorinos. The rind is thin and its color is
straw yellow. The paste is compact and some flakey. The color of the paste is golden straw
The taste is buttery, intense, long and aromatic. The aftertaste is long, buttery, slightly piccante with
strong hints of toasted hazelnuts
Code 31490 · Weight: 1,5 -2 kg ∙ Minimum order: 1 wheel · Limited availability
PECORINO DEBBENE BIOLOGICO
RAw
mIlk
REGION
sARdINIA
An organic cheese produced with sheep’s milk from Sardinian sheeps breed
The rind is thin and its color is yellow with the pattern of the basket the cheese is made in (canestro)
The taste is dolce, round, smooth, floral and aromatic; the aftertaste is round, buttery with hints of
herbs, grass and fruits
Code 31421 · Weight: 3,5 kg ∙ Usually not available in December and january
PECORINO FORMANO BIOLOGICO
RAw
mIlk
REGION
sARdINIA
A Pecorino made with organic raw milk from the Sarda sheeps, matured for 5 months.
The rind is thin and its colour is straw yellow. The paste is compact with few small eyes scattered
across and its colour is white. The taste is battery, round, full to the palate. The aftertaste is buttery,
creamy with long hints of herbs from the Sardinian land and with strong notes of earth and stone
from the cellar the cheese has matured in.
Code 31420 · Weight: 2,5 kg approx ∙ Minimum order: 1 piece ∙ Usually not available in Dec/jan
FIORE SARDO DOP DEI PASTORI · BIOLOGICO
RAw
mIlk
REGION
sARdINIA
A PDO pecorino produced with organic raw milk from Sarda sheep race
he rind is brown to dark brown due to the light smoking, and treatment with olive oil. The paste is
compct, hard and crumbly and its color is straw. The taste is long, piccante and full to the palate;
the aftertaste is long, piccante, delicately smoked with strong hints of herbs and nature
Code 31432 · Weight: 3 kg ∙ Usually not available in December and january
21
Pecorino Re Nero
REGION
tuscany
A typical semi-matured ‘Pecorino Toscano”
The rind is black, reminding the old days the pecorino was matured in black olives crust. The paste
is compact and its colour is yellowish. The taste is round, buttery, full, pleasant and dolce, while the
aftertaste is round, buttery, sweet hints of cream and herbs.
Code 25101 · Weight: 300g slice, vacuum packed∙ Minimum order: 1 piece
pecorino al peperoncino
REGION
tuscany
A typical Pecorino flavoured with peperoncino flakes
The rind is thin and its color is ivory-reddish. The paste is compact with small pieces of peperoncino
flakes scattered across. The taste is piccante, full to the palate and the aftertaste is long, creamy
and piccante
PECORINO stagionato al ginepro · matured in juniper
REGION
tuscany
Pecorino matured in Juniper. One of the greatest Italian Pecorino from Tuscany produced in a very
authentic manner.
The rind is thin and its color is burgundy. The paste is compact and its color is white/ivory. The
cheese matured in wooden barrels and is washed with juniper. The taste is long, full to the palate,
pleasantly acid, with strong hints of berries and notes of wood and old balsamic vinegar.
scoperino di pecora
REGION
tuscany
An artisan pecorino produced in the Emilia Romagna region
The rind is thin and its color is beige. The paste is compact and grainy, while its color is ivory white.
The taste is dolce, buttery, pleasant, while the aftertaste is long, with hints of forest, rain and herbs.
Code 31008 ∙ Weight: 2-3 kg approx ∙ Minimum order: 1 piece
gran cao
REGION
sardinia
Pecorino produced in Sardinia region with the milk of Sarda race sheeps, matured at least 9
months.
The rind is thin and its color is beige. The paste is compact, straw yellow in color, with few eyes.
The taste is sweet, with hints of flowers.
Code 31545 ∙ Weight: 15 kg approx ∙ Minimum order: 1/8 piece
molissardo
REGION
sardinia
Pecorino produced in Sardinia region with the milk of Sarda race sheeps, matured at least 90 days.
The rind is thin and its color is brown. The paste is compact, straw yellow in color, with few eyes.
The taste is slightly piccante, with hints of flowers and honey.
Code 31544 ∙ Weight: 6 kg approx ∙ Minimum order: 1/4 piece
22
Pecorino & Canestrato ∙ cheese
Ovillis Ambrosia - Pecorino matured in caves
raw
milk
REGION
marche
Pecorino cheese produced with raw sheep's milk, matured by Beltrami in the caves of the Palace
Rusticucci in Cartoceto. The shape is irregular because of deforming during aging in the caves. The
rind presents nuances from pink to orange. The paste is yellowish with possible spots of orange.
Sweet, with notes of ripe fruit and winery, it is never aggressive or pushy, while having a remarkable
persistence
La Figata · Pecorino in Fig Leaves
raw
milk
REGION
marche
Raw milk pecorino matured in fig leaves by Vittorio Beltrami in the ancient Palace Rusticucci in
Cartoceto, former Cardinal residence owned by Beltrami family. The rind is wet and covered with
some of the fig leaves. The paste is compact and its color is ivory white, without eyes scattered
across. Sweet taste, and distinguished by its intense lactic & herbaceous notes
tartufo · Pecorino with truffle
REGION
sardinia
Pecorino produced in Sardinia by CAO Formaggi, the acronym for Cooperativa Allevatori Ovini,
meaning Sheep Breeders Cooperative, a Cooperative composed of 700 members in the province of
Oristano. It is produced with pasteurised milk from sheeps of Sarda breed. The paste is compact,
straw yellow in colour with few eyes. The taste is sweet and milky, with a pleasant aroma of truffle
pecorino crotonese fresco
REGION
calabria
Fresh Pecorino produced in Calabria with pasteurized sheep's milk. The rind is thin, and light brown
in color. The paste is ivory-white, compact with no eyes. The taste is sweet and slightly fruity, with
pleasant floral and lactic hints
Pecorino with Pistacchio Verde di Bronte DOP
REGION
tuscany
Pecorino with Pistachio produced with pasteurized sheep milk from the dairy Il Fiorino in Tuscany.
The rind is straw-yellow, the paste ivory, soft with pistachios scattered across. To the palate has a
soft texture and a sweet taste, harmonious and balanced. with pleasant hints of milk and pistachio.
Perfect with acacia honey
23
cheese ∙ Gorgonzola & Blue
Gorgonzola DOP · extra creamy
REGION
piedmont
A very sweet and creamy Gorgonzola, well enjoyed with the spoon
The rind is wrinkly, brownish red in colour; the paste is soft, spreadable, straw in color with the
typical mould. The taste is fresh, buttery, dolce with strong hints of milk and herbs, the aftertaste is
round, dolce and creamy
Code 20907 whole wheel · Weight: 12 kg ∙ Minimum order: 1 piece · Shelflife: 45 days
Code 20908 half wheel · Weight: 6 kg ∙ Code 20901 half wheel in wooden box
Gorgonzola DOP ∙ Dolce
REGION
lombardy
Herbal DOP raw cheese produced with full cream pasteurized milk by Tosi Dairy.
The rind is wrinkly. The color of the rind is brownish red. The paste is soft, spreadable, straw in color
with the typical mould. The taste is fresh, buttery, dolce with strong hints of milk and herbs. The
aftertaste is round, dolce and creamy
Code 20910 · whole wheel · Weight: 12 kg ∙ Minimum order: 1 piece · Shelflife: 45 days
Code 20911 · half wheel · Weight: 6 kg ∙ Minimum order: 1 piece · Shelflife: 45 days
Code 20912 · 1/4 wheel · Weight: 3 kg ∙ Minimum order: 1 piece · Shelflife: 45 days
Gorgonzola DOP ∙ piccante
REGION
lombardy
A raw herbal cheese, produced with pasteurized full cream milk by Tosi Dairy.
The rind is hard and compact. The color of the rind is brownish red. The paste is firm with the typical
grey green mould. The taste is strong, sharp, intense, long and aromatic. The aftertaste is long,
sharp and piccante
Code 20916 · half wheel · Weight: 6 kg ∙ Minimum order: 1 piece · Shelflife: 45 days
Code 20918 · 1/8 wheel · Weight: 1,5 kg ∙ Minimum order: 1 piece · Shelflife: 45 days
Toma Blu di Lanzo
raw
milk
REGION
piedmont
A delicate blue cheese made with non pasteurised cows milk.
The rind is thin and its colour is ivory-beige. The paste is elastic with some small eyes across. Its
color is ivory mixed with the blue veins. The taste is buttery, milky, delicate, round, pleasant and
sweet, while the aftertaste is round, sweet, creamy, pleasant with round and sweet notes of blue.
Code: 21463 ∙ Code: 2 kg approx ∙ Minimum order: 1 piece
Toma Blu di cameri
REGION
piedmont
A famous blue cheese with elastic texture and pleasant aromas of blue.
The rind is thin and its colour is ivory-beige. The paste is elastic with some small eyes across. Its
color is ivory mixed with the blue veins. The taste is sweet, buttery, milky, round and pleasant, while
the aftertaste is round, with hints of earth and rain and delicate sweet notes of blue.
Code: 29995 ∙ Code: 8 kg approx ∙ Minimum order: 1/4
24
Gorgonzola & Blue ∙ CHEESE
fior d'arancio · Refined Blue Cheese perfumed with straw wine
REGION
veneto
An outstanding Blue cheese produced with pasteurized cow's milk and affiné with Fior d’Arancio
DOCG wine, a passito (straw wine) produced on Colli Euganei, a rolling landscape around Padua.
The taste is sweet, slightly salty, the molds are mitigated by the intense perfume of the wine, very
long with notes of mature fruits
nero fumè · Smoked Blue Cheese perfumed with smoked tea
REGION
veneto
A well balanced Blue cheese produced with pasteurized cow's milk, smoked and flavoured with
black tea. The rind is thin and brown due to the smoking, covered of black tea; the paste is white
with grey-blue veins. The taste is round with predominant smoked notes that are well balanced by
hints of mould and cellar; the Lapsang Souchong tea that the cheese has been treated with gives a
round and long aftertaste
muffato · Refined Blue Cheese
REGION
veneto
A delicate Blue cheese produced with pasteurized cow's milk and then treated with mint, verbena
and chamomile. The rind is thin, covered by dried herbs; the paste is white with grey-blue veins.
The taste is sweet, with notes of cellar and mould, refreshed by the mint. The aftertaste is pleasant,
perfumed with herbs and delicate
Verde di Montegalda Biologico · goat's and sheep's Blue Cheese
REGION
veneto
An organic blue cheese produced with mixed milk, goat and sheep
The paste is white to ivory with particular blue veins; the texture is soft and creamy. The taste is
sweet, lactic, full bodied and pleasantly bleu; the aftertaste is long, creamy, fruity, with long hints of
aromas coming from the milk, the grass and the soil
Ol Sciur · goat's Blue Cheese perfumed with red fruits
REGION
lombardy
A very particular goat's blue cheese, covered with red fruits
The rind is covered with red fruits, the paste is ivory white with blue veins. The taste is milky and
sweet, with an impressive aroma coming from the red fruits
Code 21208 · 1/8 wheel, vacuum packed · Weight: 2 kg ∙ Min order: 1 piece · Shelflife: 40 days
25
cheese ∙ Ubriaco
Ubriaco treated with red wine
REGION
veneto
Classical dairy cheese refined in red wine
The color of the rind is burgundy red, due to the refinement in red wine. The paste is ivory to light
straw, compact with medium sized eyes scattered. The taste is dolce, creamy, milky and winey,
especially near the rind. The aftertaste is long, creamy with strong hints of wine and raisins
Code 30780 · Weight: about 6,5 kg ∙ Minimum order: 1/4 wheel
Available also the cheese refined in white wine: Ubriaco al Vino Bianco · Code 30782
formajo cioc · treated with cabernet red wine
REGION
veneto
A typical cheese from Veneto region, ripened with red wine. Wheels mature at least for 6 months
and are ripened with Cabernet wine: 'cioc' in the dialect of Veneto area means drunk.
The rind is thin, covered with grape must; the paste is ivory white, slightly humid, with few eyes.
The taste is sweet and parfumed, with hints of fruits
Capra al glera · goat's cheese treated with glera wine
REGION
veneto
Goat cheese, matured with Glera (Prosecco) wine marc
The rind of the cheese is very thin and covered with marc; the paste is ivory white, rather wet with
very few small holes. The taste is sweet, round with delicate winey overtones; the aftertaste is long,
sweet, perfumed with the prosecco wine and the marc the cheese has been matured in
Code 30654 · Weight: 6 kg approx · Minimum order: 1/4
Capra al Traminer · goat's cheese treated with traminer wine
REGION
veneto
Semi hard goat’s cheese matured in the Traminer wine and treated with the dregs of the same
grape. The rind is thin and covered locally with the dregs of the must. The color of the paste is white
to ivory. The paste is wet with small yes scattered across. The taste is long, round, dolce with the
aroma of the dregs of the grapes. The aftertaste is long, dolce, winey with hints of wood and forest
Code 30655P · Weight: 300g slice, vacuum packed ∙ Minimum order: 1 piece
bufala al glera · Buffalo cheese treated with Glera grape
REGION
veneto
Cheese made by Perenzin dairy with pasteurized buffalo milk from Veneto region, flavored with
wine from Glera grapes. The paste is compact with no eyes, the rind is thin and has residual grape
marc. The taste is sweet and delicate with fruity notes related to the refinement It is matured with
grapes, not with marc, to give to the cheese a fruity aroma. Emanuela told us that buffalo's cheeses
assimilate much more the aromas from the grapes and the cellar compared to cows' ones
occelli al Barolo
REGION
veneto
Mixed milk cheese matured in Barolo wine and treated with the dregs of Nebbiolo grape. The rind
is dark brown to burgundy, covered with grape dregs. The paste is white and sticks to the knife. The
taste is winey, long and aromatic. The aftertaste is buttery with hints of forest fruits and wine
Code 31043 · 1/2 wheel · Weight: 3,5 kg ∙ Code 31213 · 1/4 wheel · Weight: 1,8 kg
Code 31214 · 1/8 wheel · Weight: 900 g
Available also Occelli in Foglie di Castagno (code 31221 ∙ 1/4 wheel and 31222 ∙ 1/8 wheel)
26
Taleggio & Washed Rind ∙ cheese
Taleggio dop
REGION
lombardy
Soft, full cream cow’s milk, washed rind cheese. The shape of the cheese is square. The rind is thin
and its color is orangy. The color of the rind is due to the washing process of the cheese, a wash
with water and salt that takes place many times during its life. The paste is elastic and its color is
white, with no eyes. The taste is strong, dolce, nutty and aromatic. The aftertaste is long, full to the
palate with hints of acidity and earth
Code 20951 · Weight: 2 kg ∙ Minimum order: 1 piece · Shelflife: 40 days
Code 20954 · Weight: 500 g slice in tray ∙ Minimum order: 1 piece · Shelflife: 40 days
Taleggio DOP · creamy
REGION
lombardy
A delicate Taleggio, milky and very creamy.
A squared cheese with a reddish rind, due to the washing process of the cheese, a wash with water
and salt that takes place many times during its life. The paste, white in colour, is elastic and creamy
with no eyes. The taste is creamy, milky, dolce, nutty and aromatic. The aftertaste is milky, long, full
to the palate with hints of cellar and earth
Saporito delle Valli Fresco
raw
milk
friuli
venezia
giulia
Raw milk cheese, soft, springy with a washed rind, lightly humid, amber to red in colour.
The paste is light yellow, soft and elastic with small eyes scattered across. The taste is dolce, nutty,
creamy and round. The aftertaste is round, creamy, dolce with hints of cellar and earth
Code 30736 · Weight: About 6 kg ∙ Minimum order: 1/8
Puzzone di Moena dop · alpage
raw
milk
trentino
alto adige
A washed rind cheese with an intense and characteristic taste. The rind is orangy, soft and humid,
covered by a greased patina, very smelly; the under rind is more evident as aging proceeds; the
paste is straw yellow with medium sized eyes. The taste is sweet with clear aromas of animal,
cellar, moss and undergrowth, due to the rind washing and enviroment where the cheese matures
Code 31111 · Alpage cheese · Weight: 11 kg approx ∙ Minimum order: 1/8
Code 31110 · Winter cheese · Weight: 11 kg approx ∙ Minimum order: 1/8
Fontina Valdostana DOP ∙ alpage
raw
milk
valle
d'aosta
One of the most authentic Italian cheeses made with the milk of the Valdostana cow and mature for
3-4 months. The rind is hard and its color is straw-beige. The paste is compact, with few small eyes.
The colour is white or straw depending on the season and the maturity. The taste is nutty, dolce,
creamy, round to the palate and very pleasant, while the aftertaste is round, dolce, creamy with
long hints of grass, earth and perfumed with notes of wood and nuts.
Code 31203 · Weight: 8 kg approx ∙ Code 31309F04 · 1/4 wheel vacuum packed · Weight: 2 kg
Available also the winter production: code 31308 whole wheel, code 31308F04 1/4 wheel
27
cheese ∙ Toma & Casera
toma di lanzo
REGION
piedmont
A typical toma from Piedmont, produced with raw cows milk collected in the mountain area called
Valli di Lanzo and matured at least 60 days. The rind is brown and grey in colour, because of the
moulds. The paste is compact with small eyes scattered across.
The taste is sweet, with aromas of flowers and citrus, and an aftertaste of herbs.
raschera DOP
REGION
piedmont
DOP cheese from Piedmont, produced with raw milk
The color of the rind is greyish with spots of reddish mould. The color of the paste is straw. The
paste is some elastic with some very little eyes scattered across
The taste is fresh, round, creamy and dolce. The aftertaste is round, milky, dolce with aromas
coming from the animal and the pastures
toma piemontese dop
REGION
piedmont
DOP Piedmont cheese produced with cows milk collected in the same region
The rind is smooth and elastic, brown to reddish in colour. The paste is white, compact and elastic,
sometimes creamy, with small eyes. The taste is sweet, with a delicate milky aroma, and becomes
stronger when the cheese matures.
Code 31368 · Weight: approx 3 kg ∙ Minimum order: 1/4
Bra Tenero DOP
REGION
piedmont
DOP Piedmont cheese produced with mixed milk: cows, sheeps and goats' milk.
The color of the rind is light grey and the rind is smooth. The paste is elastic, the color is straw
yellow with irregular small eyes across the paste. The taste is round, smooth, dolce, fresh and the
aftertaste is creamy, fresh with hints of grass and wooden cellar
Code 31362 · Weight: 8 kg approx ∙ Minimum order: 1 wheel
Valtellina Casera DOP
REGION
lombardy
Produced by the same cheesemakers that produce Bitto in summer, during the rest of the year
The rind is hard and its color is golden. The paste is hard and its color is straw to golden. The
texture is compact with eyes scattered across. The taste is delicate, dolce, creamy, round, pleasant
and buttery. The aftertaste is round, dolce with hints of flowers, mushrooms and fruits
Code 31104 · matured 3 months ∙ Weight: 6-8 kg ∙ Minimum order: 1 wheel
Code 31102 · long matured ∙ Weight: 6-8 kg ∙ Minimum order: 1 wheel
Branzi
REGION
lombardy
Typical cheese of Alta Val Brembana, matured for about 4-5 months
The rind is yellow, thin, smooth and elastic; the paste is soft, straw yellow, with various eyes. The
taste is smooth, round, fresh, dolce, with hints of countryside aromas while the aftertaste is round,
dolce and pleasant. When matures it gives a piccante aftertaste
28
Matured Goat Cheeses ∙ cheese
Caciottona di Capra al Fieno · goat's cheese matured in hay
REGION
veneto
Goat caciotta matured under hay
The rind is thin, covered with natural hay. The color of the paste ivory and compact. The taste is
milky, buttery, round, smooth, dolce with hints of grass and flowers. The aftertaste is round, dolce
with hints of cellar and forest
Code 30323 · Weight: 2 kg ∙ Minimum order: 1 wheel
Caciotta di Capra al pepe · goat's cheese matured in tellicherry pepper
REGION
veneto
Mature goat Caciotta treated on the rind with olive oil and black pepper
The rind is thin and covered with ground pepper. The paste is compact and its color is white.
The taste is fresh, long, with strong aromas of goats milk. The aftertaste is long and piccante
Caciotta di Capra Fresca · fresh goat's cheese
REGION
veneto
A fresh goat cheese caciotta, dolce and creamy
The rind is thin and elastic, ivory-straw in colour. The paste is white, elastic without eyes. The taste is
dolce, round and creamy. The aftertaste is dolce, with hints of cellar and nature
sola di capra · goat's cheese
REGION
piedmont
Small toma from Piedmont produced with raw goat's milk. The paste is white with no eyes.
The taste is sweet, with lactic notes and some hints of toasted fruits and nature
Code 31364 · Weight: 2,5 kg approx ∙ Minimum order: 1/4
Caprino Trentino · goat's cheese
trentino
alto
adige
Matured goat’s milk cheese, produced in the area of Trento.
The crust is thin, reddish to brown in color. The paste is white, smooth with very few small eyes
scattered across. The taste is dolce, round, fresh with hints of the goats aroma. The aftertaste is full,
dolce with hints of grass and soil
formaggio santo caprino · goat's cheese
REGION
lombardy
Matured goat cheese produced in Lombardy
The crust is brown in colour, the texture becomes hard with ripening and is white, homogeneous
with rare eyes. The taste is sweet, lightly acidic, with animal hints
Code 20990 · Weight: 3 kg approx ∙ Minimum order: 1 pieces
29
CHEESE ∙ Historical Cheeses
MONTEBORE · 1489
REGION
pIEdmONt
Mixed milk cheese with the shape of a wedding cake, it is a Slow Food Presidium
When young the rind is smooth and damp, with aging it becomes dry and wrinkly. The color goes
from white to straw yellow. The paste is smooth with few eyes and shades of white. The shape is
due to the overlapping of different sized robiola cheeses and refers to the shape of the tower in
Montebore, a small town in Val Curone. The taste is long, primitive at the beginning and strong. The
aftertaste is long, milky, grassy with hints of wood and chestnuts
FORMADI FRANT
fRIulI
vENEzIA
GIulIA
A product of modest origins, made to recuperate cheeses with imperfections
The rind is thin. The texture is compact but crumbly, while the color is white to light straw. Few
peppers across the paste.
The taste is long, full, creamy, and piccante. The aftertaste is strong and piccante
Code 30760 · whole wheel vacuum packed · Weight: 1 kg ∙ Min order: 1 wheel · Shelflife: 90 days
Code 30761 · 1/4 wheel vacuum packed · Weight: 250 g ∙ Min order: 1 wheel · Shelflife: 90 days
SALVA CREMASCO DOP
REGION
lOmbARdy
Full cream cow’s milk cheese with washed rind
The rind is hard and its color is reddish. The paste is dry, with no eyes, compact, crumbly, strawwhite in colour. The taste is dolce, delicate and round. The aftertaste is round, long, nutty, with hints
of forest mushrooms and wood cellar
Code 20960 · Weight: 3 kg ∙ Minimum order: 1/2 · Shelflife: 40 days (20 days once cut)
PECORINO DI FARINDOLA
REGION
AbRuzzO
A very rare pecorino, Slow Food Presidium, produced with pork rennet. The rind is hard with the
pattern of the basket (canestro) the cheese is made in. The paste is compact, flakey and its color is
straw-yellow. The taste is full-bodied, balanced and complex, dominated with rich aromas of earth,
fungus and mold. The aftertaste is long and depending on the maturity could be piccante as well.
The particular taste depends both on the the way the cheese is produced and on the rennet used
TOMA OSSOLANA DI ALPEGGIO BETTELMATT · ALPAGE
REGION
pIEdmONt
A particular pasture cheese from Piedmont produced with raw milk
The rind is thick, light brown in colour, the paste is straw yellow with some greenish shades, and
medium irregular eyes. The taste is slightly grassy because of the presence of mattolina grass
animal and milky sensations
Code 31042 · Weight: 4-5 kg ∙ Minimum order: 1/4 · Available from February to summer
FORMAI DE MUT DOP · ALPAGE
REGION
lOmbARdy
A typical cheese produced with raw milk from the pastures of the Val Brembana
The rind is smooth and hard, ivory in color. The paste is hard and its color is bright straw for a
younger cheeses and darker for an older one. Irregular sized eyes are scattered across the paste.
The taste is full, long and piccante. The aftertaste is perfumed with forest fruits, piccante at the end
Available at different stages of maturing: Alpage 2015 (code 31100M15)
Alpage 2010 (code 31100M10) · Weight: 10 kg ∙ Minimum order: 1/8
30
Historical Cheeses ∙ CHEESE
CASTELMAGNO DOP · DI MONTAGNA
REGION
pIEdmONt
A great Castelmagno produced between 1500 and 1700 meter of altitude. The rind is thin and
smooth, yellowish-brownish when young. Maturing the rind becomes crusty and dark brownish.
The paste is straw yellow, without eyes, with a coarse-grained texture which becomes creamier
under the rind when the cheese matures. The taste is strong, crumbly, slightly sapid with hints of
grass and flowers. The aftertaste is long, with hints of stone cellars and wet soil
Available at different stages of maturing: 2-4 months (code 31030), 4-6 monts (code 31031), over 6
months (code 31028) · Weight: 5-6 kg ∙ Minimum order: 1/4
CASTELMAGNO DOP · ALPAGE
REGION
pIEdmONt
One of the greatest Italian cheeses produced in the mountains during the summer from cow’s raw
milk. The rind is crusty, dark brownish in colour. The paste is straw yellow, without eyes, with a
coarse-grained texture which becomes creamier under the rind when the cheese is matured. Some
lucky wheels develop natural blue veins that add a sweet and distinguishing note to the taste
The taste is long, full to the palate, crumbly, slightly sapid with hints of grass, flowers and nuts. The
aftertaste is long, round, crumbly with long hints of stone cellars, soil and nature
Code 31029E12 · Weight: 7 kg approx ∙ Minimum order: 1/4
BITTO STORICO
REGION
lOmbARdy
A great Slow Food Presidium, produced still today in the Calècc, a tent use by shepherd as a shelter.
The rind is thick and hard. The color of the rind is dark beige. The cheese is thicker in the centre. The
paste is hard, robust and its color is straw to golden. Irregular sized eyes are across the paste
The taste is delicate, dolce, perfumed and long. The aftertaste is round, dolce, pleasant and
perfumed with the flowers and fruits from the valleys and the wood from the cellars
Code 31047 · Weight: 9 kg approx ∙ Min order: 1/8 · Available, in limited quantity, the production of
summer 2008 (code 31047E08), 2010 (code 31047E10), 2011 (code 31047E11), 2014 (code 31047E14)
BITTO DOP
REGION
lOmbARdy
A typical cheese of Valtellina produced with fresh milk
The rind is thick and hard. The color of the rind is dark beige. The cheese is thicker in the centre. The
paste is hard, robust and its color is traw to golden. Irregular sized eyes are across the paste
The taste is delicate, dolce, perfumed and nutty. The aftertaste is round, perfumed with the flowers
and fruits from the valleys and the wood from the cellars
Code 31045 · Weight: 9 kg ∙ Minimum order: 1/8 · Available the production of summer 2010 (code
31045E10) and 2011 (code 31045E11)
BAGOSS DI BAGOLINO · ALPAGE
REGION
lOmbARdy
The real Bagoss, produced in Bagolino on open fires in copper pots and matured for 28 to 36
months in a “Reolt”, a wet basement excavated under the house of the producer and made of
earth and stones. The rind is dark brown because is treated with linseed oil; the paste is yellow,
granitic and with little eyes. The taste is rich, intense, aromatic, with hints of saffron and spices; the
aftertaste is long, nutty and piccante
Code 31090E11 · Weight: 18 kg approx ∙ Minimum order: 1/16
TUMA PERSA
REGION
sIcIly
A unique cheese from Sicily, very rare, slightly spicy
The rind is thin and its color is dark brown. The paste is golden to dark yellow. The paste is coarse
grainy and compact. The taste is piccante, long, strong and milky. The aftertaste is piccante with
long hints of the animal and the nature
31
cheese ∙ Unique Cheeses
millefoglie al tartufo
REGION
veneto
A cheese made with pasteurised milk from Veneto and perfumed with layers of black Truffles.
The rind is yellow while the paste is compact, hard with various layers of black truffles.
The taste is round, buttery, pleasant with some strong aroma of truffles. The aftertaste is round with
strong hints of truffles balanced with the notes of the cellar the cheeses has matured in
Piccolo Fiore di Bufala with Truffle
REGION
veneto
A artisan fresh cheese produced with Buffalo milk from Veneto and filled with Black Truffles.
The rind is white while the paste is compact, soft with small eyes scattered across.
The taste is sweet, creamy with strong notes of truffles. The aftertaste is round, long with dominant
hints of truffles.
Sottocenere al Tartufo
REGION
veneto
Truffled cheese with beech ash on rind
The rind is thin, elastic and is covered with ash. The color of the rind is grey. The color of the paste
is light straw with spots of truffles scattered across. The taste is milky, dolce, long and somehow
dominant of the aroma of truffles. The aftertaste is long, with hints of forest and truffles
Code 30350 · Weight: 3,5 kg ∙ Minimum order: 1/2 wheel
Mandre buffalo cheese
REGION
veneto
A semi matured Caciotta made with Buffalo milk from the Veneto area
The paste is compact while the rind is thin. The taste is round, buttery, sweet and lactic while the
aftertaste is round, buttery with hints of the cellar the cheese has been matured in
Code 21064 · Weight: 1,5 kg approx ∙ Minimum order: 1 wheel
San Pietro in Cera d'Api · Cow's milk cheese in beeswax
REGION
veneto
A world champion, a cheese made with pasteurised milk from Veneto area and covered in bee wax.
The rind is golden due to the bee wax while the paste is compact, hard with very few small eyes.
The taste is sweet, round, pleasant while the aftertaste is round with strong hints of honey and
notes of the cellar the cheeses has matured in
32
Unique Cheeses ∙ cheese
Castel Formaggio Medievale
REGION
veneto
Raw milk cheese with washed rind, with a crumbly paste and an unmistakable aroma
The shape is round and the rind is thin and wrinkle. The color of the rind is orangey. The paste is
straw-ivory and crumbly. Sometimes a blue vein across the paste gives a natural color to the paste.
The taste is long, round with hints of fruits and crust of bread. The aftertaste is long, buttery with
hints of blue and stone
Code 30650 · Weight: About 2 kg ∙ Minimum order: 1 piece
Castellino
REGION
veneto
Raw milk small caciotta, with washed rind and a compact paste, softer under the rind
Small caciotta with a thin rind, moist during the winter months, drier in the summer. The color of the
crust is orange-yellow. The paste is compact and slightly crumbly. The taste is long, slightly lemony,
dolce and milky. The aftertaste is long, crumbly with hints of nuts and wood cellar
Quartirolo Lombardo DOP
REGION
lombardy
A typical table cheese from the Lombardy tradition
Rindless, with a crumbly paste, shiny white, without eyes. The taste is milky, dolce and creamy. The
aftertaste is fresh, slightly acid with long aromas from the milk and the animal
castelrosso
REGION
piedmont
Piedmont cheese produced with cow’s milk left to acidify
The rind is wrinkly, gray-brown in colour, with yellow molds spread around. The paste is grainy,
white to ivory; it develops a soft underring with the progress of ripening. The taste is dolce, round,
with hints of herbs and fruits; the aftertaste is dolce with hints of mushrooms and wooden cellar
Code 31041 · Weight: 2,5-3 kg ∙ Minimum order: 1/2
33
cheese ∙ Grana Style
Parmigiano Reggiano DOP · 24 months
emilia
romagna
A great Parmigiano Reggiano, produced by Gennary Dairy and matured for 24-26 months
The wheel is compact and its rind is thick; the color of the rind is yellow to amber. The paste is
compact, hard and grainy; its color is yellow. At this age the cheese has developed all its unique
and genuine characteristics: the taste is dolce, round and full bodied; the aftertaste is long, dolce,
floral with long notes of hay and grass
Code 33050 · Whole wheel · Weight: 38 kg approx ∙ Available also the half-wheel orizontal cut
(code 33059), and 1/8 wheel (code 33053)
Parmigiano Reggiano DOP · long maturity 36, 48, 60, 72 months
emilia
romagna
The Parmigiano Reggiano produced by Gennari Dairy is a cheese designed for long aging.
The technique is very traditional: the milk fat is minimal at outcrop, little rennet is added, very little
whey, salt, manual tapping, slow curing in humid environments. The best wheels are selected and
matured for 36, 48, 60, 72 months and even beyond.
Code 33060 · 48 months · Whole wheel · Weight: 38 kg ∙ Available also the 1/8 wheel (code 33063)
Available anly on reservation the 1/8 wheels, weight approx 4,5 kg, of 60 months (code 33113),
72 months (code 33114), 140 months (code 33115)
Parmigiano Reggiano ∙ Vacche Rosse
emilia
romagna
Parmigiano Reggiano produced only with milk obtained from Reggiana cow race
The paste shows an intense colour, strow yellow, which is a typical characteristic of this Reggiano
The taste is sweet but intense, with aromas of cooked butter and toasted fruits
Code 33080 · Whole wheel · Weight: 38 kg approx ∙ Available also the half-wheel orizontal cut (code
33084), and 1/8 wheel (code 33083)
Parmigiano Reggiano DOP ∙ vacche brune
emilia
romagna
Parmigiano Reggiano produced exclusively from raw milk obtained only from Bruna Italiana cows,
matured at least 24 months.
The texture is crumbly, grainy and flaky while the color ranges from ivory white to pale yellow.
The taste is sweet and well balanced, with hints of hazelnuts and grass in the aftertaste.
Code 33100 · Whole wheel · Weight: 38 kg approx ∙ Available also in 1/8 (code 33101), 1 kg packs
(code 33102) and 300 g (code 33103)
Parmigiano Reggiano DOP · portions
emilia
romagna
Three selections of Parmigiano Reggiano DOP in 300g portions: Parmigiano produced by Gennary
Dairy and matured for 24-26 months; Parmigiano produced only with milk obtained from Reggiana
cow race, matured for 31 months; Parmigiano produced exclusively from raw milk obtained only
from Bruna Italiana cows, matured at least 24 months
Code 33054 Parmigiano Reggiano DOP Gennari 24 months · Code 33086 Parmigiano Reggiano
DOP Vacche Rosse · Code 33103 Parmigiano Reggiano DOP Vacche Brune · Weight: 300 g
oro del maso
trentino
alto
adige
A cheese made with Italian milk in the form and the way of a “Parmesan”, perfect for grating
The rind is think and hard and its color is yellow. The paste is compact and flakey and its color is
straw yellow. The taste is round, full to the palate, delicately salty and piccante. The aftertaste is
round, long and pleasant.
Code: 34016 ∙ Whole wheel · Weight: 35 kg · Available also the 17 kg 1/2 wheel (code 34017), 9 kg
1/4 wheel (code 34018), 4,5 kg 1/8 wheel (code 34019) , 2,2 kg 1/16 wheel (code 34020)
34
Grana Style ∙ CHEESE
TRENTINGRANA DOP
tRENtINO
AltO
AdIGE
A Grana cheese produced only with milk from Trento region, matured 22 months
The paste is compact, hard and grainy; its color is yellowish. The taste is dolce, round and full to the
palate; the aftertaste is delicate, floral, dolce with hints of herbs and grass
Code 34200 · Whole wheel, 20-22 months · Weight: 36 kg ∙ Available also the 1/8 wheel (34203)
Code 34215 · Whole wheel, matured at least 32 months · Available also the 1/8 wheel (34218)
TRENTINGRANA DOP · GRATED CHEESE
tRENtINO
AltO
AdIGE
Ready to use, fresh grated Grana cheese produced only with milk from Trento region.
The taste is dolce, round and full to the palate; the aftertaste is delicate, floral, dolce with hints of
herbs and grass
GRAN kINARA
REGION
pIEdmONt
A relatively new cheese that is made with vegetarian rennet and matured at least for 7 months.
The wheel is compact and its rind is thick; the color of the rind is yellow to amber. The paste is
compact and hard while its colour is pale-yellow. At the maturity of 7 months the taste is delicately
dolce, medium to the palate. The aftertaste is round, slightly salty with hints of herbs and grass.
Code 33950 · Whole wheel · Weight: 37 kg ∙ Available also the half-wheel (code 33951), half-wheel
orizontal cut (code 33954), 1/4 (code 33952), 1/8 wheel (code 33953) and 500 g portions (33955)
GRAN kINARA · PORTIONS
REGION
pIEdmONt
A relatively new cheese that is made with vegetarian rennet and matured at least for 7 months
available also in 250 g portions, in boxes with 8 pieces. The taste is delicately sweet, the aftertaste
is round, slightly salty with hints of herbs and grass
Code 33956 · Weight: 250g portions in box with 8 pieces ∙ Minimum order: 1 box
GRANA PADANO DOP
EmIlIA
ROmAGNA
A typical Grana Padano produced in the province of Mantova, Cremona and Brescia. The rind is
thick and its colour is yellow. The paste is compact, hard and grainy while its colour is pale-yellow.
The taste is dolce, round and full to the palate. The aftertaste is long, dolce and herbal.
Code 34000 · Whole wheel, matured 20-22 months · Weight: 35 kg approx ∙ Available also the halfwheel orizontal cut (code 34009), and 1/8 wheel (code 34003)
Code 34100 · Whole wheel, matured 18 months · Weight: 35 kg approx ∙ Available also the halfwheel orizontal cut (code 34109), and 1/8 wheel (code 34103), 300g portions (code 34005)
GRANA PADANO DOP · PORTIONS
EmIlIA
ROmAGNA
A typical Grana Padano in 300 g portions. The taste is dolce, round and full to the palate. The
aftertaste is long, dolce and herbal. The perfect cheese to be grated over pasta, or risotto.
Excellent as a table cheese paired with bread, fruit or wine
Code 34005 · Weight: 300g ∙ Minimum order: 1 piece
35
CHEESE ∙ More Ideas in Cooking
MASCARPONE GRANAROLO
EmIlIA
ROmAGNA
An exceptional in quality Mascarpone, very versatile in the cuisine.
The cheese comes in a pot. It sticks to the spoon and its color is white. The taste is dolce, creamy
and full to the palate. The aftertaste is dolce, creamy, pleasant with delicate hints of the natural
aromas of the fresh milk.
Code 21019 · Weight: 250 g ∙ Minimum order: 1 · Shelflife: 35 days
Code 21010 · Weight: 2 kg ∙ Minimum order: 1 · Shelflife: 35 days
TOMINO BOSCAIOLO X 2 PEZZI
REGION
pIEdmONt
Soft cow’s milk cheese, to be grilled on a pan, wrapped with speck or pancetta, maybe filled with
mushroom or vegetables. The size of the cheese is small. The rind is thin and its color is white. The
paste is elastic and creamy. The color of the paste is ivory white. The taste is buttery, milky, round,
smooth. The aftertaste is round, dolce with hints of milk and cream
Code 31059 · Tray with 2 pieces x 100 g ∙ Minimum order: 1 tray · Shelflife: 30 days
Available also the 1 kg tray (code 31061) and the 2 kg tray (code 31060)
PASTA DEL TOMINO
REGION
pIEdmONt
A creamy cheese that is used in various North Italian dishes: in sandwiches, cold dishes and stuffed
pasta. The cheese comes in a pot. It sticks to the spoon and its color is white.
The taste is creamy, lactic, dolce and full to the palate. The aftertaste is round, dolce and lactic.
Code: 31062 ∙ Weight: 1 kg approx ∙ Minimum order: 1 piece · Shelflife: 18 days
FRICO DI PATATE
fRIulI
vENEzIA
GIulIA
Ready to use, it is a typical dish of Friuli Venezia Giulia, made with potaoes and cheeses
It is made with fresh and mature cheeses, cut into small pieces, mixed with potatoes and cooked.
The taste is dolce and milky, slightly piccante at the end, with a dolce aftertaste due to the potatoes
Code: 30795 ∙ Plain version · Weight: 180 g ∙ Minimum order: 1 piece
Code: 30796 ∙ With Speck · Weight: 180 g ∙ Minimum order: 1 piece
DOBBIACO ORIGINALE IN STANGA
tRENtINO
AltO
AdIGE
Mild cow’s milk cheese, perfect on the grill
The rind is thin and its color is a deep straw. The color of the paste is a light straw in winter and
deeper in summer, due to the reason that during the summer cows are out in pastures. The paste
is elastic with mall regular eyes scattered across. The taste is round, dolce, long, creamy while the
aftertaste is buttery with strong hints of wood and hey
36
Cheeses in Portions ∙ cheese
refined cheeses by perenzin dairy · portions
REGION
veneto
A selection of refined cheese produced by Perenzin Dairy, in a nice 300g package: Millefoglie al
Tartufo (cow's cheese with truffle), Capra al Traminer (goat's cheese refined with Traminer wine)
and San Pietro in Cera d'Api (cow's milk cheese in beeswax)
Code 30327 Millefoglie al Tartufo · Code 30646P San Pietro in Cera d'Api
Code 30655P Capra al Traminer · Weight: 300g portions, vacuum packed ∙ Minimum order: 1 piece
refined goat's caciotte by perenzin dairy · portions
REGION
veneto
Goat's Caciotte produced by Perenzin dairy and refined one with Tellicherry Pepper (Caciottona di
Capra in Pepe e Olio) and one with hay (Caciottona di Capra in Fieno), in a nice 300g package
Code 30322P Caciottona di Capra in Pepe e Olio · Code 30323P Caciottona di Capra in Fieno
Weight: 300g portions, vacuum packed ∙ Minimum order: 1 piece
sottocenere al tartufo · Truffle Cheese in portions
REGION
veneto
Truffled cheese with beech ash on rind, in 300g portions.
The rind is thin, elastic and is covered with ash. The color of the rind is grey. The color of the paste
is light straw with spots of truffles scattered across. The taste is milky, dolce, long and somehow
dominant of the aroma of truffles. The aftertaste is long, with hints of forest and truffles
Code 30351 · Weight: 300g portions, vacuum packed ∙ Minimum order: 1 piece
re nero · portions
REGION
tuscany
A typical semi-matured Pecorino Toscano in 300g portions.
The rind is black, reminding the old days the pecorino was matured in black olives crust. The paste
is compact and its colour is yellowish. The taste is round, buttery, full, pleasant and dolce, while the
aftertaste is round, buttery, sweet hints of cream and herbs.
Code 25101 · Weight: 300g slice, vacuum packed∙ Minimum order: 1 piece
gorgonzola dop dolce · portions
REGION
lombardy
Gorgonzola DOP dolce in 250g portions.
The rind is wrinkly. The color of the rind is brownish red. The paste is soft, spreadable, straw in color
with the typical mould. The taste is fresh, buttery, dolce with strong hints of milk and herbs. The
aftertaste is round, dolce and creamy
Code 20986 · Weight: 250g portions, vacuum packed ∙ Minimum order: 1 piece
37
CHARCUTERIE ∙ Cured Ham
PROSCIUTTO CRUDO DI PARMA DOP ∙ PARMA HAM
EmIlIA
ROmAGNA
A high quality Prosciutto di Parma produced in the heart of the zone by Casa family. Aged for 20
months. The colour of the meet is pale red marbled in the perfect way with white fat. The taste is
delicate, smooth and dolce. The aftertaste is round, with strong hints of wood and forest.
Produced by Casa Graziano: with bone, 11 kg (code 79160) ∙ Without bone, 8 kg: pressed (code
79161) or pear shape (code 79162) ∙ Minimum order: 1 piece
Produced by Eli Prosciutti: 79010 with bone, 79011-79012 without bone
PROSCIUTTO DI SAURIS IGP
fRIulI
vENEzIA
GIulIA
One of the new entries in the International Gastronomy. A high quality, smoked to perfection,
prosciutto, produced in a specific area of Friuli Venezia Giulia region. Aged for 18 months
The colour of the meat is pale red marbled in the perfect way with white fat.
The taste is delicate, smooth and dolce with hints of smoke. The aftertaste is round, delicate and
dolce with strong hints of wood and forest and delicate notes of smoke and caramel
Code: 79150 ∙ With bone · Weight: 11 kg ∙ Minimum order: 1 piece
Code 79152A · Deboned, pear shape · Weight: 9 kg
PROSCIUTTO DI SAN DANIELE DOP ∙ SAN DANIELE HAM
fRIulI
vENEzIA
GIulIA
The typical Prosciutto di San Daniele, cured at least for 18 months. San Daniele ham shows the
typical shape of the pig leg, with the foot and the nails. The taste is sweet, slightly salty, parfumed
Code 79035 ∙ With bone · Weight: 11 kg approx ∙ Minimum order: 1 piece
Code 79036 · Without bone, pressed · Weight: 7-8 kg approx ∙ Minimum order: 1 piece
Code 79037 · Without bone, pear shape · Weight: 7-8 kg approx ∙ Minimum order: 1 piece
Cured for 20 months: with bone (79057) or deboned, pressed (79058) and pear shape (79059)
PROSCIUTTO TOSCANO DOP
REGION
tuscANy
One of the latest entries in the International Gastronomy. A high quality prosciutto produced in a
traditional manner in Toscany. Aged for 20 months
The color of the meat is pale red marbled in the perfect way with white fat. The taste is delicate,
smooth and dolce with hints of pepper and spices. The aftertaste is round, delicate and dolce with
strong hints of wood and forest and long notes of pepper
Code 79167 ∙ Without bone, pear shape · Weight: 9 kg approx ∙ Minimum order: 1 piece
PROSCIUTTO STAGIONATO DI CINTA SENESE BIOLOGICO
REGION
tuscANy
Prosciutto from Cinta Senese pigs, aged 18 months, organic
A great Prosciutto made with meat coming from the Cinta Senese race. A high quality prosciutto,
organic as well that comes form the Apennines Mountains. Aged for 18 months
The color of the meat is “wine red” marbled in the perfect way with white fat. The taste is full to the
palate, round and dolce. The aftertaste is long and dolce with strong hints of wood and forest.
Code 79122 ∙ Without bone, pear shape · Weight: 9 kg ∙ Min order: 1 piece, only on reservation
PROSCIUTTO DI NERO DEI NEBRODI ∙ BLACk PIG
REGION
sIcIly
Bone ham obtained from the back leg of Nebrodi Black pigs. Pigs are raised for two years in semiwild or wild conditions in the forests and meadows of the Nebrodi mountains, in the north east of
Sicily, eating acorns, chestnuts and tubers. The Nebrodi black pig is a Slow Food Presidium, that
produces an excellent meat. The taste is sweet and soluble, not salty, complex and very long, full
of aromas, nutty. The Presidium is aimed to protect this native pig breed of Sicily, their traditional
raising method and the environment where they are raised
38
Culatello ∙ Charcuterie
Culatello di Zibello dop
emilia
romagna
The authentic Culatello di Zibello DOP, certified by the Consortium
It shows a characteristic pear shape, tied up with strings. The slice is red with few white veins of fat.
The taste is intense, sweet, with strong aromas
Code 78400 · Whole piece · Weight: 5 kg approx ∙ Minimum order: 1 piece
Code 78401 · Ready-to-use, cut in two pieces and vacuum packed · Weight: 4 kg approx
culatta reale
emilia
romagna
This is Culatello with skin, however the taste is very particular. This is coming from the Laghirano, an
area famous for producing exceptional prosciutti.
The colour is wine dark red near the top and pale red next to the fat. The color of the fat is white.
The taste is full to the palate, round, dolce and long. The aftertaste is long with strong hints of wood
and forest and notes from the natural aromas of the meat
Code: 78290 ∙ Weight: 5 kg ∙ Minimum order: 1 piece
Speck ∙ Charcuterie
Speck Artigianale della Pusteria
trentino
alto
adige
One of the best speck of Alto Adige
It shows a very nice pink colour, with a perfect balance between the lean meat and the fat
The taste is full and balanced, delicately aromatic
Code 81052 · Half piece vacuum packed · Weight: 2,5 kg ∙ Min order: 1 piece
Speck Vecchio Sauris
friuli
venezia
giulia
Speck coming from the area of Sauris near Udine. Aged in high altitude, over 1200 meters, slighlty
smoked and cured for at least 6 months. The color of the meat is wine red near the top and pale
red next to the fat. The color of the fat is white. The taste is medium to the palate, round, delicately
salty and long. The aftertaste is long, delicately smoky with strong hints of wood and forest.
Code: 81150 · Whole piece ∙ Weight: 5 kg approx ∙ Minimum order: 1 piece
Code 81151 · Half piece vacuum packed · Weight: 2,5 kg approx ∙ Minimun order: 1 piece
Speck Delicato Prealpen
REGION
veneto
Speck with a rectangular shape, that makes slicing very easy. It is produced with meat of European
Origin. It is smoked and aged for 5 months. The color of the meat is wine red near the top and pale
red next to the fat. The color of the fat is white. The taste is medium to the palate, round, delicately
salty and long. The aftertaste is long and smoky.
Code: 81010 · Whole piece ∙ Weight: 4,5 kg approx ∙ Minimum order: 1 piece
Code 81011 · Half piece vacuum packed · Weight: 2,5 kg approx ∙ Minimun order: 1 piece
39
charcuterie ∙ Rolled Pancetta
Pancetta Campagnola
emilia
romagna
A big size rolled pancetta from Italian pigs, cured for at least 6 months.
The shape is cilindric; it is tied with strings which are visible around the pancetta. When cut, it’s
middle is a strong meaty colour, with the fat surrounding it has a lighter pink colour.
The taste is sweet and slightly spicy
Code 78248 · Whole · Weight: 10-12 kg ∙ Minimum order: 1 piece
Code: 78249 · Half piece, vacuum packed ∙ Weight: 5-6 kg approx
Pancetta Piacentina DOP
emilia
romagna
Rolled Pancetta produced from the meat of the heavy pigs, 180-185kg grown in the Lombardy and
Emilia Romagna regions. This Pancetta is DOP – protected name – a name after the Piancentina
area. It is aged for 6 months. The taste is sweet, round, full to the palate and buttery, characteristics
that make this pancetta unique in cooking. When sautéed it gives a strong toasty and nutty aroma.
Code: 78244 · Whole ∙ Weight: 4-5 kg ∙ Minimum order: 1 piece
Code: 78245 · Half piece, vacuum packed ∙ Weight: 2-2,5 kg ∙ Minimum order: 1 piece
Pancetta Coppata con cotenna · PANCETTA with rind
emilia
romagna
A rolled pancetta that combines the authentic taste of the fat with the flavour of the neck of the pig.
Matured with its skin for 4 months. The taste is sweet, round, delicately meaty and buttery. When
sautéed it gives a toasty and nutty aroma.
Code: 78259 ∙ Whole · Weight: 6,5 kg approx ∙ Minimum order: 1 piece
Code: 78258 ∙ Half piece, vacuum packed · Weight: 3 kg approx ∙ Minimum order: 1 piece
Pancetta con Lombo · PANCETTA with fillet
emilia
romagna
A rolled pancetta that combines the authentic taste of the fat with the flavour of the meat of the pig.
The meat used in the production of this pancetta comes from heavy animals, at 180-185 kg.
It is cured for 2 months.
The taste is sweet, round and meaty. When sautéed it gives a toasty and meaty aroma.
Pancetta pepata · PANCETTA with pepper
emilia
romagna
A rolled pancetta that combines the authentic taste of the fat with the flavour of the meat of the
pig. The meat used in the production of this pancetta comes from heavy animals, at 180-185kg.
Perfumed with black ground pepper and cured for 2 months.
The taste is sweet, round and piccante. When sautéed it gives a toasty and spicy aroma.
Pancetta Steccata · PANCETTA PRESSED with WOOD
emilia
romagna
An authentic pancetta matured within two wooden cues. The meat is coming from Italian heavy pigs
and matures for months. The taste is sweet, full to the palate and buttery, characteristics that make
this pancetta unique in cooking. When sautéed it gives a strong toasty, smokey and nutty aroma.
Available the Pancetta Steccata of two different producers:
Code: 78255 ∙ Produced by Grossetti · Weight: 4 kg approx ∙ Minimum order: 1 piece
Code: 78210 ∙ Produced by Lusetti · Weight: 4 kg approx ∙ Minimum order: 1 piece · For Christmas
also in a smaller size, 1 kg weight (code 78211)
40
Straight Pancetta ∙ Charcuterie
Pancetta Tesa d’Arnad · flat PANCETTA from arnad
valle
d'aosta
A sweet pancetta produced in Valle d'Aosta and aged with mountain herbs
The slice shows a pinky white colour of the lard with veins of meat. The taste is dolce with a delicate
aroma of herbs and spices
Code 82510 · Weight: 1,5 to 3 kg ∙ Minimum order: 1 piece
Pancetta Tesa nazionale · flat italian PANCETTA
emilia
romagna
A big size straight pancetta perfect for cooking
It is produced from the meat of the heavy pigs, grown in Lombardy and Emilia Romagna regions
and matured for at least 4 months. It shows a square shape, with the rind on the bottom and the
pepper on the upper side. The taste is sweet but savoury, with a fresh aroma from the pepper
pancetta affumicata · smoked PANCETTA
trentino
alto adige
Smoked pancetta, matured with the same recipe of spices that Karl Bernardi uses for his speck.
The slice is thin because cartilages are completely removed, to reduce waste. The taste is sweet,
with a pleasent smoky aroma and a light parfum of juniper
Cooked Pancetta ∙ Charcuterie
Pancetta Giovanna
emilia
romagna
A pancetta produced in a different method that is followed by this producer. This new method
incorporates the old method of producing pancetta with the production of ham as well.
The taste is sweet, round, buttery, medium to the palate with hints of caramel and honey. When
sautéed it gives a strong toasty and nutty aroma.
Pancetta Arrosto Toscana · roasted PANCETTA from tuscany
REGION
tuscany
A oven roasted rolled pancetta delicately spiced.
The slice shows the nice pink colour of the cooked meat and the white of the fat, with the spices in
the middle. The taste is sweet and delicate, with a rich fragrance of spices and herbs
Code 78200 · Weight: 2-3 kg approx ∙ Minimum order: 1 piece
41
CHARCUTERIE ∙ Lardo & Guanciale
LARDO DI COLONNATA IGP
REGION
tuscANy
One of the most unique pieces of charcuterie produced in Italy today. The piece of lard is cleaned
from its skin and then is prepared with salt. It ages for 6 months. The taste is sweet, full to the
palate, buttery. When sautéed it gives a unique toasty and nutty aroma.
Available two different selections from two different producers:
Code: 82438 ∙ Giannarelli · Weight: 2-5 kg approx ∙ Minimum order: 1 piece
Code: 82460 ∙ Larderia Il Poggio · Weight: 2-5 kg approx ∙ Also in 500 g portions (code 82461)
LARDO DI SUINO NERO DEI NEBRODI · BLACk PIG
REGION
sIcIly
Lard produced from Nebrodi Black Pig in Sicily, a Slow Food Presidium. Pigs are raised for two years
in semi-wild or wild conditions in the forests and meadows of the Nebrodi mountains, in the north
east of Sicily, eating acorns, chestnuts and tubers.
It is a thick lard, matured for at least 6 months, very white with a pink tone. The taste is delicate,
pleasantly sapid, it melts quicky in the mouth with a rich boquet of aromas
LARD D’ARNAD DOP
vAllE
d'AOstA
Spiced lard aged in Doils, typical wooden containers, as in the tradition of Valle d'Aosta
The pieces are not less than 3 cm in height, with rind, white in colour with some stripes of red meat.
When cut the meat is soft. The taste is sweet with aromas of rosemary
Code 82506 · Weight: 500 g portions ∙ Minimum order: 1 piece
GUANCIALE DI SUINO NERO DEI NEBRODI · BLACk PIG
REGION
sIcIly
Slow Food Presidium, is a cheek lard from Nebrodi Black Pig produced in Mirto, province of Messina,
North East of Sicily. It is matured for at least 2 months. The slice shows a small line of pink lean meat
within the white of the lard. The taste is delicate, pleasantly sapid, it melts in the mouth
Code 80221 · Weight: 1,5 kg approx ∙ Minimum order: piece
GUANCIALE DI COLONNATA
REGION
tuscANy
A unique piece of charcuterie made with the cheeks of the very big ‘Padano” pigs and aged for at
least 6 months. The taste is sugary sweet, round, full to the palate, buttery and delicately meaty,
characteristics that make this piece of charcuterie outstanding in recipes. When sautéed it gives a
strong fume and nutty aroma
BRICIOLONI PIACENTINI
EmIlIA
ROmAGNA
Delicious small pieces of fat cooked and perfumed with herbs and spices. A traditional product
made with the fat coming from pigs from the Lombardy and Emilia Romagna regions
The taste is sweet, round, long, full to the palate, buttery, peppery. When sautéed it gives a strong
toasty and nutty aroma
Code: 78231 ∙ Weight: 200 g ∙ Minimum order: 1 piece · Available only in the winter months
42
Coppa ∙ CHARCUTERIE
CAPOCOLLO DI MARTINA FRANCA
REGION
ApulIA
A typical charcuterie from Apulia region, Slow Food Presidium
The slice shows a vinous red colour with slight veins of fat, ivory-white; the lean part dominates
compared to the fat part. The taste is delicate, slightly tangy, with intense notes of toasted aroma,
pepper, smoke and cellar
Code 82561 · Half piece, vacuum packed · Weight: 1 kg approx ∙ Minimum order: 1 piece
COPPA PIACENTINA DOP
EmIlIA
ROmAGNA
Coppa made from pigs coming from Lombardy and Emilia Romagna regions. It is made with the
neck of the pig and aged for at least 6 months.
The taste is sweet, round, delicately meaty, medium to full to the palate. The aftertaste is round,
slightly meaty with hints of wet wood and earth
Code: 78240 ∙ Weight: 1,5-2 kg ∙ Minimum order: 1 piece
COPPA TREVISANA
REGION
vENEtO
A typical cured neck of pork produced on the hills of Valdobbiadene, in the Prosecco hills
When cut, the slice has a strong pink colour with veins of white fat
The taste is sapid with aromas of spices used in the treating, in particular cinnamon
COPPA VALDOSTANA AL GINEPRO · COPPA VALDOSTANA WITH jUNIPER
vAllE
d'AOstA
A unique piece of Charcuterie coming from the Aosta region. This is a Coppa produced in a
traditional way. It is perfumed with juniper for 45 days and then aged for at least 5 months.
The taste is sweet, round and perfumed with the juniper aromas. The aftertaste is round, slightly
meaty with hints of wet wood and notes from long aromas of juniper and berries.
OSSOCOL LOVISON
fRIulI
vENEzIA
GIulIA
A typical cured neck of pork produced by Salumificio Lovison in Spilimbergo, Friuli region, only with
pork meat from the same area.
The taste is sweet, pleasently salty, with an intense parfum
43
Charcuterie ∙ Cooked Ham
Prosciutto Cotto San Giovanni · cooked ham
emilia
romagna
A big size cooked ham made in the traditional Italian way, from the whole leg. The meat is coming
from pigs from the provinces of Mantova and Cremona.
The colour of the ham is pink to pale-red and the color of the fat is white. The quantity of the fat is
right proportionally to the meat. The taste is sweet, round, succulent to the mouth and delicately
meaty. The aftertaste is round, sweet and slightly meaty.
Nino · Fiocco di Prosciutto
emilia
romagna
Sweet and delicate, reminiscent of cooked ham, this delicious piece of charcuterie is made from
pork meat of Italian origin. It is a product of the new line of Angelo Capitelli: a line of cured meats
that involves the replacement of sugars with honey, with the aim to obtain products more and more
healthy. Perfect for fast catering and wineries; considering the size can also be used by those who
have small slicers. We want to give you some advice: try to cut it with a knife!
Prosciutto cotto alle erbe · with herbs
trentino
alto
adige
A cooked ham slightly smoked flavoured with aromatic herbs
The slice is pink with a perfect equilibrium between the meat and the fat, covered with rind on the
external part. The taste is sweet, slightly smoky, with notes of aromatic herbs.
Code 81070 · Whole piece · Weight: 3,5 kg approx ∙ Minimum order: 1 piece
Code 81071 · Half piece, vacuum packed· Weight: 1,8 kg approx ∙ Minimum order: 1 piece
Speck Cotto
friuli
venezia
giulia
A delicate Speck made from the meat of European origin pigs, cooked slowly and smoked to
perfection. The color of the ham is pink and the color of the fat is white. The taste is sweet, round,
medium to the palate and delicately fume. The aftertaste is round, sweet and slightly meaty.
Code 81054 · Half piece, vacuum packed · Weight: 3,5 kg approx ∙ Minimum order: 1 piece
Praga Affumicato · prague ham
REGION
veneto
A Prague Ham made from the meat of European Origin pigs, cooked slowly and smoked to
perfection. This is a polyphosphates free, milk proteins free and gluten free ham.
The color of the ham is pink and the color of the fat is white. The taste is sweet, round, succulent to
the palate and delicately fume. The aftertaste is round, sweet and slightly meaty with hints of wet
wood, smoke, forest and caramel
Prosciutto Cotto Antonio · cooked ham
friuli
venezia
giulia
A unique cooked ham made in the traditional way of Trieste area, in Friuli Venezia Giulia region.
The meat used is coming from very heavy pigs from the Friuli area. This is an artisan ham smoked in
an authentic and all natural way. The taste is sweet, round, succulent to the palate, perfumed and
delicately fume. The aftertaste is round, sweet and slightly meaty with hints of wet wood and herbs
and long notes of caramel, smoke and sugar.
Code: SPE 160 ∙ Whole piece · Weight: 8-9 kg ∙ Minimum order: 1 piece
Code: SPE 160M ∙ Half piece, vacuum packed · Weight: da 4,5 kg approx ∙ Minimum order: 1 piece
44
Cooked Ham ∙ Charcuterie
Prosciutto Cotto Lenti & Lode · cooked ham
REGION
piedmont
An authentic cooked ham made with the meat of the pigs used in the production of the Parma
Ham. The legs selected are big, about 15kg, and then cooked according to the tradition and the
recipe created by Lenti family back in 1935. The color of the ham is pink and the fat is distributed
in the centre and the sides of the ham. The taste is sweet, perfumed, succulent to the mouth and
delicately meaty. The aftertaste is sweet, slightly meaty with hints of herbs, honey and brown sugar.
Prosciutto Cotto prestige · cooked ham
REGION
piedmont
A cooked Ham made from the meat of European origin pigs, cooked slowly and smoked to
perfection. This is a polyphosphates, milk proteins and gluten free ham. The taste is sweet, round
and delicately meaty. The aftertaste is round, sweet with hints of wet wood and herbs
Code: 78006 ∙ Half piece, vacuum packed · Weight: 4 kg approx ∙ Minimum order: 1 piece
Prosciutto Cotto Rustichello · roasted ham
REGION
piedmont
A unique Ham made in the oven over the flames in an authentic way
This is a polyphosphates, derivatives of milk, proteins, gluteninate and OGM free ham. The level
of the salt does not exceed the 1.84%. The taste is sweet, round, herbal, full to the palate and
delicately fume. The aftertaste is round, sweet and slightly meaty with hints of wet wood, smoke
and herbs
PROSCIUTTO COTTO AL BASILICO · roasted ham with basil
REGION
piedmont
A unique ham perfumed with basil and made in the oven over the flames in an authentic way.
The meat used is fresh. The color of the ham is pink and the color of the fat is white. The quantity of
fat is very low. The taste is sweet, herbal, round, full to the palate and delicately fume. The aftertaste
is round, sweet and slightly meaty with hints of wet wood, smoke and notes of basil and herbs
Culatta Arrosto · roasted culatello
emilia
romagna
Culatta Arrosto is the cooked version of Culatello. It is produced with a single cut of back leg of
selected pigs, born, bred and slaughtered in Italy, in Emilia-Romagna and Lombardy regions. The
taste is sweet and delicate, it is processed with a delicate bouquet of aromas that enhance the
taste of the meat; pleasently soluble in the mouth. We suggest to slice it with knife, not too thin; in
the area of production it is traditionally warmed up and eaten with 'gnocco fritto' (fried dough)
Code 78404 · Half piece, vacuum packed · Weight: 4 kg approx ∙ Minimum order: 1 piece
Spalla cotta di Cinta Senese DOP · spalla cotta from cinta senese
REGION
tuscany
A cooked ham made from the shoulder of Cinta Senese pigs reared in the farm of the family Savigni
in Pavana, in Tuscany. The ham is deboned, however, there is a part of the main bone left to give
the product the original touch. The taste is sweet, perfumed, round, herbal, full to the palate and
delicately meaty. The aftertaste is round, sweet and slightly meaty with hints of herbs and spices.
Code 79128 · Weight: 8 kg approx ∙ Minimum order: 1 piece · Available only on reservation
45
CHARCUTERIE ∙ Mortadella
MORTADELLA CLASSICA DI BOLOGNA
EmIlIA
ROmAGNA
The classic Mortadella from Bologna, produced in an artisanal way. The slice is much pinker than
other Mortadella. Is is also lighter and more digestible. The taste is delicate, sweet, meaty, with a
fragrance less overbearing than the other Mortadella, more complex thanks to the natural casing.
Code 78735 · Whole piece · Weight: 10 kg ∙ Minimum order: 1 piece
Code 78736 · Half piece · Weight: 5 kg ∙ Minimum order: 1 piece
Code 78737 · Mignon · Weight: 700 g ∙ Minimum order: 1 piece
MORTADELLA PASqUINI
EmIlIA
ROmAGNA
The best handmade Mortadella by Ennio Pasquini, Bologna’s greatest producer
The slide is pink in colour, with medium size cubes of lard. It has a sweet taste, with a pleasant
aroma of meat and spices, more complex thanks to the use of the natural bladder
MORTADELLA DI PRATO
REGION
tuscANy
A typical mortadella from Tuscany, spiced with alkermes, Slow Food Presidium
It looks like a small cooked salami, a pink colour with uneven cubes of lard cut by hand.
The taste is sweet and intense, with a particular aroma of esotic spices
Code 78730 · Weight: 1- 3 kg approx ∙ Minimum order: 1 piece
MORTADELLA WITH TARTUFO
EmIlIA
ROmAGNA
A Mortadella produced with Italian meat and pieces of truffles
The color of this fine Mortadella is pink and the color of the fat is white. Pieces of truffle are across.
The taste is sweet, perfumed with truffles, round and full to the palate. The aftertaste is round,
sweet, very pleasant with hints of truffles and mushrooms.
Code 78722 · Half piece vacuum packed · Weight: 5,5 kg approx · Minimum order: 1 piece
CHARCUTERIE ∙ Zampone
ZAMPONE
REGION
vENEtO
Zampone is a typical Italian specialty usually eaten at Christmas time.
It is produced with Italian pork meat, packed into pig’s trotter rind without preservatives and
additives. The cooking process used by Meggiolaro is unique: a very slow process of double
cooking at low temperature that guarantees delicacy and an excellent taste. Before serving
immerse the sealed envelope in a pot of boiling water maintaining the boiling for about 20 minutes;
then remove Zampone from the packet, slice it and serve
Code 80861 · Weight: 1 kg ∙ Minimum order: 1 piece · Available also the Cotechino (code 80856)
46
Porchetta ∙ Charcuterie
Porchetta BY meggiolaro
REGION
veneto
Porchetta produced in Venice are without any additives
It is a delicious piece of charcuterie made from fresh pork meat, processed in a natural way, without
the use of any kind of additives or preservatives. The taste is sweet and characteristic, without salt
as required by the venetian tradition that wants it added to the time of consumption. The flavor of
the roasted meat preveals, the spicing is delicate
Code 80855 · Half piece vacuum packed · Weight: 6 kg ∙ Minimum order: 1 piece
Porchetta di Ariccia
REGION
lazio
The classical roman roast pork to be eaten with the rind
The meat is compact, with a pleasant pink colour and with evident spicing, covered by a crackling
rind. The taste is sweet, with an intense aroma of spices.
Code 80811 · Half piece vacuum packed · Weight: 4,5 kg ∙ Minimum order: 1 piece · Shelflife: 40 days
Salami from Tuscany ∙ Charcuterie
Coppa di Testa
REGION
tuscany
A great salami coming from Tuscany. The meat used in the production of this salami is coming from
the head and the neck of the pig. The color varies from red to pink and white depending on the
pieces that have been used. The taste is sweet, fresh, round, full to the palate and delicately meaty.
The aftertaste is round and sweet
Salame Toscano
REGION
tuscany
Typical salami from Tuscany, with a dash of good Chianti in the mixture
The texture is soft with evident cubes of lard cut by hand. The taste is sweet and soft, with the
unmistakable aroma of Chianti
Code 78252 · Weight: 2-3 kg approx ∙ Minimum order: 1 piece
sbriciolona Toscana
REGION
tuscany
Typical salami from Tuscany with aromas of wild fennel
The meat is soft and crumbly. The taste is sweet, intense, with strong aromas of wild fennel
Code 78250 · Weight: 1 to 5 kg ∙ Minimum order: 1 piece
47
Charcuterie ∙ Salami & Co
Sopressa with Breganze torcolato DOC wine
REGION
veneto
A typical Sopressa of Veneto region cured with Breganze Torcolato Wine DOC. It does not contain
any milk based products, gluten and glutamate.
The sausage looks compact and the casing is aromatic; the meat is coarsely ground.
The taste is sweet and delicate, with a light bouquet of wine
Code: 80105 ∙ Weight: 1 kg approx ∙ Minimum order: 1 piece · Available only at Christmas time
Sopressa from friuli venezia giulia
friuli
venezia
giulia
A typical Sopressa of Friuli Venezia Giulia region produced only with pork meat from the same area.
The shape is traditional but smaller in diameter compared to Sopressa from Veneto area. The slice
has a good equilibrium between the medium grain lean meat and the white fat. The taste is sweet
and delicate with aromas of wine and pepper
Pepita del Piave
REGION
veneto
A modern version of sopressa covered with a special mixture of spices and aromas
It looks like a small squared sorpressa covered with a mixture of spices, particularly pepper, that
give to the slice an unmistakable fragrance. The taste is sweet and delicately spicy, with a fresh
note of pepper
Code 80169 · Small size · Weight: 400 g ∙ Minimum order: 1 piece
Code 80168 · Big size· Weight: 1,5 kg ∙ Minimum order: 1 piece
Salame from treviso area
REGION
veneto
A typical salami of Treviso area, with a very soft texture
The meat has a soft texture, with a medium grain. The taste is sweet and fragrant
Code 80140 · Without garlic · Weight: 800 g approx ∙ Min order: 1 piece
Code 80141 · With garlic · 700-800 g approx ∙ Minimum order: 1 piece
Salame from friuli venezia giulia
friuli
venezia
giulia
A typical salami of Friuli Venezia Giulia region, produced only with pork meat from the same area.
The slice has a nice equilibrium between the lean red meat and the white fat. The taste is sweet
and delicate with aromas of wine and pepper
Salsiccia Friulana Fresca · fresh salsiccia from friuli venezia giulia
friuli
venezia
giulia
A fresh sausage made in a traditional way in the region of Friuli, with meat coming from Italian pigs.
The shape is small, round and long. The meat is blended with the fat as in a typical fresh sausage.
The color of the sausage is pink. A product to use in cooking.
When sautéed the taste is round, sweet and very pleasant. The aftertaste is sweet, toasted,
perfumed and slightly smoky.
Code 80195 · Weight: 1 kg approx ∙ Minimum order: 1 piece · Shelflife: 30 days
48
Salami & Co ∙ CHARCUTERIE
MORTANDELA DELLA VAL DI NON · MORTANDELA FROM VAL DI NON
tRENtINO
AltO
AdIGE
A typical salami made with meat coming from pigs that are born, raised and slaughtered in the
area of Trentino. It is slighlty smoked and aged for 40 days. It looks like a meatball, dark red in
colour, with small pieces of fat. The taste is strong to the palate, meaty and round. The aftertaste is
round, slightly meaty with hints of herbs and smoke.
LUGANEGA TRENTINA · LUGANEGA FROM TRENTO AREA
tRENtINO
AltO
AdIGE
A typical salami made with meat coming from pigs that are born, raised and slaughtered in the
area of Trentino. It's a very typical salami of Trentino region, with a small size, 10-15 cm lenght,
a medium size grain and natural casing. The taste is full to the palate, slightly meaty, winey and
round. The aftertaste is round, slightly meaty with hints of herbs and spices
Code: 81058 ∙ Weight: 300 g approx ∙ Minimum order: 1 piece · Available in small quantity
SALAME PIACENTINO DOP
EmIlIA
ROmAGNA
A DOP salami that is made with meat coming from pigs that are born, raised and slaughtered in the
area of Lombardy and Emilia Romagna. It is cured for 45 days. The texture is compact, with a course
grain. The taste is sweet, strong to the palate, slightly meaty, pleasant and round. The aftertaste is
round, slightly meaty with hints of herbs and wine.
Code: 78242 ∙ Weight: 800 g approx ∙ Minimum order: 1 piece
STROLGHINO PIACENTINO
EmIlIA
ROmAGNA
A excellent salami made with the trimmings from the Culatello and cured for 20 days. It is a small,
thin and long salami, with a soft but compact texture, winey red in colour, with white pieces of fat.
The taste is sweet, delicate to the palate, slightly meaty, aromatic, pleasant and round. The
aftertaste is round, delicate, perfume with hints of herbs and wine.
Code: 78247 ∙ Weight: 200 g ∙ Minimum order: 1 piece
SALAME FELINO IGP
EmIlIA
ROmAGNA
The classic Felino salami, in natural casing, produced in the area of Parma and cured at least 60
days. It shows a compact texture with a coarse-medium grain. The slice is bright red in colour.
The taste is sweet and slightly sapid with aromas of meat and nuts
SALAME DI SUINO NERO DEI NEBRODI · BLACk PIG
REGION
sIcIly
Salami produced from Nebrodi Black Pig in Sicily, a Slow Food Presidium. Pigs are raised for two
years in semi-wild or wild conditions in the forests and meadows of the Nebrodi mountains, in
the north east of Sicily, eating acorns, chestnuts and tubers. The Nebrodi black pig is a Slow Food
Presidium, that produces an excellent meat.
The grain is medium, knife-cutted, with white pieces of lard between the purple red lean meat.
The taste is sweet, with a delicate bouquet of spices that enhance the natural taste of the meat
49
CHARCUTERIE ∙ Spicy Salami
SPIANATA CALABRA PICCANTE
REGION
cAlAbRIA
A typical Calabria salami. The meat is blended with capsicum red pepper and local red chilies.
It is cured for 60 days minimum. The shape of the salami is flat and its color is peppery red, with
white-pinky pieces of the fat scattered across. The taste is piccante, strong to the palate, meaty and
round. The aftertaste is round and piccante.
SALSICCIA CALABRA DOP
REGION
cAlAbRIA
A salami produced in Calabria. The meat from the shoulder is blended with the lard of the local
heavy pigs. The shape of the salami is oval and flat and its color of the meat is ruby while the color
of the pieces of the fat is white. The taste is sweet, aromatic with fennel, round to the palate, slightly
meaty, long and pleasant. The aftertaste is long, round, slightly meaty with strong hints of fennel
and notes of aromatic black pepper.
SOPPRESSATA CALABRA DOP
REGION
cAlAbRIA
A spicy salami produced in Calabria. The meat from the shoulder and the legs is blended with the
lard of the local heavy pigs. The shape of the salami is rectangular and flat and its color of the meat
is ruby while the color of the pieces of the fat is white. The taste is piccante, aromatic with herbs
and spices, full to the palate, meaty, long and pleasant. The aftertaste is long, round, slightly meaty
with hints of wine and notes of aromatic black pepper.
VENTRICINA CALABRA
REGION
cAlAbRIA
A typical Italian salami produced in Calabria. The meat is blended with capsicum red pepper and
local red chilies. It is cured for 60 days minimum. The shape of the salami is long –oval and its color
of the meat is peppery red, while the color of the pieces of the fat is pink/white.
The taste is piccante, strong to the palate, meaty and round. The aftertaste is round, piccante with
notes of garlic
‘NDUjA DI SPILINGA
REGION
cAlAbRIA
A typical Calabria piece of charcuterie made with the lard, cheeks and bacon of heavy pigs, all
blended with local red chilies and homogenized. The casing used is natural. The product is slightly
smoked and cured for 90-150 days. The shape is oval-long and its color is chilly red. The taste is
piccante, strong to the palate, meaty and round. The aftertaste is round and piccante.
Code: 82544 ∙ Glass jar · Weight: 180 g ∙ Minimum order: 1 piece
Code: 82545 ∙ Whole in natural casing, small size · Weight: 500 g ∙ Minimum order: 1 piece
Code: 82546 ∙ Whole in natural casing, big size · Weight: 2,2 kg ∙ Minimum order: 1 piece
PEZZENTE DELLA MONTAGNA MATERANA · PEZZENTE FROM MATERA MOUNTAINS
REGION
bAsIlIcAtA
A typical cured meat of Basilicata region called "Pezzente" (tramp) because it is produced only with
the less noble parts of pork meat, coarse-grained cut according to the tradition and flavoured with
salt, ground sweet pepper, fresh garlic and wild fennel seeds in a quantity measured wisely. The
slice shows medium grain and an intense red colour, due to hot pepper. In the mouth, the salami is
soft, round, and well balanced, with a pleasant aroma of spices.
50
Bresaola & Carpaccio ∙ Charcuterie
Bresaola di Razza Piemontese · from piedmontese race
REGION
piedmont
A Bresaola produced exclusively from the loin of the Piedmontese beef race that is certified by
CO.AL.VI organization. The shape of the bresaola is bigger to the traditional due to the fact that the
Piedmontese cows give bigger and longer loins. It is aged for 28 days. Its color is wine-red while its
very few lines of fat are white. The taste is fresh, succulent, round, pleasant, delicate to the palate.
The aftertaste is delicate, round, slightly meaty with hints of wine and notes of herbs and spices.
Carpaccio di Bresaola di razza piemontese · from Piedmontese race
REGION
piedmont
Something in between carpaccio and bresaola, made with 100% Piedmontese beef
The slice is pleasantly red in colour and shows a light marbling; the red color of the meat is mainly
due to the meat iron content and to a significant quantity of antioxidant compounds, mostly
associated with Vitamin E. Very delicate in taste, soluble and well balanced
Code 82024 · Weight: 3,5 kg ∙ Minimum order: 1 piece · Shelflife: 30 days
Bresaola Valtellina IGP
REGION
lombardy
The typical Bresaola from Valtellina IGP, produced with the haunch's tip, the best cut from the cow's
leg. It has a firm consistency, elastic; on slicing it looks compact, red uniform in colour with dark
edge just mentioned for the lean, white for the fat. The taste is delicate and slightly aromatic
Code 82015 · Whole Bresaola · Weight: 3,5 kg approx ∙ Minimum order: 1 piece
Code 82016 · Half Bresaola · Weight: 1,8 kg approx ∙ Minimum order: 1 piece
Bresaola di Montagna
trentino
alto
adige
A Bresaola produced exclusively from the loin of the Grigio Alpina race, cured for 120 days.
Its color is ruby with very few lines of fat. The taste is round, succulent, pleasant, medium to the
palate. The aftertaste is round, slightly meaty with hints of wine and notes of herbs and spices.
Carne Salada Trentina · carpaccio from trento area · ready to serve
trentino
alto
adige
Carpaccio produced according to the tradition of Valle di Ledro in the Trento area. The loin is
covered with salt and a traditional mixture of herbs and spices, then cured for 15-30 days.
The colour is a bit darker than a carpaccio and on the outside we can see the typical spicing.
The taste is sweet, meaty, with an intense aroma of garlic
Carne Salada Trentina di Smaranina · carpaccio from grigio alpina race
trentino
alto
adige
Carpaccio produced exclusively from the loin of the Grigio Alpina race, marinated with herbs and
spices. The color is dark ruby with very few lines of fat.
The taste is sweet, succulent, pleasant, spicy and medium to the palate. The aftertaste is round,
slightly meaty, spicy with hints of wine and strong notes of herbs and spices.
51
CHARCUTERIE ∙ Bresaola & Carpaccio
FESA MARINATA · BLACk ANGUS CARPACCIO
REGION
tuscANy
Fresh loin of Black Angus from Texas marinated in a unique blend of spices, herbs and aromas and
then cured for 21 days. Its color is dark pink/red with a light marbling.
The taste is fresh, delicate, round, succulent, pleasant and medium to the palate. The aftertaste is
round, slightly meaty with hints of wine and notes of herbs, aromatic pepper and spices.
MAGATELLO AFFUMICATO DI BLACk ANGUS · BLACk ANGUS SMOkED CARPACCIO
REGION
tuscANy
Topside of Black Angus beef marinated, slightly smoked and cured to perfection. The meat used
in the production is fresh and the smoking process is “cold’. This is a phosphates & lactose free
product. Its color is dark pink/red with a light marbling.
The taste is fresh, delicate, round, succulent and pleasantly smoky. The aftertaste is round, slightly
meaty with hints of wine, smoke and notes of herbs, aromatic pepper and spices.
SPECk DI FESA MEGGIO
tRENtINO
AltO AdIGE
Small size speck produced in Grigno, in the province of Trento by Meggio
The slice has the characteristic dark red color; due to the prime quality cuts of leanest meat used
in the production of this speck, fat is in minimum quantities. The taste is slightly savory, smoking is
delicate with overtones of juniper and white pepper
CHARCUTERIE ∙ Goat & Sheep
PITINA DELLA VAL TRAMONTINA
fRIulI
vENEzIA
GIulIA
A rare piece of charcuterie that comes from Tramontina Valley in Friuli Venezia Giulia region, Slow
Food Presidium. It is a sheep and pork meatball, very typical of that area, covered with corn flour,
slightly smoked and aged for at least 30 days. The taste is intense, but mitigated by the sweetness
of the pork meat, with a pleasant flavour of smoke and herbs
Code 80181 · Sheep and Pork · Weight: 250 g approx ∙ Minimum order: 1 piece
Code 80182 · Goat and Pork · Weight: 250 g approx ∙ Minimum order: 1 piece
PITINA DI PECORA · LEBòN
fRIulI
vENEzIA
GIulIA
An easier version of Pitina, still produced in Friuli Venezia Giulia by a small producer, but available
in bigger quantity all over the year. Pitina is made with mixed sheep and pig meat that is covered
with corn flour and smoked. The shape is round and it looks like a dark meatball covered with flour
made from corn. It is matured for at least 30 days. The taste is round, long and delicately spicy. The
aftertaste is round, meaty with notes of smoke.
52
Goose & Duck ∙ Charcuterie
Porcaloca · cooked goose & pork ham
friuli
venezia
giulia
Porcaloca is a cooked ham, produced with pork and goose meat
The slice is compact and a bright red in colour, with a visible separation between the goose meat
and the pork. The taste is sweet and intense, very simular to smoked cooked ham.
Code 84400 · Weight: 3-3,5 kg ∙ Minimum order: 1 piece · Shelflife: 50 days
Ocadella · goose mortadella
friuli
venezia
giulia
Goose Mortadella rich in delicate aromas
The slice is dark red with spots of white and green from the fat and the pistacchio nuts.
The taste is sweet, delicate, lightly spiced
Code 84130 · Weight: 3 kg approx ∙ Minimum order: 1 piece · Shelflife: 40 days
Petto d’Oca Affumicato in Rotolo
friuli
venezia
giulia
Simular to a small speck, made with two goose breasts sewn together.
The external part has a thick layer of fat called goose skin, that during the ageing transforms into a
tasty fat that gives the product it’s delicate taste: thicker the layer of fat, sweeter the taste.
The taste is sweet and slightly smoky
Code 84100 · Weight: 600-700 g ∙ Minimum order: 1 piece · Shelflife: 40 days
Code 84101 · Presliced in 100 g tray ∙ Minimum order: 1 piece · Shelflife: 40 days
Prosciuttino d’Oca Affumicato
friuli
venezia
giulia
A very small version of cured ham but made with goose meat
It looks like a small cured ham. The taste is sweet, with delicate aromas of spices and smoke
speck d'anatra · duck speck
friuli
venezia
giulia
A Speck made with duck fillet instead of pork meat. The meat is coming from Hungary, a country
with long tradition in duck and goose products. The animals are fed with non genetically modified
food. The shape is like a fillet and the color of the meat is winey-red. The fat is white-yellowish.
The taste is round, sweet and smoky. The aftertaste is meaty with notes of smoke, spices and wood.
Code 84111 · Presliced in 100 g tray ∙ Minimum order: 1 piece
53
Charcuterie ∙ Poultry
Tacchino in Porchetta · turkey porchetta
REGION
marche
A lighter version of Porchetta, made with turkey
Very similar to a roasted pork, but more delicate in taste, when sliced it is very compact and doesn’t
crumble. At the palate is sweet and aromatic with notes of wild fennel
Petto di Pollo Affumicato · CHICKEN FILLET, SMOKED
friuli
venezia
giulia
Chicken fillet slightly smoked and perfumed with herbs and spices
It is a fillet covered with herbs and spices with a compact texture, soft - not dried - at the palate.
The taste is round, sweet and smoky. The aftertaste is round, meaty with long notes of smoke,
spices and herbs
Charcuterie · Game
Prosciutto di Cinghiale · wild boar raw ham
REGION
tuscany
Deboned wild boar raw ham produced in Tuscany according to tradition. It is slightly smoked and
cured for at least 4 months. The slice is compact, dark red in colour.
The taste is sweet, intense, very fragrant with a pleasant aromas of game.
Salame di Cinghiale · WILD BOAR SALAMI
REGION
tuscany
Wild Boar salami produced according to a Tuscan tradition, cured for at least 60 days.
The slice shows a coarse grain, dark red in colour due to the high quantity of boar meat (at least
60%). The taste is sweet, but with an intense aroma of game
Code 82140 · Wild Boar Salami · Weight: 500 g approx ∙ Minimum order: 1 piece
Salsiccia di Cinghiale · WILD BOAR sausage
REGION
tuscany
Small sausages made mainly with meat from wild boar (at least 60%). It is traditional product from
Tuscany, cured for at least 30 days. The taste is round, sweet, full to the palate, herbal and meaty.
The aftertaste is round, meaty with long notes spices and herbs
54
Game ∙ Charcuterie
Mortadella di Cinghiale · wild boar mortadella
REGION
tuscany
A Mortadella produced with Italian meat from wild boar. Big pieces of wild boar meat are blended
with smaller pieces of pork meat and fat.
The taste is sweet, meaty, round and full to the palate. The aftertaste is round, sweet, very pleasant
with strong hints of the particular aroma of the meat of the wild boar
Speck di Cinghiale · wild boar speck
REGION
tuscany
Wild boar speck produced with loin cuts, dry salted and cured for at least 4 months
The slice is a dark red in colour. The taste is sweet, aromatic and intense
Code 82130 · Weight: 1,5 to 3 kg ∙ Minimum order: 1 piece
Salamino di Cervo · venison salami
trentino
alto
adige
Small salami made with Venison meat in Trento area, cured for at least 60 days.
The color of the meat is dark red to burgundy. There is almost no fat in this salami.
The taste is meaty, round, full to the palate. The aftertaste is meaty with long notes spices, herbs,
earth and forest
Prosciutto di Cervo · venison raw ham
REGION
tuscany
Deboned venison raw ham produced in Tuscany according to tradition. It is marinated and cured for
at least 4 months.
The slice is firm, dark red in colour. The taste is decise with sharp aromas of game.
Code 82030 · Weight: 800 g to 1,5 kg ∙ Minimum order: 1 piece
Cervo Fume’ · smoked venison fillet
friuli
venezia
giulia
Cold smoked topside of venisson
The slice is firm with a dark red colour. The taste is sweet, delicately smoked with aromas of game.
Code 82035 · Weight: 800 g to 1,2 kg ∙ Minimum order: 1 piece
Gulash di Cervo dell’Alto Adige · venison gulash
trentino
alto
adige
Gulash made in artisan way in the Alto Adige area, with venison meat cooked slowly with onions
and tomato sauce. The taste is long, strong to the palate with long notes of spices and herbs. A
ready for consumption product that needs only to warm up.
55
FISH · Trout
LA REGINA DI SAN DANIELE · COLD SMOkED SAN DANIELE TROUT
fRIulI
vENEzIA
GIulIA
Rainbow trout, bred in springs in San Daniele del Friuli, in a natural environment, respecting the
natural breeding times and growth, delicately smoked.
The meat is lean and firm, reddish orange in colour. The taste is sweet and delicately smoked
Code 94090 · Whole fillet · Weight: 950 g ∙ Minimum order: 1 piece · Shelflife: 30 days
Code 94091 · Whole fillet, presliced · Weight: 950 g ∙ Minimum order: 1 piece · Shelflife: 30 days
Code 94095 · Presliced 100 g tray ∙ Minimum order: 1 piece · Shelflife: 30 days
FIL DI FUMO · HOT SMOkED SAN DANIELE TROUT FILLET
fRIulI
vENEzIA
GIulIA
Fillet of rainbow trout, without bones and skin, hot smoked
It is a single portion fillet, ready-to-eat, reddish orange in colour, firm, deboned and skinned.
The taste is sweet, with a delicate trace of smoke, firm to the bite
TROTA DELLO CHEF · STEAMED SAN DANIELE TROUT FILLET
fRIulI
vENEzIA
GIulIA
Steamed fillet of rainbow trout, deboned and skinned, ready-to-eat. It is a single portion fillets,
reddish orange in colour with firm, deboned and skinned. The taste is sweet, very delicate
Code 94103 · Plain version · Weight: 150 g approx ∙ Minimum order: 1 piece · Shelflife: 60 days
Code 94102 · With herbs · Weight: 150 g approx ∙ Minimum order: 1 piece · Shelflife: 60 days
Code 94118 · With tomatoes and oregano · Weight: 150 g ∙ Min order: 1 piece · Shelflife: 60 days
Code 94110 · Plain version in oli, in 2 kg tray ∙ Minimum order: 1 tray · Shelflife: 60 days
TROTA DELLO CHEF · STEAMED SAN DANIELE TROUT WITH CITRUS
fRIulI
vENEzIA
GIulIA
Steamed fillet of rainbow trout with fresh citrus peel.
Single portion fillets, firm, deboned and skinned. A nice pinky orange colour due also to the citrus
peel. The taste is sweet and fresh, thanks to the citrus peel that gives it that little extra.
UOVA DI TROTA · SAN DANIELE TROUT EGGS
fRIulI
vENEzIA
GIulIA
Rainbow trout eggs, collected between November and February and processed with salt.
Crunchy and salty at the palate, with an orange colour that is perfect also to decorate dishes.
Code 94155 · Weight: 90 g ∙ Minimum order: 1 glass jar
BOTTARGA DI TROTA · SAN DANIELE TROUT BOTTARGA
fRIulI
vENEzIA
GIulIA
Rainbow trout eggs dried, ground and pasteurized.
The taste is salty but more delicate compared to the classic Bottarga.
Perfect in soups and pasta. Try it with pizza or on crumbly eggs.
Code 94156 · Weight: 50 g ∙ Minimum order: 1 glass jar
56
Others · Fish
Colatura di Alici · Anchovy dripping (GARUM)
REGION
CAMPANIA
Traditional anchovy dripping produced in Cetara with anchovies caught in the Gulf of Salerno,
matured for over 12 months. Colatura di Alici is the modern day descendant of an ancient and
greatly prized condiment called "Garum" documented as an irreplaceable condiment in ancient
Roman scribes. It looks like a deep brown elixir liquid, very liquid, dark and shiny, with a smooth
texture. The taste is tangy but balanced, it gives a sense of warmth that enhances the dish
Code: 94000 ∙ small bottles of 50 ml ∙ Code: 94001 ∙ small bottles of 100 ml ∙ Minimum order: 1 piece
Bottarga di muggine · mullet bottarga
REGION
sardinia
Once one of the most precious products in the world. Bottarga is made from mullet roe from fish
caught in the Central and Eastern Europe, processed in Sardinia, in Cabras.
The color is amber and becomes brownish over the time. The taste is fruity, delicate with the aromas
of the crystal sea salt. The aftertaste is round, long with hints of sea, citrus and almonds.
Might be available in different size, year to year: 140-165 g (code 94009) · 170-200 g (code 94010)
Code: 94011 ∙ Glass jar · Weight: 100 g ∙ Minimum order: 1 piece
Baccalà Mantecato · cod, mantecato recipe
friuli
venezia
giulia
Stockfish from the North Eastern Atlantic Ocean prepared in a unique way according to the
traditional Venetian recipe. This product does not include any flour, thickener or milk. The color
is ivory white and the texture is creamy and spreadable. The taste is sweet, round, delicate and
slightly tangy
Code: 93691 ∙ Weight: 130 g tray ∙ Minimum order: 1 piece · Shelflife: 40 days
Code: 93690 ∙ Weight: 1 kg tray ∙ Minimum order: 1 piece · Shelflife: 40 days
Aringa Sciocca Affumicata · smoked herring
friuli
venezia
giulia
Herring from the North East Atlantic, slightly salted and smoked to the perfection. The fish has been
cleaned thoroughly so the taste could be clear and long. The taste is round, long, smooth, fresh and
delicately smoky. The aftertaste is round, smooth, long with notes of wood and wet smoke.
Code: 94130 ∙ Single fillet · Weight: 150-200 g approx ∙ Minimum order: 1 piece · Shelflife: 40 days
Code: 94132 ∙ Weight: 1 kg bags ∙ Minimum order: 1 piece · Shelflife: 40 days
Code: 94131 ∙ Fillets in oil in 2 kg tray ∙ Minimum order: 1 piece · Shelflife: 40 days
pesce spada affumicato · smoked swordfish
REGION
tuscany
Swordfish fillet smoked in a traditional way. The shape is long and round, perfect for the slicer.
The color is pale pink. The taste is delicate, succulent, dolce, round, fresh and delicately smoky. The
aftertaste is round, delicate and smoky.
Code: 94126 ∙ Weight: 1,5 kg approx ∙ Minimum order: 1 piece · Shelflife: 60 days
tonno affumicato bernardini · smoked tuna
REGION
tuscany
Yellow Tuna (Thunnus albacaresi) fillet smoked in a traditional way. The shape is long and round,
ideal to slice it in a slicer. The color is red. The taste is succulent, dolce, fresh and delicately smoky.
The aftertaste is round with notes of wood.
Code: 94148 ∙ Weight: 1,5 kg ∙ Minimum order: 1 piece · Shelflife: 60 days
57
OTHER PRODUCTS · Butter
Burro 1889 Fattorie Fiandino
REGION
piedmont
A high quality butter made from cream obtained with centrifugation from milk from Bruna Cow from
Piedmont area. The color is white. The taste is sweet, round, full to the palate but not aggressive.
The aftertaste is creamy, sweet, round and very pleasant.
Burro 1889 Salato Fattorie Fiandino · salted butter
REGION
piedmont
A high quality butter made from cream obtained with centrifugation from milk from Bruna Cow from
Piedmont area and with salt from Trapani. The color is white. The taste is sweet, delicately salty,
creamy, round, full to the palate but not aggressive. The aftertaste is creamy, sweet, round very
pleasant with notes of aromatic sea salt.
Burro al Tartufo Bianco · with white truffle
REGION
tuscany
Butter produced with cream coming from the production of Parmigiano Reggiano and perfumed
with white truffle. The color is white. The taste is sweet, creamy, round and perfumed with the
aromas from the truffle. The aftertaste is creamy, sweet, round with hints of truffle and mushrooms.
Burro Trentino · alpine butter from trento
trentino
alto
adige
Butter produced with cream coming from the production of Trentingrana, one of the most significant
Grana Padano cheeses. The color is white. The taste is sweet, creamy, round and delicate. The
aftertaste is creamy, sweet, round with hints of grass and fresh milk.
Burro Dobbiaco · alpine butter from dolomites
trentino
alto
adige
Butter produced with cream coming from the mountains of the Alto Adige area. The color is white.
The taste is sweet, creamy, round and aromatic. The aftertaste is creamy, sweet, round with hints of
grass, herbs and cereals.
Code: 2059 ∙ Weight: 5 kg bucket ∙ Minimum order: 1 piece
58
Olive Oil ∙ OTHER PRODUCTS
OLIO EXTRA VERGINE DI OLIVA CAVAROSSA · ROUND AND DELICATE
REGION
lAzIO
Oil produced from a variety of Italian olives cultivated in Gaeta, in the Cosmo di Russo groves in
Lazio. The color is golden and deep. The taste is round, delicate to the palate and the tongue. The
aftertaste is round with hints of herbs and nuts.
Code 93375 · Weight: 750 ml ∙ Minimum order: 1 bottle
OLIO EXTRA VERGINE DI OLIVA LO SGOCCIOLATO · SMOOTH
REGION
umbRIA
Cold pressed oil produced from Italian Moraiolo olives cultivated in Umbria.
The color is golden light. The taste is fresh, fruity, round, delicate to the palate and perfume to the
tongue. The aftertaste is fresh, round, slightly piccante with hints of herbs and nuts
Code: 93600 ∙ Weight: 500 ml ∙ Minimum order: 1 bottle
OLIO EXTRA VERGINE DI OLIVA ASCOLANA TENERA · REAR
REGION
mARchE
Extravirgin olive oil produced only with olives of the variety Ascolana Tenera in the Piceno area.
It is intensely fruity, very smooth and balanced with a good grassy taste, a pleasant smell of
almonds and green tomatoes, some spicy and bitterness aftertaste. Try su carni carpaccio, battuta
a coltello o tagliata
OLIO EXTRA VERGINE DI OLIVA APRICUS · DELICATE
REGION
lIGuRIA
Cold pressed Oil produced in Liguria from Taggiasche olives.
The color is golden light. The taste is fresh, fruity, delicate, refined, round and perfume to the
tongue. The aftertaste is fresh, round with hints of herbs and nuts and notes of spring flowers
OLIO EXTRA VERGINE DI OLIVA SCIRINDA · INTENSE
REGION
sIcIly
A superior Sicilian olive oil produced from Biancolilla and Nocellara olives.
The color of the oil is deep golden. The taste is full to the palate, round and medium to the tongue.
The aftertaste is long, delicately piccante, round with hints of herbs and nuts
OLIO EXTRA VERGINE DI OLIVA L’ITALIANO · EVERy DAy
REGION
umbRIA
Cold pressed oil produced from selected Italian olives cultivated in Puglia, Calabria and Sicily.
The color is golden. The taste is fresh, fruity and round. The aftertaste is fresh, round, slightly
piccante with hints of herbs and ripe fruits
Code: 93610 ∙ Weight: 1 lt ∙ Minimum order: 1 bottle
Code: 93613 ∙ 5 lt tin ∙ Minimum order: 1 tin
59
OTHER PRODUCTS ∙ Vinegar
ACETO BALSAMICO TRADIZIONALE DI MODENA DOP
EmIlIA
ROmAGNA
The Traditional Balsamic Vinegar of Modena PDO, guaranteed by the Consortium
Exceptionally thick, it is dark brown in colour, but full of warm light
The taste is sweet, perfectly balanced, with a rich, complex aroma and a light acidity
Code 93400 · Extra aged 25 years · Weight: 100 ml ∙ Minimum order: 1 bottle
Code 93401 · Aged 12 years · Weight: 100 ml ∙ Minimum order: 1 bottle
ACETO BALSAMICO DI MODENA IGP · INVECCHIATO
EmIlIA
ROmAGNA
This is a Balsamic of Modena IGP produced with a unique blend of reduced grape must and wine
vinegar and then matured in wooden barrels for 10 years.
Pleasantly thick, it has a sweet taste, full to the palate. The aftertaste is dolce, long, pleasant with
strong hints of wood and berries and notes of caramel.
ACETO BALSAMICO DI MODENA IGP · ANTICA
EmIlIA
ROmAGNA
This is a Balsamic of Modena IGP produced with a unique blend of reduced grape must and wine
vinegar and then matured in wooden barrels for 6 years.
The taste is sweet, round, full to the palate and low to the tongue. The aftertaste is dolce, long,
pleasant with hints of berries and notes of caramel.
ORGANIC WHITE BALSAMIC VINEGAR
EmIlIA
ROmAGNA
Refined and delicate dressing that enhances and enriches the dishes
It is a dressing made of concentrated must and white vinegar, produced according to the handcraft
technique of slow fermentation and of movement in oak barrels progressively smaller
It has a well-balanced sweet and sour flavour, delicate and fresh. It's the ideal dressing for white
meet or fish recipes and steamed or raw vegetables
CREMA ALL’ACETO BALSAMICO DI MODENA IGP
EmIlIA
ROmAGNA
This is a reduced balsamic blended with some extra aromas. Used mainly as decorative.
The taste is sweet and round. The aftertaste is dolce, long, pleasant with notes of caramel.
ACETO DOGADO DI VENEZIA · VINAGRO DELICATO
REGION
vENEtO
Red wine vinegar with the addition of concentrated must
Red in colour, with an amber shimmer. The taste is full, with hints of wine and red fruits. Persistent
but with a sweet note, with fresh acidity and delicate spicy tones
60
Condiments ∙ OTHER PRODUCTS
PESTO ALLA GENOVESE
REGION
tuscANy
A delicious "Pesto alla genovese", very creamy and fresh in taste.
It shows a very creamy texture.
The taste is sweet, with a fresh parfum of basil, olive oil and pine nuts
Code 93590 · Glass jar · Weight: 180 g ∙ Minimum order: 1 piece · Shelflife: 60 days
Code 93591 · Plastic bucket · Weight: 2,1 kg ∙ Minimum order: 1 piece · Needs to be refrigerated
PESTO DI BASILICO GENOVESE DOP
REGION
lIGuRIA
A pesto made from fresh Basil from Genova DOP, according to an old recipe. The fresh basil is
mixed with pine nuts and Parmigiano Reggiano. The color is dark green, common characteristic
of an artisan pesto. The taste is fresh, delicate, refined, round and perfume to the tongue. The
aftertaste is round with hints of garlic and notes of Parmiggiano Reggiano.
PESTO DI PISTACCHIO SCyAVURU
REGION
sIcIly
A unique pesto made in Sicily with pistacchio. The pistacchio are coming from the areas of Bronte
and Raffadali in Sicily. The extra virgin olive oil is coming from the same areas as well.
The color is dark green with grains of pistacchio.
The taste is fresh, delicate, refined, round to the palate and perfume to the tongue. The aftertaste is
round with hints of nuts and the aromas of the olive oil.
SPUMA DI RAFANO · HORSERADISH CREAM
fRIulI
vENEzIA
GIulIA
Horseradish mousse, traditionally used in Friuli Venezia Giulia to pair with their smoked cooked
ham, Trieste style. It is a soft mousse, white in colour, light to the palate.
The taste is sweet and slightly piccante, with a pleasant aroma of horseradish
CONDIMENTO AL TARTUFO BIANCO · TRUFFLE CONDIMENTO
REGION
tuscANy
Olive oil perfumed with white truffle, a typical condiment to Tuscany cuisine.
The color is golden light. The taste is fresh, fruity, smooth and refined. The aftertaste is fresh, round
with strong hints of truffles and mushrooms.
Code: 93091 ∙ Bottiglia da 250 ml ∙ Minimum order: 1 bottle
61
OTHER PRODUCTS ∙ Tomatoes
Pomodoro San Marzano DOP
REGION
campania
Whole, peeled and deseeded San Marzano tomatoes from Salerno area in Campania in their juice.
The color of the tomatoes is brilliant red, a proof of their excellent quality. The taste is fresh,
succulent, smooth and round. The aftertaste is round with strong hints of freshness
Code 93582 · Weight: 400 g (260 g dreined) ∙ Minimum order: 1 piece
Pomodorino Corbarino dei Monti Lattari
REGION
campania
Whole Corbarino tomatoes from the Salerno area next to the Amalfi coast.
The color of the tomatoes is brilliant red, a proof of their excellent quality.
The taste is fresh, sweet, succulent, smooth, long and round. The aftertaste is fresh and round.
Passata di Pomodoro · tomatoes sauce
REGION
campania
One of the most typical Italian products. Thick sauce of fresh Italian tomatoes.
The color of the tomatoes is shining red, a proof of their excellent quality.
The taste is fresh, sweet, smooth, long and round. The aftertaste is fresh, pleasant and sweet.
Code 93587 · Weight: 680 g ∙ Minimum order: 1 bottle
la bio · organic tomato sauce
REGION
apulia
Delicate tomatoe sauce produced from organic tomatoes cultivated in open field, picked up by hand
in July and August; the sauces is made only with tomatoes and fresh basil, without salt and without
preservatives, bottled and pasteurised. It is very thick, pulpy, soft and tasty, with a natural brilliant
red colour. Delicious on home-made pasta, to fill lasagna or in the eggplant Parmigiana; perfect
also on pizza, since they are very thick, not watery
Code: 93983 ∙ 250 g glass bottle in box with 12 pieces ∙ Minimum order: 1 box
Code: 93933 · 250 g glass bottle in box with 12 pieces ∙ Minimum order: 1 box
la dolce · tomato sauce from cherry tomatoes
REGION
apulia
Tomato sauces produced in an artisanal way from tomatoes cultivated in open field in the same
farm in April, picked by hand in July and August, washed and processed the same day in a totally
artisanal way; the sauce is made only with tomatoes and fresh basil, without salt and without
preservatives, bottled and pasteurised
la gialla · tomato sauce from yellow tomatoes
REGION
apulia
Yellow tomatoes sauces produced in an artisanal way from tomatoes cultivated in open field in the
same farm. It is an ancient variety of tomatoes with a golden colour. The sauce is made only with
tomatoes and fresh basil, without salt and without preservatives, bottled and pasteurised
Available in small quantities from August to December
62
Vegetables ∙ OTHER PRODUCTS
Pomodori Ciliegini essiccati al sole · Sun-dried cherry tomatoes
REGION
apulia
Sun-dried cherry tomatoes cultivated in open field within "I Contadini" farm, on more than twentyfive hectares of greens, with integrated production technique to avoid chemical residuals.Tomatoes
are cut directly on "graticci" (net grids), salted and sun dried. To obtain 800 g of sun-dried tomatoes
we need about 10 kg of fresh tomatoes! Very nice with fresh mozzarella, perfect over pizza or
bruschetta, delicious on pasta with fresh basil
Code: 93914 ∙ 230 g glass jar in box with 6 pieces ∙ Minimum order: 1 box
Code: 93953· 1,6 kg glass jar in box with 2 pieces ∙ Minimum order: 1 box
grande antipasto del salento · Mixed sun-dried vegetables
REGION
apulia
Sun-dried tomatoes, courgettes, eggplants and peppers cultivated in open field within "I Contadini"
farm, on more than twenty-five hectares of greens, with integrated production technique to avoid
chemical residuals. Vegetables are washed, cut and naturally dried under the strong sun of Salento,
preserving in them all the organoleptic and nourishing qualities
Code: 93943 · 1,6 kg glass jar in box with 2 pieces ∙ Minimum order: 1 box
pomodori verdi salentini · Green Tomatoes from salento
REGION
apulia
Tomatoes cultivated in open field within "I Contadini" farm and picked up by hand in July, when
the they are still green. They are washed, selected, cut into slices and laid to mature under salt,
according to an ancient technique of the southern tradition. When matured they are dressed with
mediterranean spices and preserved in olive oil. Very nice with cheese ore with a fresh salad
cime di rapa
REGION
apulia
Cime di Rapa are a typical Salento vegetable, part of the rural identity of Apulia and main ingredient
in many typical dishes. They are cultivated from October and picked in different steps from
December to March: only the tender tops are cut by hand from the plants as they keep on growing.
They are washed and processed in a traditional way and preserved in olive oil. Perfect to dress
Orecchiette, for a typical Apulian dish
carciofi alla crudaiola · raw artichokes
REGION
apulia
Small and tender raw artichokes of "Brindisino" autochtone variety. They are cultivated from the
beginning of October and picked up by hand in April. The fresh artichokes are processed within 8
hours from picking up. The leaves are cutted by hand with a small knife, then the artichokes are
canned only with olive oil, without any spices to preserve their unique taste. They are very cracklin
Carciofi con gambo alla crudaiola · Artichokes with stem in olive oil
REGION
Apulia
"I Contadini" farm was born in one of the most suitable areas for the cultivation of vegetables, in
Puglia, more exactly in Salento, which is said to be "the land of sun, sea and wind”. The company
produces many different vegetables, from the production to the packaging. One of the most
rapresentative product is the artichoke, that is fresh, not boiled but just marinated with lemon juice,
crunchy and savoury. Perfect to serve as starter with Parma ham.
63
OTHER PRODUCTS ∙ Vegetables
Peperoni Cherry ripieni al tonno · Sun-dried cherry Tomatoes with tuna
REGION
apulia
Sun-dried cherry tomatoes stuffed, patiently by hand, with high quality tuna from the Mediterranean
sea, fished and processed by Colimena in Apulia. All the vegetables in 230 g glass jar are
preserved in 100% extra-fine olive oil, produced in Apulia by Cooperativa Copace; a good quality
extra virgin olive oil that can be re-used e.g. to dress salads
pate' di pomodori verdi · Green Tomatoes patè
REGION
apulia
Sun-dried green tomatoes processed in an artisanal way according the most typical recipes of
Salento, without preservatives. The Patè can be used to enrich a rice salads, a first dish or an
omelette, and are fantastic over Pizza or Bruschetta
pate' bomba del salento · hot peppers patè
REGION
apulia
Sun-dried sweet red peppers, dried tomatoes, aubergines, onion and hot peppers processed in an
artisanal way according the most typical recipes of Salento, without preservatives. It can be used to
enrich a rice salads, a first dish or an omelette, and are fantastic over Pizza or Bruschetta
olive leccine
REGION
apulia
Small olives from the variety Leccine, very typical of Salento area. They are picked between October
and November through hand harvesting. The olives matures at least 6 months in water and salt.
Traditionally this kind of olives are used in potato salads and to cook fish or meat "alla pizzaiola"
olive celline
REGION
apulia
Black small olives from the variety Celline, very typical of Salento area. They are picked in November
through hand harvesting. The olives matures at least 6 months in water and salt, according to
tradition, to neutralize their natural bitter taste. In Salento these olives are used to make little round
bread with olives called "puccia"
olive leccine condite · spiced leccine olives
REGION
apulia
Small olives from the variety Leccine, very typical of Salento area. They are picked between October
and November through hand harvesting. The olives matures at least 6 months in water and salt,
then they are preserved in olive oil with spices and hot chilli pepper
64
Olives ∙ OTHER PRODUCTS
OLIVE VERDI BELLA DI CERIGNOLA · GREEN OLIVES
REGION
ApulIA
One of the most significant Italian olives coming from Puglia, the city of Cerignola. The classification
of the olives is GG in calibre. Bella di Cerignola is distinguished by its oval shape that is larger than
the other varieties and for the ease of separation of the kernel from the rest. The taste is sweet,
fresh and herbal. The aftertaste is round, long and woody
Code: 93241 ∙ Glass jar · Weight: 3,1 kg ∙ Minimum order: 1 piece
OLIVE VERDI BELLA DI CERIGNOLA FRESCHE · FRESH BELLA DI CERIGNOLA OLIVES
REGION
ApulIA
One of the most significant Italian olives coming from Puglia, the city of Cerignola. The classification
of the olives is fresh and GG in calibre. Bella di Cerignola is distinguished by its oval shape that is
larger than the other varieties and for the ease of separation of the kernel from the rest. The taste is
fresh, herbal and sweet. The aftertaste is fresh, pleasant, round, long, earthy and woody
Code: 93246 ∙ Plastic bucket · Weight: 1 kg ∙ Minimum order: 1 piece · Needs to be refrigerated
OLIVE NERE DI GAETA · BLACk GAETA OLIVES
REGION
lAzIO
Olives grown by Cosmo Di Russo, in Gaeta, Lazio region. These olives are harvested in March, when
they are very ripe. The color of olives is purple to black. The taste is round, strong, full to the palate.
The aftertaste is round, fruity with hints of vegetables and herbs.
OLIVE TAGGIASCHE · PITTED TAGGIASCHE OLIVES
REGION
lIGuRIA
One of the most amazing Italian Olives, coming from the Alta Impero. The Ligurian Taggiasche has
been matured for 6 months, kept in extra virgin olive oil with herbs. The calibre of these olives is
superior. The taste is delicate, fresh and herbal. The aftertaste is fruity, sweet with hints of herbs.
OLIVA INFORNATA DI FERRANDINA · FERRANDINA BAkED OLIVE
REGION
bAsIlIcAtA
Baked olives of the variety Majatica, processed in an artisan way, according an old recipe of the
area of Ferrandina. The color is bright black, while their skin is wrinkly due to the baking process;
the bite is succulent, soft and rich. The taste is sweet, with a pleasant aroma of licorice; the baking
process enhances the natural salty taste of the olives, but at the same time maintains the
particularly sweet taste of Majatica variety
POMODORI SEMI DRIED · SEMI DRIED TOMATOES
REGION
sIcIly
Small size tomatoes cut in half and slightly dehydrated. Soft to the palate, because not too dried,
with a sweet taste and an intense aroma of garlic and oregano. A perfect pairing for fresh cheeses,
delicious with ricotta. It can be also used as an appetizing ingredient for sandwiches
Code 93626 · Weight: 2 kg ∙ Minimum order: 1 tray · Needs to be refrigerated
65
OTHER PRODUCTS ∙ Flour
FARINA DI MAIS BIANCOPERLA · BIANCOPERLA MAIZE FLOUR
REGION
vENEtO
Stone milled white flour, very tipical of Veneto Pianura plain
Produced according to tradition, it has a fine-grained which enhances its organolectic qualities
Polenta made with Biancoperla corn flour is very creamy, delicate and full of aroma
Code 93702 · Tenuta De Tacchi ∙ Weight: 1 kg ∙ Minimum order: 1 piece
Code 93705 · Tenuta Borgoluce ∙ Weight: 1 kg ∙ Minimum order: 1 piece
FARINA DI MAIS SPONCIO · yELLOW SPONCIO MAIZE FLOUR
REGION
vENEtO
An antique variety of corn from the Dolomiti Bellunesi
Thin white cobs with orange colour seeds. The seeds are pointed, tecnically defined "rostro", whose
name in dialect is "sponcio" which means to prick. The intense orange colour and the traditonal
stone grinding makes it the ideal variety to use for the typical mountain polenta, thick, strong, dark
yellow with a strong parfum and tiny brown particles of straw
PETRA 1 · WHEAT FLOUR FOR FOCACCIA AND BREAD
REGION
vENEtO
The ideal flour in the production of focaccia, ciabatta and other traditional Italian breads.
This is 100% Italian wheat flour ground by very hard stones that do not leave residue. The grinding
stone gives unique taste and distinctive aromas recognizable immediately after opening the packet.
Petra 1 makes bread with sweet taste and golden crust. Compared to the industrial flour in a kg of
Petra there are fewer parts of starch, more fibers, more vitamins and oily parts of wheat germ; the
high gluten content of the dough ensures high stability and a high degree of water absorption.
PETRA 3 · WHEAT FLOUR FOR PIZZA
REGION
vENEtO
The ideal flour in the production of pizza.
This is 100% Italian wheat flour ground by very hard stones that do not leave residue. The grinding
stone gives unique taste and distinctive aromas recognizable immediately. Petra 3 makes pizza with
sweet taste and golden crust.
PETRA 5 · WHEAT FLOUR FOR CAkES
REGION
vENEtO
The ideal flour in patisserie, for the production of cakes, pan de espagna, brisee and samble
doughts. This is 100% Italian wheat flour ground by very hard stones that do not leave residue. The
grinding stone gives unique taste and distinctive aromas recognizable immediately after opening
the packet. Petra 5 makes cakes with a natural caramelized taste.
PETRA 9 · WHOLE GRAIN WHEAT FLOUR
REGION
vENEtO
This is 100% Italian integral wheat flour ground by very hard stones that do not leave residue. This
process ensures that specific components of the grain - than in a normal process of grinding are
discarded or lost - are used in this flour and pass to it unique tasting and nutrition characteristics.
The grinding stone gives unique taste and distinctive aromas recognizable immediately after
opening the packet.
66
Rice and Legumes ∙ OTHER PRODUCTS
RISO DI GRUMOLO DELLE ABBADESSE · VIALONE NANO · FOR RISOTTO
REGION
vENEtO
A Slow Food Presidium, farmed in the area of Grumolo delle Abbadesse since 1500
A short rice, small, rounded, which presents itself with thick, compact, well-separated grains
During cooking you will appreciate the delicate hints of hay and pleasant herbaceous sensations
RISO DI GRUMOLO DELLE ABBADESSE · CARNAROLI · FOR RISOTTO
REGION
vENEtO
Carnaroli rice, farmed in the area of Grumolo delle Abbadesse since 1500
It presents itself with large, compact, well-shelled grains. The taste is rustic, aromatic and with big
personality; during cooking you can feel notes of acacia flowers, straw, yeast
RISO CARNAROLI SUPERFINO RISERVA SAN MASSIMO · FOR RISOTTO
REGION
pIEdmONt
100% Carnaroli rice variety, grown in a natural reserve in the Ticino Park
The rice grows in a natural uncontaminated environment, fields irrigated with spring water, and is
refined using the most advanced technologies with utmost attention to human health and soil.
Carnaroli rice is one of the best Italian varieties. It suits perfectly well to every rice-based dish due
to its great culinary qualities: the high content of starch which allows a natural creaming and low
stickiness, and the excellent cooking resistance. Perfect for risotto, salads and fried rice balls
Code: 93777 ∙ Weight: 1 kg ∙ Available also the Carnaroli Brown Rice: Code 93776
VENERE · BROWN RICE
REGION
pIEdmONt
Brown and aromatic black italian rice cultivated in a Protected Area and certified Friend of the Earth.
It is a brown rice with a mild nutty flavour and an aroma of freshly baked bread. It is cultivated in
Vercelli, in Cascina Oschiena rice fields with extra care and attention to guarantee a product of the
highest quality. Excellent for accompanying vegetables, meat, fish and crustaceans; ideal as an
original variation for a rice salad or simply boiled and seasoned as you prefer; with its flour you can
prepare also baked produts like bread and breadsticks. Cooking time: 35-40 minutes
ERMES · BROWN RICE
REGION
pIEdmONt
Brown and aromatic red italian rice cultivated in a Protected Area and certified Friend of the Earth
Anthocyanin, a known antioxidant, is the pigment that give the rice its red color. It is rich in fibre,
minerals, vitamins and above all iron; it is gluten-free, it is also well-known for its anti-oxidant
properties. With its delicate taste, it is perfect just with extravirgin olive oil but it is excellent when
accompanying fish or vegetables. Cooking time: 35-40 minutes
LENTICCHIE DI CASTELLUCCIO IGP · CASTELLUCCIO LENTILS
REGION
AbRuzzO
Castelluccio Lentils PGI grown on Norcia plateau
Seeds are particularly small and with a very thin skin and soft: for this reason there’s no need to
leave Castelluccio lentils to soak
67
OTHER PRODUCTS ∙ Pairings
Lonzino di Fico · figs with almonds
REGION
marche
A rare and artisan Italian product made mainly with figs, almonds, rum, anise seeds and without
artificial colorings, preservatives or added sugar. The texture is compact and solid, golden brown
in color, with almonds and walnuts across. The taste is sweet, mellow, round, full to the palate. The
aftertaste is sweet, caramelized, nutty and perfumed with aromatic spices
Code: 93000 ∙ Weight: 350 g approx ∙ Minimum order: 1 piece · Available in small quantities
Fragolaceto · Strawberries and Balsamic confettura
emilia
romagna
Fragolaceto is a compote of strawberries with PGI Balsamic Vinegar of Modena
It shows a jelly texture, with small pieces of strawberries. The taste is sweet and harmonic, as in the
classic pairing among strawberries and the Balsamic Vinegar of Modena PGI
Fichiaceto · Figs and Balsamic confettura
emilia
romagna
Fichiaceto is a compote of figs with PGI Balsamic Vinegar of Modena
Amber brown in colour, with the texture of figs. The taste is sweet, with caramel notes from figs, that
pairs well with the acetic taste of vinegar
Pereaceto · Pears and Balsamic confettura
emilia
romagna
Pereaceto is a compote of pears with PGI Balsamic Vinegar of Modena
Dark in colour, it has a jelly texture with small pieces of pears inside. The taste is sweet, with a
pleasant acetic note coming from the vinegar
Radicchioaceto · Radicchio and Balsamic confettura
REGION
tuscany
Compote with Red Radicchio from Treviso PGI and Balsamic Vinegar of Modena PGI
Dark in colour, it has a jelly texture with small pieces of Radicchio inside. The taste is sweet, with a
pleasant aroma of Radicchio and few acetic notes coming from the vinegar
Peperoneaceto · Pepper and Balsamic confettura
emilia
romagna
Peppers preserve with Balsamic Vinegar of Modena PGI
Brown in colour, it shows a jelly texture, with pieces of pepper. It has a sweet and harmonic taste,
the perfect pairing among peppers and the Balsamic Vinegar of Modena PGI. It contains no
colourings or preservatives and is made with only vegetables, sugar and balsamic vinegar.
It is delicious served with cheeses, grilled or stewed meat and fish
68
Pairings ∙ OTHER PRODUCTS
Mostarda Classica Cremonese · classic italian mostarda
REGION
lombardy
The ancient recipe of Mostarda di Cremona, produced in an artisanal way by Luccini family, with
whole pieces of candied fruit: apricots, peaches, pears and pineapple.
It combines masterly the strong taste of mustard and the sweet flavour of fruit. Nice to pair with
cured meat and matured cheeses. Typically eaten with mascarpone on Panettone at Christmas
Mostarda di Fichi · figs mostarda
REGION
lombardy
Mustard produced in an artisanal way by Luccini family, with whole pieces of candied figs.
Perfect with fresh cheeses, in particular with ricotta and Buffalo mozzarella, and with blue cheeses,
like Gorgonzola, Roquefort, Stilton. Delicious with Foie Gras and Pan Brioches.
mostarda di agrumi · organic citrus fruit mostarda
REGION
lombardy
Mustard produced in an artisanal way by Luccini family, with whole pieces of candied citrus fruits:
oranges, mandarins and lemons. Perfect with smoked salmon, herrings and matured cheeses.
Mostarda di Cipolla · organic red onions mostarda
REGION
lombardy
Mustard produced in an artisanal way by Luccini family, with whole pieces of candied red onions.
Perfect with matured cheeses, in particular with Montasio and Gruyere.
Mostarda di frutta mista · organic mixed fruit mostarda
REGION
lombardy
Mustard produced in an artisanal way by Luccini family, with whole pieces of mixed fruits: apples,
pears, oranges, mandarins and lemons. Perfect with a matured caciocavallo or blue cheeses
69
OTHER PRODUCTS ∙ Pairings
CONFETTURA DI FRAGOLINA DI RIBERA E SCIACCA · STRAWBERRIES jAM
REGION
sIcIly
A confettura made with small strawberries from the area of Ribera and Sciacca, in Sicily. It is a Slow
Food Presidium. The color is brilliant red and the texture is homogenized like a jelly.
The taste is sweet, round, full to the palate, medium to the tongue with long and sweet aromas of
berries in the aftertaste. Ideal to accompany soft cheeses with strong personality
MARMELLATA DI MANDARINO TARDIVO · MANDARIN jAM
REGION
sIcIly
Already the Romans were used to prepare confits by boiling fruits and adding honey to preserve
the confit. And so, the same procedure, adding sugar instead of honey, Scyavuru creates
marmalades and jams by using the best fruits grown on Sicily. Mandarino Tardivo is a peculiar
Sicilian Mandarino, harvested in March, very late - the name Tardivo means “in late”. The
marmelade is very sweet, pleasant, nice to combine with fresh cheeses like Robiola di Roccaverano.
MARMELLATA DI LIMONE · LEMON jAM
REGION
sIcIly
Already the Romans were used to prepare confits by boiling fruits and adding honey to preserve
the confit. And so, the same procedure, adding sugar instead of honey, Scyavuru creates
marmalades and jams by using the best fruits grown on Sicily. Marmelade of Sicilian Lemon
preserve the freshness of the fruit and a pleasant harshness. Nice to try with a fresh Ricotta di
Pecora.
GELATINA DI VINO MARSALA FINE DOC · MARSALA WINE jELLy
REGION
sIcIly
A gelatina made with Marsala Fine DOC, one of the most famous sweet wines from Sicily.
The color is bronze and the texture is like a jelly.
The taste is sweet, round, full to the palate, medium to the tongue with long winey and sweet
aromas in the aftertaste. Ideal to accompany soft cheeses with strong personality
GELATINA DI VINO VERDUZZO · VERDUZZO WINE jELLy
fRIulI
vENEzIA
GIulIA
A gelatina made with Verduzzo Friulano DOC dei Colli Orientali del Friuli wine, known also as
Ramandolo. It shows a nice amber-yellow colour.
The taste is sweet and delicate, with a nice parfum of wine. Very good with strong cheese, aged,
with hard texture or with blue cheeses. Delicious also with cakes
Code 93100 · Weight: 105 g per jar ∙ Minimum order: 1 piece
GELATINA DI VINO PICOLIT · PICOLIT WINE jELLy
fRIulI
vENEzIA
GIulIA
Wine jelly with a parfum of almond, delicious with foie gras. It is produced with Picolit wine grapes,
the noblest native grape-vine of Friuli Venezia Giulia. It is a gold-coloured jelly, with a good texture.
The taste is sweet, with the typical parfum of almond of Picolit wine. Delicious with foie gras and
with delicate and fresh cheese, like Ricotta or Goat's caciotta
70
Sweets ∙ OTHER PRODUCTS
Crema al Pistacchio · pistachio sweet cream
REGION
sicily
A typical Sicilian Pistacchio cream, with a soft texture.
The taste is sweet, with a typical aroma of toasted pistacchio. In Sicily is mainly used to fill sweets,
panettoni and colombe, croissants and crepes. But also on ice creams or only on a slice of bread.
Crema di Nocciole · hazelnut sweet cream
REGION
sicily
A sweet delicious cream made by Scyavuru with hazelnut from Piedmont. It can be used for
preparing tarts and cakes or for home-made cookies and biscuits or for preparing ice-cream;
delicious also to be spread on bread and cookies.
Crema al caffè · caffee sweet cream
REGION
sicily
Coffee has a significant role in the Sicilian desserts. Granita with coffee and brioche is a must in
Sicily. The cream made by Scyavuru can be used for preparing tarts and cakes or for home-made
cookies and biscuits or for preparing ice-cream; delicious also to be spread on bread and cookies.
Crema di mandorle · almond sweet cream
REGION
sicily
Many recepies of Sicilian cuisine has almond for ingredients, pasta and meat, dessert and dry fruit.
The cream made by Scyavuru can be used for preparing tarts and cakes or for home-made cookies
and biscuits or for preparing ice-cream; delicious also to be spread on bread and cookies.
cremino da taglio bigusto · Cremino for slicing
emilia
romagna
This traditional Cremino Gardini is obtained by combining a blend of extrabitter and milk chocolate
with hazelnut paste 100% pure. It is an extremely versatile product, that can be proposed as a
dessert, maybe portioned at the table. We suggest you to use a thin blade to cut in slices of 5 mm
thicknesses
Code 94215 Latte e Bianco (Milk and White Chocolate) · Code 94216 Latte e Fondente (Milk and
Weight: 1,5 kg ∙ Minimum order: 1 piece
71
Our contacts
Orders
Contacts
We accept orders by phone or email:
Should you need any more information please
do not hesitate to contact us as follows:
Tel.020 8802 7953
email: [email protected]
Delivery hours
Websites
Monday to Friday: 6am – 3pm
To discover more about Cibo or Valsana, their
products and people, visit our websites
Orders received by 6.00am will be delivered
the same day.
Outside of these hours, you can leave a voicemail with your order which are frequently
picked up, wherever we are.
72
Mr. Franco Turano
ph. +44 020 8802 7953
email: [email protected]
www.cibodeli.com
www.valsana.it
73
CIBO Unit 3, Low Profile House 94 Vale Road, London N4 1 PZ
T +44 (0)20 8802 7953 | [email protected] www.cibodeli.com

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