Formaggio Nero di Sicilia Centro Forme is a soft cheese refined in the crust with extra virgin olive oil and sprinkled entirely with powdered black pepper.
Produced from cow's and sheep's milk, Occelli al Barolo ages for several months on wooden boards in Valcasotto and is refined in pomace enriched with Barolo DOCG wine.
The maturation in the jar with citrus fruits makes this Pecorino "Aroma Nell'Orcio" fresh and fruity, certainly appetizing for delicate and greedy palates.
< p > Before Of arrive on the table seasoned For at least 12 months in ventilation natural to Fonni , to 1000 meters Of share on the Gennargentu . THE ' air from the mountain And The perfume of the his woods they represent a characteristic unique And inimitable . The raw Of Fonni , with or without bone , must Also to the his conditions environmental...
An excellent prosciutto that allows you to experience the flavors of times gone by. The inspiration came from studying the farming methods used centuries ago in the Po Valley: a rearing period of up to 15 months, compared to the 9 months required today for PDO products, and strictly closed-loop, to ensure complete control of the supply chain.
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