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Coppa Piacentina DOP

Bottarga

Parmigiano-Reggiano DOP

Mozzarella di Bufala DOP

Asiago DOP

Castelmagno

Formaggio di fossa di Sogliano al Rubicone

Fontina DOP

Taleggio DOP

Gorgonzola DOP

Pecorino Toscano DOP

Casciotta di Urbino DOP

Ricotta romana DOP

Canestrato di Moliterno IGP

Burrata

Coppa Piacentina DOP

Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to the fifth-sixth rib of the carré.

Bottarga

Bottarga is cured mullet or tuna eggs. The fish eggs are preserved inside the fish’s egg sack, or the ovaries.

Parmigiano-Reggiano DOP

Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.

Mozzarella di Bufala DOP

Mozzarella di Bufala is made from buffalo’s milk. Traditionally, buffalo were raised in the pastures of Campania and Lazio and their milk was used to make this exquisite cheese.

Asiago DOP

Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in northeastern Italy.

Castelmagno

Castelmagno is a cheese of ancient origin. It has been made since the year 1000 and gets its name from the area in which it is produced. The quality of the cheese is determined by the quality of the pastures where it is made.

Formaggio di fossa di Sogliano al Rubicone

Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were probably created during the Middle Ages.

Fontina DOP

Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.

Taleggio DOP

Taleggio is a soft, table cheese produced predominately in Lombardy with a couple of cheese-makers working outside the region, in Novarese and Treigiano. The cheese’s name comes from the Taleggio Valley in the province of Bergamo.

Gorgonzola DOP

Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River.

Pecorino Toscano DOP

Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.

Casciotta di Urbino DOP

Casciotta di Urbino, from the term “cascio”, is a cheese with an ancient past. It was produced and consumed during the time of the Dukes of Montefeltro, when it was used for barter.

Ricotta romana DOP

There has been a lot written about ricotta, a cheese that has been made for centuries. There are even sources from the Roman age that document the use of residual whey – left over from making other sheep’s milk cheeses – to make ricotta.

Canestrato di Moliterno IGP

Canestrato is a type of pecorino made in the commune of Moliterno, located at the intersection of Campania, Calabria and Basilicata.

Burrata

Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini family (which was later converted into a burrata production facility).

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