campania in oil artisanal doc Neapolitan durum wheat bronze drawing Cassano 1875 Giò Sole POD Vesuvius Pasta Pagano extra virgin terre stregate aglianico PGI sapori vesuviani igt sorrento Delfino Battista falanghina LA SBECCIATRICE Antichi Sapori di Langa Piedmont cream gragnano pasta pastificio dei campi PORK sole e terra del vesuvio cherry tomatoes liqueur anchovies breakfast Lacryma Christi organic cetara sannio Molini Pizzuti sicily Honey lemon Sannino Winery pizza Casa Iuorio Etnafrutti Sicilian excellence milk creams agricola san teodoro Vinicola Sannino limoncello Cantine Moio Organic products Preservative free TOMASO SALUMI honey typical of Campania Il Giardino Segreto farm baba pepperoni IGP from Benevento Antica Distilleria Petrone bio casa barone cheese piennolo starter craft red wine pizzeria biological gift box buffalo tenuta matilde zasso LEGUMES award one gold drops tomato sauce fruit special pasta shapes salami sausage truffle sauce vigneti del vulture Basilicata gift zucchini rum pesto fiano piedirosso chocolate orange apricot pumpkin toasted lava stone Calabria Condiments Christmas Cakes Panettone
The fertile land and favorable climate of Campania represent the ideal habitat for grazing buffaloes from which we get the cow's milk for the production of Mozzarella, Fior di latte, Buffalo Cheese, cheese made from buffalo milk.
Provolone del Monaco cheese is a valuable product in the Sorrento Peninsula - Lattari, only with raw milk. It 'a semi-hard cheese made of spun paste and aged for periods ranging from 6 to 18 months. Ingredients: milk, rennet and salt Weight: 1,2 Kg / 3 Kg
Fiordilatte is a fresh pulled-curd cheese obtained from raw cow’s full milk of several milkings over the course of a maximum of 16 hours since it has to be delivered extremely fresh to undergo processing. It originates in the Southern Apennines in the region Campania. Ingredients: uncooked cow’s milk, calf rennet, salt Packaging: 400 gr and 800 gr (about)
Typical cheese of Campania produced with cow's milk. Famous is the provola cheese by Agerola. It is eaten fresh or medium-aged. It has aromas important. Ingredients: milk, rennet and salt Packaging: 400 g and 800 g
Fiordilatte is a fresh pulled-curd cheese obtained from raw cow’s full milk of several milkings over the course of a maximum of 16 hours since it has to be delivered extremely fresh to undergo processing. It originates in the Southern Apennines in the region Campania. Ingredients: uncooked cow’s milk, calf rennet, salt
Bocconcini mozzarella buffalo are produced exclusively with Bufala Campana PDO milk and has the shape of small cherries with a weight ranging from 20 to 30 grams. Ingredients: pasteurised buffalo’s milk, rennet and salt Duration: consume within 5 days from the date of production
Fresh caciocavallo cheese of Buffalo Campana PDO is a semi-hard cheese with spun dough, aged for no more than 30 days, with a spheroidal drip shape produced with only pasteurized whole buffalo milk. Aromatic, pleasant, tending to sweet. Ingredients: pasteurized buffalo milk, rennet and salt. Packs: from 700 gr or 1400 gr (approximately) Storage: in the...
Braid of buffalo mozzarella produced exclusively from the milk of Bufala Campana PDO, owes its name to the braiding of the pasta after spinning, first dipping it in the whey and then cooled in the desired shape. Ingredients: pasteurised buffalo’s milk, rennet and salt. Packaging: tie top by 1000/2000 gr
Provola Buffalo Campana Smoked Cheese PDO is a smoked stringy cheese, produced exclusively from the milk of Bufala Campana PDO. Ingredients: pasteurised buffalo’s milk, rennet and salt. Size: 500gr - 1000gr
Parmigiano-Reggiano POD is a cheese without additives or preservatives, hard cheese made from raw milk, partially skimmed. Excellent in the filling of traditional stuffed pasta such as tortelli, ravioli and cappelletti, it can also be served alone along with a serving platter of various salami and cured meats and marmalade or jam. Seasoning: 30 months
Parmesan cheese DOP is produced from the milk of Red Reggiana Cows, and exclusively worked in the zone of origin according to UE norms. Excellent in the filling of traditional stuffed pasta; it can also be served alone along with a serving platter of various salami and cured meats and marmalade or jam. Seasoning: 20-24 months
The Buffalo Mozzarella POD is the most valuable fresh cheese soft pasta of Campania and famous all over the world. It is produced exclusively with milk Buffalo Campana following the strict rules of production expected by the PDO. Ingredients: pasteurized milk Buffalo, rennet, salt. The product is immersed in the preserving liquid consisting of water,...
Goat cheese Conciato Romano still produced according to the ancient Roman traditions. It 'a cheese in a greatly reduced olfactory sensations dose of ripe fruit on the nose and tasting great personality, which can be up to a very pronounced spiciness. Seasoning: from 6 to 18 months Ingredients: sheep milk 80%, 20% cow's milk, rennet, aromas and wine...