campania in oil artisanal doc Neapolitan durum wheat bronze drawing Cassano 1875 POD Giò Sole Vesuvius extra virgin Pasta Pagano terre stregate aglianico PGI sapori vesuviani igt sorrento Delfino Battista falanghina pasta LA SBECCIATRICE Antichi Sapori di Langa Piedmont cream gragnano pasta pastificio dei campi sole e terra del vesuvio cherry tomatoes PORK Traditional Neapolitan pasta Il Mulino di Gragnano anchovies breakfast Pasta factory Il Mulino di Gragn Lacryma Christi organic cetara sannio Molini Pizzuti sicily Honey Sannino Winery pizza Casa Iuorio Etnafrutti Sicilian excellence milk creams agricola san teodoro Vinicola Sannino Cantine Moio Organic products Preservative free liqueur honey typical of Campania Il Giardino Segreto farm baba pepperoni IGP from Benevento Antica Distilleria Petrone bio casa barone cheese TOMASO SALUMI piennolo starter craft pizzeria biological buffalo tenuta matilde zasso pasta extruded through bronze LEGUMES award one gold drops tomato sauce fruit lemon special pasta shapes seasoned truffle sauce vigneti del vulture Basilicata gift zucchini rum pesto fiano piedirosso chocolate orange apricot pumpkin salami sausage toasted lava stone Calabria
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
The buffalo mozzarella balls cheese PDO Mozzarella di Bufala Campana PDO forms part of the fresh, stringy paste cheeses produced exclusively with buffalo milk from the area of origin. Ingredients: pasteurised buffalo’s milk, rennet and salt. Packaging: pillow bag with 5 balls by 25gr or plastic bowl with 20 balls by 25gr
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
Provolai 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
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. Packaging: 300gr, 500gr, 1kg 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, salt...
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...