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Piccolo Fiore
Piccolo Fiore di Bufala al Pistacchio by Latteria Perenzin is a unique bloomy-rind cheese made with buffalo milk. Its soft white mold exterior surrounds an ivory paste with a creamy pistachio core, offering a delightful contrast between creamy textures and the crunch of pistachio granules. Read more
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Pistacchiotto
The Pistacchiotto is an artisanal Sicilian cheese crafted by Centro Form, blending tradition and innovation. It features a distinctive basket shape, a compact white paste enriched with pistachios, and a crust finished with extra virgin olive oil and pistachio granules, offering elegance and a delicately spiced flavor. Read more
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Pistacchio
Pistachio production follows a process that combines natural cycles, traditional methods and modern techniques. Harvesting takes place in late summer and early autumn, when the pistachios ripen and the shells open naturally. Farmers gently shake the trees, dropping the pistachios on nets to preserve them. Read more
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Pecorino Romano
Pecorino Romano DOP is one of Italy’s oldest and most iconic cheeses, made exclusively from sheep’s milk. Read more
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Latte (milk)
Red cow milk, produced by the Reggiana or Razza Rossa Reggiana breeds of cattle, is renowned for its high quality and richness in protein and fat. This milk is essential for the production of Parmigiano Reggiano Vacche Rosse DOP, a mature cheese with a grainy structure and an intense, complex taste. Production follows strict traditional… Read more
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Burro (butter)
Grana Doro’s Red Cows Butter, made from the milk of prized red cows, is renowned for its intense and unique aroma, making it a prominent ingredient in cooking. Its distinctive features include a rich, straw color and a thick, superior texture. Produced from cows fed on certified non-GMO grass, hay and feed, it embodies tradition… Read more
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Ubriaco (drunken)
The alcohol used can range from wine and beer to spirits like brandy or whiskey. The resulting cheeses may have a slightly boozy aroma and a rich, robust flavor. Drunk cheeses are popular in many regions around the world and are often enjoyed as a gourmet delicacy. Drunken cheeses like Formajo Ciok of Latteria Perenzin,… Read more
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Cocktail
A cocktail is a mixed drink typically consisting of a combination of alcohol, fruit juice, syrups, and other flavorings. Cocktails are often served in bars and restaurants, but can also be made at home. They are enjoyed for their unique and complex flavors, and are often served in special glassware and garnished with fruit or… Read more
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Cotogna (quince)
Quince is a unique fruit used for centuries to make Mantuan Quince Mostarda, a culinary delicacy from Lombardy. The fruit, originating in Asia Minor, produces hard, fragrant fruit with intense yellow flesh. Read more
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Passata (puree)
Agripiace Tomato Passata bottles are produced entirely in Italy and certified via blockchain Read more
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Mozzarella
Mozzarella is a type of fresh cheese with a stretched curd, originally from Italy. It is characterized by a soft and creamy texture and a delicate flavor Read more
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Mozzarella di Bufala Campana PDO
Mozzarella di Bufala Campana DOP is a quality Made in Italy product, made exclusively with fresh whole milk from Mediterranean buffalo of the Italian breed bred and raised in the area of origin. Read more
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Culatello di Zibello PDO
Culatello di Zibello is a protected designation of origin cured meat typical of the province of Parma Read more
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Pepe (Pepper)
Pepe (italian for pepper) is the name of some species of piperaceae of the genus Piper, which includes mostly tropical climbing shrubs, with broad leaves, tiny flowers in spikes and drupe fruits used as spices for their distinctive aroma and spicy taste. Read more
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Parmigiano Reggiano
Parmigiano Reggiano is a noun and refers to a type of hard, granular cheese that originated in the Parma and Reggio Emilia regions of Italy. It is often referred to as “Parmesan cheese” in English. The term “Parmigiano Reggiano” can be broken down into two parts: “Parmigiano” refers to something from or related to Parma, Read more
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Gorgonzola
Gorgonzola is an Italian cheese with veined blue-green mold. It is named after the town of Gorgonzola, located in the Lombardy region, where it is believed to have been originally produced in the 15th century. italian pronunciation: /ɡorɡonˈdzola/ Alberto Arrigoni, cheese expert for Arrigoni Battista, explains the ancient history of Gorgonzola. According to legend, Gorgonzola was born from a Read more
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