ORIGINAL ITALIAN PRODUCTS
COTTO HAM
Italian cooked ham from a pork leg.
TASTE
With salt, rosemary, garlic and white wine.
REGION
Lombardy
SALAME NAPOLI
Italian matu ring pork with a characteristic red color. It matures around 60-80 days.
TASTE
Delicate aroma and flavor.
REGION
Emilia Romania
SPIANATA CALABRA
Italian spicy salami made of selected pork meat with the addition of italian peperonic peppers.
TASTE
Spicy.
REGION
Calabria
SALSICCIA FRESCA
Italian pork sausage In natural gut, with a medium degree of grinding and solid color.
TASTE
Soft taste.
REGION
Veneto
GUANCIALE
Pork from the cheekbone, marinated in salt and pepper matures from 3 month.
TASTE
Has an intense aroma and a buttery consistency.
REGION
Lazio
PARMA HAM
type of Italian dried, raw ham made of whole leg on the bone.
TASTE
Characteristic mild, relatively sweet flavor.
REGION
Emilia-Romagna - Province of Parma
NDUJA DI SPILINGA
Is a traditional, very spicy specialty made of hot peppers and Finley Grodnu fatty parts of minced meat.
TASTE
Intense, spicy.
REGION
Calabria
PECORINO CHEESE
Italian rennet cheese made from sheep’s cheese.
TASTE
Slightly spicy, intense aroma.
REGION
Sardinia
GRANA PADANO CHEESE
A kind od Italian cheese, made from cow’s cheese, ripe.
TASTE
Sharp, distinct taste, salty, aromatic.
REGION
Veneto
GORGONZOLA DOLCE DOP
It is made from full-fat cow’s milk. The cheese has a distinctive appearance, with veins of molid.
TASTE
A soft, creamy texture, intense, Sharp, well-balanced aroma.
REGION
Lombardy
MOZZARELLA FIOR DI LATTE
It is made from full-fat cow’s milk. The cheese has a distinctive appearance, with veins of molid.
TASTE
A delicate cheese with a pleasant creamy taste and white color.
REGION
Agrigento
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