finocchiona: artisan columbus
Seasoned with wild fennel seeds which gives it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.
prosciutto di parma: emilia romagna
This amazing product takes its name from the town of Parma where these prized hams are salt-cured and air-dried over 16 months in the heart of Emilia Romagna. These world-famous hams are prized for their meaty and salty flavor.
The name refers to the prized whole cut of pork that is used: a perfectly marbled, perfectly clean shoulder cut that is dry-rubbed, massaged, marinated and then air-dried.
calabrese salami: alle-pia
An Italian dry sausage that is traditionally made with only pork meat. Seasonings are added in addition to hot peppers, which assist to add a very spicy flavor to this type of salami.
soppressata: fra mani
Air-dried cured Italian salami. Made with coarsely ground pork meat and seasoned with black pepper and garlic. Very coarsely cut and scented with clove. Moist and full-flavored.
barolo salami: alle-pia
This robust salami, bursting with flavor, features Barolo wine from Italy along with the finest fresh spices. This traditional artisan salami is known in Italy as Salame al Barolo, a meat delicacy that comes from Piemonte in Northern Italy, the birthplace of Barolo wine.
Taking its name from a local breed of goat, Brunet is Alta Langa’s answer to an all goat milk robiola. Under its thin bloomy rind, the interior is dense, thick and lusciously creamy. The flavor is tangy and distinctly goaty with hints of fresh grasses, mushrooms and heavy cream.
Fiore di bufala: Lombardia
Unusually produced in the area of Bergamo this small, fresh an delicious fiore di bufala is a great alternative to fresh chevre or fromage blanc. Because buffalo milk is so rich in butterfat, the texture is smooth and creamy. Fresh and simply made, flavors are straightforward and comforting: rich, buttery, and with a hint of hay or grass
Pecorino crosta nera di pienza: Toscana
This cheese is produced in the Orcia Valley from sheep’s milk cooked at 30-32° centigrade. It is a very simple and young kind of cheese. Its paste is white and flaky, and its taste is dry and unique.
Gorgonzola dolce D.O.P: Piemonte
Creamy, melting and spreadable, it is the best known version of Gorgonzola on the market. Guffanti's Gorgonzola is distinguished for the great care with which it is produced, sorted and aged.
parmigiano reggiano “vacche rosse”: emilia romagna
The milk of the red cow has higher butterfat content and contains more protein allowing a longer period of aging, requiring a minimum of 30 months, compared to the 24 month. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow creamier, although aged longer.
Taleggio latte crudo D.O.P: Lombardia
Due to the different production methods and ingredients used, this particular Taleggio differs from the classic version and more closely reflects the thousand-year-old tradition of the valley where this cheese comes from. Produced with raw milk from other small farms situated in Valtaleggio, it is processed in the local farmers cooperative. This is where the milk of two milkings is left to cool and then heated to the working temperature (but not pasteurized) and processed with the addition of lactic cultures. This Taleggio has a very rough pinkish rind, while the interior is very creamy near the sides and more crumbly in the middle. It has a pronounced, slightly sour but very mild taste, and the raw milk processing conserves all the fragrances of the grassy mountain pastures
Epoisses de Bourgogne
is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France. Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange color, it is categorized as a smear-ripened cheese washed in marc de Bourgogne.