It’s dense yet soft, golden yellow or straw-coloured, its flavour is mild and delicate, redolent of the Alpine flowers the cows graze on in the early summer, in particular the erba mottolina or Alpine lovage. The variety of these flowers and herbs, which grow only on high mountain pastures, gives the cheese its unique flavour.

Each cheese is stamped with the name of the alp where it is produced, as well as the trademark certifying its exclusive production area.

Please contact us for a request of quotation.

The rice-sized grain”, that is typical of Milano salami which consists of a mixture of beef, pork and pork fat in 33% ratio, is got with a special device called finimondo.
There are two blades that are assembled in such a way as to finely chop the fibers of the pork and to spread out the particles of fat and lean meat evenly.

The maturing process is one of the longest and it varies from 3 to 9 weeks, depending on the diameter of the salami, in order to achieve a good consistency of the fat and lean parts.

The most remarkable characteristic of Milano salami is that it has such a sweet and delicate taste

Here are valuable tips we found on the Voiello pasta site , the famous Italian pasta producer:
- with increasing thickness and size of the pasta, sauces should be progressively more elaborate.
- the shape of the noble “Specialità” are combined with light sauces, to enhance the shape itself or thickening to support the union.
- the seasoning in the pan is recommended especially for thicker shapes.

Here are some examples:
- Linguine and Fidelini only accept the delicate seasonings;
- Spaghetti and Bucatini prefer the rich sauces, or meat ones;
- The medium shapes like Sedani and Farfalle prefer a light sauces;
- Thicker pasta like Rigatoni or Fusilli seek a more intense and flavorful sauce.

Here below a simple receipt with Barolo tagliatelle, with shrimp and radicchio

INGREDIENTS FOR EIGHT PEOPLE:
Tagliatelle al Barolo
Peeled shrimp: 500 grams
Radicchio: a strain
Fresh cream: 250 ml.
Oil: q.b.
Salt: q.b.

PREPARATION:
Browse the radicchio, delete the hard part, wash them, dry and cut at julienne.
Cook the noodles in salted water. Meanwhile, put the oil in a frying pan, heat and simmer the radicchio, then set it aside; in a large pan, heat oil just and put the shrimp for a few minutes, blow out, sprinkle with half a glass of Barolo, add radicchio, cream, mix well, pour the pasta cooked al dente, mix well and serve hot.

The sweet flavour, with a slightly bitter, gives to the Extra Virgin Olive Oil a strong personality. It
is particularly indicated: uncooked to dress salads, bruschette (toasted bread seasoned with garlic,
olive oil and salt), bresaola (cured raw beef), and roasted fish; cooked to prepare soups, first
courses and legumes. The colour is green with golden yellow reflexes, the smell is intense fruity,
the taste fruity, with almond aftertaste.

Many dishes are prepared with the Ligurian olives, especially the stewed meat or fish. Among the most known: the Ligurian stewed rabbit, lamb with olives, roast-beef at olives sauce, dried cod cod at Levanto’style, the cappunadda,…

We have different package: 200 gr, 700 gr, 2 kg e 3 kg

Here below the technical sheet of Asti Spumante DOCG
grape: Moscato 100% of farm production
Yield: 50 hectoliters from hectare
Technical informations: White wine-making
Refinement in steel tanks for 3 months
Colour: yellow straw-coloured with some greenish tints
Fragrance: floral, delicated
Taste: fresh, sweet, correctly acid, sparkling
Ideal temperature: 6-8 °

Obtained from accurate selection of grapes coming from better farm’s vineyards .
Soft wine-pressing, wine-making with short contact with peels. Refinement in stainless steel tanks in controlled-temperature cellar

WINE TEST
Ethil alcohol 7,0 vol
Sugar 90 g/l
Estract 28 g/l
Total sulphites 120 mg/l
Total acidity 5,70 g/l
Volatile acidity 0,10 g/l

PACKAGING
Bottle type “champagne” for cl 75, cork, cap, box of 6 or 12 bottles whit protections.

The acronym PDO (Protected Designation of Origin) extends the safeguard of the national DOC mark (Controlled Designation of Origin) to the entire European territory and, through the GATT (General Agreement of Tariffs and Trade) terms, to the entire world. The PDO mark designates a product, originating from a region and a country, whose qualities and features are essentially or exclusively due to the geographical environment (where environment refers both to natural and to human factors alike). Production, processing and finishing of the product must take place in the relevant limited area complying with a clearly defined traditional recipe.
They are recognitions given at a Community level, conferred upon certain food products that are typical, from a specific area and that have precise production characteristics that represent both a “guarantee” for consumers, with regards to product quality, and a safeguard for producers against unfair competition.
The Prosciutto di Parma can be produced only in Parma province.

“Consorzio del Prosciutto di Parma” writes an important guideline to buy only the original Prosciutto di Parma.