Pecorino Romano is a hard, salty Italian sheep’s milk cheese, often used for grating. The Italian word pecora, from which its name derives, means sheep.
Mountain Parmigiano is produced from free-range cows, raised in pastures at over 3000 ft in the Apennine Mountain. A truly artisan cheese, it is made by small-scale farmers in micro batches. Its unique terrior yields a cheese with an unparalleled rich flavor and crumbly texture. Pair with medium bodied red wine, nuts and figs, or aged balsamic.
This salami from Nduja Artisans is made with Berkshire pork, pink peppercorns wine and garlic. Nostrano is a very unique tasting salami, initially starts with floral notes and works into a great pepper finish.
Fontina DOP of Aosta Valley is a Denomination of Protected Origin cheese: soft and tender with a characteristic sweet and pleasant taste which develops with maturation.
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