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Stracchino is a fresh, sweet, soft, creamy cheese, the expression of all the natural goodness of the good fresh milk. Its extraordinary versatility in the kitchen makes it suitable to be consumed by all and on all occasions infact, you can eat it alone or as a delicious ingredient for inventing rich and imaginative dishes.



The Caciocavallo is a semi-aged spun paste produced from cow’s milk. Caciocavallo is one the most well-known and appreciated Italian aged cheeses. Its name refers to the technique (still used) of hanging the cheeses in pairs, tied with a string, to age across a beam. In fact the word Caciocavallo should be interpreted as “cacio a cavallo”, where cavallo (literally horse) means the way the cheese (cacio) is hanged across the beam. The flavor is sweet and delicate in the young cheese, slightly spicy seasoned ones.



Tronchetto cheese is a semi-hard pasta filata of elongated cylindrical form, normal or smoked obtained as a result of a smoking process. The color is white or brown, with compact texture, supple and dark tasting aromatic and sweet.


Dadino, Filone, Fior di Latte, Julienne Taglio Fine, Julienne Taglio Large.

Mozzarella di Bufala Dop

Mozzarella di bufala, Burrata di Bufala, Mozzarella di Bufala Affumicata, Stracciatella di Bufala, Treccia di Bufala.

Fior de Latte

Burrata e Burratina, Fior Di latte, Ricotta, Scamorze, Stracciatella.


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