Showing 129–136 of 136 results
Casa Madaio’s “Rosso” is the result of the combination of two precious ingredients: sheep’s milk and the unmistakable peppers from Senise. Casa Madaio takes care to sprinkle the fine paprika powder gently and evenly over its creamy and mild pecorino cheeses and to carefully age them for four months in Eboli and two months in…
The custom of burying cheese has been passed down for centuries as an integral part of the region’s farming traditions. The origin of this practice goes back to the need to hide food from the frequent robbers of the time. Forced to adopt this practice over time, it was found that the cheese gradually matured…
Tozzetto with buffalo butter combines all the characteristics of its main ingredient. Its delicate fragrance, reminiscent of freshly milked milk, unfolds on the palate with aromatic notes and a light almond aftertaste. The fineness of the buffalo butter gives the dough a delicate taste and an exceptionally aromatic bouquet. Il Tozzetto al burro di bufala…
Tomatoes from Italy, harvested fully ripe for the best flavor No chunks, seeds or coarse skins – fine straining creates a homogeneous texture No additives or artificial flavors. Perfect with pasta, e.g. penne, spaghetti, as a pizza sauce or as a base for ragù and other Italian classics
The wholemeal durum wheat semolina is obtained entirely by grinding (not mixing): Thanks to this process, the pasta has the typical appearance of natural wholemeal products: rough and speckled surface, intense, raw color. After just 2-3 minutes of cooking, the pasta doubles in volume (250 g of product corresponds to 4 portions), remains firm to…
Light and rich in fiber: Tarallini combine taste and well-being.
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