Sausages and Cheese

Sausages and Cheese

SAUSAGES

  • BLACK SAUSAGE FROM PARMA (farm: Pedrazzoli)

    Black pork sausages, with a bright red color and a deep taste, give you the scent of the woods. They have a special sweetnes because of the breeding and the open-air feeding.

  • RAW SALAMI (farm: Ostinelli)

    Typical red-wine salami from Brianza, allergens and gluten free

  • BARRICADED WINE SALAMI (farm: Salumificio from Franciacorta)

    Barricaded wine salami from Franciacorta, gluten and lactose free

  • "CACCIATORINI" SAUSAGES (farm: Ostinelli)

    Cured and raw little salami, allergens and gluten free

  • SALAMI FROM THE MOUNTAINS (farm: Zivieri)

    "Mora romagnola" breed salami with Cervia salt

  • COPPA PIACENTINA (farm: Fratelli Arzani)

    Typical cured ham from Piacenza

  • COPPA BRIANZA (farm: Ostinelli)

    Typical cured ham from Brianza, allergens and gluten free

  • COPPA PIACENTINA (farm: La Bottega della Giselda)

    Very typical ham from Piacenza, allergens and gluten free

  • MORTADELLA (farm: Zivieri)

    Mortadella ham from "mora romagnola" breeding

  • MORTADELLA (farm: Ostinelli)

    Liver Mortadella ham, allergens and gluten free

  • LARD (farm: Zivieri)

    Salty and spiced lard with officinal herbs and pepper,  30 days matured

COW AND GOAT CHEESES

  • STORICO RIBELLE STRAVECCHIO (farm: Valli del Bitto)

    From "Storico Ribelle Presidio" slow food, a winter production from "caricatori d’alpe" (mountains) 18 months matured

COW CHEESES

  • LATTERIA INVERNALE (farm: Valli del Bitto)

    Latteria invernale from "Presidio" Slow Food, is a low fat or skimmed cow milk cheese from "Storico Ribelle" 5 to 12 months matured

  • BAGOSS (farm: Buccio Mario)

    A typical cured cheese perfume, deep, and persistent, with notes of saffron, pasture and hay. A typical deep taste, slightly spicy, 20 months matured

  • "MONTE della VAL SERIANA" CHEESE

    Typical summer pasture cheese from the high alps of Bergamo

  • STRACCHINO a MUNTA CALDA

    A cheese produced with the ancient "munta calda" techinique: milked milk is filtered and brought to copper boilers, then rennet is added. After few days the result is a tender curd, almost creamy, with scent of milk.

  • 1753 BLACK CHEESE of NONA

    A recipe written on 1753 in the little town «Scalvino antico», it tells of a genuine and fresh cheese production, with full-fat milk from "Bruno Alpina" breeding, casually found by Attilio Perego in a tin box, during his family chalet renovation, in "Val di Scalve" (Bergamo province). Perego is the only owner and the recipe is strictly copyrighted.

GOAT CHEESES

  • CAPRINI (farm: CASA COSTA)

    Fresh cream cheese with a little sourish taste

  • ROBIOLA (farm: CASA COSTA)

    Fresh and soft cream cheese with a delicate taste

  • CACIOTTINA (farm: CASA COSTA)

    Short-maturing period cheese (15 to 30 days), soft and delicate

  • TOMA del COLLE (farm: CASA COSTA)

    A cheese with a maturing period from 30 to 180 days, with a delicate taste also depending on maturing period

  • TAL dul BEC (farm: CASA COSTA)

    A cheese with a maturing period from 45 to 90 days, sweet and delicate

  • BLU (farm CASA COSTA)

    Grassy flavor cheese, 60 days matured, with a balanced taste and a marbling of light blue and green Roquefort-like veins.