CHEESE 

PDO 24 months Parmigiano Reggiano

Parmigiano Reggiano is a hard PDO cheese, produced with raw cow's milk, partially skimmed by surfacing, without the addition of additives.

The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna to the left of the Reno river and Mantua to the right of the Po.



SEASONING  24 months

MANUFACTER  Caseificio Milanello

COUNTRY  Italy

REGION  Emilia-Romaga

TYPE OF PRODUCTS  Cow Milk

PDO 30/36 months Parmigiano Reggiano

Parmigiano Reggiano is a hard PDO cheese, produced with raw cow's milk, partially skimmed by surfacing, without the addition of additives.

The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna to the left of the Reno river and Mantua to the right of the Po.



SEASONING  30/36 months

MANUFACTER  Caseificio Milanello

COUNTRY  Italy

REGION  Emilia-Romaga

TYPE OF PRODUCTS  Cow Milk

PDO 60 months Parmigiano Reggiano

Parmigiano Reggiano is a hard PDO cheese, produced with raw cow's milk, partially skimmed by surfacing, without the addition of additives.

The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna to the left of the Reno river and Mantua to the right of the Po.



SEASONING  60 months

MANUFACTER  Caseificio Milanello

COUNTRY  Italy

REGION  Emilia-Romaga

TYPE OF PRODUCTS  Cow Milk

PDO Pecorino Romano

Pecorino Romano is a hard cheese, cooked, made with fresh whole sheep’s milk, derived exclusively from farms in the area of ​​production. It may be inoculated with natural cultures of lactic ferments indigenous to the area of production, then coagulated with lamb’s rennet in a paste derived exclusively from animals raised in the same production area.



SEASONING 5 months

COUNTRY  Italy

REGION  Sardinia

TYPE OF PRODUCTS  Sheep Milk

Fresh PDO Pecorino Toscano

Pecorino Toscano is produced exclusively with sheep’s milk from pastures in the area of origin (Tuscany and some neighbouring municipalities in Lazio and Umbria) as required by the production regulations. Beneath its pale-yellow rind, this wonderful cheese has a sweet taste and a milky fragrance when fresh, an aroma it loses during ageing in favour of a more intense and structured taste.

Fresh Pecorino Toscano has a soft texture and has been aged for a minimum of 20 days (though this is normally extended for up to 45/60 days).



SEASONING 2 months

COUNTRY  Italy

REGION  Tuscany

TYPE OF PRODUCTS  Sheep Milk

PDO Buffalo Mozzarella





COUNTRY  Italy

REGION  Campania

TYPE OF PRODUCTS  Buffalo Milk

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