50 new cured meats and cheeses. Praise of typicality!

We have worked hard in this first year to select typical products that serve as ambassadors of the tradition and gastronomic culture of the territory and the Italian people. From north to south, delicious cheeses and cured meats tell a story beyond their pleasure at the table.

A few days ago, we added more than 50 of these products, including some very important new entries.
The Salumificio Giannelli of Troia brings us the ancient specialties of ancestral Puglia, that of farmers and shepherds. With the Capocollo al vincotto, which remains the traditional cured meat among the most exquisite and identifiable from that region. The sausages flavored with pepper, chili, wild fennel, and garlic. Simple cured meats that were part of the energy reserve that shepherds took with them during long working days or the spring and autumn transhumances.

Giannelli is one of the best pork butchers in Puglia, and its products have earned numerous awards and references at the national level. A small artisanal pork butcher that does not use preservatives or additives. It works with its own meats raised in the Avellinese area and practices aging techniques that have not changed over the centuries.

We then added some new Italian dairies, such as the renowned Montrone of Trani with its extraordinary Mozzarella Fiordilatte, and the Mantova Dairy La Valle Oasi del Mincio, famous for its buffalo cheese productions like Valregina. A rare delight.

We have integrated the products of great refiners such as Occelli and the Carpenedo family’s Casearia. We have increased the products from the renowned Alta Langa Dairy.
Finally, the cured meats from the La Casara Dairy distinguish themselves for their strong connection with the territory and the Venetian and Veronese tradition.

So travel through our new flavors and enjoy a journey among peoples, lands, stories, aromas, and lots of goodness.

S&M