Collection: Fine Cheese B2C

A fruit infusion tea of hibiscus blossom, raisins, candied pineapple, raspberry and sour cherry.

To be used with meat fillets, eggs and omelettes, risotto and pasta, potatoes and vegetables, sushi, foie gras, cheese, fish, vinaigrette and sauces.

With sweet and intense Piave PDO cheese, made only with local cow’s milk from Belluno breeders.

Satisfying flavour with a gentle kick of heat from the addition of chillies.

Intensely sweet and fruity. Crystalline and fudgy texture. A cheese dedicated to the founder of the caseificio, Duilio Fiorini, and matured for one year in the family’s caves. Duilio’s daughter, Angela, considers this the company’s cheese per eccelenza.

Developed with Gaetano Farucci, former Head Chef of Michel Roux’s two Michelin-starred restaurant Le Gavroche, and Smokin’ Brothers, the recipe leads to a perfect balance of sweet and savoury.

Sun-ripened, yellow peeled tomatoes, seasonally harvested in southern Italy. The fruits develop a pleasantly sweet flavour and, just like red tomatoes, can be used in a variety of ways in the kitchen. Ideal for delicate pasta sauces or light fish and meat dishes. Whole, peeled and in their own juice.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

With cheese and Porcini mushrooms.