New Arrivals

Cow's milk caciocavallo is a semi-hard stretched-curd cheese, made from whole cow's milk. It has a thin, smooth, and compact rind with distinct holes inside. The flavor is intense but delicate and becomes spicier during aging.

Produced in Putignano (BA).

Ingredients: Cow's milk, Whey starter, Salt, Rennet.

The Pastorella Cilentana is a semi-aged artisan Pecorino cheese, made with high-quality sheep's milk. This semi-hard cheese is distinguished by a moisture content of less than 40%, which ensures a compact yet elastic texture, perfect for tasting.

Like all sheep's cheeses, it is a nutrient-rich product: during processing, the milk is concentrated, partially skimmed, salted, and left to age, processes that contribute to creating a flavorful, highly digestible food with a good supply of proteins, calcium, and noble fats.

The rind is surface-treated with E235, an permitted food preservative, and has an elegant walnut color, which protects and enhances the cheese during maturation.

Ideal to be enjoyed on its own, paired with honey or jams, or used in cooking to enrich typical dishes of the Cilento tradition.

Produced in Oliveto Citra, in the province of Salerno.

Ingredients: pasteurized sheep's milk, salt, rennet, lactic ferments.

Discover our artisanal Caciocavallo, a semi-hard stretched-curd cheese made from raw cow's milk, traditionally processed with the addition of natural rennet, salt, and selected ferments. Its distinctive name comes from the ancient aging method: the wheels are tied in pairs and hung "a cavallo" (astride) on wooden beams, a custom handed down through generations.

Our Caciocavallo ripens in controlled environments, with optimal temperature and humidity, for at least 30 days, ensuring a harmonious evolution of flavor and consistency.

It presents with a smooth, thin rind, of an intense straw color, while the inner paste is compact, slightly open-textured and a delicate straw yellow. On the palate, it offers a full and enveloping taste: sweet and soft in its young version, it gains more decisive and slightly spicy notes as it ages. The paste becomes increasingly melty, developing the typical flaking that makes it unique.

Produced in Martina Franca (TA).

Ingredients: Raw milk, salt, rennet, ferments.

Produced in the province of Salerno, in the heart of the Amalfi Coast.

Ingredients: cream, "Sfusato Amalfitano" lemons, alcohol, sugar, water.

Produced in the province of Salerno, in the heart of the Amalfi Coast.

The original recipe for Concerto d'erbe is attributed to the nuns of the Convent of Pucara in Tramonti, a hillside village on the Amalfi Coast. The nuns, having a wide variety of herbs and spices at their disposal, decided to combine several, adding barley and coffee, thus creating a much-loved liqueur.

Ingredients: Licorice, wild fennel, cloves, nutmeg, edelweiss, calamint, barley, coffee, Alcohol