New Arrivals

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

Caciocavallo with Truffle is a semi-hard, stretched-curd cheese, artisanally made with raw cow's milk, rennet, salt, and natural ferments. Its name comes from the ancient tradition of hanging it in pairs, tied with twine, "astride" wooden poles during the drying phase.

Unlike other stretched-curd cheeses, Caciocavallo uses controlled aging techniques, similar to those of long-matured cheeses. It ages for at least 30 days in cells with regulated temperature and humidity, thus developing a more complex and intense aromatic profile.

Its rind is thin, smooth, and a beautiful deep straw color. Inside, the paste is compact and homogeneous, with slight eyes and brownish nuances due to the presence of truffle, which enriches the cheese with an elegant, deep, and persistent aroma.

The taste is decisive yet balanced, with aromatic and earthy notes, typical of truffle, which blend perfectly with the sweetness and richness of cow's milk.

Produced in Martina Franca (TA).

Ingredients: Raw Milk, 1% truffle pieces, salt, rennet, ferments.

Caciocavallo with chili pepper is a semi-hard, stretched-curd cheese handmade from raw cow's milk, natural rennet, salt, and selected cultures. It owes its name to the traditional practice of hanging it in pairs "a cavallo" (astride) wooden beams, tied with twine, to facilitate drying.

Production still follows traditional methods, with a spinning process that harks back to the great classics of cheesemaking in Southern Italy. After processing, the cheese is aged for at least 30 days in cells with controlled temperature and humidity, to ensure balanced and full-flavored maturation.

Externally, it has a thin, smooth rind of a characteristic intense straw-yellow color. Inside, the paste is compact and uniform, with small eyes and a slightly reddish hue, due to the addition of crushed chili pepper.

The flavor is strong yet balanced: the spicy note of the chili pepper harmoniously blends with the natural sweetness of the milk, creating a perfect cheese for those who love lively and authentic tastes.

Produced in Martina Franca (TA).

Ingredients: Raw Milk, chili pepper 1.5%, salt, rennet, cultures.