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The Cacio Emigrante from Caseificio Sant’Antonio is an artisanal cheese that tells the story of the cheesemaking tradition of Vallo di Diano. It is made from selected milk and processes handed down through generations, with a maturation that enhances intense aromas and a strong yet balanced flavor.

The name evokes the history and roots of the region, recalling the authentic flavors that accompanied those who left, taking a piece of their homeland with them.

Cheese ingredients: MILK, salt, rennet, and lactic ferments. Salami ingredients: pork, salt, natural flavors, spices, dextrose, antioxidant: E300, preservatives: E250 and E252.

Goat cheese aged for 12 months and matured in walnut leaves, with a tender heart and a delicate walnut aroma. Perfect to enjoy on its own or paired with rustic bread and dried fruit.

Produced in Paestum, in the province of Salerno.

Ingredients: Goat MILK, salt, rennet. Matured in Walnut Leaves. Milk origin: Italy

Erythros is a wine born from a careful selection of red grapes, carefully processed according to ancient local farming traditions. It stands out for its vibrant, intense red hue. On the nose and palate, fruity notes and vegetal nuances emerge strongly, recalling the character of the sun-drenched vineyards from which the grapes come.

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