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Anchovies
Sterilized Squid Ink – 500 gr glass jar
$66.99 Select options This product has multiple variants. The options may be chosen on the product pageThe precious black ink is extracted by slitting the sac and preserving it, maintaining all its properties, flavour and intense natural colour. Cuttlefish or squid ink is excellent for making fish dishes or alternatively, used in pasta dough to add a touch of originality to your dishes.
Weight: 500 gr glass jar
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Fresh Cheese
Organic Buffalo Milk Camembert 250 gr pcs – 4 pcs x case – 1 kg box
$79.75 Select options This product has multiple variants. The options may be chosen on the product pageOne of France’s most emblematic and most popular cheeses, the Camembert is almost an institution of French gastronomy. This Italian version of the organic buffalo milk camembert represents the perfect blend between the well-known camembert and the organic buffalo milk made by Ponte Reale in Campania, Italy.
Much like a brie, but with organic buffalo milk, this unique variety is rich in butterfat, and it gives a creamy and sweet texture, a fresh smell, and an acidic aftertaste.
The organic buffalo milk camembert is matured for about 15/20 days, after which it can be enjoyed with some fresh fruit, marmalade, nut bread or raisins bread. Otherwise, you can simply taste it while drinking a light beer or a delicate sparkling white wine.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Semi Hard Cheese
Toma del Frà – 400g x pc, 4. pcs x cs
$20.74 – $82.94 Select options This product has multiple variants. The options may be chosen on the product page$8.29 – 100 gr
Toma del frà cheese is produced in Piedmont.
Its production is simple. The milk is heated, and then vegetable rennet (Cynara cardunculus) is added to create the “cagliata” and create the forms. The forms are left to ripe for a minimum of 60 days. It is a soft and delicate cheese.
Its slightly bitter scent makes a perfect match with caramelized onions and endive, “dumpling with Toma” with wild sprouts or even in the ling of a puff pastry recipe together with wild beets and poppy
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Italian Charcuterie
Pork Lard – Whole Piece approximately 3 kg
$125.00 Read more$4.13/100 gr
Lardo is, in essence, cured pork fat. The lard is taken specifically from the back of the pig and cured in a marble basin with a mixture of salt and spices according to the Valsesia method. It’s a delicious product that we’ve only recently come to appreciate, however Italians have been eating it for centuries. The cherished fat sections are milky-white fat, while the leaner parts vary in colour from pink to red depending on the muscular anatomy.
To make Lardo, the marble basins are first rubbed all over with garlic before the trimmed piece of fat is laid inside. Salt, pepper, rosemary, and garlic are all placed in between the layers of lard and the fat is left to cure. It’s sent is delicate: the sweet notes in the flavour set off the spices and herbs used in the curing process.
SERVING
It is usually eaten with bruschetta and on its own with olive oil. Can be used in numerous recipes.
