montasio

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  • Bottarga

    Bottarga Kit – 500 ml

    An unforgettable and impressive plate of pasta! If you are cooking for yourself or for some of your friends or family, this kit will impress just about anybody. Simple, yet unique, with a mix of flavours and an unforgettable lasting taste of bottarga. Sophisticated but made in no time!

    Kit includes: 1 bottle of extra virgin olive oil 500 ml, 1 piece of 100 gr of bottarga, 80 gr of anchovies in sunflower oil, 500 of pecorino toscano dop cheese.

  • Tasting Boxes and Kits

    Carbonara Kit – 400 gr, 600 gr

    A kit with all the right ingredients to make this traditional Roman recipe. All authentic ingredients directly from Italy!

    Kit includes: 1 bottle of extra virgin olive oil, 400 gr of flat pancetta, 600 of Pecorino Romano DOP cheese.

    $69.00
  • Aged Cheese

    Montasio DOP – 100 gr

    $6.16

    The most famous cheese from Friuli whose origins line in the Montasio alpine, but which is currently produced throughout the region and in a number of Veneto provinces.  The taste is sweet with traces of spices – depending on the aging period this intensity increases or decreases according to the length of ripening.

    This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.

    $24.65$462.19 This product has multiple variants. The options may be chosen on the product page
  • Aged Cheese

    Salva Cremasco DOP – 100 gr

    $6.61 

    The name derives from the fact that it was once produced to ‘save’ (“salvare”) excess milk – in particular that already used for extracting the cream in order to make butter – from the animals feeding in the rich water meadows in southern Lombardy. This cheese is compact, dry, and the colour is ivory with few holes.

    The taste is fresh and sharp with more aromatic traces when ripened at length.

    This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.

    $198.36 This product has multiple variants. The options may be chosen on the product page
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