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Product description

Parmigiano Reggiano PDO is a cooked and un-pressed hard cheese, produced with raw cow’s milk obtained from animals reared in the production area and fed mainly on local fodder.

Production method

The cheese is produced with milk taken from the evening milking, which is left to rest overnight in steel vats.
After it has been partially skimmed, the evening milk is added to the morning milk in a characteristic copper boiler in the shape of an upside down bell, without any type of additive. The whey is then added to the milk and the mixture is heated to a temperature of 33°C.
Calf rennet is then added and the milk is curdled for 12-15 minutes. The curd is broken into small grains before being cooked until it reaches a temperature of 55°C.
After the grains have settled, the mass is lifted out of the boiler and cut in half; each half is wrapped in a linen cloth and put into wooden or metal molds, where the cheese obtains its characteristic shape and a casein marker is incorporated into the rind; the alphanumeric code unequivocally identifies each single wheel.
The wheels are then marked with a special marking stamp, which embosses the dotted inscription “Parmigiano Reggiano”, the serial number of the dairy and the production date and year on the rind. This is followed by the salting process, which involves the wheel being immersed for 16-20 days in a natural saturated salt solution.
The wheels are then left to ripen on wooden shelves in a temperature and humidity controlled environment; this stage can last anything from 12 months to two years.
Only cheeses which pass a strict selection are marked with the oval fire brand after 12 months of ripening.

Product description

Grana Padano PDO is a hard cooked cheese that undergoes a slow ripening process.
It is produced from raw cow’s milk originating from cows that are milked no more than twice a day, and which are fed with green or preserved fodder from the production area.

Production method

The milk is partially skimmed through the natural separation of the cream, at a temperature of 8-20°C.
The milk is then put into copper or copper-lined boilers with a characteristic upside down bell-shape.
A natural whey starter is added and the milk, heated to a temperature of 31-33 C°, curdles with the addition of calf rennet.
The curd is broken with a curd knife before starting the agitation and cooking process, which is terminated when the temperature reaches 53-56°C.
The cheese mass settles on the bottom of the boiler and is left to rest for a maximum of 70 minutes, during which time it firms up and the whey is expelled.
It is then lifted from the boiler with the aid of a wooden shovel and towel (schiavino), and cut into two equal parts, the so-called forme gemelle (twin wheels).
Each part is wrapped in a linen cloth and removed from the boiler onto the finishing table.
The forms are placed in molds for at least 48 hours, which imprint the cheese with the marks of origin; this is followed by brining for 14 to 30 days.
After the rounds have been dried in the so-called hot room or in heated areas, they are left to ripen for a minimum of 9 months to over 20.
At the end of the eighth month, the cheese is submitted to a series of product tests, after which it is fire-branded,
or if the cheese does not possess the obligatory characteristics specified in the product specification, the marks of origin imprinted by the mold are removed by “shaving”.

Apparence and flavour

Product Description Gorgonzola cheese D.O.P.

Gorgonzola DOP is a soft cheese with presence of bluverdastre veins, due to the marbling process, produced with pasteurized whole cow's milk from the production area. It stands out in Spicy types (in small and medium-forms) and Dolce (great shape).

Production Method Gorgonzola cheese D.O.P.

The milk used is pasteurized by inoculating lactic acid bacteria of the species L. bulgaricus and S. thermophilus, spores of Penicillium roqueforti, selected yeasts of the Saccharomyces species, used to ensure a correct opening of the dough, and finally adding calf rennet to a temperature of 28- 36 ° C. After the breaking of the curd, which is left to drain the whey, the mass is put into shape for 24 hours in perforated molds of steel, said fasceruoli, and subjected to salting dry for a few days at a temperature of 18-24 ° C. During maturation, the varieties and strains of Penicillium characteristic that determine the blue-green color of the cheese. The minimum duration of maturing is 50 days for the large form of Gorgonzola DOP, 60 days for the small form, of 80 to the average shape. The curing is carried out in environments with 2-7 ° C and a relative humidity of 85-99% temperature.

Product description

Pecorino Romano PDO is a hard cooked cheese, produced with whole sheep’s milk from herds raised in the wild and pasture-grazed.

Production method

The milk is filtered and heat treated at a maximum temperature of 68°C for at least 15 seconds (thermisation), in order to eliminate micro-organisms that may hinder the cheese-making process. The milk is then transferred into curdling vats, where an enzyme known as scotta-innesto is usually added; this is prepared with a methodology that has been passed down through the generations.
This enzyme is one of the characteristic elements of Pecorino Romano PDO and is formed by a group of indigenous thermophilic lactic acid bacteria.
The milk curdles at a temperature of between 38 and 40°C, with the addition of lamb rennet paste.
The curd is broken into small grains the size of wheat grains and the mass is cooked at 45-48°C.
After cooking, the curd is pressed for about 25-30 minutes and the cheese is then divided into blocks.
These are placed in special cylindrical molds that are then left in a warm moist environment for the length of time needed to purge the whey.
After cooling, the cheese is branded and salted, using a dry or partially dry salting process, which takes place in rooms with a temperature of 10-12°C;
the salt is applied 3-4 times in the first three weeks and for a total length of 70-120 days.
Wet and dry salted cheeses remain for 6-10 days in saline with a regularly controlled temperature of 11-13°C.
They are then transferred into dry salting rooms where they are salted 4-5 times over a period of 50-70 days.
After five months of ripening, Pecorino Romano PDO can be marketed as table cheese, while after eight months it can be sold as grated cheese.

Product description

Asiago PDO is a semi-cooked cheese made with cow’s milk, produced in two typologies:
Pressato (pressed), with whole milk, and d’Allevo (nurtured) with skimmed milk, that has a more decisive flavour.

Production method

A starter culture, cow’s rennet and a small quantity of salt are added to the milk.
After curdling and breaking of the curd, the product is semi-cooked and pressed for around 12 hours;
the cheese forms are conserved for 48 hours in an environment with a temperature between 10-15°C. The forms are then dry salted or salted in brine.
The minimum period of ripening is 20 days for Asiago PDO Pressato and 60 days per Asiago PDO d’Allevo,
and the process must take place within the production area, in storerooms with a temperature of 10-15°C.
Asiago PDO accompanied by Prodotto della Montagna (Mountain Product, of an altitude higher than 600 m.a.s.l.),
must be obtained from the milk of mountain breeds that have been milked two or four times; in this case,
the ripening process lasts a minimum of 30 and 90 days respectively for Asiago PDO Pressato and Asiago PDO d’Allevo.
The product must be processed and ripened on the premises of businesses located in the mountains.

Product Description

Provolone Valpadana PDO is a stringy semi-hard cheese produced in the typologies Dolce (sweet) and Piccante (piquant), with whole cow’s milk obtained exclusively from the terroir of origin.

Production method

Whey serum prepared in same processing environment is added to the milk.
For the production of Provolone Valpadana PDO Dolce, liquid calf rennet is added during the curdling process, whereas powdered lamb and/or kid rennet is used for the Piquant typology. Once the right consistency has been reached, the curd is broken mechanically and then agitated in order to stimulate the purging of the whey.
The temperature of the boiler is increased, and at the end of the process the mass is poured onto special tables for acidification and draining, in this way favouring the cooking of the curd. The cheese is then reheated, after which it is either pulled out into strings and shaped manually or placed in molds, depending on the desired shape.
Once shaped, the cheese is salted in brine for a period varying from a few hours to 30 days, depending on the weight of the cheese.
The ripening period is calculated according to the weight: at least 10 days for the smaller forms; at least 30 days for the medium forms; a minimum of 90 days for the large forms and the Piquant cheese. Some cheeses are also smoked.

Molise Oil DOP extra virgin olive oil is obtained from the Aurina, Gentile di Larino, Oliva Nera di Colletorto, and Leccino olive varieties, and it is required that at least 80% of the olive groves consist of these, mixed or individually. Local varieties such as Paesana Bianca may also be present, and Sperone di Gallo, Olivastro, and Rosciola, which cannot exceed 20%.

Production Method
The olives must be harvested directly from the tree, either by hand or mechanically, starting from the first ripening of the fruit. Olives that have fallen to the ground before harvesting cannot be used. The olives must be transported to the mill in a way that preserves the quality of the fruit. They should be stored in a cool and dry place, in rigid, ventilated, and stackable containers, until the milling process, which must take place within two days of harvesting. The grinding process should last a maximum of 50 minutes and must be performed using water at a controlled temperature, not exceeding 25°C.

Appearance and Flavor
Molise Olive Oil DOP extra virgin olive oil has a yellow-green color; it has a fruity aroma ranging from light to mild and a fruity flavor, with delicate sensations of bitterness or spiciness.

Description

Terra di Bari PDO extra virgin olive oil is obtained from the Coratina, Cima di Bitonto or Ogliarola Barese and Cima di Mola olive varieties.
The designation must be accompanied by one of the following place names: Castel del Monte, Bitonto, Murgia dei Trulli e delle Grotte.
The percentages of the different olive varieties vary from area to area, as listed below.

Production Method

The harvest must be completed by January 30th of each year.
The olives must be harvested directly from the trees, by hand or mechanically.
The oil extraction processes must be carried out within two days of the harvest.

Appearance and Flavour

Description

Val di Mazara PDO extra virgin olive oil is obtained from the Biancolilla, Nocellara del Belice and Cerasuola olive varieties, which must make up at least 90% of the groves, individually or mixed.
The Ogliarola Messinese, Giarraffa and Santagatese varieties may make up the remaining 10%.

Production Method

The harvest must take place between the first ripening of the fruit and December 30th of each year, either by hand or mechanically.
The olives must be placed in rigid, ventilated boxes and stored in a cool environment with a relative humidity of no more than 50-60% and maximum temperature of 15°C.
The oil extraction processes must take place within two days of the harvest.

Appearance and Flavour

Product description

Prosciutto di Parma PDO is a raw and cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds registered in the Italian Herd Book.

Production method

The pigs used must be at least nine months old, with an average weight of 160 kg.
After slaughtering, the fresh legs are cooled for a whole day before being trimmed to obtain the characteristic rounded “chicken leg” shape.
Trimming also favours salting, which is carried out with wet salt for the rind and dry salt for the lean parts, without the addition of additives or preservatives.
The thighs remain in the salt cells for a total of one month. Once the salt has been removed, the legs are left to rest for a period of 60-90 days in cells with the correct humidity and temperature.
The leg of ham is then washed in tepid water to remove impurities.
During the pre-curing stage, the hams are hung on traditional wood frames called scalere and left to dry naturally for 6-7 months in large rooms with windows on either side, open, depending on both the internal and external climatic conditions.
After six months, the uncovered muscular mass is then softened with a thin layer of lard, salt and pepper. In the seventh month, the hams are transferred to the cellar for curing.
Twelve months from the start of processing, inspectors from the I.P.Q certification body “sound” the product, which involves a horse bone needle being inserted into the ham to ascertain the flavour.
If the product is considered to be of the right quality, the leg is then fire branded with the “Ducal Crown”.

Product Description Mortadella Bologna P.G.I.

Mortadella Bologna PGI is a deli product belonging to the category of cooked sausages, prepared with a mixture of pork meats.

Production Method Mortadella Bologna P.G.I.

The first phase of the process involves selecting pork meats from the striated muscles and high-quality fat; the latter, mainly derived from throat fat, is referred to as "lardelli". The meat components, after trimming, are properly minced in grinding facilities. For preparing the "lardelli," the fat is cubed, heated, washed in water, and drained. After vacuum mixing, the product is stuffed and tied in natural or synthetic casings. The most delicate phase is the cooking, which takes place in dry air ovens, reaching a minimum internal temperature of 70°C. Immediately afterward, rapid cooling follows until the temperature inside the product drops below 10°C.

Description

Riviera Ligure PDO extra virgin olive oil is obtained from the Taggiasca, Lavagnina, Razzola and Pignola olive varieties.
The designation must be accompanied by one of the following place names: Riviera dei Fiori, Riviera del Ponente Savonese or Riviera di Levante.
The references refer to the production area and the different percentage of the specific varieties present in the olive groves.

Production Method

The harvest must be completed by March 31st each year. The olive groves must be cultivated on suitable, terraced terrain.

Appearance and Flavour

Product description

Prosciutto di San Daniele PDO is a cured charcuterie product obtained through the processing of fresh legs from Italian heavy pigs born, reared and slaughtered in 10 North Central regions in Italy.

Production method

Processing begins with the weighing of the legs, which must be at least 12 kg. They are then trimmed to remove any imperfections caused by slaughtering.
The meat is then salted for a period of time that depends on the weight of the leg; tradition requires that the leg remains in the salt for one day per kilo of the total weight.
The leg is then cleaned of the salt and pressed for 24-48 hours, in order to give it its characteristic shape. It is then left to rest, after which it is washed, dried and greased.
It is then ready to move on to the most important stage: curing. It is during this process that the microclimate of San Daniele comes into play.
The curing process lasts for a minimum of 13 months, starting from the date in which it enters the pork processing plant.
If after the curing process the ham meets the requirements specified by the Product Specification, it is fire-branded with the Consortium logo that guarantees its authenticity.

Product description

Bresaola della Valtellina PGI is a charcuterie product obtained exclusively from the salted and cured thigh of bovine between 18 months and four years old.
It can be produced in the following varieties: Punta d’Anca (loin), Sottofesa (top beef), Magatello (round roll), Sottosso (silverside), and Fesa (rump).

Production method

The meat is carefully selected and trimmed before being dry salted with salt and natural herbs; it is then left to rest in brine for a period of at least 10 days.
During this period, the meat is massaged to induce more rapid and even salt migration within the product. It is then made into a natural or artificial gut sausage, which is left to dry and cure in special cells with a temperature of between 12 and 18°C to ensure a slow and gradual reduction of the moisture in the product; the storage areas are air conditioned, ensuring sufficient exchange of air. Both the drying and curing processes last for a period of four to eight weeks, during which time the characteristics that make the product unique and incomparable develop.

Product description

Speck Alto Adige PGI is a charcuterie product obtained from deboned, trimmed (with or without the topside and therefore salted) smoked and cured pig thighs.

Production method

The selected pig legs are delivered fresh and must not weigh less than 10,5 kg; deboned and trimmed they must weigh at least 5,2 kg and the surface
must be homogenous without fissures or irregularities. From this point on in the processing, the legs are referred to as baffe.
The rind of each leg is marked with the processing starting date. Within four days of this date, the baffe are lightly salted and seasoned with natural aromatic herbs.
Cold smoking is carried out with non-resinous wood and the smoke must have a maximum temperature of 20°C.
The baffe are then cured in special rooms with a temperature ranging from 10 to 15°C and a humidity level of 60-90%, following local traditions.
The length of the curing process depends on the final weight of the product, ranging from 20 to 30 weeks for heavier products.

Production method

Zampone Modena PGI is a raw or cooked charcuterie product made from pork and pork rind.

Production method

Zampone Modena PGI is made from a mixture of pig meat obtained from striated muscles, pork fat, rind, salt and whole or ground pepper.
The meat is ground in meat mincers with molds that have holes of 7-10 mm for the muscular parts and 3-5 mm for the rind.
The mince is mixed in a vacuum or atmospheric pressure machine, together with salt and/or wine, water, spices and aromatic plants.
The mixture is inserted into natural casings made from the skin of the anterior limb of the pig, complete with the distal phalanges, and tied at the top.
The final product can be sold fresh or cooked. In the first case, it is subject to a drying process, in the second, it is pre-cooked in water.

Product description

Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus sativus L., a plant belonging to the Iridaceae family.

Production Method

The Crocus sativus L. is a small flower with six petals, varying from lilac to violet in colour. A white filament lies within the corolla, ending in three orange or red stigmas which are used to produce the saffron; there are two shorter yellow stigmas which have no commercial value because they have neither fragrance nor flavour. The red stigmas contain crocin, which give the saffron its yellow colour and a distinctive taste to culinary preparations. The cultivation soil is prepared and then left to rest from November to August of the following year. The bulb, which is germinated the previous year, reproduces in spring, generating two new bulbs. During the month of August, the best bulbs are planted close together in one or two rows. Harvesting is carried out by hand during the flowering period, every morning at dawn in order to avoid the flowers opening with the sun. This stage is carried out from mid-October to the first fortnight of November. The stamens and the stigma are separated in the evening and then dried immediately over oak or almond-wood fires.

Appearance and Flavour

Description

Val di Mazara PDO extra virgin olive oil is obtained from the Biancolilla, Nocellara del Belice and Cerasuola olive varieties,
which must make up at least 90% of the groves, individually or mixed.
The Ogliarola Messinese, Giarraffa and Santagatese varieties may make up the remaining 10%.

Production Method

The harvest must take place between the first ripening of the fruit and December 30th of each year, either by hand or mechanically.
The olives must be placed in rigid, ventilated boxes and stored in a cool environment with a relative humidity of no more than 50-60% and maximum temperature of 15°C. The oil extraction processes must take place within two days of the harvest.

Appearance and Flavour

Product description

Vastedda della Valle del Belìce PDO is a stringy cheese produced with raw whole sheep’s milk obtained from the Valle del Belìce sheep breed.
The animals are either pasture-grazed or fed with fresh forages, hay, straw or other fresh vegetal material.

Production method

The milk, which is obtained from one or two milkings, must be processed within 48 hours.
It is filtered with special sieves and/or cloth filters and then heated to a maximum temperature of 40°C in tin copper boilers, with a direct wood or gas flame; lamb rennet is added at this stage.
The curd is broken with the so-called rotula, a kind of wooden stick with a spoon-like end, in order to create grains the size of a rice grain.
The curd is left to rest for five minutes before being put into rush basket molds, without pressing.
After 24-48 hours the sour curd is cut and put into a wooden container known as a piddiaturi, where it is covered with whey or hot water at a temperature of 80-90°C for 3-7 minutes,
until the mass becomes compact and can be spun. Once out of the water, cords are formed, folded and shaped in braids. The braids are hand-worked into balls and put in shallow ceramic dishes,
acquiring the typical shape of Vastedda cheese. The product is then cooled for 6-12 hours before the forms are salted in brine for between 30 minutes and two hours.
After 12-48 hours they are ready for consumption.