Product description

Valtellina Casera PDO is a cheese produced with semi-skimmed cow’s milk drawn from cows fed mainly on forage from the production area.

Production method

The milk is obtained from two or more milkings and is partially skimmed before curdling, taking advantage of the spontaneous formation of micro-flora.
The curd, obtained through curdling the milk with calf rennet, is cooked for nearly 30 minutes at 40-45°C; it is then broken until the grains are the size of corn kernels.
The extracted mass is placed in traditional molds bearing the mark of origin and it is pressed for 8-12 hours.
Ripening takes place in environments with a temperature of 6-13°C and lasts for at least 70 days; the pieces are then quality-controlled and fire-branded.

Description

Valli Trapanesi PDO extra virgin olive oil is obtained from the Nocellara del Belice and Cerasuola olive varieties, which must make up at least 80% of the groves, individually or mixed.
Other varieties may make up the remaining 20%.

Production Method

The olives must be harvested directly from the trees, by hand or mechanically, between the first ripening of the fruit and December 30th of each year.
The milling processes must take place within two days of the harvest.

Appearance and Flavour

Product description

Valle d’Aosta Fromadzo PDO is a semi-hard cheese produced with cow’s milk, with the possibility of a minimum percentage of goat’s milk. Based on the fat content, the cheese is distinguished as Magro (low fat) and Semigrasso (medium fat).

Production method

The milk must come from at least two milkings. For the Medium Fat cheese the first milking must rest for 24 hours and the second for 12 hours;
for the Low Fat cheese, the resting times are 36 and 24 hours respectively and a larger quantity of cream is removed.
Curdling is achieved with the use of natural rennet at a temperature of 34-36°C, taking advantage of the spontaneous formation of micro-flora;
it is also possible to add indigenous natural lactic bacteria. The mass obtained from breaking the curd is placed in molds called fuscelle,
lightly pressed and immediately rotated, for a total of 3-4 times within 24 hours. The forms are either dry salted or salted in brine.
Dry salting takes place every other day, so that the salt gradually disperses over a total period of 20-30 days.
The form must then be cleaned with a cloth soaked in salt water solution.
Ripening takes place in specific rooms with a temperature of 8-14°C and relative humidity of no less than 60%, varying from a minimum of 60 days up to a maximum of 8-10 months.

Description

Umbria PDO extra virgin olive oil is obtained from the Leccino, Frantoio, Moraiolo, San Felice, Rajo and Dolce Agocia olive varieties.
The designation must be accompanied by one of the following place names: Colli Assisi-Spoleto, Colli Martani, Colli Amerini,
Colli del Trasimeno or Colli Orvietani.

Production Method

The olives must be harvested directly from the trees, either by hand or mechanically, by December 31st of each year.
The maximum oil yield must be between 17 - 21%, depending on the additional geographical reference.

Appearance and Flavour

Product description

Toma Piemontese PDO is a semi-cooked cheese produced with whole cow’s milk or semi-skimmed milk for the Semigrasso (medium fat variety).

Product method

The milk must come from at least two consecutive milkings, possibly from one milking for the whole milk cheese, and should be left to rest for up to 12 hours for the cheese made with whole milk, and up to a maximum of 24 hours for the Medium Fat cheese.
The milk is separated and skimmed, and the mass is put in a boiler and brought to the temperature at which it curdles, with the addition of calf rennet; the mass must be continuously stirred. The curd is broken once, then again, until the grains are the size of corn kernels for whole milk cheese, or rice grains for the Medium Fat cheese. The curd is then left to rest before being placed in molds, pressed and left to drain.
This is followed by salting with large grain salt by hand, or brining. The forms are then ripened in traditional caves or other suitable places, for at least 15 days if the weight is less than 6 kg and for at least 60 days if the weight is superior.

Apparence and flavour

Description

Terre Tarentine PDO extra virgin olive oil is obtained from the Frantoio, Coratina, Leccino and Ogliarola olive varieties, which must make up at least 80% of the groves, individually or mixed. Other varieties may make up the remaining 20%.

Production Method

The harvest must take place between October and January each year.
The olives must be harvested directly from the tree; they must be transported to the mill on the same day and stored in rigid and ventilated containers in a cool environment. Milling must take place within 72 hours of arriving at the mill.
Only traditional manual and mechanical oil extraction methods are permitted, and only potable water with a maximum temperature of 30°C may be used.

Appearance and Flavour

Description

Terre di Siena PDO extra virgin olive oil is obtained from at least two of the following olive varieties: Frantoio, Correggiolo, Leccino and Moraiolo, which individually can make up at least 10% of the groves, and together at least 85%. Other varieties can make up the remaining 15%.

Production Method

The harvest must take place between October and December 31st of each year.
The olives must be harvested directly from the trees, either by hand or mechanically, and must be stored in rigid and ventilated boxes in a cool environment.
The olives must be milled within 72 hours of harvesting and within 24 hours of arriving at the mill; before processing, the olives are washed in water at room temperature.

Appearance and Flavour

Description

The Terra d’Otranto PDO is reserved for the following typologies of wine: White, Red, Rosé, Spumante and Spumante Rosé.
The Designation also incorporates numerous grape variety specifications.

Terra d’Otranto PDO extra virgin olive oil is a product of excellence from the Region of Puglia, in Southern Italy. It’s obtained from the Cellina di Nardò and Ogliarola varieties of olives, present in the orchards in combinations of at least 60%. Up to 40% of other varieties may be present.

Production Area: The area where Terre d’Otranto PDO Extra Virgin Olive Oil is produced and packed is the heel of the Italy’s boot: the South of Puglia. Provinces involved are Lecce, Taranto and Brindisi.

Appearance and Taste:  It has a green or yellow color with hints of green. The aroma is moderately fruity with a hint of leaf. The taste is also fruity, with light touches of bitterness and spice.

Description

Tergeste PDO extra virgin olive oil is obtained from the Belica or Bianchera olive varieties, which must make up at least 20% of the groves, and from the Carbona, Leccino, Leccio del Corno, Frantoio, Maurino and Pendolino varieties, which must make up at least 80%, individually or mixed.

Production Method

The harvest must take place between the first ripening of the fruit and December 31st of each year.
The olives must be harvested directly from the tree either by hand or mechanically.
The olives must be transported and stored in rigid, ventilated boxes until they are pressed.
This stage must take place within three days of the harvest.
The temperature of the olive paste must not exceed 30°C and water may only be used during malaxation.
The vessels and equipment used for processing mustn’t release any extraneous material, smell or taste.
The oil must be collected in glass or steel containers, and never in plastic or resin.

Appearance and Flavour

Product description

Taleggio PDO is a cheese produced with raw whole or pasteurised cow’s milk.

Production method

The milk, after the addition of microorganisms to promote acidification, curdles at 32-35°C with calf rennet.
The breaking of the curd occurs in two stages. The first, coarse, is followed by a 10-15 minute break, so that with the purging of the whey the curd can acquire a denser consistency.
The second breaking reduces the solid mass into grains the size of hazelnuts, which are then transferred into square molds.
The cheese is turned inside the mold several times and then salted by hand or in brine. Ripening, which lasts at least 35 days, takes place on planks of wood:
the forms are sponged with salt water to avoid the formation of mould about once every seven days.

Description

Soprèssa Vicentina PDO is a medium-grained stuffed charcuterie product, obtained exclusively from pork originating from Italian Large White, Landrace and Duroc breeds born and reared in the Province of Vicenza.

Production Method

The prime cuts of the animal - shoulder, leg, coppa, underbelly, gullet fat and loin - are left to refrigerate for 24 hours before processing.
The meat is then deboned, cleaned and the sinews are removed. The selected cuts are minced in a mincing machine with holes of diameters between 6 and 7 mm.
Salt, pepper and the traditional consa, a mix of cinnamon, cloves, rosemary and sometimes garlic, are added to the mincemeat, which has been brought to a temperature of between 3 and 6°C.
The ingredients are amalgamated so that the fat mixes with the lean meat to the point of melting. The paste is then inserted into natural casings with a minimum diameter of 8 cm.
The casings are left to drip for 12 hours at a temperature between 20-24°C; they are dried for 4-5 days and then cured for varying periods of time, depending on the size (minimum 60 days for products weighing between 1-1.5 kg, minimum 120 days for products weighing between 3.5-8 kg).

Product description

Soppressata di Calabria PDO is a stuffed, cured charcuterie product, obtained from the processing of fine meat cuts from pigs belonging to traditional large-sized pig breeds: Calabrese, Large White or Landrace Italiana.

Production method

Only prime pork cuts are used. The lean part derives from the shoulder and fillet, while lard is used for the fat part (4-15% per kilogramme of processed meat).
The selected meat and lard are minced and amalgamated with salt, spicy or sweet chilli powder, black pepper, cream of red bell peppers and wine.
The mixture is inserted into pig casings, pierced and tied with natural cord. Curing must take place naturally in specialised, hygienic environments, for at least 45 days.
Soppressata di Calabria PDO can be: Piccante (spicy) if spicy chilli powder or creamed spicy red bell peppers has been added; Dolce (sweet) if sweet chilli powder or creamed sweet red bell peppers has been used; Bianca (white) if none of the extra ingredients have been added.

Apparence and flavour

Description

Sardegna PDO extra virgin olive oil is obtained from the Bosana, Tonda di Cagliari, Nera (Round) di Villacidro and Semidana olive varieties, which must make up at least 80% of the groves, individually or mixed.
The remaining 20% may be made up of other varieties.

Production Method

The harvest takes place between the first ripening of the fruit and January 31st of each year.
The olives must be harvested directly from the trees using either the stripping technique or machinery.
The olives must be transported to the mill and stored in suitable ventilated boxes placed in a cool environment, away from unpleasant smells and protected from wind, water and the risk of freezing.
Milling must take place within two days of the harvest.
During processing, no chemical or bio-chemical treatments or products may be used, and the ripasso method (non-stop double centrifugation) is also prohibited. The malaxation process must last a maximum of 75 minutes and must be carried out at a temperature of no more than 30°C.

Product description

Salsiccia di Calabria PDO is a medium-grained, stuffed and cured charcuterie product, obtained through the processing of fresh meat from pigs belonging to the Calabrese, Large White or Landrace Italiana breeds.

Production method

Cuts from the shoulder (minimum 50%) and under-rib, with the addition of lard (20% for every kilogram of processed meat) are selected.
They are minced together and kneaded, adding natural aromatic ingredients such as salt, black pepper corns and powder, wine and fennel seeds.
Hot chili powder or cream of sweet chili pepper is also added for the Spicy sausage, and sweet chili powder or cream of sweet chili pepper is added for the Sweet sausage.
The paste is inserted into natural pig casings which are then pierced. Curing must take place naturally in a suitable environment, for a minimum of 30 days.

Apparence and flavour

Product description

Italian Salami Cacciatore PDO are raw, cured and stuffed charcuterie products obtained from lean pork and pork fat of pigs belonging to the Italian Large White, Landrace and Duroc breeds or other similar breeds compatible with the Italian heavy pig.

Production method

The fatty and muscular sections are carefully cleaned in order to remove the large sinews and soft fatty tissue.
The clean cuts are then refrigerated at a maximum temperature of 7°C. Mincing must be carried out in mincing machines that have molds with holes of between 3-8 mm.
The mincemeat is then mixed together with salt and pepper (whole or ground) in vacuum or atmospheric pressure machines.
The mixture is inserted into natural or artificial casings with a maximum diameter of 75 mm, sometimes tied with a string.
The small salamis are heat dried, 18-25°C, in order to obtain rapid dehydration. The curing process lasts for at least 10 days, in locations where there is a sufficient exchange of air and a temperature between 10 and 15°C.

Product description

Salame S. Angelo PGI is a large-grained stuffed charcuterie product, obtained through the processing of prestigious cuts originating from pigs belonging to the Italian Large White,
Landrace and Duroc breeds or other similar breeds compatible with the Italian heavy pig.

Production method

The quality parts of the pig selected for processing are: leg, shoulder, fillet, loin, coppa and underbelly (cleaned).
The meat and fat are cut by hand using the “tip of the knife” method or with the use of a dicing machine that has molds with 12 mm square holes.
The meat is then mixed with sea salt and black pepper. The fat quantity of the mixture must not exceed 20% and the use of lard is not permitted.
The mixture is then inserted into pork casings and tied with string.
Curing takes place in rooms that are ventilated with external air and lasts for various periods of time depending on the typology (minimum 30, 50 or 60 days).
Manual pressure is applied to the product to establish the level of curing.

Product description

Salame Piacentino PDO is a large-grained stuffed charcuterie product, obtained from the lean and fatty parts of pigs belonging to the Large White, Italian Landrace and Duroc breeds or other breeds compatible with the Italian heavy pig.

Production method

The lean part is selected, excluding the cuts which come from the cleaning of the head; lard, throat and parts of the underbelly free from soft fat are used for the fat part (10% to 30 %).
The meat is minced with the aid of a mold with large holes (diameter of 10-14 mm) and is seasoned with salt, pepper, nutmeg, garlic, wine and sugar.
The meat paste is inserted into a pork casing, bound with string, pierced and dried in a suitable environment.
The curing process, which takes place under controlled temperature and humidity conditions, lasts for at least 45 days, starting from the date of salting.
Ventilation and exposure to light and natural humidity are permitted during the curing stage.

Apparence and flavour

Product description

Salame di Varzi PDO is a large-grained stuffed charcuterie product, obtained through the processing of lean meat and fat from animals that can be identified as Italian heavy pigs.

Production method

The following cuts of lean meat are used: shoulder, thigh, loin, fillet and coppa, cleaned of sinews and fats.
The fat used is taken exclusively from the cheek, shoulder, belly, loin or lard. For every 100 kg of lean cuts, a maximum of 30% fatty cuts can be added.
The meat is minced in machines, with variable holes in relation to the diameter of the salami that is to be made, and seasoned with a salting mixture of salt, pepper, spices and an infusion of garlic in wine. The salami paste is inserted into a natural pig casing, perforated and tied with close-knit string.
Salami with a diameter of up to 50 mm and a maximum weight of 0,5 kg can be tied with a single string instead of a net.
Drying is an important procedure because it initiates the natural process of slow acidification and successively drying; it lasts for 7-8 days.
Curing takes place in the characteristic and ancient Varzi cellars. This process lasts for between 45-180 days, depending on the form of product.

Description

Salame d’Oca di Mortara PGI is a cooked charcuterie product stuffed in goose skin, made of chopped goose meat with lean meat and pork fat, mixed together to form a consistent, homogenous and compact mincemeat.

Production Method

During the last three months of their lives, the geese are fed exclusively on green forage and grains.
The goose meat and pork are minced using a mincer with 8-10 mm holes, after which, the paste is seasoned with marine salt, pepper and various natural aromas.
The mince is inserted into salted goose skin, then trimmed and closed. The salami is pierced, tied and left to dry for 1-3 days in ventilated environments with temperatures varying from 14 to 18°C.
It is cooked in heated compartments with a medium temperature of 80°C and then cooled.

Product description

Salame Cremona PGI is a large-grained stuffed charcuterie product, obtained through the processing of lean meat and fat from Italian heavy pigs belonging to the Large White, Landrace and Duroc breeds.

Production method

The pork used to make the mincemeat comes from the muscular part of the carcass and the muscular fat and streaked fibres, cleaned carefully and then minced in molding machines with 6 mm holes.
Once minced, the mincemeat is mixed with natural aromas like salt, spices, pepper, ground or in pieces, and crushed garlic.
Blending is carried out in vacuum machines or at atmospheric pressure for a certain length of time.
The mixture is then placed in a natural pig, cow, horse or sheep casing with an initial diameter of no less than 65 mm.
It is then manually or mechanically tied with a cord. The product can be kept in a cold storeroom for a day at the most, with a temperature between 2 and 10°C.
It is heat dried at a temperature between 15 and 25°C, in order to allow for the rapid dehydration of the superficial parts in the first few days.
Curing takes place in ventilated locations with a temperature between 11 and 16°C, for a period of no less than five weeks, based on the initial size of the casing.