Description Sabina Olive Oil PDO

Sabina PDO extra virgin olive oil is obtained from the Frantoio, Carboncella, Leccino, Raja, Pendolino, Moraiolo, Olivastrone, Salviana, Olivato and Rosciola olive varieties, which must make up at least 75% of the groves, individually or mixed. The remaining 25% can be made up of other varieties.

Production MethodSabina Olive Oil PDO

Each olive harvest must take place between October 1st and January 31st.
Before milling the olives must be washed at room temperature; they cannot undergo any other treatment.
The oil yield must not exceed 25%.

Product description

Robiola di Roccaverano PDO is a soft cheese produced with raw whole goat’s milk, either pure or with a minimum of 50%, with the addition of whole cow or sheep’s milk (maximum 50%).
The milk must be obtained from goats belonging to the Roccaverano and Camosciata Alpina breeds and their cross-breeds;
from sheep belong to the Pecora Delle Langhe; from cows belonging to the Piemontese and Bruna Alpina cattle breeds and their cross-breeds.
It is produced in the typologies Fresca (fresh) and Affinata o Stagionata (refined or mature).

Production method

The milk comes from consecutive milkings carried out over a time span of 24-48 hours.
After natural acidification has occurred, animal rennet is added to the milk and the liquid is left to curdle for 8 to 36 hours, depending on the climatic and environmental conditions.
The sour curd is then transferred into perforated molds with a base. The whey can be purged before the shaping of the cheese, by leaving the forms in a cloth to drip.
The cheese remains in the molds for up to 48 hours, during which time they are periodically turned. The product is dry salted on both sides during turns, or at the end of the shaping process.
Natural ripening occurs by storing the fresh product in suitable rooms for at least three days. Robiola di Roccaverano PDO is considered mature from the 10th day after it has been put in the molds.

Description

The Riso Nano Vialone Veronese PGI refers to the product obtained from the processing of carefully selected grains belonging to the Oryza sativa L. cereal species, Japonica subspecies, Vialone Nano variety.

Production Method

The rice field cannot remain on the same piece of land for more than six consecutive years, after which the land must rest for two years. Before the use of authorised herbicides, the fight against weeds must first be attempted with good cultivation practices, the regulation of the water in the rice fields and targeted tillage methods. Fertilization must be aimed at obtaining healthy and ripe grains and maximum production per hectare must not exceed 7 tons. Sowing takes place directly in the fields and is carried out at the end of April. The water is then introduced into the fields, where the seeds will germinate under water. From this moment on, flooding and drying out, carefully regulated by the rice grower, will be carried out throughout the growing cycle of the plant - 155 days - allowing the plant to anchor itself more firmly to the ground. Harvesting generally begins at the beginning of autumn, when the rice has reached the right level of ripening: combine harvesters enter the paddy field and cut the stems rapidly, gathering the ears and shells. The drying process must take place in dryers that are able to uniformly reduce the moisture percentage in the grains (12.5%), reducing the possible contamination of the rice-grain involucres with any residual fuels or extraneous smells to a minimum. Once the grains have been removed from the external layers, they are first bleached with a simple mechanical rubbing process, before undergoing a selection process and then packaging.

Appearance and Flavour

Product description

Ricotta Romana PDO is a fresh milk product obtained with whole sheep’s milk whey obtained from animals belonging to the Sarda, Comisana, Sopravissana and Massese breeds and their cross-breeds; the sheep must originate from the Lazio region and be pasture-grazed or fed on forage that grows in the region.

Production method

The sheep whey, without the addition of acidulants, is heated at a temperature of between 50-60°C and maintained in slight agitation.
During this stage, whole sheep’s milk may be added (up to 15% of the total volume of the whey).
Further heating to a temperature of 85-90°C promotes the forming and curdling of the whey protein, which comes to the surface in the form of small flakes.
The superficial consolidation of the flakes in layers occurs by stopping the heating process for around five minutes.
The layers of flakes are separated from the excess liquid, known as a scotta, and the ricotta is collected and put in perforated straw conical-ended molds for 8-24 hours, which stimulates further purging of the whey. The drained product is left to dry in a cool place, with a temperature of about +4°C.

Apparence ad flavour

Product description

Ricotta di Bufala Campana PDO is a product obtained through the processing of the “first whey” (sweet) obtained in the cheese-making process of Mozzarella di Bufala Campana PDO, which uses milk from the Mediterranea Italiana buffalo breed.

Product method

The “first whey” is sent to the boilers to be heated, either immediately or after the stabilising treatment.
Buffalo milk and/or fresh cream can be added before or during the heating process.
The heat determines the formation of soft and fine curd, which surfaces thanks to the presence of fat.
The ricotta can be separated by hand with a perforated spoon, putting the wet curd into molds or cloths, or mechanically with special extractors.
The product is immediately cooled; once it is removed it acquires its definitive consistency.
The product must be packaged within 24 hours of production, before or after it has been cooled down to 4°C.
Fresh Ricotta di Bufala Campana PDO can be conserved for up to seven days after it is produced.
In order to guarantee that the product can be conserved for up to 21 days, the ricotta, drained from the whey, must undergo heat treatment;
it is then smoothed and homogenised to make it creamier. In this case, the product is marketed as Freshly homogenised Ricotta di Bufala Campana PDO.

Product description

Ricciarelli di Siena PGI are a sweet oven-baked confectionery product obtained through the processing of an oven-baked dough produced with carefully selected sweet and bitter almonds, sugar and egg white.

Production Method

The dough is made with chopped sweet almonds, refined sugar, icing sugar, hen egg albumen and leavening agents. Other specific ingredients, used as a partial substitution or in addition to the basic ones, are permitted: bitter almonds, glucose syrup or invert sugar, Millefiori honey, aromas, vanilla pods or extract, citrus essential oils, almond essence, finely cut candied orange peel, starch (as a base) and sorbic acid. The addition of any other ingredients, additives colouring or preservatives is not allowed. The almonds used for the dough are identified through the determination of their DNA. The dough is subdivided mechanically or manually into portions, giving the product its characteristic lozenge oval shape, after which they are sprinkled abundantly with icing sugar and placed carefully on starch wafer paper, which remains until the product is made available for consumption. Baking takes place in preheated ovens at a temperature of between 150-200°C for 12-20 minutes. The product is then left to cool and packaged.

Appearance and Flavour

Product description

Raschera PDO is a pressed and compact medium fat cheese produced with cows’ milk, with the possible addition of small amounts of sheep or goat’s milk.

Production method

The milk must be taken from two consecutive milkings and is used raw or sterilised. Curdling occurs at a temperature of 30-37°C, in a period of between 20 and 60 minutes, with the addition of animal rennet.
The curd is broken until the grains are the size of corn kernels and hazelnuts. This is followed by extraction, draining and shaping. The forms are then dry salted or salted in brine.
The minimum ripening period is 30 days for Raschera PDO produced with sterilised milk, and 60 days for that produced with raw milk.
In the mountains, shaping is carried out with the cloth that was used first to extract the curd and then for the first manual pressing of the cheese.
After a few minutes, the cloth is opened and the curd is kneaded again, replaced in the cloth and put into molds called fascere.
The molds are covered with wooden planks loaded with rocks for at least five hours, after which time the forms are removed from the molds and the cloth; the forms are put back in the molds and left for a further five hours.

Apparence and flavour

Product description

Quartirolo Lombardo PDO is a soft table cheese made from whole or semi-skimmed cow’s milk obtained from cattle bred exclusively in the production area.
If ripered for more than 30 days the product is maeketed as Maturo (mature).

Production method

Milk from at least two consecutive milkings is used. The milk from the second milking onwards can either be whole or semi-skimmed.
The milk is curdled with calf rennet within 25 minutes, with the possible addition of milk whey obtained from preceding processes within the dairy.
The curdle is broken twice before being placed inside the molds and simmered at 26-28°C for 4 to 24 hours, with a decreasing temperature.
The forms are dry salted or salted in brine and then left to ripen. The ripening process lasts between 5 and 30 days for Quartirolo Lombardo PDO soft cheese, while it takes more than 30 days for the Mature cheese.
The rind of the cheese cannot be treated in any way.

Product description

Provolone del Monaco PDO is a stringy semi-hard cheese, ripened and produced exclusively with raw cow’s milk, at least 20% of which is obtained from the Agerolese cattle and 80% from different breeds (Frisona, Brunalpina, Pezzata Rossa, Jersey, Podolica) raised exclusively in the production area.

Production method

The milk is curdled for 40-60 minutes, and then either kid rennet paste or natural liquid calf rennet is added.
Once the curd has reached the desired consistency, it is broken into grains the size of a corn kernel and left to rest for 20 minutes.
The curd is then heated to 48-52°C and left to rest for a further 30 minutes, after which it is removed from the whey and put in hemp cloths or holed baskets.
When the cheese is elastic enough, it is cut into strips of varying sizes and spun. The cheese is shaped by hand with the addition of water, at a temperature of 85-95°C. The forms are hardened in cold water and salted in brine, before being tied up in pairs and hung to dry fromappropriate scaffoldings for 10-20 days. The cheese is then left to ripen for at least six months in rooms with a temperature between 8°C and 15°C.
During this period, the cheeses are only washed and the mould is removed; it is also possible to brush the forms with Penisola Sorrentina PDO extra virgin olive oil.

Product description

Prosciutto Toscano PDO is a raw and cured ham obtained through the processing of fresh pig legs from Italian heavy pigs belonging to the Large White and Landrace breeds.

Production method

The legs are chilled and then trimmed with a curved blade, which leaves a fleshy exterior that does not protrude more than 8 cm from the head of the femur at the end of the curing process.
The trotter, rind and internal fat are removed; the latter with a V cut that enables the salt to penetrate the meat. The legs are then dry salted with salt, pepper and natural herbs; the process must last long enough to ensure a good level of dehydration. This is followed by greasing: the exposed area is covered with a mixture of pork fat, wheat or rice flour, salt, pepper and natural herbs.
The curing process, from salting to being put on the market, must last at least 10 months for legs of ham with a final weight of between 7.5 and 8.5 kg, and at least 12 months for hams with a weight of 8.5 kg.
Prosciutto Toscano PDO destined to be sold in slices or in packets must be cured for a further two months, which means at least 12 months if weighing between 7.5 and 8.5 kg, and at least 14 months if weighing more than 8.5 kg. If the ham conforms to the characteristics established for the PDO, it is fire-branded with the mark.

Product description

Prosciutto di Sauris PGI is a raw, smoked ham obtained through the processing of fresh pig legs from the Large White, Landrace Italiana and Duroc Italiana breeds.

Product method

The pigs are slaughtered between the age of nine and fifteen months.
The legs are isolated from the carcass and must weigh a minimum of 11 kg.
They are then trimmed and salted, which involves the leg being covered with a layer of concia, a mixture of sea salt and/or halite, pepper and garlic.
This is a complimentary process to smoking, which is one of the most important stages in the production of Prosciutto di Sauris PGI;
smoking takes place in rooms with a temperature between 15 and 20°C and a humidity level of 50-90%.
The smoke comes from the combustion of beech wood in traditional fireplaces positioned outside the smoking room, and is transported into the room by means of suitable channels in the floor.
Smoking must last a maximum of 72 hours, after which the legs are left to rest before being moved to the curing rooms.
The curing process lasts at least 10 months, during which time the hams are covered in lard, washed and greased.

Apparence and flavour

Product description

Prosciutto di Norcia PGI is a raw and cured charcuterie product, obtained through the processing of fresh legs of heavy pigs generally belonging to the offspring of Large White and Italian Landrace, Duroc or other breeds considered compatible with the Italian heavy pig.

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Production method

After slaughtering, the legs are refrigerated for 24 hours before being trimmed to form “squares”.
The legs are salted twice, using medium-grained sea salt, after which they are desalted and left to rest for two and a half months.
Before curing, the legs of ham are washed, dried and greased, which involves the exposed surfaces being covered with a paste of pork fat and rice flour.
The curing process takes place in rooms equipped to allow for sufficient exchange of air.
The curing process, from salting to the product being made available for consumption, cannot last less than 12 months; for larger legs the minimum period is 18 months.
At the end of the curing period, the hams which are considered to be of the right quality are fire-branded with the name “Prosciutto di Norcia”.

Product description

Piave PDO is a cooked hard cheese obtained through the processing of cow’s milk that is at least 80% from the Bruna Italiana,
Pezzata Rossa Italiana and Frisona Italiana breeds, which are reared exclusively in the production area.
It is produced in the typologies: Fresco (fresh), Mezzano (medium), Vecchio (aged), Vecchio Selezione Oro and Vecchio Riserva.

Production method

At least 70% of the forage and 50% of the dry substances that the cows are fed must come from the production area.
Milk and whey serum, which are produced from raw milk or the whey obtained during processing, are added to the milk.
It is then curdled, with the addition of rennet, after which the curd is cooked and put in molds for shaping.
The form is pressed with the use of hydraulic pumps for about 40 minutes, purging the whey and making the cheese more compact.
The cheese is then wrapped in cloths and placed on special frames, where they are left for 12 hours. After salting, which takes place in brine,
the cheeses are stored in rooms with controlled temperature and humidity for between 20 days and 18 months, depending on the type of cheese.

Product description

Piacentinu Ennese PDO is a pressed mature cheese obtained with raw whole sheep’s milk from the Sicilian Comisana, Pinzirita, Valle del Belice breeds and their crossbreeds, with the addition of saffron and black pepper corns.

Production method

Sheep’s milk from one or two consecutive milkings is used and it must be processed within 24 hours.
The milk is brought to the cooking temperature (38°C) and transferred into a wooden vat (tina), where saffron and rennet pastes are added;
the rennet originates from calves and kids that are reared in the production area. The saffron is also produced locally and is characterised by an elevated crocin and picrocrocin content,
which gives the cheese an intense and characteristic bouquet. After curdling, the cheese curd is broken with a pole (rotula) to obtain grains the size of a rice grain.
The cheese mass is then transferred to a wooden or steel table, cut and put into cane baskets (fascedde); black pepper corns are added before putting the curd in the baskets.
The forms are pressed by hand to stimulate the purging of the whey. The baskets are then inserted into the tina and covered with a hot sheet for 3-4 hours.
Finally, the basket mold is removed and the cheeses are left to cool, before being sprinkled evenly with large salt grains (dry salting); this operation is repeated after ten days.
The cheese is ripened for at least 60 days.

Product description

Pecorino Toscano PDO is a soft or semi-hard cheese produced with whole sheep’s milk, in two typologies: Fresco (Fresh) and Stagionato (Mature).

Production method

The milk must be curdled at a temperature of between 33 and 38°C, with the addition of calf rennet so that it curdles within 20-25 minutes.
The milk can be raw or heat treated until pasteurised and may be inoculated with native natural or selected starter cultures.
After breaking, if the curd is to be used to produce Pecorino Toscano PDO Stagionato, the curd is heated to a temperature of 40-42°C for 10-15 minutes.
The curd is then placed in molds to purge the whey. Purging is done by manual pressing or by stufatura (a process using heat and steam).
Salting takes place in brine, eight hours for the soft cheese and 12-14 hours for the semi-hard cheese, or with the direct addition of salt; semi-hard cheeses are ripened for a longer period of time. Pecorino Toscano PDO may be treated externally with an anti-mould agent and must be ripened in appropriate cells at a temperature of 5-12°C, for a period of at least 20 days for the soft cheese and no less than four months for the semi-hard cheese.

Apparence and flavour

Product description

Pecorino Siciliano PDO is a semi-cooked hard cheese, produced with raw whole sheep’s milk obtained from animals reared within the production area.

Production method

The milk is curdled with lamb rennet paste at a temperature of 36-38°C. The curd, after having being purged of the whey by hand, is left to rest in typical reed baskets, known as fascedde, which leave an imprint on the wheel.
The cheese is then browned for about four hours and, after 24 hours, dry salted.
The entire surface of the cheese is covered in salt and the operation is repeated twice, at a distance of ten days apart; the forms are washed with brine if they show signs of drying out. Ripening is carried out at a temperature of 12-16°C, with a relative humidity of 70-80%, and lasts for at least four months. During the ripening stage, the forms are turned within the basket several times, in order to give them their characteristic cylindrical shape with flat or slightly curved surfaces, as well as the typical markings that are left by the basket; during this stage, the forms can also be basted with oil or oily deposits.

Product descriptio

Pecorino Sardo PDO is a semi-cooked cheese produced with whole sheep’s milk obtained from animals belonging to the Sarda breed. 
It is produced in two distinct typologies: Dolce (sweet) and Maturo (mature).

Production method

The whole sheep’s milk, originating exclusively from the immediate production area, can be heated or pasteurised. It is curdled with calf rennet at 35-38°C for 35-40 minutes. Once the curd is obtained, it is broken until the grains are the size of a walnut for the Sweet cheese, and the size of kermel corn for Mature Pecorino Sardo PDO.
The cheese is then semi-cooked, pressed, dry salted or salted in brine, and ripened.
The ripening stage has a different duration for the two types: the Sweet cheese is ripened for between 20 and 60 days; the Mature cheese for a minimum of 120 days. After this stage, the cheeses are naturally smoked.

Product Description Altamura Bread D.O.P.

Product description

Pancetta Piacentina PDO is a charcuterie product obtained from the so-called pancettone, a fatty cut of pork.
The meat comes from the Italian Large White, Landrace and Duroc pig breeds or other similar breeds meeting the Italian heavy pig standards.

Production method

After the meat is selected, it is cut into squares, trimmed and left in the refrigerated cells until salting.
The bacon is dry salted by hand, using a mix of salt, pepper and spices.
The salted product is then left in a refrigerator for a minimum of ten days.
After being scraped, the bacon is rolled and tied, attaching natural pig casings at the ends of the roll or on the side seam; lean pork may be also be added. The product is dried and cured for a minimum period of four months, commencing from the salting date, in environments with temperatures ranging between 10 and 18°C and a humidity level of 70-90%. The production processes take place in areas that do not exceed an altitude of 900 m.

Product description

Murazzano PDO is a fresh fat cheese produced with sheep’s milk obtained from animals belonging to the delle Langhe breed,
pure or with mixed sheep’s milk, minimum 60%, with the possible addition of cow’s milk (maximum 40%).

Production method

The milk comes from two daily milkings of animals fed with green fodder or dry hay that is predominantly from the production area.
Curdling takes place with the addition of liquid rennet, at around 37°C. The obtained curd is broken and mixed until it reaches the right consistency.
The product is then shaped using cylindrical molds with holes, called fascelle, which were traditionally made from wood before passing to steel.
The cheese is dry salted before being left to ripen for a minimum of four days. During this time, the processing method involves the cheese being washed quickly every day with tepid water.
If Murazzano PDO is produced with 100% sheep’s milk, it may indicate “pura pecora” (Sheep’s Milk) either on the label or packaging.