Bresaola is air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is made from eye of round and is lean and tender with a sweet, musty smell.
It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
"The Salame suino is obtained from the lean cuts of pork and pork fat. The meat used must come from pigs born and raised exclusively in Emilia-Romagna and Lombardy, while the area of production is the entire Province of Piacenza, where this product has been manufactured for centuries. "
With the Consorzio del Parmigiano Reggiano seal , it is a "PDO" product (Denomination of Protected Origin), and, in fact, can be produced today as eight centuries ago, only with essential and natural ingredients: quality milk for the local area, fire and curdle, with the genuine ancient methods, with the art and wisdom of the dairyman. A kilo of PARMIGIANO comes out from 16 litres of the most valuable milk of the typical zone. Irreplaceable in the kitchen, it is universally known as the "King of cheeses"
Pecorino di Pienza or "Crete Senesi", also called Pecorino Val d'Orcia Formerly known as the Crete Senesi Pecorino, recently assumed the name of Pecorino di Pienza cheese but is also called the Val d'Orcia.
It 'a distinctive and delicious cheese that has a unique tradition and workmanship.
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