We have a great passion for fresh truffles. Our Italian truffles are carefully hand-selected by connoisseurs. We deliver our customers only the finest truffles on the market today.
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This is the ultimate French luxury cheese. Perhaps the most renowned triple cream cheese in the world, Brillat Savarin is made in France and named for Read More »
Panforte is a traditional Italian cake from the Tuscan city of Siena. Its history dates back to medieval times when new spices were introduced by traders Read More »
Cusie Cheese wrapped in Chestnut Leaves is one of Beppino Occelli’s masterpiece. The word “cusie” is the local expression for ‘that which there is’, in the Read More »
Quattro Pepi is a hard goat cheese studded with four types of peppercorns and aged for around three months. The paste has an herbaceous, peppery taste Read More »
La Fabbrica della Pasta makes pasta using ancient techniques which highlight not only the quality of their product but also the history, tradition and culture of Read More »
Buche de Touraine is one of the several French cheeses coming from master affineur Rodolphe Le Meunier. Modeled after the classic Saint Maure de Touraine, a Read More »
This organic citrus jam is produced with first quality fruit and without adding pectin and no added sugar. During production this fruit jam is cooked at Read More »
L’Etivaz, forerunner of the most popular Swiss cheese, Gruyere, is produced in numerous chalets on the Swiss Alps, in the canton Vadud. It is made only Read More »
Yes… What’s better than goat cheese with honey? This is maybe the most popular cheese and honey combination, due to the typical acidity of goat cheese Read More »
Torrone Quattro Frutti is an artisan nougat made from almonds, walnuts, pistachios and pine nuts and a few more simple ingredients such as sugar, honey, egg Read More »
Panforte is a traditional Italian cake from the Tuscan city of Siena. Its history dates back to medieval times when new spices were introduced by traders Read More »
Brescianella all’Acquavite is a very special Italian cheese produced in Lombardy using cow’s milk. During its aging period, this uinque Robiola-style cheese is washed with local Read More »
Honey has been known since ancient times as a the only sweetener, and for centuries it has been the only available sweetener. It was so important Read More »
These oil cured Taggiasca olives, also known as Ligurian olives, are first selected and then pitted, cured, finally covered with extra virgin olive oil. The Taggiasca Read More »
Farro is an Italian cereal similar to spelt. Alce Nero organic pearled farro is cultivated in Tuscany, Umbria, Marche and Emilia Romagna and is exclusively of Read More »
Like all pecorino cheese, Pecorino Piacentinu allo Zafferano is made from sheep’s milk. The sheep used for this version eat mainly vetch, a leguminous plant which Read More »
Salami Cacciatorino literally means “hunter’s salami’ and owes its name to its small, compact shape which lends itself well to a day out in the field. Read More »
Fontina comes from the Northern region of Val d’Aosta and is definitely one of the most popular Italian cheeses abroad. The taste of Fontina cheese is Read More »
Puits D’astier is a delicate French cheese particularly renowned for its original donut shape and delicious taste. This sheep cheese has a multicolor rind, ranging from Read More »
Cheese and Honey is a pairing that back to biblical times, and for good reason– it’s delicious! This small goat cheese has the honey built right Read More »
It’s true that many varieties of Italian sheep’s milk cheese (or Pecorino) are famous around the world. Indeed, Pecorino di Pienza is one of the most Read More »
Lou Bren is made from pasteurized sheep’s milk, this French cheese is nothing like you would expect. Coming from Aveyron, a small region northeast of the Read More »
Castelvetrano olives have gained much notoriety in the past few years for their buttery, sweet flavor and fresh, crunchy texture. In fact, these Italian olives are Read More »
Tim Pedrozo is a third generation dairy farmer who in 1996 started the Pedrozo Dairy & Cheese Company. After learning to produce Gouda-style cheeses from the Read More »
The word ‘Latteria’ literally means ‘dairy’ and it is used to refer to the Italian cheese produced in Friuli Venezia Giulia’s dairies. Latteria Sant’Andrea is a Read More »
Modelled after Dutch Edam, Mimolette, also called “Boule de Lille” o “Vieux Lille”, is one of France’s more visually striking cheeses. Rumored to be a favorite Read More »
Made by a small coop in Larzac, La Marrotte is a natural rind cheese. Rustic in appearance, the aromas of this sheep’s milk tommette are mossy, Read More »
