Discover Tête de Moine AOC, the Swiss semi-hard cheese with a unique flavour and a centuries-old tradition. Produced in the Jura valleys, this cheese is famous for its maturation and for the traditional way of serving it, scraped with a jrolle. Perfect with dry wines and fruit, Tête de Moine is a gastronomic experience that conquers with every bite.
Bottarga is a product that is widely used in the kitchen by lovers of fish and strong flavours. It is obtained from fish eggs, which are salted and dried using traditional processes.
Specifically, it can be defined as a kind of 'preparation' of anchovies that takes the form of a sauce. Due to its high salt and flavour content, it has been used for centuries as an ingredient in various dishes.
Carnaroli rice is considered the prince of rices in cooking. Compared to other varieties, it goes very well with most cooking methods. Due to its structure, it releases less starch than many types of rice, so it is particularly suitable for use in the preparation of risottos.
Scamorza is a pasta filata cheese, originally from the Campania region, although it is produced throughout the south, in some regions of central Italy and beyond. It is one of the tastiest cheeses and is often used in cooking, precisely because of its strong and decisive taste. Moreover, if it is used in hot dishes it melts easily, giving a decidedly appetising and stringy appearance.
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