It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.

The Pecorino cheese
The cheese produced with sheep milk are called Pecorino. The Pecorino is one of the most spread and ancient cheese: In Italy there's a great variety of these, produced in different regions, mostly in the central and southern ones and in the islands (Sardinia and Sicily). The differentiates for the kind of milk, the processing techniques and the rennet used. The DOP denomination Italian pecorino: The Pecorino Romano, Pecorino Sardo, Pecorino Toscano and Pecorino Siciliano. The fresh pecorino have a delicate taste, while the aged ones have more intense aromatic and taste notes. The pecorino is ideal mostly for fist courses as spaghetti alla carbonara, bucatini all'amatriciana or the cacio e pepe spaghetti. It pairs very well with chestnut honey, served in slices with home made bread.
Articolo - 22/05/2018 - ( Network O.I.P. )

Pratum Coller: A project, an experience, an idea
Satisfied for his long and glorious career as a footballer, Andrea Pirlo has started a new challenge with the Pratum Coller. Passion for wine and nature has always been one of his personal traits, but here he became personally vine grower and entrepreneur in the enology world. He has started this in the province of Brescia, running a project were the quality and the uniqueness of wines combine with the company philosophy "man measured"; where words as organic, low environmental impact and biodiversity are at the centre of the project. An alternative experience, but really for this reason unusual and outstandingly innovative, he's managing this sided by a staff endowed with great experience, people who after many years of professional work have found new motivations in this project. Andrea Pirlo's company produces nearly 30 thousand bottles per year (white, red and rosŤ). In 2019 the sparkling wine will make its debut with two classic method: a rosŤ Pinot noir and a Brut produced with Chardonnay grapes. The Eos, a rosŤ with a mid structure, has been the first wine produced by the Pratum Coller, while among the other wines stands out the Nitor, a Tebbiano of Lugana finely aromatic with a good sapidity, and the Arduo, the top red wine of the company. The name of this wine (with means arduous) represents the motto of the family " reaching goals overcoming difficulties", the wine is intense, elegant produced with Sangiovese and Marzemino grapes with a little part of Merlot and Cabernet Sauvignon made in separated vinification, first in French barrique and then in iron.
Articolo - 18/05/2018 - ( Network O.I.P. )

The Carnaroli rice, the King of Italian rices
It is considered one of the finest Italian rices due to its excellent cooking resistance. The pearl coloured grains with a lengthened shape, remain compact and intact after the 16-18 minutes necessary to cook them, a grain more consistent and rich in amid with the characteristic of absorbing well broth, sauces and butter for a perfect creaming. The taste is lightly sweet, great to exalt the taste of every ingredient, from mushrooms, to shrimps, pumpkin cream, radicchio and taleggio cheese. The carnaroli rice, resisting greatly to cooking and absorbing well the liquids, is ideal for a risotto.
Articolo - 17/05/2018 - ( Network O.I.P. )

The hip tip Bresaola: A Valtellina speciality
The Bresaola Punta d’Anca (hip tip) is an highly selected product. The hip tip is the most precious part of the cow’s thigh, which is dry seasoned with salt, black pepper, garlic, cinnamon and cloves for almost 2 weeks. Then the seasoning for one to three months depending on the size. The Bresaola is a very nutrient cold cut, the aroma is the typical of the aged and seasoned meat, the color a uniform bright red. Great cut into thin slices and seasoned with evo oil and a little lemon juice.
Articolo - 13/05/2018 - ( Network O.I.P. )

Red Tuna: Fillet, Tarantello and Ventresca are available now
The red tuna is the best one. The most refined due to the quality of its meats fished in the open Mediterranean Sea. The red tuna meats can be divided in three categories: the fillet, the tarantello and the ventresca. The fillet is the thin part, the ventresca (belly) is the most precious part especially in the big examples. It has a fat content higher than the average that makes it particularly tender and tasty. The tarantello is located at mid way between the back and the belly: it is softer than the fillet without reaching the fatter consistency of th ventresca, whose doesn't loose the taste yet.
Articolo - 08/05/2018 - ( Network O.I.P. )

Artisanal Cheese Producer Esposito: wise moves passed down through generations
Caseificio Artigianale Esposito produces cheeses from buffalo milk as Mozzarella, Smoked Provola and Ricotta. Every phase of the production is rigorously respected in order to create a unique and genuine final product endowed with an unmistakable taste. The artisanal cheese producer Esposito was born in 1997, but the Esposito family has been working in the sector for more than 30 years. Located in the Bivio Santa Cecilia locality, within the cheese making laboratory the ancient dairy art is practiced by expert hands, which knead the mozzarella through wise moves, pass down from generations by cheese making masters. Here all the production of the Campania Buffalo Mozzarella, Ricotta and other cheese is respected applying the traditional methods. Indeed the production is entirely hand made, this means having less productive volumes, but an excellent quality, a guarantee on taste and genuineness for the final consumer and respect for the traditions above all. All the milk processed by the Caseificio Esposito comes from selected breeding of the Piana del Sele.
Articolo - 04/05/2018 - ( Network O.I.P. )


The largest boutique for ITALIAN quality food at a fair price.

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