Italy

Toma del nonno translates to ‘grandad’s cheese.’ It’s made with pasteurized cow’s milk to which cream is added to create a smooth silky texture, much like a very young Fontina. The flavors are clean, with simple lemon and buttery notes. It’s the perfect table cheese, and also great for cooking with its low price point.

Parbleu di Capra is an aged goat’s milk blue that’s reminiscent of Stilton. It’s striking blue streaks make for an impressive presentation on a cheese plate. It is picante with notes of cellar while the goat milk flavors are faint to let the strong blue mold stand out.

Made in Italy, this Prosciutto is aged for 12 months minimum to allow the flavors to develop. With a low price point, but great flavor, it’s perfect for food service.

Taralli are a classic snack in Puglia, the heel of Italy. These small rings are dense, more reminiscent of a biscuit than a cracker. Mitica’s Taralli are simply made with wheat, white wine, and extra virgin olive oil. Try serving them with your anti pasti plate, and make sure to serve with a classic Italian wine like a Barbera.

Taralli are a classic snack in Puglia, the heel of Italy. These small rings are dense, more reminiscent of a biscuit than a cracker. Mitica’s Taralli are simply made with wheat, white wine, and extra virgin olive oil. Try serving them with your anti pasti plate, and make sure to serve with a classic Italian wine like a Barbera.

This 30-40 day aged DOP cow’s milk cheese is produced in the provinces of Vicenza, Trento, Padova and Treviso. The cheese is white or straw yellow in color with small to medium sized holes. It’s taste is fresh and slightly sweet.

An earthy, and meaty mix of wild mushrooms in a zesty marinade with chiles and strips of crisp bell peppers. Mix it into a garden salad or sauté it with chicken.

Each wheel weighs only 2 kilograms (about 4.4 pounds) and is aged for a minimum of 20 days. The texture of the paste is fairly toothy considering its age, but melts nicely on the tongue upon warming. However, the thing that really stands out about the cheese is its lingering flavor. There is a fresh, milky flavor that evolves into notes of fresh hay, hazelnuts and faint minerality....

Translating to sheep clouds, Nuvola is a semisoft pasteurized sheep’s milk cheese aged 30 days from Romagna. Characterized by its square shape, bone-white interior and slightly white rind, it is mild and creamy and fills your mouth completely with a velvety sweetness tinged with just a bit of the sheep tang.

This authentic fresh Italian Mozzarella will leave you wanting more. The bouncy texture leads way to tangy and creamy flavors.