Italy

Bathed over time in balsamic vinegar and steeped in juniper, the appearance is a dark reddish-brown often spotted with mold. The cheese tastes earthy and tangy.

Fresh Crotonese is creamy with slightly piquant flavors.

This is an artisanal sheep’s milk cheese aged in wicker baskets. Aged Crotonese is golden in color with purple and orange veins staining the rind. The taste is meaty and robust, somewhere in between a Parmigiano and a Pecorino Romano.

A washed-rind D.O.P. characterized by a reddish brown, mold-marbled rind.

Cured in a light salt-brine, these bright green olives with a meaty texture emerge with a mild taste that can be appreciated by everyone from someone trying olives for the first time to a true olive aficionado.

Pairs well with soft goat cheeses.

Pairs well with aged pecorino.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Crab Apple Mustard pairs well with Pecorino Toscano.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Green Tomato Mustard pairs well with Cacio di Roma and Taleggio.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Green Tomato Mustard pairs well with Pecorino Romano and Parmigiano Reggiano.