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Pecorino from the Sibillini Mountains DOP
In the Sibillini Mountains park, the namesake pecorino is produced using raw milk, semi-cooked, and aged naturally, supported by the Slow Food Presidia. The cheese has a golden rind, an aromatic and powerful smell, often reminiscent of mushrooms and truffles; the flavor is bold, spicy, and very persistent. The Angeli Brothers’ farm is located in Capriglia, within the park, and since the 1960s, production has followed traditional methods.
Traditional Smoked Sausage from Campotosto by Salumi Berardi
For five generations, the Berardi family has been producing cured meats in the town of Poggio Cancelli by Lake Campotosto. The unique microclimate and the ancient production methods, such as smoking with oak and beech wood, which have remained unchanged over time, give the artisanal cured meats of the company their unique flavor. In this package, we will taste the Campotosto Sausage, smoked with oak and beech wood.
Mountain Extra Virgin Olive Oil by Frantoio Gran Sasso
A medium-fruity extra virgin olive oil with green grass notes, characterized by strong and persistent hints of bitterness and spiciness.
Aquila Nougat by Fratelli Nurzia
A renowned specialty from L’Aquila dating back to 1835, always produced by the Nurzia family. The unmistakable flavor of this nougat remains unmatched, thanks to its soft, fragrant, and instantly recognizable texture, crafted according to the traditional recipe of L’Aquila.
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