The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice. As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar.
Produced on the island of Sardinia off the coast of Italy, this is an unforgettably dense and fuggy cheese, with the unique appearance of almost zebra stripes of black truffle throughout. A delicious cheese for truffle fans. Moliterno with Truffles is a rich, mature cheese made from sheep’s cheese, with creamy and sweet undertones. It is usually eaten as an after-meal cheese, accompanied by robust red wines or good sparkling wines. The delicate bubbles and acidity of a good Champagne or sparkling wine will cut through the richness of the truffles. The cheese can be eaten also as an appetizer on a piece of bread.
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Typical salami from Calabria, the ‘Nduja is a sausage of soft texture and spicy taste. Prepared mostly with the fat of the pig, with the addition of hot pepper is stuffed into natural casing before being smoked. Recommended recipe: eat with slices of toasted bread.
Caltelmagno is a semi hard cheese with a very crumbly texture. The flavour is delicate in its younger stage, becoming more intense as the cheese matures. How to eat it
Castelmagno can be eaten as a table cheese or used as an ingredient in many recipes, such as pasta, rice, polenta and gnocchi and savoury pies. The best known dish made with Castelmagno is risotto. It is also the perfect accompaniment to beef carpaccio. It goes well with full-bodied red wines, such as the local Barolo DOCG.
Auricchio Provolone is a semi-hard cow's milk cheese from the Campania region and it’s aged for a minimum of 6 months. Provolone is often used in pizzas, focaccia, savoury pies, recipes with puff pastry, bread rolls or grated on pasta dishes. It’s a brilliant alternative to mozzarella, and has an extra kick. It can also be sliced and grilled, or dipped in egg and then coated with breadcrumbs and fried. It can also be added to a peperonata, caponata. The spicy provolone goes well with full-bodied and soft or even sweet white wines.
Vacche Rosse Parmigiano Reggiano over 24months 1kg
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Parmigiano Reggiano “Vacche rosse” is the best quality of Parmesan on the market. It is free of antibiotics, pesticides and lactose and rich in protein. How to use it? You can cut the cheese into small cubes and serve alongside other Italian cold cuts such as Parma ham or salami as a starter, accompanied by some slices of focaccia and olives. You can also grate it over a serving of pasta, risotto, gnocchi or lasagna.