At the tasting, this cheese is soft, sweet and well suited to all palates. It can be enjoyed on its own or in pairing with cugnà, acacia honey, wine jellies, fig jam, etc. It is recommended to accompany it with structured wines like the Barbera Superiore or other wines aged in wood.

A fig compote made with few good ingredients and no preservatives or additives. Ideal in combination with goat cheese.

High quality charcuterie product prepared using pork loin. The dry salting, with spices and aromatic plants according to our recipe, and the slow maturing allow to obtain a Pleasant product on the palate, with subtle notes of perfume.

A few ingredients to obtain a compote with a slightly spicy taste, perfect for filling delicious tarts.

Cheese made with High Quality raw milk from our farms, with a slightly chalky paste and the addition of chili pepper.

"Pollicini" are made with a traditional dough of Apulian flour enriched with wheat germ, Bombino wine, a white vine among the oldest and most widespread of the South, and extra virgin olive oil of pure Peranzana olives, and, in this case, with an addition of chocolate and chili pepper.

Particular cheese, with a strong flavor. the walnut aromas meet perfectly the goat’s milk taste.

Goat’s cheese, drunk on its surface with Traminer marc and white wine

This olive pulp is obtained from our Taggiasca olives in brine; the fruits are separated from the kernel and the pulp is ground, the final addition of extra virgin taggiasca olive oil makes it soft and creamy.

A really particular egg pasta with the addition of Taggiasca olives. Excellent simply with a drizzle of oil and chilli pepper or pesto.