Produits traditionnels de la Maremme
La Maremme est sans doute la région la plus authentique et la plus authentique de toute la Toscane. Elle surprend par son immensité et sa diversité morphologique. De belles plages, des collines à couper le souffle et même le mont Amiata, des paysages complètement différents à quelques kilomètres seulement les uns des autres.
La vie en Maremme est étroitement liée aux traditions agricoles. Une terre à découvrir qui, grâce à toute sa diversité, abrite de nombreux vins fins et produits locaux. Commencez votre voyage en Maremme et découvrez tous les produits gastronomiques et œnologiques typiques.
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145 produits
Riserva del Fondatore Caseificio Il Fiorino: A Tuscan Cheese Masterpiece
The Riserva del Fondatore by Caseificio Il Fiorino is a true artisan masterpiece, a Pecorino that embodies the most authentic soul of the Maremma region. This extraordinary cheese is the result of meticulous selection and obsessive care in every step of production, ensuring a tasting experience that is second to none.
Tasting Notes
On the palate, the Riserva del Fondatore reveals a complex and elegant profile. It is characterized by intense vegetable notes enriched with subtle fruity undertones. The taste is ample and well-rounded, featuring distinctive hints of dried fruit and a defined sweet tendency that caresses the palate. The paste is compact and firm to the touch, yet it becomes incredibly soluble upon tasting, leaving a long and satisfying finish.
Caseificio Il Fiorino, the Tradition of the Maremma
Caseificio Il Fiorino is located in a place of extraordinary charm and historical value, within the medieval village of Roccalbegna on the slopes of Mount Amiata. Our production philosophy is built on an unbreakable bond with the territory. We use milk exclusively from selected local farms in neighboring municipalities, including Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto.
Every wheel is born from a rigorous analysis of the milk. We select only the highest quality raw materials, prioritizing excellence regardless of yield. Each processing step is carried out by hand by experienced cheesemakers who apply traditional techniques passed down through generations. Thanks to this dedication and passion, our Pecorino Toscano cheeses are awarded every year in the most prestigious global cheese competitions.
Why Choose the Riserva del Fondatore
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Guaranteed Quality: Produced exclusively with selected local milk from the Mount Amiata area.
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Pure Craftsmanship: Every step of the process is performed by hand by skilled professionals.
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Unique Sensory Profile: A perfect balance between vegetable intensity and the sweetness of dried fruit.
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Award-Winning Excellence: The pride of a dairy consistently celebrated in international competitions.
Label:
Milk source: Selected Maremma sheep’s milk. Rind treatment: Natural rind without the use of preservatives, average nutritional values per 100 grams of product: energy value 1623kj-391kcal, fat 31g of which saturated fatty acids 21g, carbohydrates 0.5g, of which sugars 0.5g, protein 28g, salt 1.1g
inedible crust
Made with milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
How to use the Guanciale di Montalcino :
Pork cheek is used in the preparation of numerous recipes, the most famous being Amatriciana and Pasta alla Carbonara. It can be eaten in thin slices, strips or cubes, in sauces, or is excellent with a slice of toasted bread
Ingredients:
Pork meat, salt, pepper, natural flavors, spices, sucrose, dextrose, antioxidant E301, preservatives: E252-E250 NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 g Energy (Kj/Kcal) 2329Kj- 564 Kcal Protein (g) 18 g Fats (g) of which saturated 55 g – of which saturated 24 g Carbohydrates (g) of which sugars <0.5- of which sugars <0.5 g Moisture % 22,9 Salt (g) 3.5 g
The history of Montalcino Salumi:
The Montalcino Salumi company was created more than 15 years ago by a group of people with considerable experience in the field of pork meat processing. The company deals with the production of quality Tuscan cold cuts. They are known for processing pork and wild boar meat and for producing salumi with traditional allergen- and gluten-free flavours. Their cured meats are made from carefully selected meat from farms organised in strict compliance with hygiene and nutritional standards.
La mozzarella de bufflonne Maremmana a une saveur délicate. Pour rehausser son goût, nous vous recommandons d'ajouter un filet d'huile.Elle peut être utilisée pour les pizzas, les salades et les caprese.
Ce produit est fabriqué sur commande et sera produit/emballé exclusivement pour votre commande.
Les commandes contenant ce produit ne seront expédiées que les lundis ou mardis (afin de garantir une livraison à température contrôlée et une livraison avant vendredi).
Notre équipe peut vous contacter pour vous demander un supplément pour une livraison express si la destination est éloignée (plus de 4 jours ouvrables de transport).
Ingrédients :Lactosérum de lait de bufflonne, présure, sel
La MaremmanaLa Maremmana est une entreprise spécialisée dans la production de fromages à base de lait de bufflonne. Son objectif est d'obtenir des produits authentiques et de qualité en suivant une chaîne d'approvisionnement courte et strictement contrôlée. Les terres de la ferme sont cultivées avec le même fourrage que celui utilisé pour nourrir ses animaux.
Pecorino Toscano DOP Caseificio Manciano, Tasting notes:
Aged Pecorino Toscano DOP can be recognized by the branded DOP mark. It is aged for a minimum of 120 days and its paste is slightly straw-colored with small holes.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino Toscano DOP Aged
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR - Loc. Piano di Cirignano
SHEEP'S CHEESE - Ingredients: Pasteurised sheep's MILK, salt, rennet, native lactic ferments - Treated on the surface with preservative E235 Non-edible rind - Store in a cool place - Sold by weight NUTRITIONAL VALUES - Average values per 100 g of product: Energy 07 1811 KJ/437 Kcal - Fat 37 g of which saturated fatty acids 23 g Carbohydrates 0 g of which sugars 0 g Protein 26 g Salt 2 9
Protection of Pecorino Toscano PDO
PECORINO TOSCANO
Pecorino Spia della Maremma Caseificio Manciano, Tasting notes:
Pecorino Spia della Maremma Caseificio Manciano is a sheep’s milk cheese with a compact, crumbly texture that tends to flake when cut as it matures, ranging from a minimum of 40-50 days to a maximum of 3 months. During the maturing phase, this cheese is treated on the surface with a mixture of extra virgin olive oil, vinegar and flour.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino
SPIA DELLA MAREMMA
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep's milk, salt, rennet, selected lactic ferments - Treated on the surface with preservative E235, vinegar. Non-edible rind. Milk origin: ITALY
Treated on the rind with extra virgin olive oil.
NUTRITIONAL VALUES
Average values per 100g of product
Energy 1629 KJ/393Kcal - Fat 33g of which
Saturated fatty acids 21g - Carbohydrates Og of which Sugars Og - Protein 24g - Salt 1.6g
Comment utiliser le Salame di Montalcino :Le salami se consomme principalement nature, accompagné de pain et de fromage. Il peut être utilisé dans de nombreuses recettes rustiques pour aromatiser des tartes salées.
Ingrédients :
Viande de porc, sel, poivre, arômes naturels, saccharose, dextrose, antioxydant E 301, conservateurs : E252 – E 250. VALEURS NUTRITIONNELLES Règlement UE 1169/2011 Produit (g) 100 g Énergie (Kj/Kcal) 341 Kcal -1418 Kj Protéines (g) 26 g Lipides (g) dont saturés 26,1 g – dont saturés 14,4 g Glucides (g) dont sucres 0,7 g – dont sucres 0,7 g Humidité % 40,8 Sel (g) 5,2 g
L'histoire de Montalcino Salumi :La société Montalcino Salumi a été créée il y a plus de 15 ans par un groupe de personnes possédant une grande expérience dans le domaine de la transformation de la viande de porc. La société se consacre à la production de charcuterie toscane de qualité. Elle est réputée pour la transformation de la viande de porc et de sanglier et pour la production de charcuterie aux saveurs traditionnelles, sans allergènes ni gluten. Ses charcuteries sont élaborées à partir de viandes soigneusement sélectionnées provenant d'élevages respectant strictement les normes d'hygiène et nutritionnelles.
Pecorino Toscano DOP Seasoned 12 months Caseificio Manciano, Tasting notes:
Pecorino Toscano Stagionato DOP is a product which, due to the effect of the passage of time, manages to express to the full all the typical fragrances and aromas of their classic matured Pecorino Toscano DOP. Pecorino Toscano DOP Stagionato can be defined as such after a minimum of four months of maturing. With the minimum guaranteed maturation of twelve months, however, Caseificio Manciano has chosen to give a more precise connotation to a product which, precisely because of the passage of time, manages to express to the full all the fragrances and aromas typical of their Pecorino Toscano DOP Stagionato Classico
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
PECORINO TOSCANO DOP AGED
AGEING 12 MONTHS
Caseificio Sociale Manciano
Soc. Agr. Coop. MANCIANO - GR - Loc. Piano di Cirignano
SHEEP'S MILK CHEESE - Ingredients: pasteurised sheep's milk, salt, rennet, native lactic ferments - Treated on the surface with preservative E235 - Non-edible rind - Store in a cool place NUTRITIONAL VALUES: Average values per 100 g of product: Energy 1811KJ/437Kcal - Fat 37g - of which saturated fatty acids 23g Carbohydrates og - of which sugars Og - Protein 26g - Salt 2g
Consortium for the Protection of Pecorino Toscano PDO Reg. C.E. 1263/96
Certified by a Control Body authorised by Mipaaft
PECORINO TOSCANO
How to use the Capocollo di Montalcino :
Capocollo di montalcino is perfect to accompany your aperitifs accompanied by a red wine and Tuscan Pecorino cheese.
Ingredients:
Pork, salt, pepper, spices, natural flavors, dextrose, antioxidant E 301, preservatives: E252-E250 NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 g Energy value (Kj/Kcal) 1316 Kj – 317 Kcal Protein (g) 25,1 g Fats (g) of which saturated 23.8 g – of which saturated 12.4 g Carbohydrates (g) of which sugars 0,5 g – of which sugars 0,5 g Moisture % 45,5 Salt (g) 3.8 g
The history of Montalcino Salumi:
The Montalcino Salumi company was created more than 15 years ago by a group of people with considerable experience in the field of pork meat processing. The company deals with the production of quality Tuscan cold cuts. They are known for processing pork and wild boar meat and for producing salumi with traditional allergen- and gluten-free flavours. Their cured meats are made from carefully selected meat from farms organised in strict compliance with hygiene and nutritional standards.
Pecorino with Bianchetto Truffle Caseificio Il Fiorino, Tasting notes:
The aroma is delicate and The aroma is delicate and unobtrusive, the full flavour of the cheese, delicate and balanced, born from the milk of the Maremma sheep's milk, is reinforced by the special notes of the truffle. The structure of the cheese appears soft but compact, soluble, with truffle veins, tender and soluble.
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Label:
pasteurised sheep’s milk, white truffle (tuber borchii vitt.), summer truffle, (tuber aestivum vitt.) min. 1 %, flavouring, Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY 1339 kJ /323 kcal, FATS 27 g, Of which saturated fatty acids 18 g, CARBOHYDRATES <0.5 g, Of which sugars <0.5 g, PROTEINS 20 g, SALT 1.4 g CALCIUM (as Ca) 630 mg, IRON (as Fe) <1, VITAMIN A 0.25 mg, PHOSPHORUS (as P) 581 mg, HUMIDITY % 42.87, CHOLESTEROL 82.7 mg, FAT IN DRY MATTER 47.2 %
Made with milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
Acqua Giusta VermentinoTenuta di Badiola, Tasting notes:
This wine has a straw-yellow colour with greenish highlights, the floral bouquet presents not only hints of white flowers but also fruity notes of white pulp fruit, the taste is delicate and fresh, with good acidity and very persistent
The grapes are harvested strictly by hand and transported in small plastic crates. Vinification takes place by pressing the whole grapes at very low pressure in order to avoid the extraction of undesirable substances.
Label:
ACQUAGIUSTA
MAREMMA TOSCANA
CONTROLLED DESIGNATION OF ORIGIN
VERMENTINO
Bottled by LI 1602/IT SUVERETO - ITALY on behalf of Tenuta La Badiola Srl - Castiglione della Pescaia (GR) - Italy Distributed by Terra Moretti Distribuzione Srl - Erbusco (BS) - Italy
PRODUCED IN ITALY
CONTAINS SULPHITES
12.5% vol 0.75L
Tenuta di Badiola
Located in the heart of the Maremma, near Castiglione Della Pescaia, is the Tenuta di Badiola. Built in the mid-19th century by the Grand Duke of Tuscany, it boasts one of the highest expressions of the biodiversity of the Mediterranean maquis, comprising more than 500 hectares of land divided between vineyards, olive groves, hillsides and woods.The Acquagiusta vineyards cover 30 hectares of the estate and are divided into two vineyards. They have been positioned by carefully studying the exposure of the plants to the various elements in order to recreate the best conditions for their adaptation and to make the most of each natural element.
The wines from these vineyards are created with the utmost respect for natural processes, so that the grapes are enhanced to the fullest and the characteristics of the terroir are not altered. This process also allows the company to create an authentic and inimitable product.
Notes de dégustation :Il a une saveur douce et délicate lorsqu'il est frais, et plus intense lorsqu'il est affiné. Il est excellent aussi bien comme fromage de table que comme apéritif, plat principal ou ingrédient dans les entrées, les plats principaux et les desserts.
Caseificio MancianoCaseificio Manciano a été fondé en 1961 avec la volonté de valoriser la production de lait de brebis de l'arrière-pays de la Maremme, dans la province de Grosseto, où l'élevage ovin est depuis des siècles l'une des principales sources de revenus et se transmet de génération en génération. L'excellence du lait utilisé pour produire les fromages de Casificio Manciano est garantie par un laboratoire d'analyse interne, qui permet d'effectuer de nombreux contrôles d'hygiène et de qualité tout au long du processus de production.
Ingrédients :lait de brebis biologique pasteurisé, sel, présure, enzymes lactiques naturelles, surface traitée avec le conservateur E235, croûte non comestible, valeurs nutritionnelles moyennes pour 100 grammes de produit, valeur énergétique 1811 kj-437 kcal, matières grasses 37 g, dont acides gras saturés 23 g, glucides 0 g, dont sucres 0 g, protéines 26 g, sel 2 g.
Notes de dégustation de la Ricotta di Bufala :Crémeuse et fraîche, avec une saveur unique, elle est parfaite à consommer seule ou pour créer vos recettes préférées, sans oublier sa faible teneur en matières grasses et son apport élevé en protéines qui en font un produit polyvalent pour toutes les occasions.
Ce produit est fabriqué sur commande et sera produit/emballé exclusivement pour votre commande.
Les commandes contenant ce produit ne seront expédiées que le lundi ou le mardi (afin de garantir une livraison à température contrôlée et une livraison avant le vendredi).
Notre équipe peut vous contacter pour vous demander un supplément pour une livraison express si la destination est éloignée (plus de 4 jours ouvrables de transport).
Ingrédients :Lactosérum de lait de bufflonne, sel
La MaremmanaLa Maremmana est une entreprise spécialisée dans la production de fromages à base de lait de bufflonne. Son objectif est d'obtenir des produits authentiques et de qualité en suivant une chaîne d'approvisionnement courte et strictement contrôlée. Les terres de la ferme sont cultivées avec le même fourrage que celui utilisé pour nourrir ses animaux.
Gran Riserva Pecorino Caseificio Seggiano, Notes de dégustation :Un fromage somptueux aux arômes variés ; nous recommandons de l'accompagner d'un filet de miel de châtaigne. Le tout accompagné d'un vin rouge moyennement corsé.
Ingrédients :Lait de brebis, enzymes lactiques sélectionnées, présure et sel. Surface traitée à l'huile de pépins de raisin. Croûte non comestible, valeurs nutritionnelles moyennes pour 100 grammes de produit : valeur énergétique 1904 kj-459 kcal, lipides 38 g, dont acides gras saturés 27 g, glucides 0,7 g, dont sucres 0,5 g, protéines 29 g, sel 1,9 g.
Caseificio SeggianoLe travail de Caseificio Seggiano a permis de préserver les précieuses traditions de la fabrication du fromage. Une gamme de fromages au goût d'antan, produits selon une méthode artisanale transmise de père en fils, qui préserve les précieux enseignements tout en restant en phase avec son temps et en apportant constamment des améliorations pour parvenir à la combinaison parfaite entre passé et présent, tradition et innovation, savoir-faire artisanal et une production de plus en plus large et attentive aux goûts des consommateurs. Certaines phases essentielles du cycle de production sont encore entièrement réalisées à la main, comme le salage à sec, le retournement et le traitement de la croûte des différents produits. Les technologies les plus innovantes ont pris le relais dans le renouvellement des phases de lavage, dans la pasteurisation du lait et dans la stérilisation des environnements grâce à l'utilisation d'instruments d'avant-garde, au profit de la qualité du produit final sans renoncer au savoir-faire artisanal qui a toujours distingué la fromagerie Seggiano. Les matières premières et le savoir-faire artisanal de la fromagerie rendent ses fromages uniques et inimitables, tous produits avec du lait de la région.
Zi Loriano semi-matured pecorino cheese Tasting Notes:
semi-mature semi-soft cheese, enveloping and delicate taste
Label:
Ingredients: Pasteurised sheep's milk, lactic ferments, rennet, salt
Average nutritional values per 100 g of product:
energy 1516 kJ-366 kcal, fat 29.9 g of which saturated 22.65 g, carbohydrates 4.5 g of which sugars 0.25 g, protein 19.6 g, salt 1.96 g
milk origin Italy
store in a cool place
Quadalti Farm
Headquarters and transport: Loc. Arcille n.38A int. 1/2/3 Campagnatico (GR)
Caseificio Quadalti
The Quadalti farm was founded in 1929 in the heart of the Tuscan Maremma and is family-run. The company has developed over the years with the purchase of plots of land, cultivating around 200 hectares to date. Crops are based on the cultivation of cereals, fodder and pastureland to feed the sheep. Today, the farm raises a total of 2000 free-stall Sardinian dairy sheep. The sheep are fed an accurate and balanced diet using their own fodder and cereals, thus guaranteeing the production of high quality milk. In 2000, the farm evolved with the addition of a dairy, transforming milk into dairy products and various types of cheeses made from Maremma sheep.
Peposo IGT Podere Montale, Tasting notes:
Wonderful floral aroma and hints of violet. Elegant and velvety. The taste reveals ample freshness and minerality. The good sapidity give the palate a pleasant drink.
As its name, 'peposo', suggests, this wine is perfect with important dishes such as red meats, stews, braises and roasts. A blend with a strong Tuscan territorial vocation.
Label:
PODERE MONTALE
ROSSO TOSCANO
Typical Geographical Indication
Produced and bottled by: La Rocca srl Soc. Agricola - strada Comunale Poggioferro Località Podere Montale - Seggiano, Grosseto - Italy Grapes: Sangiovese, Merlot, Cabernet Sauvignon Vinification: In stainless steel.
PRODUCED IN ITALY
750 ml
14% vol.
contains sulphites
Peposo IGT Podere Montale
Podere Montale, was founded in July 2014 but found its true beginning with the first harvest of the 2015 vintage. The story is all to be written. The will and the road taken in these years is to create a well-integrated reality on a territorial and social level, which can be a flagship for the entire community and for the name of Montecucco. The marl soil on which the company stands is very suitable for wine production, being located in a place that enjoys the constant ventilation of the sea and the protection of Monte Amiata.
Maremmana Cow Ragù "Slow Food Presidium" Tenuta Paganico, how to use:
Perfect for Pasta and Crostino Toscano, your Tuscan Aperitivo!
Label:
Organic ragù made with beef from Maremma cattle raised in the wild
Ingredients: Beef * 75%, tomato pulp* (tomato* acidity regulator: citric acid), extra virgin olive oil*, wine *(contains sulphites), onion*, carrot*, salt, parsley*, garlic*, pepper*. *Ingredients from organic farming.
Average nutritional values per 100 g of product:
energy 738 kJ-177 kcal, fat 8.6 g of which saturated 2.0, carbohydrates 1.1 g of which sugars 0.72 g, protein 19 g, salt 0.34 g
Use: heat in a bain-marie.
Store in a cool, dry place away from sunlight. Once opened, store in the refrigerator between 0° and 4°C and consume within 5 days.
Distributed by Tenuta Panico Soc. Agr. Spa Via della Stazione 10 58045 Paganico (GR)
Produced and packaged by: F.S.T. Fabbrica sughi toscana s.r.l. via modigliani 27/a 56101 vicopisano (PI)
The history of Tenuta Paganico
The Paganico Estate is one of the first farms in the Maremma to have drawn up and signed the 'Charter of Values' of the Slow Food 'Razza Maremmana' Presidium, with the aim of promoting and safeguarding this breed and its territory of origin. Of the Tenuta Paganico's 1,500 hectares, 1,100 are woods, used by their animals as real stables.
Pecorino Seggianino Caseificio Seggiano, Tasting notes:
The taste is sweet, but well marked despite its young age. Very versatile in use and combinations.
Label:
Ingredients: Sheep milk, selected milk enzymes, rennet, salt. Non-edible rind, average nutritional values per 100 grams of product: energy value 1797kj-434kval, fat 36g of which saturated fatty acids 26g, carbohydrates 1,3g of which sugars 1g, protein 25g, salt 1,3g
Store in the refrigerator between 2° and 8°C.
Product manufactured and packaged by Caseificio Seggiano srl Stabilimento Via Privata snc 58038 Seggiano GR.
Caseificio Seggiano
The work of Caseificio Seggiano has ensured that the precious traditions of cheese making have not been lost. A range of cheeses with the flavor of the past, produced with an artisanal method handed down from father to son, which preserves the precious teachings while remaining in step with the times and constantly making improvements to achieve the perfect combination of past and present, tradition and innovation, craftsmanship and a production increasingly broad and attentive to consumer tastes. Some essential phases of the production cycle are still carried out completely by hand, such as dry salting, turning and crust treatments of the various products. The most innovative technologies have taken over in the renewal of the washing phases, in the pasteurization of the milk and in the sterilization of the environments with the use of avant-garde instruments, to the benefit of the quality of the final product without renouncing the artisan workmanship that has always distinguished the Seggiano dairy. The raw materials and craftsmanship of the dairy make their cheeses unique and inimitable, all produced with milk from the area.
Tasting Notes:
A more intense and structured taste that gives it a surprising aromatic complexity. Perfect to enjoy as an appetizer, enhanced with honey, jam, or caramelized fruit.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized sheep’s milk, Volterra salt,
rennet, and native cultures.
Texture
Compact, white or slightly straw-colored.
Flavor
Pleasant, full-bodied, and savory.
Aging
120 days.
Average nutritional value per 100 g of product
Energy value: 1742 kJ / 413 kcal
Total fat: 34 g
of which saturated fatty acids: 23 g
Carbohydrates: 2.5 g
of which sugars: 2.5 g
Protein: 25 g
Salt: 2.5 g
Le produit n'a pas de date de péremption réelle, mais avec le temps, il a tendance à durcir et à devenir plus savoureux ; il est recommandé de le consommer dans les 60 jours.Ce produit est fabriqué sur commande et sera produit/emballé exclusivement pour votre commande.
Les commandes contenant ce produit ne seront expédiées que les lundis ou mardis (afin de garantir une livraison à température contrôlée et une livraison avant vendredi).
Notre équipe peut vous contacter pour vous demander un supplément pour une livraison express si la destination est éloignée (plus de 4 jours ouvrables de transport).
La MaremmanaLa Maremmana est une entreprise spécialisée dans la production de fromages à base de lait de bufflonne. Son objectif est d'obtenir des produits authentiques et de qualité en suivant une chaîne d'approvisionnement courte et strictement contrôlée. Les terres de la ferme sont cultivées avec le même fourrage que celui utilisé pour nourrir ses animaux.
Ingrédients :Fromage au lait de bufflonne d'origine italienne, valeurs nutritionnelles moyennes pour 100 grammes de produit, valeur énergétique 1559 kj-376 kcal, lipides 32,80 dont acides gras saturés 22,90, glucides 1,18 g dont sucres 1,18 g, protéines 19,06 g, sel 0,57 g.
Fiore di Capalbio Tasting Notes:
Paste: Soft, creamy, ivory color.
Rind: White - Muffled.
Taste: Tending to sweet when eaten at short maturation, markedly more intense with prolonged maturation.
This product is made to order and will be produced/packaged exclusively for your order.
Orders containing this product will only be shipped on Mondays or Tuesdays (to ensure temperature-controlled delivery and delivery by Friday).
Our team may contact you to request a surcharge on express shipping if the destination is remote (more than 4 working days' travel time).
Label:
Ingredients: Buffalo milk, rennet, lactic ferments, salt, penicillium candidum
Milk origin: Italy
Edible rind
Average nutritional information per 100g of product:
energy 1453kj-351kcal, fat 32.7g of which saturated 23.8g, carbohydrates 0.3g of which sugars 0.3g, protein 13.92g, salt 0.78g
Produced by H1H86 at the factory located at S.P. 131 del poggiale n.72 58100 Grosseto (GR)
Store in the refrigerator at +4°C.
La Maremmana
La Maremmana is a company specialising in the production of cheeses from buffalo milk. Their aim is to obtain genuine, quality products by following a short, strictly controlled supply chain. The farm’s land is cultivated with the same fodder used to feed its animals.
How to use the Doppietta Cinta Senese BIO:
Doppietta Cinta Senese bio il Ghiacciale is perfect to be eaten raw as aperitivo on a Tagliere Toscano with Pecorino and red wine
Ingredients:
ingredients: Cinta Senese pork, salt, pepper, wine, garlic ORGANIC INGREDIENTS without chemical preservatives, gluten, lactose
The history of Il Ghiacciale:
The Il Ghiacciale farm is located on the slopes of Mount Amiata, on the hills of the high Tuscan Maremma where its Cinta Senese pigs grow according to ancient and natural rhythms. With more than 35 hectares of oak and pastures, their pigs grow for at least three years free to graze acorns, berries and tubers according to an ancient tradition that goes perfectly with the precepts of organic and ethical treatment of animals, in order to offer a meat with an unique flavor that is transformed by skilled hands that follow ancient peasant recipes without the aid of dyes or preservatives.
Tasting Notes:
Intense and surprising, spicy fig jam combines the sweetness of the fruit with a pleasant spicy note. Ideal with mature cheeses and grilled meats, it adds character to gourmet sandwiches and appetisers, adding an original and refined touch.
Mieleria Rossi Novaro:
Mieleria Rossi Novaro was founded in the 1960s in Casentino. It was in these mountains that Novaro, the founder, developed a passion for bees and honey production. The settled business soon became nomadic in order to diversify the types of honey produced, searching for the plants and essences loved by bees. The hives were moved partly to Maremma, far from sources of pollution. Thanks to the proximity to the sea and the mild climate, it is possible to produce light-coloured honeys, such as sunflower, clover and sulla. Over the years, Novaro expanded his business and the ever-increasing number of hives convinced him to move permanently to Grosseto, while maintaining a close relationship with his homeland, where he continues to produce forest and chestnut honey. In the workshop at the headquarters, fruit is processed to produce extra jams, compotes to accompany cheese and fruit in syrup, as well as honey-based gastronomic specialities and much more. In keeping with its commitment to the environment, “La Mieleria Rossi Novaro” is self-sufficient in the production of the electricity used in its workshop.
Label:
Ingredients: figs 50%, sugar, ground chilli pepper 0.4%.
Nutritional Declaration per 100g
Energy 1265 KJ
298 Kcal
Fat 0.8g
– of which saturates <0.1g
Carbohydrate 71.7g
– of which sugars 48g
Fibre 0.6g
Protein 0.7g
Sodium <0.1g
Cacio di Caterina Caseificio Il Fiorino, Tasting notes:
Strikes you with aromas of medium vegetal intensity and notes of dried fruit, while the taste is firm, intense and prolonged, as you would expect.
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Label:
FIORINO
ROCCALBEGNA TUSCANY ITALY
PECORINO
CACIO DI CATERINA
AGED IN THE NATURAL CELLARS OF THE FIORINI FAMILY
Made with milk from the Maremma region
MILK ORIGIN ITALY
INGREDIENTS
Pasteurised sheep's milk, Volterra salt, rennet, lactic ferments Non-edible rind - Sold by weight Store in the refrigerator at max. + 4° C
Average nutritional values per 100 g
Energy: 1744 kJ 420 kcal Fat: 34.3 g of which saturated fatty acids 24.9 g Carbohydrates: <0.5 g of which sugars <0.5 g Protein 27.9 g Salt 0.6 g
Produced by CASEIFICIO IL FIORINO S.R.L. LOC. PAIOLAIO ROCCALBEGNA (GR) ITALY
Cacio Nero Caseificio Il Fiorino, Tasting notes:
Remain in cold storage for at least 30 days, followed by maturing and refinement in the Caseificio's special natural cave.
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Ingredients:
pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes average nutritional values per 100 grams of product: ENERGY 1706 kJ / 411 kcal, FATS 33 g, of which saturated fatty acids 22 g, CARBOHYDRATES 0,5 g, of which sugars 0,5 g, PROTEINS 28 g, SALT 1,3 g, CALCIUM, (as Ca) 840 mg, IRON (as Fe) <1, VITAMIN A 0.25 mg, PHOSPHORUS (as P) 580 mg, HUMIDITY 25, CHOLESTEROL 99 mg, FAT IN DRY MATTER 44 %.
Notes de dégustation :Parfum d'olive pur, avec des notes herbacées d'artichaut, de fruits mûrs et une légère touche de tomate. Fraîche et pure, elle s'ouvre sur une légère sensation sucrée suivie d'une agréable charge amère et épicée d'intensité moyenne, d'une riche persistance de notes végétales dominées par la sensation herbacée de l'artichaut. Suggestions de dégustation : crue sur les soupes, les légumes, les légumineuses, la viande, la bruschetta, le pinzimonio, les salades, les poissons à saveur moyenne.
TOSCANO IGP Frantoio FranciValeurs nutritionnelles moyennes pour 100 grammes de produit : valeur énergétique 3700 kj-900 kcal, lipides 100 g dont acides gras saturés 14 g, glucides 0 g dont sucres 0 g, protéines 0 g, sel 0 g.
Frantoio FranciLa production d'huile d'olive extra vierge Frantoio Franci a commencé il y a près de 70 ans sur la colline de Montenero d'Orcia en Toscane, sur les pentes du mont Amiata. Toutes les étiquettes Frantoio Franci respectent une norme de qualité bien définie en termes de caractéristiques organoleptiques et de paramètres chimiques, qui garantit au consommateur une qualité constante d'année en année : les huiles qui ne répondent pas aux objectifs sont déclassées. C'est pourquoi, chaque année, leurs huiles d'olive extra vierges sont parmi les plus primées au monde.
