semi aged pecorinoDescription Nutrition Information Ingredients They say the best things take time, but sometimes it is not necessary to wait that long to achieve excellence. Our semi aged Pecorino, for example, needs only 50 to 60 days of aging, but it will win you over at the first taste with its sweet flavor and unmistakable fresh milk aroma. Try it paired with a selection of cold cuts (preferably made in Tuscany), fresh fruit, or vegetables, whether boiled or

a recipe born in Rome which has become a street food star and an ideal protagonist for rich appetizers

they were enjoyed simply with a drizzle of extra virgin olive oil and a bit of chopped onion

INGREDIENTS: Potatoes

1 inch diameter 2

deals quite a blow to the self-esteem

Whether you prefer elegant and sophisticated settings or simple and rustic ones

Giovanni Boccaccio cited it in his most famous work

finish with Parmigiano Reggiano or aged Pecorino—and enjoy the kind of simplicity that only true quality can deliver

Ribollita: The iconic bread and vegetable soup

they are compact and quite resilient

offering endless culinary possibilities and adding a touch of authentic Italian flavor to every dish

9 g Carbohydrate 1