We bring it for you from the Marche region (central Italy). It is a hard cheese made from cow's milk. It has a delicate creamy taste, with a piquant aftertaste

This is aged real Parma prosciutto from our friends at BIDINELLI.

This is raw-cured bacon, which is prepared according to a traditional Italian recipe from farm pork.

It is a soft cow's milk cheese with added mascarpone cheese and truffle salsa.

raw pork cheeks, guanciale is traditionally used to prepare Carbonara pasta

it is a dry-cured Italian sausage with a spicy taste due to the addition of chili pepper

it is an Italian soft cheese with a blue mold made from cow's milk

it is an Italian cooked pork sausage with added pistachios and lard

it's an Italian cooked pork sausage topped with black truffle and lard

young cheese from sheep's milk with the addition of pepper, aging for 2-3 weeks. the name of the cheese is translated as "first salt" and indicates that the processes in it stop immediately after the first salting

young cheese from cow's and sheep's milk with the addition of pistachios, aging for 2-3 weeks. the name of the cheese is translated as "first salt" and indicates that the processes in it stop immediately after the first salting

young cheese from cow's and sheep's milk with the addition of walnut, aged for 2-3 weeks. the name of the cheese is translated as "first salt" and indicates that the processes in it stop immediately after the first salting

an Italian cheese named after the Piave River in the Veneto region. cheese made from cow's milk, has fruity notes in its taste, aged for 60 days

beef jerky from the Lombardy region. maturing period up to 10 weeks with the addition of various spices, herbs and wine

it is an Italian variation of cooked ham. gran biscotto is one of the premium types of prosciutto cotto

This is a real delicacy from the manufacturer Bidinelli. In the production of coppa, only the whole neck of the pig is used.

We believe that this is the best salami, which is the pride of our friends Bidinelli, from the Emilia-Romagna region.

It is made only from minced meat and natural casing. Piglets for its production are grown only in Italy.