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
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This is aged real Parma prosciutto from our friends at Galloni.
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
![PROFITEROLES [5PCS]](https://giannivino.com/596-home_default/profitroli-5-sht-.jpg)
custard pastry with vanilla cream with the addition of milk and cream, covered with dark chocolate glaze
It is produced for us by our friends, in a small craft production near Dnipro, using only natural products.
it is an Italian cooked pork sausage with added pistachios and lard
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
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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
beef jerky from the Lombardy region. maturing period up to 10 weeks with the addition of various spices, herbs and wine
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
This is aged real Parma prosciutto from our friends at BIDINELLI.
it is an Italian variation of cooked ham. gran biscotto is one of the premium types of prosciutto cotto
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.
it is an Italian soft cheese with a blue mold made from cow's milk
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
it is a dry-cured Italian sausage with a spicy taste due to the addition of chili pepper
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