Product

Just looking at the slice, with its orange tones adorned by tyrosine, whets the appetite. Pronounced toasty aromas meet the nose supported by the citrus freshness of orange, sometimes candied and with hints of vanilla. On the palate it reveals...

Aged for 24 months, this Parma prosciutto aptly expresses the product's traditional flavors and qualities. Enticing and bright in color, with the dark red, lean part crossed by a broad marbling and protected by a thick layer of pinkish white...

Patrizi's flagship product, this prosciutto is a faithful expression of the territory, broad and exuberant to the eye with nice marbling and well-proportioned fat. Aromatically it's redolent of charcuterie caves, notes of tanned leather accompanied by meat broth, hazelnut and...

To the eye it's quite promising. A lovely, nicely marbled and bright ruby-red layer of lean meat combines with a broad strip of pink fat. Aromatically it's vibrant and immediate, releasing whiffs of fresh aromatic herbs (especially laurel) and boiled...

Their Parma Dop 24 mesi is a large slice of vivid, ruby red prosciutto whose flashes of tyrosine heralds a perky minerality. Extremely clean in its sweet-savory balance, it releases aromas and flavors that aptly complement one another. On the...

A product that borders on perfection, with its extremely delicate smoky notes. A superb result in terms of balance and pleasantness: perfect marbling accompanied by hints of butter, hazelnut, andflowery whiffs. Splendid chewiness and texture adorned by mineral nuances. 

To the eye it exhibits all the classic qualities: a soft, crumbly sausage meat that's bright red in color. Aromatically it's delicate, revealing hints of matured pork that harmonize nicely with notes of pepper, garlic and charcuterie caves. On the...

Their Nero di Calabria 'nduja is prepared with finely chopped meat and lard from pigs reared in a semi-wild state, flavored with mine salt, sweet peperoncino and spicy Cosenza chili (no additives or preservatives are used). After being stuffed in...

Powerful and full of character, with a robust flavour: the classic pecorino for Roman Doc. The colour is straw yellow with a grainy, compact paste. The nose is complex and pervasive, rich in fresh lactic notes, vegetal and floral hints,...

Made with just raw milk, cream, rennet, salt and citric acid, this is a textbook burrata: the classic shape, smooth and luminous as porcelain, with a soft heart of cream and stretched curd strips. Very delicate aromas of fresh milk...