TIF-2023

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...

Their premium Giglio Sardo ages for over 180 days. It's a cylindrical cheese whose trademark, black rind is slightly rounded at the edges. The cheese itself, soft and crumbly, is a bright straw-yellow color adorned with tyrosine crystals (the result...

Characterized by aging in Raboso Passito (a Venetian wine) and a rind that's topped with fragrant cranberries, this blue cheese has won prizes in various Italian and international competitions. An homage to the founder's wife (in celebration of their 50th...

Costanzo mozzarella is the conclusion of a short supply chain that starts with fragrant fodder and ends with a mozzarella with a firm and elastic consistency, correct in all its nuances, which leaves a velvety mouth feel; on the nose,...

Stracchino, with its glossy white colour and creamy paste, has a good spreadability and consistency. It smells of yoghurt, has a balanced acidity and a bitter aftertaste, typical of this product. It leaves the mouth fresh and clean.

The brothers' fiordilatte mozzarella, available in various formats (knots, braids and bite-sized morsels called "ciliegine"), is one of their specialties. Appealing and delicious, it's clean and honest in its sweet, delicate aromas and flavors. Readily discernible, fresh and youthful milky...

Produced using sheep's milk that arrives daily from the pastures of the Sardinian countryside, Granduca di Mandas is Caseificio Garau's flagship product. A pecorino with a distinct personality, it's crafted into large portions and aged for 150 days. The result...