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Pecorino di Farindola Semi Stagionato 2 kg
Pecorino di Farindola is the only one in the world that involves the use of pork rennet whose preparation has ancient origins, dates back to Roman times and still today is the exclusive prerogative of women who pass down the recipe from generation to generation. It has a streaked rind, the color goes from yellow to dark brown depending on the seasoning, the grainy and straw-yellow paste, slightly moist even when the cheese is very seasoned: thanks to the rennet and the production technique. This humidity gives it slightly musky aromas (mushroom, noble mold, dry wood) and extraordinary pastiness in the mouth. A great balance between spicy sensations and a good taste of sheep's milk.
Olio Extra Vergine di Olivo – Frantoio Oleario Libertini
Oil mill since 1947 in Penne The Libertini oil mill deals with the processing and marketing of the product for different types of customers: final and intermediate consumers, operators in the hotel-restaurant sector. The oil mill is family-run and employs seasonal collaborators for the period of activity, in October-November. The oil is an expression of the unique characteristics of the Vestino territory, between the sea and the mountains, and of the knowledge handed down from father to son of the olive growers. The varieties are: Dritta, Toccolana, and Leccino. The Food and Drug Administration treats extra virgin olive oil as a drug. The Libertini oil mill is the historical oil mill in the Vestina area, opened since 1947. You just have to order it and try it!