A spun cheese made from fresh sheep's milk. Aged for 12 months in a cave on wooden boards, the crust is worked according to the traditional method: rubbed with olive oil and a little vinegar. Be careful, the crust is not edible! The cheese is treated and turned over several times until it is fully ripe. Its lamb is firm and its delicate taste: an exceptional pecorino. The Pecorino Stagionato in Grotta is offered in a whole piece of approximately 1.1 kg under vacuum. Price per kilo: 28,05€ excl tax
Made in Italy
Pecorino stagionato in grotta: pecorino matured in a cave wheel
Olio di Serra is the story of a French-Italian family whose roots go deep into the Puglia region. In Serracapriola, our village of origin, we produce an early extra virgin olive oil that we subsequently distribute in France and Europe. It is in Lyon, my city of origin, that I develop my business, accompanied by my father Dante. Grown with love, sun and know-how, on the fabulous terroir of Gargano in southern Italy, our Peranzana and Risciola olives give our extra virgin oil a fruity and powerful bouquet. The perfect balance between softness and intensity. Our annual vintage comes from sustainable agriculture: irrigation of olive groves is natural, throughout the year, and associated with traditional pluriculture. This allows us to offer you a 100% natural product, with exceptional organoleptic qualities. Around our olive oil, our desire remains the same: to enhance our terroir and the know-how of the region. That's why we offer typical Gargano handicrafts, meticulously sourced. The artisans and farmers with whom we collaborate directly are rigorously selected, to offer you only the best.
