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the end result is not
Calabrese recipe further processed and improved with experience acquired over four generations of the Caffo family
Aging Pecorino Cheese in a cave is an ancient ripening technique developed mainly in central Italy
Although the name may evoke mustard
This cheese is excellent on its own and can be accompanied by a glass of Primitivo red wine
Acetaia Malpighi - White dressing Prelibato Excellence the end result is notPrelibato, the white condiment, Acetaia Malpighi uses the best part of the grape Trebbiano Modenese, the method of crushing is soft and slow. The juice obtained from this soft crushing is white, transparent and it is filtred to obtain the Prelibato White Condiment, after this operation the juice is centrifuged to make it dense without the cooking process and aged in ash barrels for 5 years. The Malpighi family decided to use the ash wood for its
