Chianina Meat Pasta Sauce.

Chianina Meat Salami.

Pecorino Cheese With Chianti Wine.

Tuscan Rolled Bacon.

Pecorino Cheese With Pears.

“Il Grottarolo” Aged Tuscan Pecorino Cheese owes its name to the place of maturation where the cheese takes on its characteristic aroma and flavor that makes it fully part of the great family of Tuscan pecorino cheeses so loved both in Italy and abroad. Its production area is precisely the Valdichiana and its most important peculiarity for obtaining an excellent final result, in addition, of course, to the high quality of the raw material, is the aging in caves.

Buristo (Pork Blood Based Sausage).

“Maestro” Semi-Aged Tuscan Pecorino Cheese.

The Sbriciolona is certainly one of the cured meats that characterize the Tuscan territory much more than others and, in particular, the one belonging to the Valdichiana chain can be appreciated for its compact consistency and characteristic flavor, the result of a wise selection and processing of pigs coming exclusively and exclusively from this territory and raised in the wild. Furthermore, drying, stewing and seasoning follow ancient times and methods that give the product its inimitable quality.

Small Chilli Salami.

Tuscan “Pappardelle” produced by hand using only organic Tuscan wheat and fresh Italian organic eggs from hens raised outdoors.

Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.

“Rigatello” Aged Tuscan Pecorino Cheese represents one of the most appreciated Tuscan excellences not only in Italy, but also abroad. Made using only pasteurized sheep’s milk and ingredients that refer to tradition, it is left to mature for about 120 days so that it can take on its characteristic intense flavor that goes well both at the table and grated on dishes.

“Morettini 100% Italiano”, extra virgin olive oil, produced from a skilful blend of the best extra virgin oils of central Italy - Year of production 2021/2022.

Cinta Senese PDO Pork Fatback (Lardo) takes its name from one of the most popular pig breeds in the world, with very ancient origins, so much so that some specimens are also depicted in the frescoes of the Palazzo Pubblico in Siena. Like other products made from this pig, lard also represents a real Tuscan excellence appreciated at all ages and in various dishes.

Pasta sauce with tomato and garlic, the typical garlic of the Valdichiana.

Durum wheat pasta “Spaghettoni”, bronze drawn and slow drying.

Pork Fatback (Lardo) - Filiera Valdichiana.

PDO Cinta Senese PGI Finocchiona (Fennel Seed Salami) - Vacuum-Packed Piece.

Tuscan Pork Jowl (Gota) - Filiera Valdichiana.

Wild Boar Meat Pasta Sauce.

Pecorino Cheese With Truffle.

Sausage And Porcini Mushrooms Pasta Sauce.