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hand-harvested from the ancient forests of Alba
TRAPANESE PESTO SAUCE WITH ALMOND FROM AVOLA
it absolutely thrives in Friuli—thanks to the fresh
emulsifier: soy lecithin
the result of Frappato and Nero d’Avola grapes
Culatello di Zibello DOP red wine hand-harvested from the ancient forestsIt is known as the king of cured meats. It is obtained from the rear portion of the thigh of heavy pigs born and raised in Emilia Romagna and lower Lombardy, the most noble and prized part of the leg. The flavour is sweet and delicate, with an intense, lingering aroma. The only ingredients used are pork, salt, and pepper. It is aged in humid underground cellars for a minimum of 18 months. Minimum aging: 18 monthsAverage weight: approx. 2 kg This
US$ 19.99
US$ 2749.50
US$ 8999.50
US$ 949.50