Recipes

To the eye it's quite promising. A lovely, nicely marbled and bright ruby-red layer of lean meat combines with a broad strip of pink fat. Aromatically it's vibrant and immediate, releasing whiffs of fresh aromatic herbs (especially laurel) and boiled...

Their Parma Dop 24 mesi is a large slice of vivid, ruby red prosciutto whose flashes of tyrosine heralds a perky minerality. Extremely clean in its sweet-savory balance, it releases aromas and flavors that aptly complement one another. On the...

A product that borders on perfection, with its extremely delicate smoky notes. A superb result in terms of balance and pleasantness: perfect marbling accompanied by hints of butter, hazelnut, andflowery whiffs. Splendid chewiness and texture adorned by mineral nuances. 

To the eye it exhibits all the classic qualities: a soft, crumbly sausage meat that's bright red in color. Aromatically it's delicate, revealing hints of matured pork that harmonize nicely with notes of pepper, garlic and charcuterie caves. On the...

Their Nero di Calabria 'nduja is prepared with finely chopped meat and lard from pigs reared in a semi-wild state, flavored with mine salt, sweet peperoncino and spicy Cosenza chili (no additives or preservatives are used). After being stuffed in...

Made with just raw milk, cream, rennet, salt and citric acid, this is a textbook burrata: the classic shape, smooth and luminous as porcelain, with a soft heart of cream and stretched curd strips. Very delicate aromas of fresh milk...

Their premium Giglio Sardo ages for over 180 days. It's a cylindrical cheese whose trademark, black rind is slightly rounded at the edges. The cheese itself, soft and crumbly, is a bright straw-yellow color adorned with tyrosine crystals (the result...

Characterized by aging in Raboso Passito (a Venetian wine) and a rind that's topped with fragrant cranberries, this blue cheese has won prizes in various Italian and international competitions. An homage to the founder's wife (in celebration of their 50th...

The brothers' fiordilatte mozzarella, available in various formats (knots, braids and bite-sized morsels called "ciliegine"), is one of their specialties. Appealing and delicious, it's clean and honest in its sweet, delicate aromas and flavors. Readily discernible, fresh and youthful milky...

Produced using sheep's milk that arrives daily from the pastures of the Sardinian countryside, Granduca di Mandas is Caseificio Garau's flagship product. A pecorino with a distinct personality, it's crafted into large portions and aged for 150 days. The result...