natural rennet

It is excellent to use in many confectionery preparations including marzipan for the production of almond milk

peperoncino 1%

will be enough 'to heat this sauce in a pan with a little oil and salt the pasta as soon as it will be' at the end of cooking

CacioMulo Artigianale Calabrese forma da circa 1 kg sangiovese natural rennetCheese of cow's milk, intense taste and sweet flavour. White, soft paste. Taken from the ancient Ionian Calabrian tradition of storing and aging the cheese in caves with coal from which it takes its characteristic black color. The seasoning is about 60 days the form of weight varies from about 1. 5 kg up to 4 kg. the product has an unmistakable savory flavor and goes well with orange blossom honey, citrus jams, wine jellies all together with an