Bologna Cheese Selection - Italian Gift Box
Authentic Fine Food imported from Italy
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A unique selection for cheese lovers. In this gift box we offer all the excellent cheeses of our territory with mustards and gadgets to compose unforgettable combinations
Bologna Cheese Selection - Italian Gift Box
Prosciutto Crudo di Parma 2kg approx., Coppa di Testa 400g approx., Salsiccia passita 500g approx., Ciccioli 700g approx., Aged Parmigiano Reggiano 500g approx., Il Talamello 1kg approx., Pecorino Scoparolo 350g approx, Giardiniera 350g approx., Balsamic Vinegar of Modena IGP 250g approx., Green Sauce 215g, Passatelli 250g, Artisan Tortellini 500g, Caramelised Figs 240g, Organic Extra-Virgin Olive Oil 500ml, Piadina 5 pieces, Sangiovese 750ml
The In formissima gift pack contains
Parmesan Cheese aged 24 months organic 500g approx. - Parmesan Cheese aged 24 months Only Brown 500g approx. - Parmesan Cheese aged 24 months Red Cows 700g approx. - Parmesan Cheese aged over 30 months 500g approx. - Parmesan Cheese aged over 36 months 500g approx. - Scoparolo Pecorino Cheese from Brisighella 300g approx. Pecorino cheese ripened in the rock of Talamello 300g approx. - Tuscan pecorino cheese Riserva del Fondatore 400g approx. - Drunk cheese 300g approx. - Apicoltura Cazzola acacia honey 135 ml - Caramelised figs 240 ml - Lolli Zabaglione 100 ml - Simoni balsamic dressing 40 ml - Parmesan cheese knife with wooden handle - Cheese bowl for grated Parmesan cheese
How we combine it
Cheese has many qualities: it keeps for a long time, it is used in cooking in many recipes, it is a world to explore. This In formissima gift box offers an infinite quality and quantity of cheeses of great tradition. We can grate them on pasta, we can toss them on a carpaccio, we can keep them for dessert as a meditation cheese. Perhaps paired with a glass of passito wine and a good honey or a drop of Balsamic Vinegar of Modena.
Why we like it
This gift pack is exciting because it offers the best cheeses of the Emilian and Romagna tradition. The gift pack was designed and made in Bologna, with Italian raw materials and graphics by a young and talented illustrator, Fra!
How it is produced
Parmigiano Reggiano, in its different maturations or milk qualities, must always follow the strict specifications of the Consortium. We season our Talamello cheese in sandstone and tuff pits in the summer months, which are the hottest, where it undergoes a second fermentation. We age Ubriaco in a paste of Lagrein marc. The Riserva del Fondatore in a cave. Scoparolo di Brisighella is matured in ashes. Many styles, a thousand-year-old culture of cheese-making
Storage
Store all products in the fridge between 0 and 4 degrees. All cheeses opened from the vacuum should be dried with food grade paper and wrapped in cling film or aluminium foil
Packaging
The packaging is made of rigid cardboard. Inside, all food products are vacuum-packed while the jars of preserves and honey are long-life
