soft pecorino from reggio emilia apenninesDescription Nutrition Information Ingredients There are cheeses that have different flavours depending on the Italian region they come from. When you say Pecorino, you can almost take an imaginary tour around the Italian boot. Pecorino Romano, Pecorino Sardo, Pecorino Toscano, Pecorino Siciliano, and then onwards to the likes of Pecorino Crotonese, di Filiano, di Picinisco, delle Balze Volterrane. You might think that every corner of the country has

as a child

extra virgin olive oil

Everyone is eager to tell you about it

This is what Fiocco would say if it could speak

people used to hang talismans on their branches to be protected

We make it using a large-hole tomato press to give its rustic appearance and ensure a grainy texture

Mixed Pitted Olives in Oil: A versatile mix of green and black olives preserved in extra virgin olive oil

perhaps at the end of a meal

Some people can’t get up from the table without capping off their meal with something sweet

Treated on the surface with food color E172

and the flesh retain its signature tenderness

especially during the summer months