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Provolone del Monaco
Provolone del Monaco
Provolone del Monaco
Provolone del Monaco
Provolone del Monaco
Provolone del Monaco

Provolone del Monaco

Regular price $49.00
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The origin of the name of this fantastic cheese is probably linked to the fact that the sorrentini cheese producers that disembarked in the early morning at the port of Naples, to protect themselves from the cold and the humidity, used to cover themselves with a cloak made from a sack cloth similar to the one worn by monks.

The milk used to make this cheese, is that of the cow and the amount of cow agerolese (from Agerola) is not inferior to 20%. This breed created in Agerola in the middle of the 19° century is fruit of a series of attempts from the borboni to improve the cattle breed of defective origin. On the Lattari mounts , because of the isolation of these places, these genetic features fixed better giving origin to the breed of the cow agerolese, characterized by an haughty quality of the milk used for both Provolone of the Monaco and for “Fior di Latte”.

The process of production of Provolone of the Monaco starts from the processing of raw milk of a single milking or maximum of the two next ones.

From coagulated raw milk we obtained the curd that is reduced in small grains using a wooden tool called “Sassa”, and then there’s the burning and the spinning phases. The spinning consists in coiling the curd until the paste achieves the wished consistency in order to then proceed to the shape attributing, therefore, to the cheese the typical shape of pear or cylinder. Follows the brining, the drying and the seasoning that happens in wine cellar for a period from 4 to 18 months.

The characteristic of the pastures of the Lattari Mounts, place of election for the production of this cheese, and the seasoning environment, characterize the aroma of the provolone of the Monaco that is exalted from the length of the period of seasoning. The external aspect of the cheese is characterized from the hazelnut colour and/or reddish crust. The consistency to the tact introduces a semi hard paste from the typical milk and hay odour.

Customer Reviews

Based on 25 reviews
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K Faber
Provolone del Monaco

This is excellent cheese...used it in spaghetti alla nerano recipe. Package arrived promptly as promised. I will definitely buy this again.

I
Inna Vaisleib
Wonderful

I made Spaghetti Alla Nerrano ( that Stanley Tucci loves )with it and it was great! Very delicious! Worth the wait and money! Transported me to Italy….

D
Diane Huston
Worth the wait!

We just prepared Spaghetti alla Nerrano using this cheese, as recommended. It was out of this world! I will need to keep this cheese under lock so my husband doesn't snack on it. I'm so happy we ordered the Provolone del Monaco. We will definitely keep some on hand.

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TessPDX
Worth the Wait

Bought this to make the zucchini and provolone pasta dish that Steve Tucci raves about. My dish was just “meh,” but the cheese is crazy delicious!

A
Audrey A
Delivered promptly!!!

The cheese is delicious and I enjoy cooking with it since it is good when you cook with it. I really love this cheese because it melts fantastically on the taste bud.

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Bon bon of classic almond  - Sicilian almond biscuits
Bon bon of classic almond  - Sicilian almond biscuits
Bon bon of classic almond  - Sicilian almond biscuits
Bon bon of classic almond  - Sicilian almond biscuits

Bon bon of classic almond - Sicilian almond biscuits

Sale price $16.00
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If you love Italian desserts do not miss this Bon bon of classic almond.
Also known as almond dolcetti, pasticcini di mandorla, or if made with bitter almonds as amaretti, these sweet, soft little biscuits are amazing.

The quality of our pastry is due to the ingredients and craftsmanship.

 

Customer Reviews

Based on 16 reviews
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Customer

Bon bon of classic almond - Sicilian almond biscuits

D
Dino Day

Delicious and worth every penny.

H
Homai Khan
Delicious

They were simply delicious

P
Patricia Etherton
Very tasty!

These are very good. True Italian biscuits!

D
Deborah N
Best almond cookie!

I bought this for my son. He loves fruit cakes. My son loves it so much that it was all he could talk about during my conversation with him on phone. I highly recommend this delicious cookie.

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Pecorino Romano Cheese Dop _ United States
Pecorino Romano Cheese Dop _ United States
Pecorino Romano Italian Cheese DOP
Pecorino Romano Cheese Dop _ United States
Pecorino Romano Cheese Dop _ United States
Pecorino Romano Italian Cheese DOP

Pecorino Romano Italian Cheese DOP

Regular price $35.02 Sale price $26.00
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Cylindrical shape with a flat surface Pecorino Romano Italian Cheese DOP is a stunning cheese made with grass-fed sheep’s milk. This cheese is popular for its sharp bite, inviting aroma and unmistakable taste.

Pecorino Romano Italian Cheese DOP is matured for at least 10 months, making it the right cheese to turn to whenever you need a sharper flavor in your cooking. For many years now, Pecorino Romano Italian Cheese DOP has continuously been among Italy’s top 5 most consumed and exported dairy product worldwide.

This flavourful and sweet cheese is high in protein and an excellent source of magnesium, calcium, potassium, and phosphorus. Because of its quality, it received DOP status under European Union law. It's aromatic, salty and pungent taste makes it famous worldwide.

Pecorino Romano Italian Cheese DOP can be eaten alone. It can also be paired with bread, baking casseroles and you can grate it over pasta dishes. It goes perfectly with a glass of light beer or a big, bold Italian red wine. Don’t hold back; grab one Pecorino Romano Italian Cheese DOP and enjoy.

Customer Reviews

Based on 30 reviews
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G
Gloria Korsgen
Amazing

There’s no cheese anywhere in the USA that can compare. I buy all my pecorino and Parmesan from Dolceterra. Their products are the best.

C
Carmine Muscarella
Pecorino Review

Perfect! Exactly what I was looking forward to

A
ANTHONY DEANGELO
Dreamy Deliciousness

This was THE BEST Pecorino Romano I've ever tasted! Subtle sweetness to a beautifully salty (but not too salty) finish. Beautifully textured and well balanced. I definitely recommend this cheese to anyone on the hunt for a quality Pecorino Romano. I will be ordering again!

M
Maria-Giulia Bruni
Delicious

This cheese was purchased as a birthday gift. The entire family enjoyed the taste and texture.

D
Daniel Nagy

Pecorino Romano Italian Cheese DOP

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Sicilian Aged Provolone

Sicilian Aged Provolone

Regular price $28.12 Sale price $23.00
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The production technique of aged provolone consists in an aging process in well ventilated and cool rooms, in which the cheese is hung over a pole for the entire aging period, which varies from 3 to 4 years.

How to Serve:
Aged provolone is an excellent table cheese, with a spicy and pungent flavor. It can be served lightly grilled.

Customer Reviews

Based on 5 reviews
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Anna Maria DiCesare

Sicilian Aged Provolone

A
Albert Centofante

Sicilian Aged Provolone

H
Henry Evangelista

This was very good cheese. Reminded me of a dried mozzarella. Mild flavor. Good for slicing and melting on pizza, as well as a table cheese.

C
Charly Mitchel
Aged provolone

Very good, one of the better cheese's I've purchased, very flavorful, yet mild

C
Charly M.
Aged provolone

Very good, one of the better cheese's I've purchased, very flavorful, yet mild

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Pistachio - Dolceterra Amaretti Siciliani Biscuits
Pistachio - Dolceterra Amaretti Siciliani Biscuits
Pistachio - Dolceterra Amaretti Siciliani Biscuits
Pistachio - Dolceterra Amaretti Siciliani Biscuits

Pistachio - Dolceterra Amaretti Siciliani Biscuits

Regular price $18.54 Sale price $16.00
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Classic pastries of the Italian confectionery tradition, produced in Sicilia with selected and quality ingredients, enriched with Sicilian pistachio flour. Without palm oil, hydrogenated fats, and preservatives.
  
These homemade macaroons are fragrant and rich in taste, they are excellent on their own, but they can accompany a good tea or dessert wines.

Customer Reviews

Based on 20 reviews
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Emma Diiorio
delicioso

I have never eaten amaretti cookies with pistachio- what a treat!
Much better than the original!
Highly recommend.

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Louis Rinaldi
Amaretti ok but….

Could get them locally for less money and same quality.

D
Dino Day

Pistachio - Dolceterra Amaretti Siciliani Biscuits

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Mary
Heavenly pistachio cookie!!!

No delivery issues, the product arrived as scheduled and it was so so delicious. I like it and I have just made another order.

J
Jeff Y
Awesome product

I am a big pistachio fan so this satisfies my craving. I Will order more of it.

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'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months
'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months

'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months

Regular price $72.00
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'I Sapori delle Vacche Rosse' Parmigiano Reggiano"Vacche Rosse/Red cows" seasoned 40/48 months by Luciano Catellani, Reggio Emilia.

The particularity of this cheese is to present the “Vacche Rosse Razza Reggiana” mark on the whole shape since our company owns the “Vacche Rosse” trademarks, it was decided to create a cheese that would further enhance the entire supply chain. production and that allowed the end customer to immediately recognize that this cheese is the "Red Cows".

On a nutritional level, this cheese has high percentages of CLA, OMEGA 3 and OMEGA 6 thanks to the green grass given in the feeding of the cows.

The pieces, since cut manually, can vary from a range of 0.970 kg to 1.050 kg.
Seasoning over 40 months is one of our small reserves, carefully guarded and cared for almost 4 years in our warehouses. Being a reserve, it is a valuable, important product that embodies all the passion and love for our work. Only perfect shapes can boast of being brought to this type of aging. The exaltation of the colors and scents is exceptional ... It is a cheese rich in history that actually transforms all that particular and characterizing has to offer the milk of our Red Reggiana cow. A cheese you will never find spicy on the palate, always soft intense and with a note of sweetness. This product is to be savored in small flakes at the end of the meal perhaps accompanied by an excellent Traditional Balsamic Vinegar Aged 25 years able to best enhance all the fullness of flavors and smells that this cheese reserves over 40 months are able to offer.
Related

Customer Reviews

Based on 15 reviews
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B
Bert
Outstanding

Great taste, great product. Best cheese ever.

G
Gerard Dizinno
Best parmigiano ever!

I had guests for dinner who raved about this cheese!

W
Wladimir Labeikovsky
Excellent

Great product and unsurpassed customer service.

C
Charles Fee
It's like a whole 'nother experience

Aged Pamargiano-Reggiano is a thing of beauty. And the truly aged stuff, like this 40 month version, is absolutely worth the price - no matter the price. buy it, eat it, love it.

L
Louis Ferrier
Red Cow Good

I was very excited to receive the Red Cow cheese. Good imported Parmigiano is hard to find in Delaware let alone a 5-star cheese like Vacche Rosse. Never ate cheese so tasty.

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Lemon Baked Ricotta of Amalfi
Lemon Baked Ricotta of Amalfi
Lemon Baked Ricotta of Amalfi
Lemon Baked Ricotta of Amalfi

Lemon Baked Ricotta of Amalfi

Regular price $29.00
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Rich and exotic in Amalfi lemon taste, Lemon Baked Ricotta of Amalfi is made with organic sheep milk and infused with original Amalfi lemon. Its blissfully creamy texture and fresh aroma make it one of the best ricotta you can ever taste.
If there is anything Lemon Baked Ricotta of Amalfi can do, it is one of the most versatile cheeses you can use to savor your dish or sweet dessert. It is delightfully sweet and rather elegant, especially when you topped it with raspberry sorbet.
One of the great features of Lemon Baked Ricotta of Amalfi is that it sucks up all the flavors around it beautifully. In the morning, it is a wonder with fresh fruit. If you are taking it after dinner or as a dinner, it is the perfect low-carb cheese alternative with raspberry sauce.
Lemon Baked Ricotta of Amalfi is great alone as an appetizer. It is also excellent with rustic dishes, olives and salami. This cheese is digestible, satisfying and sweet. Whether it’s a breakfast, lunch at work or dinner after the day’s work, Lemon Baked Ricotta of Amalfi will give you delightful taste and aroma.
When you are hosting a party, make this cheese your companion and let your guest feel the natural taste of ricotta infused with Amalfi lemon.

Gluten-free product.

Customer Reviews

Based on 4 reviews
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Sandra M Mack
Delicious

My lemon ricotta cheese arrived fresh to the USA. I thought it would last a few days but it was gone in one hour it was so good.

J
Jorge Cardozo

Amazing

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Lorelyn P.
Tasty and Gluten free

We were very impressed with the lemon ricotta. My daughter has celiacs and it is difficult to find really good Italian desserts. This was perfect and the rest of liked it too.

L
Lorelyn P.
Tasty and Gluten free

We were very impressed with the lemon ricotta. My daughter has celiacs and it is difficult to find really good Italian desserts. This was perfect and the rest of liked it too.

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Caciocavallo Silano Cheese

Caciocavallo Silano Cheese

Regular price $41.00
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Caciocavallo Silano is on of the most famous cheeses of Southern Italy, in particular of the Sila, a wide Mountain land in Calabria, where it is produced. This cheese has very ancient origins, that, however, did not prevent manufacturers to preserve its original characteristics, allowing Caciocavallo Silano to obtain the PDO mark. 

HISTORY AND CURIOSITIES
Caciocavallo Silano is considered a very important cheese for the Italian gastronomy. Its production is so old as to be mentioned by Hippocrates, a Greek physician and philosopher, who lived between 460 and 370 BC. in one of his many books dedicated to the art and the cooking of foods, he speaks for the first time about "cacio".
This cheese were ably produced by Greeks and Romans, that became important for this fact. After Hippocrates, also Pliny - in one of his treatises dedicated to cheese - described and exalted the unique features of "butirro", an ancestor of the modern caciocavallo, defining it "very delicate food".
Afterward this cheese has managed to preserve unchanged its original features, becoming the ideal food for the ancient farmers of Southern Italy. Thanks to the extreme respect of the traditional recipe and production methods, Caciocavallo Silano has managed to gain the PDO mark since 1996.
The name "caciocavallo" is related to the fact that cheese forms were bounded in a couple, hanging them straddled across wooden beams, ready for the maturing process. The second part of the name, "Silano", derives - ad we can easily guess - from its place of origin and production.

TASTE AND CHARACTERISTICS
The most particular characteristic of Caciocavallo Silano is its shape, with an oval body and a small ball on top. Actually, the presence of the small ball is not necessary, but it represents certainly one of the most immediate features of Caciocavallo. The two parts are divided by a marked neck, due to the cords used to bind the couples togheter.
The rind is smooth, thin, pale yellow and it becomes more intense during the seasoning. Inside, Caciocavallo Silano has different characteristics, depending on the maturation period. After some weeks, the hard cheese assumes a more intense, the typical holes appear and the taste becomes more spicy.

Customer Reviews

Based on 26 reviews
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St. Mary’s Cherry Hill baby!
Delicious

Don’t be cheap… grab some!

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Luigi R.
Caciocavallo Silano

Pretty good cheese. I liked it.

D
Dennis Kebrdle
tasty but a little too much outer skin

was very tasty but outside layer too much

C
Chris
Will order more

Always my favorite cheese.

J
John
Arrived on time

Perfect cheese for Christmas. This one got me.

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ACETAIA MALPIGHI - BALSAMO OF MODENA GOLD
Acetaia Malpighi - Balsamo of Modena Gold - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
Acetaia Malpighi - Balsamo of Modena Gold - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
ACETAIA MALPIGHI - BALSAMO OF MODENA GOLD
Acetaia Malpighi - Balsamo of Modena Gold - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
Acetaia Malpighi - Balsamo of Modena Gold - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎

Acetaia Malpighi - Balsamic of Modena IGP Gold

Regular price $26.78 Sale price $23.00
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The Malpighi’s IGP Gold Balsamic Vinegar of Modena is obtained from cooked grape must produced by the Malpighi family and wine vinegar which has been aged for a long time in French oak barrels. It has a high density and a sweet-sour flavor with fruity shades as well as intense perfume.

A product 100% made in Italy whose production cycle is totally taken care by the Malpighi Company. All the phases of the production, from the grapes cultivation to the final product, are checked by Ermes Malpighi, the fourth generation of the family and Master Taster AED.

Customer Reviews

Based on 13 reviews
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Cecilia Valdes
Amazing Balsalmic vinegar for an equally amazing price!

This is such an amazing product, excellent flavor and thickness, one of the best you can buy for a great price! Their customer service was also exceptional particularly during these challenging times. LOVE THIS BALSALMIC

M
Mike C
Very delicious vinegar

A very tasty vinegar! It goes perfectly with lots of stuff including salads. I have ordered another bottle because I like this so much.

A
Andy P
It made me change my opinion about balsamic vinegar

Acetaia Malpighi made me change my opinion about balsamic vinegar. I was using store balsamic and told my daughter I was switching to red wine vinegar, she said that I'm not using good vinegar. I search and found this balsamic vinegar to be diverse. It is delicious and you can't compare it to others.

J
John D
Overall excellent

I have purchased both cheap and more expensive bottles of vinegar mainly for dipping. But this particular vinegar exceeds anything I have ever tasted anywhere ( including restaurants). I have tried it on beef, chicken, porks, salmon and it makes them really better.

R
Rachel
So good

Since I have been buying balsamic vinegar, I have never fallen so much in love with vinegar like this one. This vinegar is so good that you will want it on everything. Great product, great customer service, fast delivery.

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Bon bon of classic almond lemon flavored - Sicilian almond biscuits

Bon bon of classic almond lemon flavored - Sicilian almond biscuits

Regular price $16.00
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Born in sunny Sicily, a land full of flavors, Sicilian BONBON OF CLASSIC ALMOND LEMON FLAVORED is a lemon biscuit made with whole almonds and enriched with liquor made from Sicilian lemons. This very sweet biscuit makes you dream of Sicily!

This particular flavor is very appreciated in Italy as well as all over the world. The delicious biscuit is made with almonds and lemon flavor that is perfect for relaxation, lunch, after a tasty dinner or as an antipasto.

Eating it, you will find a great balance between the softness and crunchy taste of the almonds.

Customer Reviews

Based on 18 reviews
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J
Joann Alberto
Delectible pillows

Delicious,soft,chewy bites of almond flavored taste of heaven.

V
Vicki Hegge

Very good.

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james micca
I love Almond and Love lemon. Outstanding treat

I love Almond and Love lemon. Outstanding treat. Not for everyday but at least once a week. Excellent Cookie

T
Tassa L
Delicious cookies

Quality cookies with amazing flavor. It has just enough almond and lemon. No weird taste. Great!

L
Linda H
Very good biscuit

No complaints whatsoever. The product delivers on promises and I would recommend it.

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Friselle - Bagel-Shaped Toasted Roll
Friselle - Bagel-Shaped Toasted Roll
Friselle - bagel-shaped toasted roll - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
Friselle - Bagel-Shaped Toasted Roll
Friselle - Bagel-Shaped Toasted Roll
Friselle - bagel-shaped toasted roll - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎

Friselle - Bagel-Shaped Toasted Roll

Regular price $11.00 Sale price $9.50
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The frisella (whole wheat kind), also called frisa, makes its first appearance back in 1300. Typical of Southern Italy regions such as Campania and even more Puglia, its literal description is: bagel-shaped toasted roll. The name frisella probably derives from the Latin “frendere”, which means grind, cut into small pieces, and in fact the frisella is a crumbly food. It can be seen as a durum hard bread biscuit, cut horizontally in half and toasted again in the oven. The dough is entirely mixed by hand and is made from durum wheat flour, water, salt and yeast. The dough is then cut and rolled in a shape reminiscent of the bagel. After the first baking in a wood oven, it is cut in the middle with an iron wire and the two sides are baked again. Because of this cooking process the two sides have a different look: one is porous and the other one is compact.
Package:  250 ML - 9 OZ.

 


The frisella is an economic and poor food because it basically lacks anything. It is also fat free, which makes it incomparable to any other crackers or bread sticks and makes it perfect for diets. It is a time-resistant food being it a dry food. It can not go bad in fact it is already a dry bread and is, moreover, a good alternative to normal bread. According to tradition, the frisella made of durum wheat flour was a food for wealthy families while poorer people used to eat friselle made of barley wheat. Frisella today is a very popular food on the tables of Puglia in particular during the summer as it is a light and fresh food that goes well with the products of this region and typical of the season.

To enjoy it the best, soak it in cold water for a time that depends on individual taste and thickness of cooked dough (in the past people in Puglia used to douse the friselle directly in sea water and then add dressing). Then dress it with fresh tomatoes, oregano, salt and a drizzle of extra-virgin olive oil. The frisella is a poor food but its flavor is incomparable.

 

 

Customer Reviews

Based on 25 reviews
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Rhoda G
Really delicious

I was totally blown away by the taste of this bread. I’m a bagel junkie, and my husband and I thought these were better than any we’ve ever had. The texture and taste are perfect.

M
Mathew Bennett
I am very impressed with how fresh these bagels are

You can taste the quality in every bite. I love this crunchy texture and the soft chewy inside.

D
Daniel V
Real taste of Italy

I have to admit I was skeptical when I first looked at this product online but decided to give it a try. I am so glad that I did. They are the best-tasting bagels I have ever had, and they are healthy too.

S
Sean
I am very impressed with this product!

It is delicious and fresh! I highly recommend it.

J
John C
Great product

Friselle toasted bagel rolls are really delicious and high quality. I would highly recommend this product

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‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted) - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted) - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted) - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted) - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)
‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)

‘SORRENTO’ Painting Jar Dolceterra Virgin Olive Oil (Handmade Painted)

Regular price $54.00 Sale price $48.00
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‘Sorrento’ Painting - Dolceterra Extra Virgin Olive Oil is the quintessential everyday oil produced with olives on the Amalfi Coast. It is aromatic and pure olive oil that is perfect for any dish thanks to its quality and ability to exalt any taste.

Dolceterra Extra Virgin Olive Oil Jar is beautifully crafted with ceramic by the skilled Vietri artists, to exalt tradition and guarantee the highest quality standards. ‘Sorrento’ Painting - Dolceterra Extra Virgin Olive Oil is the best and healthiest oil with genuine color and aroma. It is characterized by a bright green color with golden shades, and its fruity and persistent aroma is typical of Sorrento region.

The production process is constantly monitored and tested by the Italian Quality Certification Institute, to guarantee high production standard.  

Contains 16.90 fl. oz. Hand Painted Jar Extra Virgin Olive Oil Amalfi Coast.

 

Dispenser not included

 

Customer Reviews

Based on 14 reviews
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Lee Blaschak

Looks great on the counter

K
Karen Miller
Sorrento jar

The jar is beautiful! Sorrento is one of my favorite places and this jar brought back so many wonderful memories.
Only problem is, I didn’t get the pour spout with my shipment.

K
Kathy Femia
Absolutely Beautiful

The jar is to pretty to open, bought second one as a gift. Love it

R
Racheal
Enticing flavor

Came with an enticing flavor. Delivered faster than expected and was delicious.

S
Sean A
Gorgeous bottle

Delicious flavor in a gorgeous bottle. This is one of the best if not the best olive oil.

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Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months
Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months

Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months

Regular price $58.00
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Parmigiano Reggiano Red Cows aged from 24 to 30 months portioned into pieces of 1Kg and more. You can choose the preferred weight of the portion using the menu below.

Produced with the milk of Red Cows of Reggiana’s breed, fed exclusively with grass, hay and certified no GMO feed, it is strictly prohibited to use any method to force the production, high attention to the animal well-being.

Parmigiano-Reggiano is one of the most ancient and rich cheese ever known. It is produced nowadays substantially as eight centuries ago: same ingredients, same production process, same handcrafted care. Parmigiano-Reggiano is a cheese totally natural, known in the world as “King of cheeses” for its particular productive, nutritional and organoleptic characteristics.

The milk of Red Cows of Reggiana’s breed has some qualitative characteristics that differ from the traditional Parmigiano-Reggiano. The Red Cow produces a third less of milk than the Holstein breed, but it has a higher performance in the cheese-making process. In particular, in the Red Cows milk, there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to long aging, with a consequent better digestibility. For that reason, the production regulations of Red Cows Parmigiano-Reggiano provide that the product can be sold only after at least 24 months of aging, compared to the 12 months of the traditional Parmigiano-Reggiano. The result is a cheese that, despite the long aging, has a sweet, delicate and persistent taste. Moreover, also the organoleptic features are different. Characteristic is the straw yellow color, the elasticity of the grain, the strong but delicate aroma even after 30 months of aging..

he Red Cows Parmigiano-Reggiano is produced with the milk delivered by the partner breedings twice a day. One milking is in the early morning, the second in the evening, after 12 hours. So the delivery is during the coolest hours in order to avoid the risk of unwanted fermentation. The milk of the Red Cows that arrives at the cheese factory in the evening is placed in large vats, where it develops the milk ferments and the fat, during the night, rises spontaneously to the surface, bringing up the impurities. It is the phase of the surfacing.

The morning after the fat in excess is separated and used for the production of the butter. When it is the moment to fill the cauldron, the cheese maker pours the skimmed milk of the evening, taken from the vats, with the whole milk  of the milking just arrived. The two milks, conveniently filtered, fill the typical bell-shaped copper cauldrons, that can contain about eleven quintals, enough for the production of two wheels. To get only one kilo of matured Red Cows cheese are necessary about 14 liters of milk.

In the cavity of the copper cauldrons, steam flows: from the beginning the temperature rises to 20° to prepare the mix of milk to receive the ferments, obtained from the processing of the day before. It is added the right dose of bacteria, very important during the aging process; reproducing from the beginning they will transform the milk sugar in lactic acid: the ph decreases. It is a very important phase to help the coagulation and prevent in the next curd the producing of unwanted microbes, that don’t tolerate the acidity. 

The milk acidified in that way is warmed up a little bit more up to simulate the temperature of the calf stomach (33 – 34° C): now the rennet is added, a small quantity of white powder containing salt and rennin, that is the enzyme which digests the milk proteins in the stomach of the calf. You stop stirring the liquid: it seems very quiet, but inside the cauldron in ten minutes a lot of changes occur. It happens the coagulation: the proteins, undermined by the rennin and by the acidity, join together blocking the fat cells. That phase is quite imperceptible and the cheesemaker judges with the fingers back: the curd has the consistency of a gel and fills all the space before filled by the milk.

It is the moment of the breakage of the curd or “spinatura”. This word comes from the past when it was used a hawthorn branch, later it has been substituted with a tool called “spino” made by a long beam with wiry at the end like a ball.

The cheesemaker gently cuts the curd in big slices, being careful not to scatter the fat inside, then with strong movements he breaks down the mass into small pieces like rice seeds. That is to separate the curd (semisolid) from the whey (liquid). Every granules, mixed by a motorized tool, can give away all the water that have still inside.

Always stirring, the cheese can be cooked, in a characteristic way in order to select with the heat the milk bacteria, very important during the next ageing. It happens at 55 – 56° C. Till the Fifties the cooking was made with the fire under the cauldron, the young helpers of the cheesemaker were in charge to add wood under the cauldron, so they were called “sotcaldèra” in dialect (under the cauldron).

A the right dehydration of the granules, the cheesemaker stops immediately the stirring and the heat. The heavy granules of the curd fall down and sink on the bottom of the cauldron, covered by the whey mass that until then contained them. In this phase the granules join spontaneously together. They rest on the bottom for about one hour so they can give away the whey in excess.

With ability and with the help of a permeable hemp cloth and a wooden shovel the cheesemaker wrapped the curd in the cloth and let it rest in the hot whey a little bit. In every cloth there are about 90 kilos of curd: they are enough for two wheels. This is why the curd is cut in two parts and each one, always wrapped in the cloth, is placed in a round wooden mould to give its final shape. Inside this mould the wheel will be periodically turned, in order to help the coming out of the whey in excess. At the end of the first day, taken away the cloth, between the wheel and the mould there is a special marking band which engraves the cheese factory registration number, the month and the year of production, the PDO mark and the typical dotted inscription with the name Parmigiano-Reggiano. A name that can be read on every single piece of cheese with the crust.

To obtain the typical convex shape, the wheel is placed in another metal mould. On the forth day the wheel is ready to enter into big vats full of water and salt-saturated solution, where it rests for about 20 days, to absorb salt in order to have the right taste and a better conservation. The salt is the only one preservative that can be added to Parmigiano-Reggiano. The others are absolutely not accepted by the regulation. After the immersion in the water and salt solution, the wheel comes out. To help the making of the crust and the drying it is placed in the hot room or exposed to the sun rays. It is the last day before the beginning of the maturation period. At first the maturation begins in a farm house near the cheese factory, where the cheese rests on big wooden tables (“scalere”) which are able to support 100 wheels. Later the cheese, examined by the experts of the Consortium of Parmigiano-Reggiano, is moved to a well-controlled maturation storehouse. For the cheese of the Reggiana’s breed this period lasts more than two years. Only then will it receive, after a careful examination of the unchanged quality by the experts of the Red Cows Consortium, the coveted mark of the Red Cows. After this long period of time the cheese will be perfectly matured and will have that taste and colour which are unmatched and characterize it.

 

Customer Reviews

Based on 28 reviews
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M
Mark Vergari
Awesome Italian Food Products

Ordering easy and delivery is quick. Taste the best Italy has to offer brought to you by DolceTerra

H
Hector I Chavez

Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months

R
Robert Dibble
Red cow Parmesan an absolute treat

This is not typical Parmesan that we have in the U.S. . Very wonderful fragrance and texture. I have used it in fettuccine Alfredo. Just incredible. Quite expensive but it will last months so we’ll worth it.

T
Tony Silvaggio

Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 24/30 months

K
Karen
So delicious and I recommend

Real parmesan, aged and the best thing is that it is made from red cow. So delicious. I recommend.

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‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎
‘POSITANO’ Limoncello of Sorrento Jar - Fine Food Gifts | Italian Gift Baskets – Dolceterra Italian Within US Store‎

‘POSITANO’ Limoncello of Sorrento Jar

Regular price $75.00
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When it comes to the perfect drink for every occasion, ‘POSITANO’ Limoncello of Sorrento Jar stands tall. Italy is known for the best lemon drinks, that is why many people from around the world choose ‘POSITANO’ Limoncello of Sorrento Jar as their go-to lemon drink.

Not only does this drink offer excellent flavor, but also quality taste. Produced from organic lemons, ‘POSITANO’ Limoncello of Sorrento Jar is free of chemicals. Unlike most other lemon drinks that are not organic, Limoncello of Sorento is organic and good for everyone.

What is special about ‘POSITANO’ Limoncello of Sorrento Jar is that it comes in a beautifully handcrafted jar that can be used to store other things after you have consumed the lemon in it. The jar is reflecting Italian tradition and history to immerse you in Italian history and tradition.

No other lemon drinks can match the quality that ‘POSITANO’ Limoncello of Sorrento Jar provides. So grab a POSITANO Limoncello jar and enjoy the flavor and taste.

Dimensions:

W: 4.5” - H: 8” Contains: Limoncello of Sorrento 16.9 fl oz