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Taleggio P.D.O a fantastic Italian cheese

Taleggio P.D.O a fantastic Italian cheese
The ageing and production area of Taleggio includes: Lombardy (provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia) Piedmont (province of Novara) Veneto (province of Treviso) The milk used must come exclusively from the farms from these territories and inserted in a control system.

ARTICOLO- 21/06/2017 - http://www.alleenitaliaanseproducten.nl/ ( Network O.I.P. )

Agricultural Company Adamo: A true Sicilian and Biological reality

Agricultural Company Adamo: A true Sicilian and Biological reality
The company is nowadays totally dedicated to the cultivation of vine and olive tree following true biologic methods. The land extends for a wide hill zone of almost 75 hectare, within the DOC Alcamo production zone. Even using modern techniques of processing, the cultivation of olive trees and grapes is made in the total respect of the environment and the territory, a necessary condition to obtain the BIO certificate. The exclusive use of own produced raw materials, the knowledge of the territory, apart from the familiar tradition, make the company one of the best expression of the Sicilian panorama. Vincenzo dedicates the company activities to the production of wine and extra virgin olive oil, in fact, the company estate is placed within the Alcamo Doc and PDO Valli Trapanesi areas.

ARTICOLO- 16/06/2017 - http://www.alleenitaliaanseproducten.nl/ ( Network O.I.P. )

Bison Wine Cellar: Excellence from the ground to the glass

Bison Wine Cellar: Excellence from the ground to the glass
Still nowadays, as it was in the past, the company makes the quality of its own territory its best strength and added value. The vineyards managed by the company are 20 small farms, located in the areas most committed to the denomination. The finest part is the hectare managed at the peak of the Cartizze hill, the most precious Italian vineyard. Through a cyclical generational renewal, Bisol carry on handing down from father to son: a strong familiar unity which gives the company further strength.

ARTICOLO- 14/06/2017 - http://www.alleenitaliaanseproducten.nl/ ( Network O.I.P. )

Artisanal Pasta Manufacturing Campo "Campo's Pasta is exclusively prepared using Sicilian durum wheat semolina and water"

Artisanal Pasta Manufacturing Campo Campo's Pasta is exclusively prepared using Sicilian durum wheat semolina and water
The Artisanal Pasta Manufacturing Campo producles, using the best Sicilian durum wheat, durum wheat semolina pasta drawn in bronze and making it dry slowly at low temperature. Through the will to create a products which inspires to the ancient local recipes, the company, in a full artisanal manner, assure a great quality maintaining the taste of pasta as it is made by our grandparents, even if guaranteeing the requisite required by the alimentary disciplinary. The Artisanal Pasta Manufacturing Campo produces the beast varieties of local traditional pasta as the caserecce, gnoccoli, busiate and aneletti palermitani.

ARTICOLO- 14/06/2017 - http://www.alleenitaliaanseproducten.nl/ ( Network O.I.P. )

La Bruna Caseificio "only cheese starting from raw milk coming from the cows nourished in a natural way"

La Bruna Caseificio only cheese starting from raw milk coming from the cows nourished in a natural way
The cows, all of brune race, are all bred within lands in which they graze free during the hot months (from April to November). No corn silage is used, but only herbs and hay of the near mountain gazing lands enriched by nobel cereals coming from the bordering zones. Only raw milk is processed in order to maintain all the nutritive and organoleptic properties of the raw material. The refinement of our cheeses, among which Castelmagno DOP and Ranchera DOP, in made only in the seasoning cave. The cheeses can reach different seasonings, from 4 months to 18 for the Castelmagno DOP.

ARTICOLO- 01/06/2017 - http://www.alleenitaliaanseproducten.nl/ ( Network O.I.P. )


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