The product
Pecorino al Pistacchio Verde di Bronte DOP
Pecorino produced with sheep's milk from Maremma and pistachios
Code:
31337
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Pecorino produced with Italian pasteurized sheep's milk with the addition of Pistachio Verde di Bronte DOP |
|---|---|
| Appearance | It has a straw-yellow rind and a soft but compact paste, ivory in colour with evident pistachios |
| Taste | To the palate has a soft texture and a sweet taste, harmonious and balanced. with pleasant hints of milk and pistachio |
| Maturing | At least 10 days |
| Curiosity | Il Fiorino Dairy is located in Paiolaio in a small medieval village in Roccalbegna in the upper Albegna Valley, on the slopes of Mount Amiata (Tuscany) |
| Our selection | When we tasted the products of Angela and Simone from Il Fiorino dairy, we realized that they were completely aligned with our philosophy. The thing we liked the more is that they work only the milk of the Maremma area and this means that their cheeses really talk about their territory |
| Suggestions | Perfect with acacia honey |
| Ingredients | Pasteurized sheep MILK, green PISTACHIO from Bronte DOP (minimum 4%), Volterra salt, rennet, lactic ferments. Crust treated with E235 preservative |
|---|---|
| Allergens in ingredients | Milk and products thereof, Nuts and products thereof |
| Weight | 1 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep in fridge between + 4 +8 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1393 kJ / 336 kcal Fat: 28 g of which saturates: 18 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 21 g Salt: 1,3 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (GR) - Tuscany
Why we chose them
Il Fiorino dairy was founded by Duilio Fiorini in 1957 in Roccalbegna, in the Maremma region. Today it is run by his daughter Angela and her
husband
Simone, who combine the founder's experience and traditional recipes with an innovative vision of the company, both from a technological and
market perspective. Il Fiorino began participating in various international competitions: since 1964, when it received its first award at the Saturnia
cheese competition, Angela and Simone have collected over 200 medals at events such as the World Cheese Awards, Mondial du Fromage,
Trofeo
San Lucio and other important contests. As proof of its deep connection with the Maremma, Il Fiorino only processes milk from sheep raised within
a
40 km radius of the dairy, maintains the craftsmanship of certain stages of production and ages the best cheeses in the family cave, earning it the
P.A.T. (Traditional Agri-Food Products) certification.
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