Salami & Cheese

Realized by hand, gluten-free, with no GMO, milk flours, and derivatives, following the ancient recipes handed down from father to son by the Mancini family.

Crosta d’oro is a cave-aged sheep cheese, made according to the most ancient Tuscan traditions. During the refinement, it is treated with grapeseed oil and at the end of its maturation, which lasts at least 150 days but can even reach 10 months. It has the dished shape, typical of Tuscan pecorino, the characteristic light golden-brown color, with some darker spots in the cavities. Animal scents of sheep, delicate and vegetable notes of hay and dried fruit. Balanced taste, slightly spicy, salty but sweet, in the mouth it is very crumbly and has excellent persistence.

Andrea Magi is one of the most capable and well-known cheese refiners in the Italian gastronomic scene. He creates masterpieces with unique flavors. Andrea loves to experiment by realizing surprising and captivating combinations in collaboration with other excellent producers and will never cease to surprise us.

The wild boar seasoned sausage is gluten-free, with no GMOs, milk flours, and derivatives. It is one of the many specialties of Mancini butchery. It is realized with lean pork, using special processing recipes with a special touch of truffle that makes it even tastier.

Sheep’s cheese aged in the “chaff” of Piedmontese hazelnuts.
What is the chaff? First of all, a specific one on hazelnuts, as it is the “Tonda gentile delle Langhe” also known as Piedmont Hazelnuts PGI. The “chaff” is the waste from the sieve after roasting and grinding the hazelnuts to obtain the hazelnut paste, this waste is larger pieces of hazelnuts and the perisperma or the thin brown film that covers the hazelnut, as well as the essential oil of hazelnut.
This ingredient, which for us is certainly not a waste, used to refine the crust of our little pecorino, therefore called “Scoiattolino”, as we know that squirrels are greedy for walnuts and hazelnuts.
The result is a cheese with a balanced taste given the harmonization obtained of the ingredient added with the cheese. The rind is edible and appreciable.

Produced with pure sheep's milk, defined as raw paste, it is a second refinement, aged for about 45/60 days, it is young and delicate, suitable for consumption on any occasion, from the plate of appetizers to the platter of cured meats or in a plateau of cheeses.

Produced with pure raw sheep's milk, matured for about 120 days or more, and thanks to time it acquires its particularly complexity but at the same time delicate and sweet.