The four generations experience and the love for the well done things, are the unique ingredients that make the cold cuts producer Lovison the reference point for the Friulian cold cuts. The musetto is a rustic and delicious cold cut, with a big grain paste and endowed with a great softness, both a sweet and spicy taste, used by the most famous Italian chefs , among which Carlo Cracco, in their recipes. The sausage: for its production the meat used are the ossocollo, the shoulder and the belly, which are processed at high temperature immediately after the butchering and flavored with species. The product is then tied by hand and dried in cellars for 12 hours. The soppressa is made season with some species for 8 months in the wine cellars. The result is a product with mid grain and a taste balanced between thigh and belly following the tradition. The knife tip made salami is made up only with meat processed at hot temperature than seasoned with a mix of selected spices. The substantial difference that distinguish this product from the others is the cutting of the meat made by hand by the butchers in cubes of 2 centimeters. After the salami are tied by hand are put in drying wine cellars for 3 days.

Our Sicilian producer of garlic and oregano has sent during these days the 2017 harvest, it is possible to buy the products directly from the website.

The "Fior di Latte" is an absolutely typical product and a fundamental part of the Southern Italy dairy tradition. Mozzarella is obtained from the curdling of fresh cow's milk brought to 35 degrees, so the addition of natural rennet to form the curd. The cow's milk mozzarella is pinned every day by the diary master following the Apulian artisanal tradition using a stick and a tub, everything is immersed in draining tanks for the ooze obtaining a paste ready for the pinning. The "Fior di latte" shape is variable: round, nodino, braid depending on the origin. The Nodini: these are little "Fior di latte" mozzarella typical of Apulia, hand shaped they seems like a little knot. They have an harder paste endowed with a great grade of elasticity. The "Fior di latte" Mozzarella has a sweet but delicate taste, the best siding is with a mature tomato and 2 leaves of fresh basil realizing a great Caprese, but it is also perfect to but directly cut on a pizza. Bocconcini Fior di latte: the have a bright and homogeneous skin, white milk colored. The paste is soft and lightly elastic. When it is cut it releases a milky liquid, they represent the perfect starter.