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Agriform Trugole

A table cheese that comes from a very small zone near Asiago. Trugole is a semi-cooked cheese, white or straw-yellow in colour, with very marked and irregular holes, due to its maturation of a minimum 90 days in a natural cave. It has a pleasant mellow taste, reminiscent of mature milk.

History

The name comes from the small village on the Asiago plateau where an exclusive cheese similar to Asiago, but with a sweeter taste, was created for the first time in the Trugole alpine hut. This taste came from the type of forage that the livestock would eat (soft wild foliage, rich and genuine).

This cheese comes from the same production area as Asiago, but is distinguished by its fruity taste coming from milk that is rich in characteristic aromas from the alpine pastures. In the traditional recipe, the wheels are flipped every day and treated with water and salt so that they can maintain their softness.

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Alta Badia

As unique as the many Ladin farms boasting a sundial!

Nutritional information for 100 g/ml

Energy	1725 kJ/416 kcal
Fat	33,5 g
of which saturates	24,1 g
Carbohydrate	1,3 g
of which sugars	< 0,1 g
of which lactose	< 0,1 g
Protein	27,3 g
Salt	1,7 g

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Arrabbiata Pasta Sauce (Packed 6 x 24 oz.)

Arrabbiata is 1932’s spicy time-honored family recipe, using tomatoes picked from the sun drenched fields of the Emelia Romagna countryside. Within just two hours, the fresh picked and perfectly ripe tomato bounty is milled and kettle- cooked in small batches, with a delicious blend of Italian vegetables, herbs, extra virgin olive oil and chill.

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Arrigioni Taleggio DOP

A soft cheese of ancient origins, whose name comes from the valley near Bergamo where it was born and where it is still produced, hand-salted and aged.

FEATURES

RIND Thin, soft pinkish in color CONSISTENCY Soft and melty just under the rind, more consistent and crumbly in the center HOLES Generally absent or presence of very small holes. COLOR Pale yellow under the rind, whiter in the center. FLAVOR Sweet, buttery, very intense an7d5 aromatic in the aged product AGEING 35 days minimum PRODUCTION ZONE Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Novara, Pavia, Treviso PRODUCTION PERIOD All year

NUTRITION FACTS PER 100 G

Energetic value	300 Kcal
Protein	17 g
Fat	25 g
Carbohydrates	2,1 g

INGREDIENTS

Pasteurized cow’s milk, salt, rennet. Conservation +1 / +6 °C

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Bear Pond Farm Artichoke Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Cilantro Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Pepperoni Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Premium Basil Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Spicy Vegan Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Tomato- Basil Pesto

Pack Size: 12 / 6.3 oz.

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Bonomi Lady Fingers

Pack Size: 10 / 500 grams Country: Italy Brand: Bonomi Ingredients: Wheat Flour, Sugar, Eggs, Raising Agents, Sodium Carbonate Acid, Ammonium Carbonate Acid, Glucose Syrup, Flavoring and Salt. Allergens: Wheat/Gluten Allergy Shelf Life (Open): 1 Week opened, 12 months unopened

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Bresaola Bernina

Bresaola Bernina is a 98% lean, raw and air-cured beef product, with regular moisture, manufactured from anatomic and lean beef cuts specially selected for their high quality, rubbed and seasoned with custom blends and typical spices from the Valtellina region, berries and aromatic mountain herbs. Aged for two to three months. At 32ºF to 41ºF storage temperature it preserves its properties for up to six months within a vacuum bag. The HACCP (Hazard Analysis and Critical Control Point) system is applied in the production of the Bresaola Bernina, as well as the Standard Good Practices (SGP) regulations Specs: 3 Pcs per Case – ( 4lbs per piece)

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