A Corsican cheese that enjoys the special appellation “Fleur de Maquis”, called on to awaken our inner passions, it is based on a contemporary, original approach. Here, the milk and herbs share the stage together.

A soft, delicate, tender, creamy, fleeting cheese, embodying the ewe milk it comes from while expressing a light acidity; subtle and unmistakable. The rind, with red, green and ash colored tones, appears full of herbs, which is clearly denoted in the flavor, on a par of importance with that of the milk even. Thyme, rosemary, pepper and dill dance across the palate giving substance to the cheese. In short, pastoral flavors in both senses of the term. Extremely easy to eat.

Aged: 2 months. Ideal time for consumption: March–October.

Gerardo di Nola is a widely famous pasta maker, and one of the finest in all of Italy.

They also prepare tomatoes in various forms. On the one hand, pure tomato sauces that are then seasoned to one’s tastes: Passata di Pomodoro di Villa Literno Coltivati in Aridocultura and Passata di Pomodoro Gourmet. And on the other hand, different formats of tomatoes with their juices: Pomodorini di Villa Literno Coltivati in Aridocultura, small pieces with the skin and sauce; the Filetti di Pomodoro, halved, peeled tomatoes with their sauce, and the Pomodori Pelati Italiani.

The farro or spelt pasta (triticum dicoccum) is our favorite among those that can be considered of an ancestral, rustic culture. Farro, a grain that originated in Egypt, was highly esteemed in ancient Rome and today has come to be revered as an exceptional gastronomic product both in quality and quantity. This company, which produces different varieties like kamut, sells a sublime product in 4 different formats: spaghetti, penne rigate, rigatoni and fusilli. A pure, profound and unmistakable flavor of farro that harks back to artisan country bread – very distinguished. The texture is also interesting: dry and compact, it settles between the molars as you chew. A jewel of nature and of natural gastronomy.

Certified organic, it is grown in Umbria.