We have never tasted another cheese like this one, as far as Manchego is concerned. And if this producer and this brand already deserve high honors for their semi-cured version, their cured one, aged nine months in lard, breaks with the region’s gastronomic inclination to position itself light years ahead.

An ancestral, noble cheese in which the excellent ewe’s milk takes center stage, with a flavor of reduction, of concentration, of lactic essence—with clear presence of fat enhanced by age and the protection of the lard. Extremely condensed without losing life.

Tierno Campos produces about 2,000 kilos of this label annually. Each cheese weighs a minimum of 2.5 kilos. All production is done with milk from the family’s 1,000 sheep, which graze in the municipal district and the surrounding area.

Traditional pasta sauce that fully connects with gourmand tastes, it gratifies rather than responding to modern gastronomical concepts. Predominant, and how, is the pancetta, lightly smoked and well balanced, providing flavor and meatiness. Succulence enriched by the presence of egg yolk, olive oil, onion, white wine, rice starch and spices—to produce a dense and very rich condiment (it must be heated) that permeates and marks whatever it touches: spaghetti, tagliatelle, etc.

A contender for the throne of the world’s olive oil. Winner of some of the most important industry awards, such as the “Grande Menzione Leone d’Oro 2003”, among others. We can without question characterize it as the quintessential expression of Sicilian olive oil—aromatic, fruity and, in all of its features, exceedingly refined, in the most elegant sense of the word. Lively fragrances that make it unique, evoking tomato leaves and freshly cut grass and mixing with the character of the very fresh and ripe olives. “Sweet” flavor, very “sweet” and fruity, elegant and balanced with extraordinarily subtle bitter and spicy notes that bring just the right complexity to the natural character of the olive. A bright, clean greenish color.
Made from Verdese and Moresca olive varieties, hand picked from the seven hundred olive trees on the 9-hectare property; after being pressed the same day, they yield a production of 4,000 bottles a year, each bearing the seal of ecological responsibility.

An estate with 25 hectares of land in which the entire fruit and vegetable process is carried out, from cultivation to preparation and canning. In this case there are only 5,000 kilograms of small, quite uniformly sized onions.
They are first blanched in vinegar and wine, then run through a gas grill to give them color and a rustic touch before being conserved in oil, which is how they are sold. What really stands out is their texture, crisp and tender at the same time, with a neat cut. Immaculate, very natural flavor, with subtle acidity; we could classify them as aromatized, with the smoothness and flavor imparted by the olive oil.