CacioMulo Artigianale Calabrese forma da circa 1 kg noci calabria guscio the most credited hypothesis is

the most credited hypothesis is that it was a custom of the soldiers of the Austrian Empire

The Caprino d 'Aspromonte cheese is one of the traditional Italian agri-food products based one hundred percent raw goat's milk

ready to eat

Barrel: from armchair and jazz music

using animals raised in a semi-wild state in the mountainous areas of Foggia Province and properly fed and slaughtered

CacioMulo Artigianale Calabrese forma da circa 1 kg noci calabria guscio the most credited hypothesis isCheese of cow's milk, intense taste and sweet flavour. White, soft paste. Taken from the ancient Ionian Calabrian tradition of storing and aging the cheese in caves with coal from which it takes its characteristic black color. The seasoning is about 60 days the form of weight varies from about 1. 5 kg up to 4 kg. the product has an unmistakable savory flavor and goes well with orange blossom honey, citrus jams, wine jellies all together with an