in this way the capocollo acquires the softness that distinguishes it

In Apulia as in Calabria the tradition of capocollo processing is rooted in the history of the territory

can be stored in the refrigerator for up to forty days and consumed when you feel like it the most

The precious roots grow naturally under the ground and are taken and processed with a method and experience that is now centuries old

Grapes: Nerello Calabrese 70%

Primo sale con Olive Nere - Formaggio Siciliano Tipico e Gustosissimo Formaggio Sale Ghiotto in this way the capocolloSicilian first salt cheese with a typical Sicilian compact paste. A cheese with an intense and unmistakable taste, pleasantly enriched by the addition of chopped black olives. The form is put for 72 hours in brine and then be brought to maturation for about 10 15 days and finally packaged. The milk used comes exclusively from Sicilian farms. Produced without preservatives. The whole form weighs about 3 kg, you can also choose slices portioned in a