It is called hard, salty, dried. After being “ricotta”, the drying and curing process begins, which can last up to 15 days. Have you ever tasted it? We have 3 variants!
Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!
Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!
Did you know that butter is a dairy product and not a cheese? We only produce centrifuge butter, using a traditional churn, which is handed down from generation to generation.
Did you know that butter is a dairy product and not a cheese? We only produce centrifuge butter, using a traditional churn, which is handed down from generation to generation.
With its original color and perfectly blended taste to create a complex, intense and delicate bouquet, the "Brivido d'Ischia" is suitable for any occasion, at the table or as a digestive.
Oil obtained from olives harvested and ground in Italy, of superior category obtained directly from olives and solely by mechanical means.
Pendant made of several pieces corresponding to each other, layers of carved cherry, ash, wengé and oak. Accompanied by a rigid strap.
Wooden pendant, made of a three-dimensional inlay, typical design of the sorrentine inlay, reinterpreted, accompanied by a flesh-colored suede strap.
Sciuscella and 'On Carrubo represent a homage to a fruit symbol of the history of Ischia, almost forgotten for a century now.
Wooden earrings, a reference to the typical ornament, drawing of the sorrentine inlay, accompanied by surgical steel hooks.
Figaro, our fig liqueur, is the first of our discoveries.
Born from the work and passion of a Portuguese craftsman, created from the maceration of the fig in his same brandy, distilled in a 19th century alembic in the region of Algarve.
