Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Parmigiano Reggiano PDO 24 months aged vacuum packed. The best size for all the family. Taste the flavor of the natural cheese!
Parmigiano Reggiano Vacche Rosse DOP, aged for at least 24 months, Silvano Romani Selection, vacuum-packed and hand-wrapped. Buy the most nutritious Parmigiano Reggiano: it is guaranteed by Silvano Romani!
PDO Parmesan Cheese aged for 24 months Silvano Romani selection black wrapped. The natural flavor and the size are perfect for all the family.
PDO Parmesan Cheese aged for 30 months straw wrapped, Silvano Romani selection. The best size for all the family. Taste the flavor of the natural cheese.
PDO Mezzano Parmesan Cheese aged for 12 months selected by Silvano Romani. Buy the cheapest and guaranteed Parmigiano Reggiano!
Parmigiano Reggiano PDO 30 months aged vacuum packed. The best size for all the family. Taste the flavor of the natural cheese!
Old PDO Parmesan Cheese Stravecchio aged for 36 months gold wrapped, Silvano Romani selection. Try the mature cheese taste.
Anolini is a type of egg pasta stuffed with a soft stewed meat filling, served in meat broth with grated Parmigiano Reggiano cheese sprinkled on top. Anolini are pasteurised and packed under protective atmosphere.
Heart of Parmigiano Reggiano PDO from the Silvano Romani selection, 24-month ageing, vacuum packed, 700 g.
Strolghino is a small, lean, slightly seasoned salami, very rich in flavor. From the trimming of Culatello, here is a tasty idea for your appetizers. Choose the Strolghino guaranteed by Silvano Romani. The 250 g format is vacuum-packed and ready to slice.
750 g ca. | Silvano Romani
Parmigiano Reggiano DOP made exclusively from Italian red-breed cows aged over 30 months, vacuum-packed, is produced only with organic mountain milk from a single breed, the red-breed cow, which is rustic and resistant and produces excellent quality milk, rich in proteins and fats.
Parmigiano Reggiano DOP made only with Bruna, vacuum-packed and hand-wrapped. Choose a cheese made with a special milk. The 750 g format is ideal for the whole family.
Anolini is egg pasta stuffed with a soft filling of Parmigiano Reggiano PDO cheese, served in meat broth or casseroled.
Tortelli with erbs are a type of egg pasta stuffed with a soft filling of ricotta cheese and chards, dressed with melt butter and grated Parmigiano Reggiano cheese. Tortelli are pasteurised and packed under protective atmosphere.
Deboned PDO Leporati Parma Ham. Central portion, dry cured for minimum 24 months and vacuum packed. The PDO Leporati is the first Parma Ham to obtain a product certification.
Unique and inimitable, Mountain and Organic, produced with 50% milk from Rossa Reggiana and 50% milk from Bruna, the two historic breeds of Parmigiano Reggiano DOP. Aged 24 months.
Emilian Tortellini is a type of egg pasta stuffed with a soft stewed meat and mortadella filling, served in meat broth with grated Parmigiano Reggiano cheese sprinkled on top. Tortellini emiliani are pasteurised and packed under protective atmosphere.
Giannarelli's Guanciale di Colonnata is made by cutting the lean, fat-rich part of the cheek of a heavy Italian pig suitable for Parma and San Daniele hams.
It has a strong flavour, spicy and herbaceous aroma.
Ideal for sauces, especially amatriciana and carbonara or paired with shellfish.
Parmigiano Reggiano DOP from Modena White Cow, approx. 750 g, Silvano Romani selection.
Quality and freshness guaranteed by Silvano Romani.
Vacuum packed and hand wrapped. Choose a cheese made with a special milk. The 750 g format is ideal for the whole family.
Parmigiano Reggiano PDO from the Silvano Romani selection, 24-month ageing, vacuum packed, 200 g, is the ideal solution for an initial try.
Unleash your creativity in the kitchen! With this Parmesan Cheese Spread, you can create a host of tasty new recipes. Try this genuine Parmesan Cheese flavored spread!
Pumpkin tortelli are a type of egg pasta stuffed with a soft pumpkin pulp filling, dressed with melt butter and grated Parmigiano Reggiano cheese. Tortelli are pasteurised and packed under protective atmosphere.
Salame di Felino is the most delicious cold cut from the Parma Hills. A controlled production chain, PGI certified, all the goodness of traditional pork butchery. The 900 g format is the perfect choice for a snack or delicious starter.
Parmigiano Reggiano DOP aged for over 96 months is a reserve for connoisseurs and for those seeking a strong and very intense taste. With a prized and very rare maturation, it is intended for the finest and most sensitive palates.
Salame Felino PGI is the most delicious cold cut from the Parma Hills. A controlled production chain, PGI certified, all the goodness of traditional pork butchery. The 600 g format is the perfect choice for a snack or delicious starter.
Passatelli is a type of pasta mainly made with Parmigiano Reggiano cheese, eggs and dried grated bread, served in meat broth. Passatelli are pasteurised and packed under protective atmosphere.
The smell of a plate of Culatta always makes everyone agree.
It is the masterpiece of Italian gastronomy. It is not for nothing that they call it the king of cured meats. Culatello is born between the winter fogs and the sultry summers of the Bassa Parmense. Only in this corner of land bathed by the Great River does the most noble part of the pig become Culatello.
500 g ca. | Colline di Cigarello e Canossa
Parmigiano Reggiano DOP made exclusively from Italian red-breed cows aged over 24 months, vacuum-packed, is produced only with organic mountain milk from a single breed, the red-breed cow, which is rustic and resistant and produces excellent quality milk, rich in proteins and fats.
Parmigiano Reggiano PDO from the Silvano Romani selection, 36-month ageing, vacuum packed and hand wrapped in the convenient 200 g pack.
Gran Riserva salame is a production of excellence, made with meat from heavy Italian pigs and a few other ingredients. After a slow seasoning, of at least 90 days, at the moment of cutting, from the slice "that makes the drop" a unique scent and aroma will be released, which will conquer you.
From the splendid hills of Torrechiara. Prevalence of Maestri with short carbonic maceration.
Less dark, drier, fine and persistent bubbles. Notes of cherry, morello cherry and raspberry; cinnamon and cardamom, mineral and intense. Perfect companion for local cured meats, traditional first courses, seasonal boiled meats. You can try it on shellfish and tuna. But also on jam tarts.
Deboned PDO Leporati Parma Ham. Final portion, dry cured for minimum 24 months and vacuum packed. The DOP Leporati is the first Parma Ham to obtain a product certification.
From the romantic valleys of the Taro. Predominantly Maestri grapes with 20 days of fermentation.
Dark, enveloping, and smooth thanks to lower pressure and higher residual sugar.
Beautiful notes of blackberry and forest fruits, with intense hints of cloves and black pepper.
Perfect to pair with cured meats and meat-based first courses, as well as roasts. Plum tart? A sublime delight.
The piadina mignon is excellent for an aperitif, a snack or for a children's snack. To be consumed stuffed or instead of bread. 10 Pieces.
The recipe calls for the use of Italian cream treated with ferments that make this butter particularly creamy and fragrant, with a delicate and refined flavour typical of fresh cream obtained from freshly milked raw milk.
We recommend enjoying it raw on bread to savour all its sensory properties.
Fresh Tagliatelle are egg pasta, to be enjoyed with a meat sauce, a vegetable sauce or even just butter and parmesan. They are pasteurized and packaged in a protective atmosphere.
4 years of seasoning elevate to excellence a fantastic product.
PGI Parma Coppa ready to slice half. Made exclusively from 100% Italian pork, for a certified PGI product. The vacuum-packed 900 g format is ready to be sliced. Don't miss out...
From the trimming of the pork neck here is a salami for a light and flavorful appetizer. The seasoned coppa is still made as it once was: only pork and a pinch of spices. It is precisely the artisanal production and natural seasoning that make this product unique.
No one can resist its sweetness! 100% Italian meat with a minimum seasoning of 24 months.
Parmigiano Reggiano DOP aged for over 60 months is a true specialty; it is dry, crumbly, grainy, even richer in nutrients, with an intense straw color.
A typical cake made with almonds, hazelnuts and butter. Crunchy and fragrant, this cake is best consumed dipped in zabaglione.
Potato gnocchi like the ones of the past, soft and rich, perfect with a red sauce, seasoned with butter and Parmigiano Reggiano PDO or with a classic ragù.
Bresaola di punta d'anca is a highly selected product, obtained from the most prized cut of the bovine thigh with careful processing and a short maturation.
Parmigiano Reggiano DOP Selection Silvano Romani, aged over 48 months, vacuum-packed.
A time-honoured and prestigious brand from Bologna that has made Mortadella the flagship of its productions. A recipe deeply rooted in tradition, simple and using high quality cuts.
Crescentine o tigelle are produced using the traditional method of the Modena Apennines
The high quality cooked ham stands out from the others for the excellence of the selected raw materials and the use of rigorous industrial manufacturing processes. Fragrant and soft, it is an extremely versatile cured meat, suitable for a snack, a light second course or to make a fragrant sandwich for a snack.
Fiocco, otherwise known as Fiocchetto, is the typical cured meet product from Bassa Parmense (lit. Po river area in the outskirts of Parma). The cut comes from the lower part of the pork haunch. Smaller and leaner than Culatello, it is the perfect choice for those who wish a mild and light starter.
Fiocco di prosciutto is made with 100% Italian meat. Product without lactose and gluten.
PDO Coppa Piacentina ready cut in half approx. 900 g. PDO Coppa Piacentina, as per production specifications, comes from pigs born, raised and slaughtered in Emilia Romagna and Lombardy (Italy). Product without lactose and without gluten.
3 Gold Medals, this vinegar is in memory of the ancestor who invented the recipe at the beginning of the twentieth century. It is made with musts from ripe and dried grapes.
Lambrusco Otello NerodiLambrusco Etichetta Oro is the masterpiece of Cantine Ceci. Sparkling, lively, it releases an intense aroma of blackberries, raspberries and strawberries. Cantine Ceci's Otello was the first Lambrusco wine to receive the five bunches of grapes from the Italian Sommelier Association.
Pecorino cheese aged under straw.
Lentigione Zucca Plum Preserve Without Added Sugar
Carnaroli rice is considered one of the best Italian varieties of rice for risotto.
Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.
Cooking time: 17 - 19 minutes.
This sweet and sour preparation is very rich and tasty because it collects all the goodness and aromas of the vegetables.
Parmigiano Reggiano DOP aged for over 84 months is a true specialty; it is dry, crumbly, grainy, even richer in nutrients, with an intense straw color.
Over - 300g datterini tomato puree
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