Brie Cheese - 100 Grams

100% Italian Cow Milk Mozzarella from Franciacorta. 

From Salumificio Rosotta in Campania, the most tasteful cold cuts perfect to melt on a slice of Altamura bread (buy here) or to boost your burgers and pastas.
從坎帕尼亞（Campania）的Salumificio Rosotta，最有品味的冷盤非常適合融化在一片阿爾塔穆拉麵包（在此處購買）或增加漢堡和麵食的質量

Lard is a cut of pork meat, the fat part of the lard with thin rind. It is a product derived from Italian heavy pork. It is flavored and placed in special tanks, after a period of salting and absorption of the spices it is vacuum packed in Italy and shipped to Hong Kong.
豬油是豬肉的一部分，豬油的脂肪部分皮薄。它是源自意大利重豬肉的產品。經過調味和吸收香料一段時間後，將其調味並放在特殊的罐中，在意大利用真空包裝並運到香港

Its taste is rich, complex, mouthwatering. Able to add value on everything you add it.
它的味道豐富，複雜，令人垂涎。能夠在您添加的所有食材上增加價值

Choose whole piece for pasta and barbecue or thinly sliced to top your bruschetta or toasted bread.
可選擇整塊用於意大利面和燒烤，或切成薄片將其放在意式烤麵包或烤麵包上

Approximately 18-20 pieces per serving
每份約18-10片

Keep refrigerated. To consume in max 7 days after received and kept in its packaging. 
保持冷藏。收到後最多7天食用並保存在包裝中

Vacuum packed 真空包裝

Authentic Buffalo Mozzarella DOP from Campania. Weekly delivered from the Province of Naples.
來自坎帕尼亞（Campania）的正宗布法羅莫扎里拉奶酪（DOP）。經那不勒斯省每週發貨

Its majestic the Mozzarella of Buffalo Milk from Campania DOP, produced by Caseificio delle Rose, an amazing and unique artisan producer appreciated for its traditional and genuine diary products.
高貴的的坎帕尼亞DOP水牛牛奶芝士，由Caseificio delle Rose生產，這是一家令人驚嘆的獨特手工藝品生產商，因其傳統和純正的奶產品而受到讚賞

Net Weight: 250 Grams (2 Pieces x 125 Grams)
淨重：250克（2件 x 125克）

Keep refrigerated. To be consumed within 72 hours.
保持冷藏。要在72小時內食用

Shelf-life: Refer to the package
保質期：請參考包裝

Want to know more about Caseificio delle Rose, their unique products and visit them in their region in Italy? Contact them directly https://caseificiodellerose.it/
想更多地了解Caseificio delle Rose，他們的獨特產品並在意大利地區訪問他們？直接與他們聯繫https://caseificiodellerose.it/

Authentic Guanciale from Amatrice - 100 Grams
來自Amatrice的正宗Guanciale - 100克

Cured pork cheek for your own Carbonara with authentic Italian ingredients. Sliced or whole piece. Better than Pancetta and Bacon for your authentic Italian pasta.
用正宗的意大利食材醃製的豬肉麵頰，適合自己的Carbonara。可切成薄片或整塊，比起Pancetta和Bacon，給您更好的正宗意大利麵食

In the Central Apennine, in a beautiful green valley between the Monti della Laga and the Sibillini Mountains National Parks, is located the SANO factory. In this area rich in nature and traditions, the company has found an ideal habitat for the production of hams, sausages and typical regional specialties.
SANO 工廠位於亞平寧中部，在Monti della Laga 和 Sibillini 山國家公園之間美麗的綠色山谷中。在這個擁有豐富自然和傳統的地區，該公司為生產火腿，香腸和典型的地方特色菜找到了理想的棲息地

THE GUANCIALE AMATRICIANO ( PORK CHEEK) , indispensable for the famous Amatriciana pasta, is obtained from the cheeks and throat of the pig, salted and seasoned with spices well before moving on to the drying stage. Removed from the salt, drained and tied with string, the Guanciale is left to be seasoned with pepper, a touch that enhances its flavor and gives it character without altering the taste. The aging process lasts a period of three months.
著名的Amatriciana意大利麵必不可少的GUANCIALE AMATRICIANO 豬肉面頰是從豬的臉頰和喉嚨獲得的，醃製並用香料調味後才能進入乾燥階段。除去鹽分後，瀝乾水分並用繩子捆起來，關瓜葉菜還可以加胡椒粉調味，這種觸感可以增強其風味，並在不改變口味的情況下賦予其特色。老化過程持續三個月

Shelf life: 3 days after sliced
保質期：切片後3天內食用

Vacuum packed 真空包裝

FIor di Maso is a regional artisanal cheese from Veneto.
FIor di Maso 是威尼托（Veneto）的地方手工奶酪

Asiago is a delicate cheese made with semi-cooked cow's milk, produced only on the Asiago plateau in the Veneto foothills in Italy. Its short ripening allows us to taste the freshness of milk of mountain.
Asiago是一種用半熟的牛奶製成的精緻奶酪，僅在意大利威尼託山麓的Asiago高原生產。它的短熟期使我們能夠品嚐到山牛奶的新鮮感

The peculiarity of this cheese is the sweet taste of milk. The external rind, slightly convex, hides an internal, soft, pale yellow-colored paste with a diffuse and uniform holes. The longer ripening than Asiago Frescomaso, gives it more taste, with slightly spicy aftertaste. It’s perfect as appetizer with cold cuts, in a sandwich or melted in a burger. 
這種奶酪的獨特之處在於牛奶的甜味。外表皮略微凸出，遮蓋了內部柔軟，淺黃色的糊狀物，其上散佈著均勻的孔。成熟度比Asiago Frescomaso 更長，賦予其更多的味道，餘味略帶辛辣，非常適合搭配冷盤作前菜，三文治或融合於漢堡上

Keep refrigerated. To be consumed within 48 hours.

保持冷藏。要在48小時內食用

Vacuum packed 真空包裝

Authentic Gorgonzola DOP is an Italian blue-veined cheese produced in the Italian regions of Lombardy and Piedmont.
Gorgonzola DOP 是在意大利倫巴第和皮埃蒙特地區生產的意大利藍紋奶酪

Gorgonzola DOP is a soft cheese, it has a pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue and green veins due to the marbling process, produced with pasteurized cow's milk. The rind is compact, rough, hard and grey/pinkish in color but not edible. It takes a minimum of 45 days ageing to let Gorgonzola demonstrate its unique characteristics. The flavor varies from sweet to slightly spicy to very spicy depending on age, with notes of sour cream and lactic tang. The cheese is rich and fat in the mouth, and the flavor, a curious blend of sweet and spicy, is definitely addictive.
Gorgonzola DOP 是一種軟奶酪，它具有淡黃色，黃油狀和熔融狀的糊狀斑點，由於經過大理石花紋加工而成並具有均勻分佈的藍色和綠色紋理，是用巴氏消毒的牛奶製成的。皮是緻密，粗糙，堅硬和灰色/粉紅色的，但不能食用。Gorgonzola至少需要經過45天的熟成，才能展示其獨特的特性。口味從甜到微辣到非常辣，取決於其陳年時間，帶有酸味和乳酸味。奶酪的口感濃郁而肥膩，其甜味和辛辣味的奇妙混合絕對令人上癮

Gorgonzola DOP perfect for a wide range of culinary pursuits. Spread it on fresh crusty rye bread with a dollop of flavorful fruit preserves, swirl it into soups for added creaminess and a hint of that blue taste, celery stalks dip or simply serve it alongside fresh figs and honey for a celebration of its sweet flavor.
Gorgonzola DOP 非常適合各種美食。將其塗在新鮮的硬皮黑麥麵包上，並帶有一團可口的水果罐頭，將其打成湯以增加奶油味和淡淡的藍色味，芹菜桿蘸醬或僅與新鮮的無花果和蜂蜜一起食用即可頌揚其甜味

Suggest to consume within three days to maintain its best quality
建議於三天內食用以保持其最佳品質

Vacuum packed 真空包裝