NERO di GROTTA accompanies its strong flavor with a soft dough.
After a first semi-seasoning, it is transferred to the tuff caves in Sant 'Agata Feltria.
Ideal for flavoring first or second courses, or accompanied by jam and honey.
Ingredients Sheep milk PS, rennet, salt. ITALIAN MILK
Characteristics: soft paste, strong flavor, dark straw-colored, treated with olive oil and vinegar on the surface.
Minimum seasoning 12 months
Preservatives and dyes: absent
Storage: +4 / 8 ° C, it is recommended to keep at room temperature 1 hour before consuming
Nutritional values for 100 grams
Energy 1934 kj / 461 kcal
Fat 37.2 grams of which saturated fatty acids 27.7 gr
Carbohydrates 1.01 grams of which sugars0.01 gr
Protein 36.61 gr
Salt 1.49
Milk harvesting is made in the Marche hills, where the flocks are still raised in the pastures.
Milk is worked on the day. Fire, natural rennet, the expert hand of the casaro.
A day of salt, some days of seasoning, and a pecorino with a sweet and delicate taste is ready.
Cheese factory
Martarelli
Via Alessandro Volta, 3
60020 Camerata Picena (AN)
Telefono: +39 071 946060
