Our mission is to share the pleasure of Authentic Italian Cheese with the world. Our strong point is to study personalized solutions for mixed cargos, to let our PRELYBIUM Cheese reaching all destinations, in the world. Our effort is to match any request of authentic Italian Cheese, especially coming from foodservice and professional players. Our
It’s the most famous Italian Blue Cheese, in the world. It’s a PDO product, originating in the Milan area and owes its name to that of the town of Gorgonzola, not far from the city of Milan, where it seems first production was made more than 1200 years ago. Gorgonzola is a cow’s cheese and
Fresh, delicate and rich, it’s Campania’s pride and joy. Without comparision on pizza, perfect for summer. We are talking about Buffalo Mozzarella, an Italian excellence. Its porcelain white colour, its smooth surface, the use of separate layers of curd, its initial elasticity that slowly melts are the unique characteristics of this product. When it’s cut
We brought our Prelybium Collection of Italian Cheese to Tokyo, for the tasting session hold on June 24th, in the splendid setting of the Hotel Gajoen in Tokyo www.hotelgajoen-tokyo.com. Organized by the Italian Embassy, ICE Agency and Assolatte, the event brought together about 30 Italian producers, who met the largest Japanese importers and the local
Whenever we use a high-quality Italian olive oil to dress our salads, meat dishes or veggies, we should learn something more about this precious superfood. And also about its importance for the Italian cuisine. Italy is in fact the world’s second largest olive oil producer. The average annual production of olive oil in Italy amounts
Balsamic vinegar of Modena PDO is a very well known Italian dressing, born from a very typical and ancient know-how. Obtained exclusively from the best grape varieties, it is produced from cooked or concentrated must, with the addition of a quantity of wine vinegar, and aged for at least 60 days, or up to and
San Marco dei Cavoti is an ancient medieval village founded in 1300 year by Provencal settlers located in South of Italy
Pecorino Romano PDO was first created in the countryside around Rome, more than 2,000 years and it seems it was a staple in the diet of the legionaries of Ancient Rome, because very rich in protein and easy to digest. It’s a hard salty cheese, often used for grating, made out of sheep’s milk only (the Italianword pecora, from which the name derives, means sheep).
When we think about Italy, the common image that come out in our mind is “Italian food” with a tasty and attractive evocation of a pizza or a tomato pasta with basil on top
A perfect balance of carbohydrates, proteins, fibers and all the nutrients in a correct and healthy diet.
With more than 400 different varieties, cheese from Italy are some of the world’s best and they play a leading role in Italian cuisine. They are used to fill, top or garnish many dishes and they are a pillar of Italian Food Culture. The majority of Italian cheeses are the product of ancient traditions that
Sun-dried Tomatoes represent a gourmet touch coming from an ancient tradition of the cuisine of Southern Italy. In the past, it was a very common and delicious habit, especially in South of Italy, cutting long tomatoes and let them dry in the sun, in the warm and sunny climate of Italian southern regions. After that, they