MOMENTO GOURMET

The "MOMENTO GOURMET" box is composed of: no. 2 seasoned sausages "Passita" di Romagna (500g approx. each), no. 2 quarts of "Caciotta Toscana" Faggiola (300g approx. each), no. 1 bottle of Sangiovese Superiore di Romagna DOC wine "Campo di Mezzo" from Tre Monti Winery (750ml). SALSICCIA STAGIONATA PASSITA DI ROMAGNA: This is a unique thin salami. It is the typical sausage from Romagna, produced according to the ancient recipe with the best lean meat from pigs born, raised and slaughtered in Italy. It undergoes a short and very delicate seasoning process aimed at obtaining a tender and sweet product, an easy peelability and with an inimitable meltiness on the palate. CACIOTTA TOSCANA FAGGIOLA: is a mild cheese with a classic taste. Matured on wooden boards, it has a thin straw-colored rind and uniform milk-white paste. SANGIOVESE SUPERIORE DI ROMAGNA DOC "CAMPO DI MEZZO" CANTINA TRE MONTI: A splendid fusion of Forlì Sangiovese full of backbone and the 'gentile' Sangiovese, more characteristic of western Romagna. An organic wine that has a brilliant ruby red color and a bouquet of fresh red fruit and hints of violets . The wine's overall bouquet is balanced, with distinct notes of black cherry and sour cherry, fleshy. The Tre Monti winery was founded in the early 1960s by Sergio and Thea Navacchia, and today it is run by their sons Vittorio and David. The vineyards extend over the two estates owned, one located on the hills of Forlì and the other on those of Imola for a total area of about 50 hectares at an average altitude of about 120 meters above sea level.

SALSICCIA STAGIONATA PASSITA DI ROMAGNA: pork, iodized salt, dextrose, spices, antioxidant: E301 (sodium ascorbate), preservatives: E252 (potassium nitrate), E250 (sodium nitrite). CACIOTTA TOSCANA FAGGIOLA: Pasteurized cow's milk, salt, rennet, selected ferments, preservatives (by surface treatment): E202, E235. SANGIOVESE SUPERIORE DI ROMAGNA DOC "CAMPO DI MEZZO" CANTINA TRE MONTI: Contains sulfites.

Store the box in a cool, dry place. Store the Caciotta at 4°C / 9°C.