PRODUCT CATALOG Srl Cibaria

Home , Casizolu, Delicatessen, Dried meat, Guanciale, Monti Lepini, Salumi

srl

selection of gourmet masterpieces

PRODUCT CATALOG srl Cibaria

Selection and distribution of gourmet masterpieces, ancient flavors and unmistakable products linked to the territory of Latium and to other Italian regions.

Our company history begins in 1976 artisans. A true culture made of deep on the shores of Lake Albano, on the knowledge of the territory, of the product outskirts of Rome, where we started and of its technical preparation, is the preserving the regional gastronomical key element beyond our selection of raw traditions, distributing high quality cold materials. cuts and cheeses to restaurant and specialized delicatessens. Our selections collect the real heritage of Italy’s different regional gastronomies, OUR VALUES revisited in a modern key. We preserve the flavors and the memory of tradition, For over forty years, we have been taking into account new production methods. pursuing the philosophy of “good Since the very beginning, our aim is to and healthy”, entrusting the processing improve dietary intake. to the expert hands of highly skilled

03 04 INDEX

P. 06 I SALUMI DI BASSIANO (Bassiano cured meats)

P. 08 BASSIANO PROSCIUTTO

P. 12 GUANCIALE (Pork jowl)

P. 14 COPPIETTE (Dried pork meat)

P. 16 I SALUMI DI SAN ROCCO (San Rocco cured meats)

P. 18 ARTISANAL MORTADELLA

P. 22 PROSCIUTTO NAZIONALE (Cured ham)

P. 26 COPPA DI TESTA (Head cheese)

P. 28 SALSICCETTE STAGIONATE (Small sausages)

P. 30 CORALLINA (Roman salami)

P. 32 ARTISANAL SPIANATA (Roman flattened salami)

P. 36 ROMAN SALAMELLA (salami)

P. 38 LOW SALINITY GUANCIALE (Pork jowl)

P. 42 LONZA (Pork loin)

P. 44 PECORINO ROMANO PDO

05 P. 48 PARMIGIANO REGGIANO PDO

P. 54 SARDINIAN CHEESES

P. 56 BORTIGALI CHEESE

P. 58 PROVOLETTA CASIZOLU CHEESE

P. 60 GOAT’S MILK CACIOTTA

P. 62 LATIUM CHEESES

P. 64 CACIO MAGNO CHEESE

P. 66 PECORINO CHEESE

P. 68 ALPINE CHEESES

P. 70 GIANDUIOTTO CHEESE

P. 72 TOMA VALSESIA CHEESE

P. 74 BLU DI ROJ CHEESE

P. 76 BEOLA CHEESE

P. 78 FOBELLO BUTTER

P. 80 SOAKED COD

06 I salumi di Bassiano (Bassiano cured meats)

The traditional Roman delicatessen in fine selections of artisanal production.

THE COMPANY

The Bassiano Reggiani cured meats are produced surrounded by the woods of the Lepini Mountains where the air is fresh, dry and protected from the humidity of the sea. A unique microclimate sublimates the open-window aging process, capturing all the aromas and scents of the surrounding woods.

07 PRODUCT

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“I Salumi di San Rocco” sono I Salumi di San Rocco preservano la versione contemporanea le tradizioni, tenendo conto dell’evoluzione della tradizionale salumeria romana; del gusto, migliorando i sapori e riducendo senza glutine e senza lattosio, ad alta drasticamente la salinità. digeribilità e mai salati. Ogni ricetta, di ispirazione medievale, è stata rivisitata e la produzione, I Salumi di Bassiano nascono immersi eseguita con metodo artigianale, nei boschi dei Monti Lepini dove l’aria è sotto lo stretto controllo di mastro è fresca, asciutta e protetta dall’umidità norcino. Nelle lavorazioni si utilizza del mare. Un sapore unico e inconfondibile, carne fresca di suino nazionale, impreziosito dalla stagionatura, lavorata ad arte con l’uso sapiente che avviene a finestre aperte, catturando di aromi del tutto naturali. gli aromi dei boschi circostanti.

08 _Bassiano (Bassiano cured meats )

Bassiano Prosciutto (Ham)

An open-window aged Prosciutto, made unique by the extraordinary microclimate of the Lepini Mountains.

Gluten, lactose and preservative free. 100% Italian

SELECTION

Typical in the Latium region, the Bassiano the ham an unmistakable color: Reggiani Prosciutto is among the very red on the outside, pink inside, few Italian hams left to mature with open and white in the fat parts. windows. The Lepini Mountains, where the Bassiano factory is based, benefit from an exceptional microclimate, with an optimal humidity for ham aging. The scents of the woods and hilly meadows penetrate the meat, giving the product a unique flavor. The natural aging process also gives

09 _Bassiano (Bassiano cured meats )

TASTING PRODUCT CODES

The Prosciutto slicing immediately ■ Classic Prosciutto with bone unleashes the aromas of well-aged 010009 meats and buttery notes that bind ■ Deboned and pressed Classic Prosciutto to the assimilated woody aromas, 010025 in an enveloping and inviting way, with a light aftertaste of dry hazelnut. ■ Deboned and trimmed Classic Prosciutto Its softness and taste persistence 0100250 stand out when tasting this unique ■ Natural beechwood smoked Prosciutto product. with bone 0100009 The beechwood-smoked version ■ Natural beechwood smoked of this Prosciutto is sublime, witha and deboned Prosciutto perfectly harmonized mixture of 0100252 fragrances. This Prosciutto leaves the typical and delicate aftertaste ■ Gran Riserva Prosciutto with bone, of natural smoked ham. aged 24 months 0100091

■ Gran Riserva Prosciutto deboned and trimmed, aged 24 months 010024

10 011 _Bassiano (Bassiano cured meats )

Guanciale (Pork jowl)

Guanciale naturally aged for over three months.

Gluten, lactose, preservative, additive and allergen free. 100% Italian

SELECTION

The Guanciale di Bassiano, aged naturally for over three months, is characterized by its simple and allergen-free ingredients: salt, wine, pepper, chilli pepper and natural flavors.

12 TASTING PRODUCT CODES

While slicing the Guanciale, spice fragrances ■ Guanciale (pork jowl) and scents are immediately unleashed, creating with black pepper a perfect balance between the lean and fat 0101081 parts. Consistency and softness harmoniously ■ Guanciale (pork jowl) bind with a broad and lasting taste. with chilli pepper 010108 The exclusive beechwood-smoked version of our Guanciale, thanks to its delicate smoked ■ Guanciale (pork jowl) wood notes, gives an extra boost to the flavors smoked over beechwood of the typical Roman cuisine recipes. 0101084

13 _Bassiano (Bassiano cured meats )

Coppiette (dried pork meat)

The 100% energy super food: a protein concentrate, tasty and low in fat.

Gluten, lactose, preservative, additive and allergen free. 100% Italian

SELECTION

The Bassiano Coppiette are made of selected national pork loin only.

The Coppiette are strips of dried pork meat, artfully flavored with salt, wine, chili pepper and fennel seeds.

14 TASTING PRODUCT CODES

Its scent is deep and enveloping. ■ Spicy Coppiette (dried pork meat) 1 kg The personality of the classic version with chili 132 pepper is intense and immediately conquers ■ Sweet Coppiette (dried pork meat) 1 kg the palate, perfectly combining with the structure 1322 of the dried meat. Our dried pork meat strips have a tenacious taste and a melt-in-the-mouth ■ Spicy Coppiette (dried pork meat) 100 g texture, which unleashes well-balanced flavors 131 and inexhaustible persistence. ■ Sweet Coppiette (dried pork meat) 100 g A taste of old times. The delicate and refreshing 1310 sweet version, with no chilli pepper, was created for dry meat lovers that do not like spicy flavors.

15 I salumi di San Rocco (our Italian cured meats)

Traditional Roman delicatessen in fine selections of artisanal productions.

THE COMPANY

“I Salumi di San Rocco” are the contemporary The processing involves fresh national version of the traditional Roman delicatessen; pork meat, artfully worked with the Gluten and lactose free and easy to digest. skilful use of noble raw materials. Each of our medieval inspired recipes Our Italian cured meats preserve has been revisited and each product traditions, taking into account the is artisan-made, under pork butchers’ evolution of taste, improving flavors strict control. and drastically reducing salinity.

016 PRODUCT

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017 _I Salumi di San Rocco (San Rocco cured meats)

Artisanal Mortadella

Highly digestible artisanal mortadella. Without emulsifiers or added fats.

Gluten, glutamate and lactose free. 100% Italian

SELECTION

Mortadella is a true heritage of traditional free and more balanced in flavour. Roman delicatessens. The production of “I Salumi di San Rocco” artisanal While following the ancient guidelines mortadella is based on the use of of the norcina tradition (Italian pork the best fresh Italian pork meat. butchery tradition), this recipe creates The artisanal processing carried out a delicate, highly digestible and well- under the pork butcher’s strict control, balanced product, which leaves room preserves all the authentic scents while for raw materials to release their natural revisiting them in contemporary key. scents, also thanks to the artful addition This product revisiting, compared of few ingredients: salt, spices and to the classic mortadella, is emulsifier natural flavors.

18 _I Salumi di San Rocco (San Rocco cured meats)

TASTING

The slice, with the typical and natural in full harmony with the notes of its natural pinkish color of meats cooked with care, fat parts. appears compact and well balanced When tasting it, we immediately perceive in the diffusion of its lardons. its softness, which highlights the value By smelling it, one can immediately of this tasty product with an exceptional perceive the spicy scents of this product, melt-in-the-mouth texture.

19 PRODUCT CODES ■ Artisanal mortadella Lorem ipsum dolor sit amet, consectetuer adipiscingwith pistachios elit. 7Aenean kg commodo ligula. 010155

■ Artisanal mortadella with pistachios 10 kg 010157

■“I ArtisanalSalumi di mortadella San Rocco ” sono I Salumi di San Rocco preservano withoutla versione pistachios contemporanea 10 kg le tradizioni, tenendo conto dell’evoluzione 010159della tradizionale salumeria romana; del gusto, migliorando i sapori e riducendo senza glutine e senza lattosio, ad alta drasticamente la salinità. digeribilità e mai salati. Ogni ricetta, di ispirazione medievale, è stata rivisitata e la produzione, I Salumi di Bassiano nascono immersi eseguita con metodo artigianale, nei boschi dei Monti Lepini dove l’aria è sotto lo stretto controllo di mastro è fresca, asciutta e protetta dall’umidità norcino. Nelle lavorazioni si utilizza del mare. Un sapore unico e inconfondibile, carne fresca di suino nazionale, impreziosito dalla stagionatura, lavorata ad arte con l’uso sapiente che avviene a finestre aperte, catturando di aromi del tutto naturali. gli aromi dei boschi circostanti.

20 21 _I Salumi di San Rocco (San Rocco cured meats)

Cured Prosciutto Nazionale

Authenticity is its absolute value. 18-month aged.

Gluten, lactose and preservative free. 100% Italian

SELECTION

The Prosciutto Nazionale (cured ham) from the “I Salumi di San Rocco” product line is exclusively made with Italian pork. Produced artisanally in the mountains of Langhirano, it is the sweet variant of ham in our Cibaria Selection. This product is characterized by a perfectly balanced proportion of fat and lean. Massaged with a little salt, it is 18 months aged minimum.

22 _I Salumi di San Rocco (San Rocco cured meats)

TASTING PRODUCT CODES

The scent is deep, elegant, and inviting ■ Prosciutto Nazionale with bone, thanks to the typical hints of well-aged aged 18 months meats. The tasting enhances the harmony 01001111 of flavor. The softness and persistence ■ Pressed and deboned Prosciutto, of flavor are a delicious combination, aged 18 months rich in character and sweetness. 0100230

■ Trimmed and deboned Prosciutto, aged 18 months 0100232

23 24 _I Salumi di San Rocco (San Rocco cured meats)

Coppa di testa (head cheese)

Coppa di testa with citrus fruits and orange peels.

Gluten and lactose free

SELECTION

An ancient recipe, handed down from The gourmet Roman Coppa di testa generation to generation, with its new was born from the poorest of cured and more harmonious taste and texture. meats. Particularly appreciated for This originally fatty and salty cured meat, its delicacy, for the fragrance that brings seasoned with a lot of garlic, is now lean, back childhood memories and for the pleasantly spiced, well-balanced and with extraordinary aroma of citrus fruits. very low salinity levels in our “I Salumi di San Rocco” product line.

25 TASTING PRODUCT CODES

By slicing the Coppa di testa, the spices ■ Coppa di testa with citrus fruits fragrance rises immediately. The lean and 010102 the fat parts unite and alternate with the red chilli pepper and oranges, as in an abstract mosaic. The intense aromas are followed by an enveloping, pungent and persistent taste, which creates a new, more modern and compelling variety of this historical cured meat.

26 _I Salumi di San Rocco (San Rocco cured meats)

Matured Salsiccette (small sausages)

Main ingredient in most of gourmet and Italian appetizers. In their natural casing.

Gluten and lactose free. 100% Italian

SELECTION

Our matured rustic Salsiccia The production involves the use (sausage), from the “I Salumi of genuine ingredients such as wine, di San Rocco” product line, a little garlic, salt, spices and wild fennel is made exclusively from the fine seeds. Finally, the meat is stuffed into cuts of national pigs, perfectly its natural casing. cleansed and finely processed. The recipe reinterpretation of this historical cold cut, gives birth to an artisanal product, balanced in tastiness and delicate in flavor.

27 PRODUCT

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TASTING PRODUCT CODES

The scent of the classic version of this aged rustic ■ Sweet matured Rustic sausage is delicately refreshed by wild fennel, Salsiccette (small sausages) 2 kg which binds in the mouth to the meat and other 010080 aromas. The spicy version of the Salsiccette ■ Spicy matured Rustic is harmonious and a little pungent with the Salsiccette (small sausages) 2 kg addition of some chili, creating an in-mouth 0100801 harmony of flavors and scents. For both versions the aging can continue, creating a drier taste, but its chewability remains enchanting while unleashing well-balanced and persistent aftertastes.

28 _I Salumi di San Rocco (San Rocco cured meats)

Artisanal Corallina (Roman salami)

Rome’s typical and traditional delicatessen. In its natural casing.

Gluten and lactose free. 100% Italian

SELECTION

Typically perfumed and with an unmistakable Obtained through the traditional flavor, theCorallina (roman salami) processing of pork butchers, this well of the “I Salumi di San Rocco” product studied and balanced blend binds line is made with fresh Italian pork meat. to the meats and creates the infinite The mixture is flavored with natural pleasantness that distinguishes this ingredients such as salt, wine, garlic historic salami. and black pepper.

29 TASTING PRODUCT CODE

The inviting fragrance of our Corallina ■ Classic corallina from the “I Salumi di San Rocco” 010100 product line turns the tasting into an authentic sensorial experience, made unique by its hint of spices. Its slices, compact and pleasant in the mouth, are the result of a perfectly matured salami and create a harmony between the sweetness of its pearly fat parts and its natural sapidity.

30 _I Salumi di San Rocco (San Rocco cured meats)

Artisanal Spianata (flattened Roman salami)

The flattened and typically Roman salami, made of pure pork meat.

Gluten and lactose free. 100% Italian

SELECTION

The preparation of the Spianata Produced according to the historical Romana (flattened Roman salami) recipe and the artisanal method and was taken up by various butchers over with very simple ingredients: finely the last 200 years to revive this salami chopped Italian meat mixed with recipe, already known at the time pepper, lard, a little garlic, a pinchof of the ancient Rome. salt and wine. “I Salumi di San Rocco” product line proposes the authentic Spianata Romana in a more modern, delicate and highly digestible version.

31 _I Salumi di San Rocco (San Rocco cured meats)

TASTING

The slices in the classic version of this cured and the fat parts create the right sweetness meat show an absolute homogeneity, to balance its natural sapidity. The taste particularly evident to the cut, and given is deep and persistent, especially in its by a perfect maturing process. spicy version, typical of the delicatessen While tasting this product, the aromatic of excellence.

32 PRODUCT CODES Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula. ■ Classic Spianata (flattened salami) 010075

■ Spicy Spianata (flattened salami) “I Salumi di San Rocco” sono I Salumi di San Rocco preservano 010076 la versione contemporanea le tradizioni, tenendo conto dell’evoluzione della tradizionale salumeria romana; del gusto, migliorando i sapori e riducendo senza glutine e senza lattosio, ad alta drasticamente la salinità. digeribilità e mai salati. Ogni ricetta, di ispirazione medievale, è stata rivisitata e la produzione, I Salumi di Bassiano nascono immersi eseguita con metodo artigianale, nei boschi dei Monti Lepini dove l’aria è sotto lo stretto controllo di mastro è fresca, asciutta e protetta dall’umidità norcino. Nelle lavorazioni si utilizza del mare. Un sapore unico e inconfondibile, carne fresca di suino nazionale, impreziosito dalla stagionatura, lavorata ad arte con l’uso sapiente che avviene a finestre aperte, catturando di aromi del tutto naturali. gli aromi dei boschi circostanti.

33 34 _I Salumi di San Rocco (San Rocco cured meats)

Roman Salamella (salami)

The typical horseshoe-shaped salami.

Gluten and lactose free – 100% Italian

SELECTION

The Roman Salamella from the “I Salumi These additional ingredients are carefully di San Rocco” product line is made dosed, according to the revisited recipe, following an artisanal method and for a highly digestible and never salty is prepared with a mixture of fresh, product. national, noble and carefully minced pork meats. The aging process is managed with The mixture is then seasoned with salt, experience, keeping this salami soft wine, a little garlic and spices, according and compact. to the best tradition.

35 PRODUCT

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TASTING PRODUCT CODES

Inviting fragrances are unleashed while ■ Classic Salamella cutting this horseshoe-shaped salami, 010079 creating a perfect balance of aromas with which the meat has united over time.

The slices are homogeneous, with a lively color and an inviting appearance. The taste is deep and persistent, full of personality, as in the best artisanal delicatessen.

36 _I Salumi di San Rocco (San Rocco cured meats)

Low salinity Guanciale (pork jowl)

Less than 2.5% salinity, aged three months.

Gluten and lactose free. 100% Italian

SELECTION

To make this particular type of pork jowl we and improving harmony in traditional only use pigs born, reared and slaughtered Roman dishes. in Italy. The meat is massaged with a little This particular pork jowl was created salt, wine and spices, and then left to age to leave the chef completely free up to three months. in the realization of Roman recipes, Compared to other types of Guanciale, without compromising the harmony the reinvention of the “I Salumi di San of flavors by adding too much salt. Rocco” product line uses less than half the salt, enhancing the value of its meat

37 TASTING PRODUCT CODES

The various months of aging enhance ■ Classic Low Salinity Guanciale the hints of the cut, which conquer (pork jowl) the palate in a crescendo, where 15100 the complexity of the aromas creates a harmonious fusion in its union with the sweetness of the fat parts.

A soft mouthfeel, combined with a smooth consistency, is what characterizes this special kind of Guanciale, whose unmistakable flavor is determined by its noble raw materials and low salinity.

38 39 _I Salumi di San Rocco (San Rocco cured meats)

Artisanal Lonza (pork loin)

The Norcina (Italian butchery) in its full expression.

Gluten and lactose free

SELECTION PRODUCT CODES

The accurate selection of pure pork raw ■ Classic Lonza (pork loin) materials, the handmade trimming 010061 and the perfectly dosed mixture of salt ■ Spicy Lonza (pork loin) and spices used in the processing, give 0100611 to the “I Salumi di San Rocco” product line Lonza a unique expressivity, according ■ Coated Lonza (pork loin) to the best tradition. 0100610

40 TASTING

When slicing the Lonza, its inviting texture all its aromas during the aging is immediately perceptible, as well as period. A lively and pungent flavor its delicate fragrance. characterizes the spicy version of The tasting reveals the full and deep the Lonza: this variety of the product is flavor that binds spices with matured the result of our brand’s style meats. Excellent chewability, an unmistakable and our ability to balance tastes and persistent taste. and flavors. The aromas and scents are enhanced in the coated Lonza, which preserves

41 _Cheeses

Pecorino Romano PDO

Low salinity and sweet texture. Selected and aged by Cibaria.

Gluten and lactose free. PDO certified

THE COMPANY

With over 45 years experience and a vocation Our company is committed to selecting for the gastronomic excellence of the regional raw materials of absolute excellence, tradition, Cibaria has created a unique by choosing sheep milk batches only Pecorino Romano PDO, that rebalances in the most suitable seasonal periods salinity and, as a result, the flavors of Roman and guaranteeing maximum accuracy cuisine in full harmony, without exceeding in every step of the production chain, in sapidity. for a peerless Pecorino Romano PDO.

42 SELECTION PRODUCT CODES

■ Pecorino Romano PDO, The Pecorino Romano PDO selected full wheel and refined by Cibaria stands out for its 020008 sweetness, its spicy veins and its low salinity. ■ Pecorino Romano PDO, Made with raw materials of absolute 1/4 wheel excellence, it is a pure expression of 0200080 highland pastures, rich in a centuries- ■ Pecorino Romano PDO, old rare and spontaneous flora, which 300 g adds unique aromatic and nutritional 02000800 components. ■ Pecorino Romano PDO,

The breeding of sheep in the wild, 1 kg in an uncontaminated natural context, 0200071 allows the collection of a fine milk, from ■ Grated Pecorino Romano which derives a cheese of great elegance PDO, 100 g and character. 020007

Cibaria selects sheep milk batches only in the most suitable seasonal periods and verifies every step of the production chain. The cheesemakers’ wisdom in transforming it, salting it and leaving it to age, in addition to the control of each cheese wheel, guarantees an unparalleled quality certainty.

43 TASTING

The striking characteristic of this cheese is its well-balanced flavour, combined with the typical aroma of whole sheep milk. In spite of the long maturing period, the scent of this cheese brings back the freshness and fragrances of wild pasture, highlighting an extremely harmonious taste, and a deep and persistent fragrance.

44 PRODUCT

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45 _Cheeses

Parmigiano Reggiano PDO

Mountain Parmigiano Reggiano PDO, aged up to 120 months.

Gluten and lactose free. PDO certified

THE COMPANY

The Parmigiano Reggiano PDO Malandrone has historically been of the Malandrone Company contains the first company in Italy to let the all the scents of mountain pastures. Parmigiano age for over 36 months. Its own Parmigiano Reggiano particular aroma derives from the magnificent Today, with its long and natural aging territory of Frignano (located in the Province periods, Malandrone still stands out of Caserta in the Italian Campania region), for being the only company to produce from a small luxuriant oasis of wild herbs the prestigious 120-month aged at 700 m above sea level and from Parmigiano Reggiano continuously. the milk of Friesian cows bred with care and respect and left to graze freely.

46 SELECTION PRODUCT CODES

The mountain Parmigiano Reggiano ■ Parmigiano aged 30 months, PDO Malandrone 1477 is a fine cru, full wheel made with milk from Friesian cattle 020004 and strongly linked to its territory ■ Parmigiano aged 36 months, of origin, from which it inherits full wheel a unique and unmistakable aroma. 0200060005

Defined by Gambero Rosso (Italy’s ■ Parmigiano aged 48 months, first food and wine multimedia full wheel publishing group) as the “one-off 0200060011 Parmigiano Reggiano”, this cheese ■ Parmigiano aged 60 months, stands out for its extraordinary aging, full wheel which goes up to 120 months. 02000411

■ Parmigiano aged 96 months, 300 g 0200060034

■ Parmigiano aged 120 months, 300 g 0200060041

47 PRODUCT

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48 Aging period

32 36-38 48-50 60-62 72-74 84-86 96-98 108-110 120-122 months months months months months months months months months

49 TASTING

The different varieties of the aged mountain Malandrone 1477 Parmigiano Reggiano PDO have intense, balanced and engaging aromas:

30 months: milk, fresh butter, herbal scents. 36 months: butter, milk, hay. 48 months: melted butter, hay, dried fruits (almonds). 60 months: dried fruits (walnuts), dried mushrooms, melted butter. 90 months: spices (nutmeg), dried fruit and a delicate taste of meat broth. 120 months: spices, taste of meat broth, toasted chocolate.

50 51 Sardinian cheeses

THE COMPANY

The pastures of the Lacesa company tradition that has been handed are situated in the heart of Sardinia, down from generation to generation, between the Campeda plateau and since the early 1900s. Cibaria intervenes the Marghine region. The abundant in the choice of raw materials and variety of aromatic herbs of the region in the refinement process to improve gives the milk unparalleled flavors, the flavors of the final products. which are found in these Sardinian cheeses, made according to a dairy

52 53 _Sardinian cheeses

Bortigali cheese

Fine cow’s milk cheese, from wild pasture, aged over 40 months.

SELECTION

The Bortigali is produced with fine milk from Sardinian cows raised outdoors in the green Marghine pastures. Bortigali is a unique cheese for its expressive and nutritional value, endowed with surprising depth and complexity, it’s an authentic mirror of the unique territory in which it originates and matures.

54 TASTING PRODUCT CODES

The clean cut shows a thin edge, lightly ■ Classic Bortigali hazel colored, and with small holes. 0200197 The scent is rich and noble, with notes of butter and straw. Lively and intense in taste, it reminds of dried yellow fruit. While tasting it, the cheese texture shells, unleashing a deep flavor, with great style and personality. The creamy hints of milk are in perfect harmony with the mature sapidity.

55 _Sardinian cheeses

Casizolu Provoletta cheese Historical, fine sardinian streched cheese, from wild pasture.

SELECTION

Provoletta is a fine ancient “pasta filata” (stretched) cheese, highly representative of the great Sardinian dairy school. Unique for its expressive and nutritional value, it is characterized by a surprisingly deep and complex flavor. An excellent synthesis of the whole milk of Sardinian cows that graze freely, in a land rich in aromatic herbs.

56 TASTING PRODUCT CODES

The harmonious aromas leave fascinating ■ Classic Provoletta Casizolu buttery and herbaceous sensations, while cheese the tasting reveals the pleasantness of the bite, 02002005 in which the persistent balance develops between the instinctive reference to milk and to the pasture vegetal notes.

57 _Sardinian cheeses _Bassiano

Goat’s milk CaciottaProdotto Sardinian goat cheese, available in three different aged varieties. Lorem ipsum dolor sit amet, From natural grazing goats’ milk. consectetuer adipiscing elit ligula.

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SELECTION PRODUCT CODES

The Sardinian goat Caciotta, available ■ Fresh goat Caciotta in three different matured varieties, 0200200 is made with milk from goats that graze ■ Half-matured goat Caciotta freely between the Campeda plateau 02002001 and the Marghine region. ■ Matured goat Caciotta Compared to the classic lines, these 02002002 goat cheeses stand out for the excellence of their more balanced and fragrant taste.

58 TASTING

Fresh goat cheese Caciotta. Aroma of pasture herbs, broad With its slightly rough external texture, and persistent flavor. the slices of this goat cheese are uniform with fine holes and an intense ivory color; Matured goat Caciotta. fresh milk and wild flowers aroma, typical Compact external texture, small holes and pleasant taste. in the internal texture and a straw- colored heart; intense, penetrating Half-matured goat Caciotta. and typically Ircini (“goat smell”) aromas, Externally coarse-textured, this goat with a beautifully structured, lively cheese has a very light and straw-colored and enveloping taste. thin edge.

59 Latium cheeses

THE COMPANY

Surrounded by the unspoiled nature The cheese processing, preserving of Poggio Mirteto, the Cooperativa and maturing process, well-established Ecofattorie Sabine produces artisanal over the years, are characterized cheeses. by traditional procedures, strictly The company’s pasture extends over scheduled according to the natural 350 hectares, where the animals are alternation of the seasons. free to graze spontaneous herbs and assimilate all their properties.

60 61 _Latium cheeses

Cacio Magno cheese

Soft handcrafted sheep’s milk cheese.

P.A.T. certified

SELECTION

P.A.T. certified (Prodotto Agroalimentare Tradizionale - Traditional Agricultural Product), the Cacio Magno from the Ecofattorie Sabine stands out for its full and buttery taste and for its artisanal production, made according to the ancient Sabina’s traditional shepherds method.

62 TASTING PRODUCT CODE

Characterized by a short aging period, ■ Classic Cacio Magno the Cacio Magno presents a pleasant ivory 02001992A color and small holes. The lactic notes stand out accompanied by hints of wild flowers and fresh grass, typical of the area of origin. Due to its characteristics, this cheese has an almost exclusive “table” use, combined with fresh seasonal vegetables or ripe fruit.

63 _Latium cheeses

Pecorino cheese

Selection of artisanal Pecorino caciotte.

SELECTION TASTING

Ecofattorie Sabine’s Pecorino Caciotte Fresh Pecorino. are produced with pure sheep’s milk, When cutting it, this cheese shows which graze freely in the fertile lands a compact and soft texture, with a light of the Poggio Mirteto countryside. straw color. The typical aromas definitely For their production, the Ecofattrorie recall sheep’s milk, with delicate notes Sabine company follows the millenary of wild flowers; the tasting confirms art of pastoral cheese-making. the tenderness of its texture and its These cheeses stand out for their harmonious correspondence of taste. sincere, natural and tasty character, loved by those who seek quality Half-matured Pecorino. and taste in simplicity. To the cut, the internal texture is characterized

64 by a straw color and small and hardly noticeable PRODUCT CODES holes. The perfume is delicate, but with a remarkable personality, clean and fragrant. The taste, broad and pleasant, has the right balance between ■ Fresh Pecorino sapidity and a creamy sweetness. 020019952

■ Half-matured Pecorino Matured Pecorino. 02001995 With its lively hints of hay, this cheese releases an intense and typical perfume, given by the ■ Matured Pecorino long maturation period. To the taste, this cheese 02001999 appears compact and well-structured, tending towards a spicy fragrance, with an aromatic and well-balanced flavor.

Alpine Cheeses

THE COMPANY

The “La Giuncà” dairy was born in the in the high mountains and then heart of the Alta Valsesia Natural Park, go down to the valley during the highest in Europe at 1200 m above winter where they are carefully sea level, full of generous pastures. foraged, in full respect of their The unmistakable taste of cheese. biological rhythms. The exceptional La Giuncà stands out for its processing character of these cheeses has methods, based on modern techniques its roots in the tradition that has at the service of the ancient pasture developed over time, with care dairy experience. Its milk of great value, andexperience, to enhance their genuine and nutritious, is milked by maturing and refining process. hand from cows and goats that graze

66 67 _Alpine Cheeses

Gianduiotto cheese

Alpine cheese made of raw cow and goat’s milk.

TASTING

Alpine cow Gianduiotto made with fragrant and persistent vegetal from raw milk. hints, very elegant. A cheese with an intense character, with a slightly rough crust. The easy cut Alpine goat Gianduiotto made reveals a thin edge and a straw-colored from raw milk. texture with medium and regular holes. Externally, this rich and complex The notes of milk cream and wild herbs cheese appears slightly wrinkled, are immediately perceptible, thanks to its slices show small / medium holes. their expressive and enveloping aromas. The hazelnut border immediately The taste is harmonious, slightly bitter, fades towards the ivory color

68 PRODUCT CODES of the heart. The aromas are reminiscent ■ Gianduiotto – raw caw’s milk of hay and field herbs, with great 020031 delicacy and increasing intensity. ■ Gianduiotto – raw goat’s milk When tasting this cheese, the flavor 020036 reaches hints of dried fruit and notes of acacia, highlighting its expressive evolution and harmonious persistence.

69 _Alpine Cheeses

Toma Valsesia

Alpine cheese made from cow’s raw milk.

SELECTION PRODUCT CODES

Toma Valsesia is an extraordinary ■ Toma Valsesia – raw cow’s milk cheese of great expressive style, 020034 part of the great Piedmontese cheese tradition, aged in ancient cellars of the eighteenth century at more than 1000 m above sea level.

70 TASTING

The aging process marks the rind The consistency is compact and evolves of this cheese, its edge is thick and in taste with personality and great balance. its internal texture is intensely straw- The slightly bitter aftertaste harmonizes colored, with very fine and diffuse with the more persistent notes of hazelnut holes. The intensity of the scents and hay. recalls buttery notes and country flowers, with a natural deep flavor.

71 _Alpine Cheeses

Blu di Roj cheese

Naturally blue-vined Alpine cheese from raw milk.

SELECTION TASTING

The Blu di Roj is a naturally blue-vined Cow’s mik Blu di Roj alpine cheese, made from raw milk. The rind is slightly rough and with During its second aging phase, after drilling, a flowery texture; in the slices, the the tomes are joined to the rye loaves left edge is almost absent, with little to mold in an anaerobic environment; diffused but evident green streaks; the spores, naturally attracted by the drying the cheese is tender and straw-colored. of the cheese, penetrate the shapes and The hints of milk and delicate notes allow the formation of the characteristic of fresh mold are mixed in harmony. bluish streaks. A natural and ancient technique managed by expert master The flavor is complex and compelling, cheesemakers. combining sapidity and sweetness

72 with absolute style; the heart is soft, fresh creamy and mouth-filling, with a noble and pleasantly pungent. aftertaste of walnut and hazelnut.

Goat’s milk Blu di Roj The rind appears slightly flowery and barely rough; in the slices, the edge is almost PRODUCT CODES absent, with sparse, medium-sized green spots and streaks. The texture is soft and straw-colored. ■ Blu di Roj – raw cow’s milk The perfume is intense, evolved, deep 020035 and elegant; the harmonious taste ■ Blu di Roj – raw goat’s milk becomes at times pungent, certainly 020037

73 _Alpine Cheeses

Beola

Alpine cheese made from cow and goat’s raw milk.

TASTING

Cow’s milk Beola cheese. evident amplitude and intensity, rich in Marked by the maturing period, vegetal notes, with a final hint of celeriac. the rid is regular and easy to cut, with a compact and straw-colored internal texture and small eyeholes. Goat’s milk Beola cheese. Fragrant aromas of good milk rise The external rid is generally smooth with light citrus notes. and sometimes pinkish. The tasting shows a tender and elastic The consistency is soft and the texture structure, with a harmonious flavor, is lightly straw-colored, with small

74 PRODUCT CODES eyeholes. The freshness of the perfume ■ Beola – raw cow’s milk is immediate, with notes of milk and ripe hay. 020039 The taste is progressively intense, tending ■ Beola – raw goat’s milk to creaminess, pleasantness and harmony. 020030

75 _Alpine Cheeses

Fobello Butter Alpine butter made from naturally skimmed milk.

SELECTION PRODUCT CODES

■ Classic Fobello butter Valued as the best butter in Italy 020038 by Gambero Rosso (Italy’s first food and wine multimedia publishing group) in 2010, Fobello Butter is made with naturally skimmedfresh cow’s milk cream, according to traditional methods.

76 TASTING

Firm and naturally skinless, the texture and an intense, balanced Fobello Butter has a color tending and enveloping taste of milk cream. to pale straw yellow, a mild but firm, The mouth final is clean and with no fresh and slightly vegetal creamy excess fat. scent. It has a melt-in-the-mouth

77 _Fish

Soaked cod

Highly selected Norwegian wild-caught cod, preservative-free, soaked and HPP-treated, ready for use.

THE COMPANY

Since 1903, the Monti family’s love phases and for the genuineness for the sea has been handed down of the final product. from generation to generation. Over the years, the company has Thanks to its High Pressure Processing been able to distinguish itself for (high-pressure technology used the practicality in the use of its for rehydrated and vacuum packed delicious soaked wild-caught cod, products), the soaked cod remains for the protection of the environment unchanged in color, organoleptic during the fishing and processing properties, consistency and taste.

78 SELECTION TASTING

The Norwegian wild-caught ready for Soaked cod has a natural iodized use cod has an exceptional food sea fragrance, its meat as a firm and gastronomical value, thanks to and elegant texture that remains its extreme ease of application in both intact in personality and taste, both classic and creative cooking, and for in its raw and cooked versions. its high nutritional value and absolute reliability.

The ancient artisanal techniques, PRODUCT CODES combined with more advanced procedures, give life to a peerless ■ Soaked and skinless cod fillet and unique product, as result of the 7100011 perfect combination of innovation, excellent raw materials and experience. ■ Soaked cod fillet 71000031

79 80 Product codes

I SALUMI DI BASSIANO REGGIANI (BASSIANO REGGIANI CURED MEATS)

■ Classic Prosciutto with bone...... 010009 ■ Deboned and pressed Classic Prosciutto...... 010025 ■ Deboned and trimmed Classic Prosciutto...... 0100250 ■ Natural beechwood smoked Prosciutto with bone...... 0100009 ■ Natural beechwood smoked and deboned Prosciutto...... 0100252 ■ Gran Riserva Prosciutto with bone, aged 24 months...... 0100091 ■ Gran Riserva Prosciutto deboned and trimmed, aged 24 months...... 010024 ■ Guanciale (pork jowl) with black pepper...... 0101081 ■ Guanciale (pork jowl) with chilli pepper...... 010108 ■ Guanciale (pork jowl) smoked over beechwood...... 0101084 ■ Spicy Coppiette (dried pork meat) 1 kg...... 132 ■ Sweet Coppiette (dried pork meat) 1 kg...... 1322 ■ Spicy Coppiette (dried pork meat) 100 g...... 131 ■ Sweet Coppiette (dried pork meat) 100 g...... 1310

I SALUMI DI SAN ROCCO (OUR CURED MEATS)

■ Artisanal mortadella with pistachios 7 kg...... 010155 ■ Artisanal mortadella with pistachios 10 kg...... 010157 ■ Artisanal mortadella without pistachios 10 kg...... 010159 ■ Prosciutto Nazionale with bone, aged 18 months...... 01001111 ■ Pressed and deboned Prosciutto, aged 18 months...... 0100230 ■ Trimmed and deboned Prosciutto, aged 18 months...... 0100232 ■ Coppa di testa with citrus fruits...... 010102 ■ Sweet matured Rustic Salsiccette (small sausages) 2 kg...... 010080 ■ Spicy matured Rustic Salsiccette (small sausages) 2 kg...... 0100801 ■ Classic Corallina...... 010100 ■ Classic Spianata...... 010075 ■ Spicy Spianata...... 010076 ■ Classic Salamella...... 010079 ■ Classic Low Salinity Guanciale (pork jowl)...... 15100 ■ Classic Lonza (pork loin)...... 010061 ■ Spicy Lonza (pork loin)...... 0100611 ■ Coated Lonza (pork loin)...... 0100610

PECORINO ROMANO PDO SELECTED AND MATURED BY CIBARIA

■ Pecorino Romano PDO, full wheel...... 020008 ■ Pecorino Romano PDO, 1/4 wheel...... 0200080 ■ Pecorino Romano PDO, 300 g...... 02000800 ■ Pecorino Romano PDO, 1 kg...... 0200071 ■ Grated Pecorino Romano PDO, 100 g...... 020007

PARMIGIANO REGGIANO PDO MALANDRONE 1477

■ Parmigiano aged 30 months, full wheel...... 020004

■ Parmigiano aged 36 months, full wheel...... 0200060005

■ Parmigiano aged 48 months, full wheel...... 0200060011

■ Parmigiano aged 60 months, full wheel...... 02000411

■ Parmigiano aged 96 months, 300 g...... 0200060034

■ Parmigiano aged 120 months, 300 g...... 0200060041 LACESA SARDINIAN CHESSES

■ Classic Bortigali cheese...... 0200197 ■ Classic Provoletta Casizolu...... 02002005 ■ Classic goat Caciotta cheese...... 0200200 ■ Half-matured goat Caciotta cheese...... 02002001 ■ Matured goat Caciotta cheese...... 02002002

COOPERATIVA ECOFATTORIE SABINE LATIUM CHEESES

■ Classic Cacio Magno cheese...... 02001992A ■ Fresh pecorino...... 020019952 ■ Half-matured pecorino...... 02001995 ■ Matured pecorino...... 02001999

LA GIUNCÀ ALPINE CHEESES

■ Gianduiotto – raw cow’s milk...... 020031 ■ Gianduiotto – raw goat’s milk...... 020036 ■ Toma Valsesia – raw cow’s milk...... 0200342 ■ Blu di Roj – raw cow’s milk...... 020035 ■ Blu di Roj – raw goat’s milk...... 020037 ■ Beola – raw cow’s milk...... 020039 ■ Beola – raw goat’s milk...... 020030 ■ Classic Fobello butter...... 020038

MONTI SOAKED COD

■ Soaked and skinless cod fillet...... 7100011 ■ Soaked cod fillet...... 71000031 CREDITS

Artistic direction | Photography | Graphic project | Editorial coordination ARS - ARchitecture that Sounds

Technical supervision Priscilla Lutrario srl

ADDRESS

Via Spiaggia del Lago 9/G 00073 Castel Gandolfo Rome, Italy

CONTACTS

www.cibariasrl.com [email protected] tel. +39 06 9366 8229/8259

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