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White, yellow cherry tomatoes from Piennolo del Vesuvio DOP, buffalo mozzarella from Campania DOP and basil
10.00
+
Cooking fiordilatte mozzarella, Apulian burrata, Spilinga 'nduja and extra virgin olive oil
14.00
+
White base with fior di latte. Outgoing: crunchy gota pecorino fondue, truffle flakes, basil and extra virgin olive oil
16.50
+
Mozzarella, smoked scamorza, PGI Alto Adige speck and porcini mushrooms
19.00
+
buffalo mozzarella, Piennolo cherry tomatoes, bresaola, rocket and 36 month aged parmesan flakes
13.00
+
Mozzarella, tomato, three cheeses, tuna, artichokes, salami
14.60
+
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