Romania Land, since 1985, offers products result of constant research, limited production, maximum quality and control, Traditional recipes, materie prime fresche di giornata. Tutto ciò ha fatto si che l’azienda Romania Terrae managed to win the trust and esteem of the best professionals both nationally and internationally.
Each vintage offers the right amount that allows to enjoy the taste and fragrance products. A varied choice: from cheese to salami, from oils and sauces. We selected the following.
Pecorino Hemp: produced from pasteurized sheep's milk , stagionato oltre 60 days in wooden crates fir with virgin hemp leaves to make sure that it retains the softness as long as possible, the fragrance and the scent.
Pecorino Malatesta Sangiovese: produced from pasteurized sheep's milk, surface treated with Sangiovese red wine and cured in the cell at 8 ° C for about 30 days.
Pecorino reserve Passatore: obtained according to the most ancient and secret techniques of dairy production, handed down from generation to generation. Is dry salted and massaged every day with crude linseed oil to maintain the soft crust and make sure that it can mature in a uniform way.
Salame Monks: Once cured salami is brushed, washed and put back to asciugare..Viene then wrapped in a cotton gauze, tied to proceed to waxing with beeswax and hung up to dry in ventilated cellars. Beeswax allows the salami keep at room temperature for about a year and to preserve all its smells and its softness.
Vinegar Malatesta: ottenuto per fermentazione naturale in trucioli di legno è ideale per condire una crudité di verdure.
Salted anchovies Cervia: anchovies processed from fresh and planted in salt Cervia, you get a meat tender and fragrant.
Extra virgin olive Malatesta: delicate flavor, grassy artichoke, slightly spicy bitterness, indicated as a dressing for dishes from the structure of taste and smell not too intense. Obtained without the use of the centrifugal separator.
Salami under wheat: from an old country tradition of Romagna, small pork sausages stored under wheat; Indeed the grain transmits a delicate scent of starch to salami and,burning oxygen inside the jar, creates a natural vacuum.
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