Valsana Srl Default Description Valsana srl search, select and bring to the Italian and world markets the finest Italian cheeses, charcuterie and groceries Il blog di Valsana, con tutti gli articoli del nostro magazine: approfondimenti, novità, incontri con il produttore e ricette The Valsana blog, with all articles from our magazine: curiosity, news, meet the producer and recipes Valsana Srl ricerca, seleziona e distribuisce, da oltre trent'anni, formaggi, salumi e altre ricercate specialità A mountain cheese as you expect it, and the far-sighted project that gave life to the dairy that produces it Simple and versatile, now available in a baby version: Morlacco cheese is one of the must-try cheeses of the moment A new producer of Pitina Igp and Pindulis, a company we have known for years, but which only applied for the CE mark in 2025 We have learned to know Coalvi over the years for Bresaola and Carpaccio di Razza Piemontese, now we also integrate fresh meat in our assortment Porchetta from Lazio or from the Veneto region? From the countryside food festivals to the restaurants, porchetta has almost conquered the entire Italian peninsula Nature offers us goods and services, which can be promoted with good agroecological practices applied to livestocks Hard cheese, crumbly, chulky, produced starting from “rested milk”. From Piedmont cheesemaking school, here it is on stage the Castelrosso, known also as Toma Brusca A soft but crunchy focaccia by Antonio Follador, a versatile base for table proposals but also for faster services Three ideas for tasty fried zucchini flowers... In the 70s, the Pighin family was known in the field of quarries, gravels and concrete. Then, Bepi Pighin’s hobby gave life to Friultrota in 1984 Its unique flavour pairs well with a wide variety of ingredients and can be used to add depth and flavour to many recipes made by Giacomo Chinellato, Sales Manager Who said that if it's "canned" it's less good? Beef goulash between history, technological innovation and the artisan touch of Karl Bernardi Our range of Follador bakery products extends with a soft pre-sliced loaf of bread and a crunchy pizza base Yellow and sweet or red and slightly spicy? The pepper in all its facets The young variety produced from rich winter milk is reaching its optimal maturation of around 5 months: now is the best time to eat Fiore Sardo DOP! Finally we can present you the PGI Sauris ham from Salumificio Zahre that we have been waiting for a long time! Growing begins in September and plants reach their peak around seven months later, in mid-March: now is the best time to eat artichokes The verdant green of this region accompanies us throughout our visit, from the footpaths to the signposts, to the employees’ uniforms: an attention to detail that extends to the warm welcome and the region’s products News and events from Valsana world From the caves in the historic centre of Calitri (AV) in Campania to the modern dairy, up to the Volturara Irpina Plain, to meet the farmers: we take you back through the entire value chain of Caseificio D&D This is the time of year when Bagòss reaches its optimal aging, between 16 and 18 months: now it is definitely the best time to try it! How to introduce ourselves in a transparent way? By presenting you our product selection of our catalogue and our latest news that we like to tell in our Valsana magazine, basically our philosophy on gastronomy Three innovative recipes that Anna Maria Pellegrino offers us: this time the protagonist is Celeriac Price increases: from production difficulties to rising energy costs. Some unfavourable circumstances that require awareness What kind of work do pigs do after school? Hamwork A structured process, to catch immediately any possibile problem and guarantee the quality of our products THE PERFECT MIX FOR SAYING GOODBYE TO WINTER AND WELCOMING SPRING: TALEGGIO AND CITRUS’ RISOTTO. WHICH TALEGGIO DO WE CHOOSE? There's something to suit everybody's fancy! An educational journey to discover the different types of guanciale from our selection. Sweet, sapid or smoky... which one is right for you? Three recipes with the slightly spicy vegetable king of "pinzimonio" and salads: radish Three recipes by Anna Maria Pellegrino starring the pomegranate: for a vegetarian and original menu A set of rules, controls and procedures to guarantee to customers and consumers organoleptic quality and food safety of products A workshop dedicated to our costumers, to learn about forno Follador bread products: how to regenerate and stuff them, with an eye to the food cost Our first journey with the sales network after the easing of the Covid lockdown was to the Aurina Valley, where we met Michael Steiner to rediscover the Eggemoa cheeses Recipes, pairing, cooking suggestions to cook with our products Suino Nero dei Nebrodi or Grigio del Casentino? We compare two premium wild bred pork products A very delicate cooked ham made in Piedmont: high quality, tied by hand, cooked in the oven with herbs provençcal and basil Two new products by Marcolin brothers that make us breathe for a moment the late summer sea breeze We are increasingly interested in South Tyrol, a multifaceted area, even from the dairy point of view. Thanks to its mountain farmsteads, "i masi", rich and indivisible microcosms: we know Moar in Margen We are taking another important step in the world of pasta, together with Borgoluce as a travel companion It is more common to imagine the Italian hills full of vineyards, but if you travel to Basilicata, in the South, you’ll be amazed by the quantity of olives trees. So let’s experience some local production with the Ferrandina baked olives Notizie, eventi, fiere e novità dal mondo Valsana