Valsana Srl Valsana Srl ricerca, seleziona e distribuisce, da oltre trent'anni, formaggi, salumi e altre ricercate specialità 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 Default Description Moro's blue cheeses in skin packs: perfect as christmas gifts A unique spun pasta cheese that celebrates craftsmanship and the territories of Alta Irpinia and Alto Vulture: let's get to know the Schiena d'Asino better thanks to Gianluca Di Lello A very short supply chain: the charcuterie produced by Savigni family are made only from their own pigs, wild bred in the Apennines of Tuscany Gustose e immediate, come la loro terra di origine: le scarole sono l'ingrediente perfetto per un tocco vegetale pronto all'uso, senza sprechi né scarti. Quattro ricette dello chef Renato Pasqualato con un occhio al food cost "Today I'll let you put your hands in the dough" we learnt how to shape nodini and rip mozzarella strips by hand, but above all we understood what the word "artisan" means From the woods to the cutting board, elegant and tuscan in the heart: let’s talk about the Ruffiana, do you remember it? Synchronise receivings from suppliers and shipments to clients on many fresh items and quickly manage a relevant number of orders are the two main critical points of our job Riding the trend of gin, here are three combinations with cheeses designed for an aperitifs, with mixed gin in the Gin&Tonic version We are at the foot of the Lessinia Natural Park, at an altitude of 1,150 metres: this is the Dalla Valentina Dairy in Velo Veronese (VR) Fiocchetto and Culatello di Zibello DOP of the Carraglia family: brothers separated at birth Literally "Aged Gouda farm cheese’. That's the reason for our trip to the Netherlands, together with Betty Koster by Fromagerie L'Amuse: to tell you where the Aged Artisanal Gouda, Slow Food Presidium, comes from We introduce you to a new producer, a Friulian mill that convinced us for its attention to the supply chain, the genuineness of the product and the sustainability of the production cycle A journey to discover how Ventricina del Vastese is produced: a unique cured meat made with fine cuts of pig's thigh and pepper powder, aged for at least four months In how many ways can we eat citron? A series of pairings that marry on the palate with candied citron, grated and more... A new column dedicated to ready-made food, which is gaining ground in the market but also encountering some resistance. We interview two customers to find out why they chose these products and how they use them We started including some slow food presidia in our assortment in 2005; today we are officially “supporters” of the project We present the producers selected by Valsana, their stories, their values, their terroirs Colatura in summer? Sure! Even more now that the 2018 barrels are opened A heritage that we cannot lose: the alpage always gives us new emotions and the best time to enjoy them is right now! A historic cured meat factory, almost 100 years old, right in the city centre - you can see the cathedral from the windows - founded by grandfather giovanni fontana in 1941 and run today by the third generation A new collaboration with Cappellini Laboratorio Vegetale that we start with enthusiasm, to offer value to our client Approfondimenti sul prodotto e sulla lavorazione: dalla storia e le tradizioni al processo produttivo, dalle materie prime utilizzate alla tecnologia, dalla sic You either love it or you hate it: bitterness is the characteristic taste of dandelion, a wild grass growing in spring on our meadows A first step into pasta world, alongside our trustworthy partner: I Contadini! Our journey into the wonderful world of EVO oil is drawing to a close: we have managed to produce this liquid gold, but what must we do to preserve its quality? 44 resurgences in 400 hectares of wood, alternating with 200 hectares of fields, scattered among the black alder woods, with a majestic biodiversity Flavours to be discovered and intriguing combinations: our journey into the affinity between drinks and cheeses begins with Sake, the fermented rice drink of the Land of Rising Sun Semi-dehydrated Sicilian or Apulian confit? All tomatoes are delicious in the summer The Presidium of Permanent Grasslands and Pastures — which we will explore in this column — was established to safeguard the ecosystems and biodiversity of mountain pastures and lowland meadows: a project, that of the Slow Food PresidiUM, we have formally supported since 2025 We present a limited edition from prosciuttificio Soranzo, Prosciutto Veneto dop, exceptionally aged for 24 months We would like to introduce you the five key aspects of the cheese cutting process in Valsana “Memories, even bitter ones, become as sweet as peaches as they age.” Supporting small breeders and cheese-makers, recognizing the value of their products: we present the results of a research that struck us and which is one of the drivers of the Estrema d’Alpeggio Fontina DOP project Not only Mozzarella, but also Burrata and Stracciatella: two new products made with the milk of buffaloes reared in Maremma Paprica: bittersweet, earthy and fruity⏱4 MINUTES READING Dried in the oven, over an oak fire or in the sun, paprika is the ground pulp of various fruits belonging to the chilli pepper family, and an important ingredient in Hungarian and Spanish cuisines. IT ALL STARTED WITH CHILLI PEPPERCapsicum It is an important benchmark in the Roccaverano DOP world. We would like introduce you to the Stutz farm, situated in the Langhe area of Asti province Raffaella and Federica Mambelli guide us on a visit to the family dairy, to understand how Squacquerone di Romagna DOP and their other traditional cheeses are produced Un'opportunità per raccontare la nostra visione sulla gastronomia italiana e confrontarci con nuovi mercati e nuovi bisogni. Scopriamo le fiere di aprile In Sicily there are citrus groves that cast shade on small strawberries, a fresh and fragrant “whim” of mother nature, perfect for a jam The visit to the Natural Oasis of the Godwit becomes the chance to introduce you to the new 500 gram formats of Carnaroli, Apollo and Ermes rice by Cascina Oschiena Respect for natural growth times, sustainable fishing and manual processing are the secrets for an unrivaled trout: God save the queen ... from San Daniele