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 A small Italian guanciale, designed to serve customers who are increasingly looking for small sizes A new product born from a collaboration we are proud of: the buffalo robiola cheese by La Maremmana! Soft, rich and greasy: this is how WE like the Puzzone di Moena DOP, today as we did 30 years ago 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 A walk among the oaks and chestnuts of the Casentino Forests National Park, in the province of Arezzo, where the Orlandi family raises GRIGIO DEL Casentino pigs in a semi-WILD-range environment 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 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 Who, what, how, where, when and why: the 5W and 1H approach to introduce our continuous learning plan Carne Salada: Summertime Recipe A soft but crunchy focaccia by Antonio Follador, a versatile base for table proposals but also for faster services 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 two new formats by pasta di liguria: the iconic bucatini and the delicate taglierini verdi with spinach Let’s talk about the causes that led to the drop in production and the reasons for a stratospheric price Our Export Team confides in you his preferences for a Christmas cutting board with all the trimmings! Three recipes by Anna Maria Pellegrino starring grapefruit for a light, fresh and spring menu Our range of Follador bakery products extends with a soft pre-sliced loaf of bread and a crunchy pizza base 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! " Amori è un vrodu di ciciri" literally "love is a chickpeas broth": a sicilian saying used to remind how love cannot be compared with a light broth of chickpeas When the “lightness” of bresaola is not shallow at all: six products with a strong personality, all to be discovered! Three ideas for tasty fried zucchini flowers... 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 Zero waste, reduced personnel costs, precise control of margins: this is how Arianna Parisotto owner of Like a Star tells us about her project 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 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 A structured process, to catch immediately any possibile problem and guarantee the quality of our products Three recipes by Anna Maria Pellegrino starring the pomegranate: for a vegetarian and original menu Presentazione dei produttori selezionati da Valsana, la storia e i valori delle persone, i luoghi di produzione, le materie prime We know it as "La Maremmana", but the Pallini family's farm has two locations, both in Maremma: the Inno al Sole dairy, where the lactating buffaloes' stall is placed, near Grosseto, and the Diaccialone farm, later south, toward Capalbio A journey into the land of San Marzano: the Agro Sarnese Nocerino. An in-depth look at all stages of the tomato life cycle: from seed to nursery, from field to storage. With an exceptional guide, the one of Casa Marrazzo A set of rules, controls and procedures to guarantee to customers and consumers organoleptic quality and food safety of products One of the smallest producers of Gorgonzola PDO in the Consortium, where the word ‘artisanal’ finds its full meaning: let's get to know the Caseificio Tosi on this incredible journey through Piedmont Synonymous with Mediterranean, Pasta alla Norma brings together in a single dish the East, the Arab world and the New World 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