Extraordinary Food of Distinctive Quality
A Marzolino is an Italian sheep’s milk cheese traditionally produced in the springtime when the flocks could finally feed on fresh grass; “Marzolino” in Italian means “March cheese.” At MORBIDI, this pecorino is made year-round in the rolling hills of Tuscany outside Siena in this locally beloved spring style from the milk of their own…
Cacio di Fogliano is raw sheep’s milk cheese made soley from the Morbidi family’s own flock of sheep. The term “fogliano” references the farmstead nature of this special cheese, and is the name of the family’s sheepfold. A true taste of their farm’s terroir, this simple ancient and elegant recipe punctuates the high quality of…
Pecorone means “Big Pecorino;” this cheese is a bright and tasty sheep’s milk made using traditional methods and aged for a year. This big cheese has a delectable texture that is bursting with flavor: it starts bright and sweet then culminates with deeply savory and brothy mouthwatering notes. This cheese is produced only January through…
Synonymous with “eating well,” MORBIDI, formerly known as SALCIS, was founded in 1941 during WWII with the goal of unifying the Tuscan salami producers in the Siena area. The Morbidi family, which owns MORBIDI today, traces its ownership back to Armando Morbidi, a founding member of the company and the owner of several shops in…
Sliced apples are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. Always matches boiled / cured meat and cheeses such as Grana Padano, Castelmagno or Pecorino romano.
Whole strawberries are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. The small hard and juicy fruits, create a unique taste, great with aged and semi aged cheeses
Pastificio Gentile’s Apricot Panettone is a celebration of Campania’s rich flavors, crafted with a 150-year-old mother yeast that imparts a rich, authentic flavor and a light, airy texture. Made using traditional Italian methods, this panettone replaces the typical candied citrus with sweet, slightly tangy apricots from the slopes of Mount Vesuvius. The apricots, of the…
Pastificio Gentile’s Classic Panettone is a refined example of traditional Italian craftsmanship, beautifully embodying the rich heritage of the Gragnano-based artisanal factory, founded in 1876. With its golden, slightly caramelized crust, it fills the air with warm aromas of citrus and vanilla, inviting you to savor its melt-in-your-mouth texture. The soft, airy crumb is delicately…
Pastificio Gentile’s Apricot Colomba is a delicious celebration of Campania’s rich flavors, featuring the renowned “Pellecchiella” apricot from the fertile slopes of Mount Vesuvius. This apricot, cherished for its intense sweetness and juicy, tender flesh, boasts a smooth, thin skin in shades of yellow-orange, often tinged with red, making it both visually striking and flavorful.…
Pastificio Gentile’s Classic Colomba is a masterpiece that combines centuries of tradition with exceptional craftsmanship. Its golden-brown crust is crowned with a delicate, sugary crunch from an almond and hazelnut glaze, while the soft, airy crumb inside offers a melt-in-your-mouth texture. Bright citrus notes of orange and lemon peel shine through, balanced by the smooth,…