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PECORINO BOSCHETTO AL TARTUFO

Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto‘s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese. 

  • Made from pasteurized ewe's milk and cow's milk.
  • Region Tuscany

MONTEGRAPPA

The Veneto region of Italy is home to many culinary delicacies like prosciutto San Daniele, Italy's finest white polenta, and gallons of sublime wine. It's also home to Montegrappa, the centuries-old cow's milk cheese named for the imposing 5825-foot Mount Grappa.

Montegrappa is aged for eight months to develop its mellow golden hue and a nutty, sweet flavor.

  • Made from pasteurized cow's milk.
  • Region Veneto
PARMIGIANO REGGIANO DOP

Here in the States, Parmigiano Reggiano is primarily thought of as purely a grating cheese. Connoisseurs around the world, especially in its native northern Italy, savor Parmigiano Reggiano as a delicious, full-flavored eating cheese as well as a key addition to their finest dishes.

  • Made from pasteurized cow's milk.
  • Region Emilia-Romagna
PECORINO TOSCANO

This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.


  • Made from pasteurized sheep's milk.
  • Region Tuscany
GORGONZOLA DOLCE

Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor.


  • Made from pasteurized cow's milk.
  • Region Lombardy
PIAVE

Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique.


  • Made from pasteurized cow's milk.
  • Region Veneto
PRIMO SALE

This special pecorino comes dotted with red peperoncino flakes that give it a moderate spiciness that tickles the back of your throat without setting your mouth on fire. The peperoncino is an Italian red chili pepper that is shaped like a finger. Aged for over three months, the cheese has a firm texture that makes it a good candidate for slicing or grating. People who like spicy cheeses like PepperJack might find our Chili Pepper Pecorino to be a sophisticated alternative. Also comes in two differente kind of flavors: Olive Oils & Arugula.


  • Made from pasteurized Sheep's milk.
  • Region Sicily
CACIOCAVALLO SILANO

Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.


  • Made from pasteurized Cow's milk.
  • Region Calabria
PECORINO PEPATO

Pecorino Pepato is a gourmet Italian sheep's milk cheese studded with peppercorns. It's an intense, salty cheese that would be hard to appreciate on its own, but as a seasoning for pasta, especially with fava beans or tomato sauce, it is hard to match.


  • Made from pasteurized Sheep's milk.
  • Region Sardinia
PROVOLONE PICANTE by AURICCHIO

The Auricchio Provolone Piccante is the authentic imported-from-Italy version, aged for 12 months and offering a sharp, spicy flavor that tickles the tongue. It is excellent as part of an antipasto course, paired with olives and red wine.


  • Made from pasteurized Cow's milk.
  • Region Lombardia
FONTINA VAL D'AOSTA

Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. Extremely aromatic (some might say "stinky"), Fontina is best noted for its value as a savory and fruity table cheese. Its slightly grassy flavor embodies the taste of a true raw milk cheese.


  • Made from pasteurized Cow's milk.
  • Region Aosta Valley (Northwest)
PECORINO AL TARTUFO

Pecorino cheese thirty days and enhanced by small flakes of white and black truffles from the area between Volterra and San Miniato Ideal served with sausages a good red wine.


  • Made from pasteurized Sheep's milk.
  • Region Tuscany
BASTARDO

Nicknamed "Bastard" cheese because it is made with two kinds of milk. It's made from goat's milk and cow's milk. The aroma is often stronger then most cow cheeses. It's 120 Days Aged.


  • Made from pasteurized 30% Goat's milk & 70% Cow's Milk.
  • Region Veneto
CACIOTTA SOTTOCENERE

Caciotta Sottocenere contains flakes of the prized black truffle. After being carefully washed, it is rubbed with extra virgin olive oil infused with natural truffle flavor. The Italian phrase "Sotto Cenere" means "under ash," indicating that this semi-soft cheese is covered in ash to preserve its flavors. If you like our Boschetto al Tartufo, you will have to try Perlagrigia.ontains flakes of the prized black truffle. After being carefully washed, it is rubbed with extra virgin olive oil infused with natural truffle flavor. The Italian phrase "Sotto Cenere" means "under ash," indicating that this semi-soft cheese is covered in ash to preserve its flavors. If you like our Boschetto al Tartufo, you will have to try Perlagrigia.


  • Made from pasteurized Cow's Milk.
  • Region Veneto
BRESAOLASAOLA

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell.


INGREDIENTS: Beef, Sea Salt, Spices, White Wine.INGREDIENTS: Beef, Sea Salt, Spices, White Wine.

DEL DUCA PROSCIUTTO

Del Duca® Prosciutto has a creamy texture and sweet flavor. Drape delicious slices of Del Duca® Prosciutto over melon, and sprinkle with fresh julienne basil for a refreshing treat


INGREDIENTS: Pork & Salt
COTECHINO COTTOTO

According to tradition, Cotechino Modena first appeared in 1511 in Mirandola (Modena). Pre-cooked Cotechino Modena is a deli meat product made from a mix of top quality pork, lean and fatty cuts, and pigskin from pigs bred in Italy. Then it is seasoned with natural flavourings and spices, filled in casings and tied by hand at both ends.
For consumption, simply plunge the bag in a pot full of water, bring water to boiling and let boil for 20 minutes.
This gastronomic speciality has a rich and slightly spicy taste, full of aroma.
When cutting, slices look rosy red and compact.
It is also available in the traditional version to be cooked before consumption.
It does not contain gluten and lactose


FINOCCHIONA

Our Finocchiona is seasoned with wild fennel seeds which give it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork. We use a imported, natural, double-layered pork casing, cut and stitched together to reach gigantic proportions. Not only spectacular in its looks but outstanding in its taste.

Columbus Mini Finocchiona was recently named as a Finalist in the 2012 Good Food Awards in the Charcuterie category.

INGREDIENTS: Pork, Salt, Sugar, Sherry Wine, Spices, Fresh Garlic, Ascorbic Acid, Sodium Nitrite, Lactic Acid Starter Culture, Sodium Nitrate. 
PROSCIUTTO SAN DANIELE

​The small town of San Daniele, in the heart of Friuli, produces what many would say is the best prosciutto in all of Italy. Located in the foothills of the Italian Alps, San Daniele has the ideal microclimate for air-curing meat. Cool winds off of the mountains mingle with warm breezes from the Adriatic to create constant ventilation and low humidity, a kind of "natural air conditioning," that enhances the flavour of the meat.


INGREDIENTS: Pork & Salt. 
FROZEN PASTAS

There is a difference when it comes to artisan fresh pasta here in the United States, and we are it. We are a marriage of old world Italian pastas with new world technology. We produce the finest of pastas that our mother would be proud of. 

BUTTER CLASSIC / BURRO CLASSICO

​From the refrigerated pasteurized cream! A rich and distinctive flavor packs enclosed in aluminum that guarantees freshness.

Imported from Italy
MASCARPONE BASSI

So rich, so creamy, so Italian.


An extremely creamy cow's milk cheese in a tub with a great tangy flavour. Can be used as a substitute for cream. One of the main ingredients in Tiramisu. 

  • Made from pasteurized Cow's Cream, Milk & Citric Acid.
  • Region Emilia-Romagna
CACIOTTA IMBRIAGA

A small cheese from Verona is called a caciotta. Made from either cow's milk or sheep's milk, caciottas are handmade treasures whose recipes date back several centuries. This caciotta is bathed in red wine, giving it a tart, fruity flavor. ​

  • Made from pasteurized cow's milk.
  • Region Veneto
SALAME NATURALE

Delicious and all-natural, our Salame Naturale line comes in four varieties: Black Pepper, Wine and Herb. No matter which you choose, all pair perfectly with cheese, wine and good friends. No matter which you choose, all pair perfectly with cheese, wine and good friends.


  • Made from Pork

CAPROTINO SEPI
SEMI CURED

Goat cheese table, tangy flavor and aroma typical; features the classic taste ircino. The paste is white, crumbly when it is seasoned. 

  • Made from pasteurized goat's milk 
  • Region Sardinia

PRATOMAGNO

From the pastures wide and varied, comes this cheese has the characteristic to show, after long aging, all the positive aspects of a sweet taste.
The result is a fragrant cheese, tasty and pleasant, with a particular yellow amber.
A great main dish to be enjoyed, perhaps with polenta and a full-bodied red wine. Aged for twelve months, has a dark crust, barefoot high and irregular.
The dough takes on a yellow amber, which can give only the best milk.

  • Made from pasteurized cow's milk.
  • Region Veneto
GRANA PADANO DOP

Grana Padano is a pale yellow cheese with an intensely sweet flavor and a granular texture. The unique grainy texture of Grana Padano derives from the presence of protein crystals formed during maturation. Grana Padano is made with milk from Italian Holstein-Friesian cows, and is aged between 12 to 16 months (Grana Padano Fresco), 16 to 20 months, or between 20 to 30 months (called Grana Padano Stravecchio). As Grana Padano ages, its flavor becomes more intense, savory and complex and its texture becomes more crumbly.

  • Made from pasteurized cow's milk.
  • Region Veneto
Formaggio di Fossa “Brandinelli” DOP 

Our Pecorino di Fossa is aged for 3-4 months inside large caves and laid on leaves and straw. Then it is aged 12 feet deep for almost four months. Our caves ( Brandinelli) are located on Sogliano Sul Rubicone in Romagna . The cheeses are sealed in the caves towards the end of August and reopened on Saint Catherine's day, on November 25th . The cheese then goes through are re-fermentation in the caves in order to give this cheese a unique strong and spicy flavor and a spongy texture. It can be used both for cooking or as a delicious table cheese.

  • Made from pasteurized sheep's milk.
  • Region Emilia-Romagna
TALEGGIO

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-the-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds and whites.


  • Made from pasteurized cow's milk.
  • Region Lombardy
GRAN CACIO ETRUSCO

Aged about 6 months, this pasteurized sheep’s milk cheese comes from our Genuine Fulvi® Pecorino Romano producer. The milk is personally hand selected from only 4-5 producers in the countryside ofRomeclose to the cheese plant. The cheese is hand salted with fine Sicilian salt, allowing it to absorb gradually and develop a natural rind. After a few days, it is put onto wooden shelves in a naturally controlled cave. Once the rind starts developing mold, it is treated it with oil and vinegar for the next few months. This helps the cheese retain excellent moisture and develop a rich, full flavor. 

  • Made from pasteurized sheep's milk
  • Region Lombardy
VERDECAPRA

Our first goat’s milk blue cheese is the creation of our talented Taleggio producer, Ambrogio of Ca De Ambros®. VerdeCapra® has a moisture level similar to Gorgonzola Dolce, making for a deliciously creamy texture. Pleasantly tangy, its well balanced flavor makes it perfect for the cheese plate. 


  • Made from pasteurized Goat's milk.
  • Region Lombardy
TOMA PIEMONTESE

Toma Piemontese is a pasteurized semisoft cow’s milk cheese aged a minimum of 90 days. It is creamy and full flavored with a smooth but lingering finish. It has a rustic natural rind that accrues mold ― the yellow is a sign of healthy cheese. 

  • Made from pasteurized cow's milk.
  • Region Piemonte
BOTTARGA

The bottarga essentially consists of thousands of eggs the female mullet that have been salted, pressed and then dried. The mullet is the only species that has a wrapper or ovarian sac containing the eggs and, after removal of the fish is strong enough to withstand the rubbing with salt, an operation that takes place during the healing process. The origin of this product seems to be belonging to the time of the Phoenicians, but the term "Bottarga" butarikh derived from Arabic, which literally means "salted fish roe."

Region: Sardinia
BORGAIOLO

Ripened, never spicy, tasty, the compact texture ivory-colored straw, perfect on the table and excellent for grating.
A second course enviable but also excellent companion, scaly, of a succulent roast. Minimum aging of 12 months in a dark color forms, treated with oil.

  • Made from pasteurized cow's milk.
  • Region Veneto
PECORINO AL GINEPRO

Al Ginepro, is a raw sheep’s milk cheese made in Emilia-Romagna. Rubbing the rind with juniper berries, ginepro, then balsamic vinegar over a 2-month aging period gives an intriguing depth of flavor that many pecorinos lack. In the photo, notice the dark rind colored by the balsamic vinegar. With a slightly creamy finish, it is delicious paired with pears, fava beans and walnuts.
  • Made from pasteurized cow's milk.
  • Region Emilia-Romagna
CACIOTTA FOGLIE DI NOCE

Pecornio Foglie di Noce is a pressed sheep's milk cheese from Tuscany. While aging, the wheels are wrapped in walnut leaves and rubbed daily with olive oil, imparting a tremendously satisfying flavor and hint of black walnut. Hearty and rustic, Pecorino Foglie di Noce is visually striking, versatile, and absolutely delicious. Pair this cheese with crisp, dry Italian white wines, Sauvignon Blancs, or light to medium-bodied reds.

  • Made from pasteurized cow's milk.
  • Region Tuscany
MORINGHELLO DI BUFALA

A small, circular semisoft cheese with deep grooves, Moringhello obtains its unusual flavors by being placed in a hot part of the cheese plant for an entire evening. This allows it to reach a level of acidity which makes the paste slightly chalky yet particularly flavorful. This versatile cheese can be eaten in many different ways – semisoft, semifirm, firm. Eaten at room temperature you can feel the cheese melt in your mouth.

  • Made from pasteurized Bufala milk
  • Region Lombardy
PANNA DA CUCINA / COOKING CREAMPANNA DA CUCINA COOKING CREAM

Biraghi Cooking Cream (Panna Da Cucina) Cooking cream to enhance and enrich all your dishes with a delicate taste. Net Weight: 200ml

 Product of Italy