Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
It is a classic of Italian cheesemaking and, although it originated in the southern Campania tradition of mozzarella, it became established in the Po Valley areas in the 19th century. Available in various shapes and with different aging periods, mild Provolone is aged for no more than 2–3 months and is truly sweet and elastic. How mild Provolone is made: once the milk reaches the optimal processing temperature, Caseificio Albiero's exclusive veal rennet is added. The expert cheesemakers then break the curd and cook it, releasing it from the whey, before allowing it to mature for a few hours on draining tables. Once every trace of whey has been removed, the curd is shredded and shaped in hot water to obtain the classic Provolone shape. Binding and aging follow, and do not exceed 90 days. Its delicate flavor and soft paste are widely appreciated both in the traditional cuisine typical of every country and in modern cuisine.
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It is a classic of Italian cheesemaking and, although it originated in the southern Campania tradition of mozzarella, it became established in the Po Valley areas in the 19th century. Available in various shapes and with different aging periods, mild Provolone is aged for no more than 2–3 months and is truly sweet and elastic. How mild Provolone is made: once the milk reaches the optimal processing temperature, Caseificio Albiero's exclusive veal rennet is added. The expert cheesemakers then break the curd and cook it, releasing it from the whey, before allowing it to mature for a few hours on draining tables. Once every trace of whey has been removed, the curd is shredded and shaped in hot water to obtain the classic Provolone shape. Binding and aging follow, and do not exceed 90 days. Its delicate flavor and soft paste are widely appreciated both in the traditional cuisine typical of every country and in modern cuisine.
