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.
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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.
La Casara is located at the foot of the Lessini Mountains, among the highest hills in the Durello DOC and Soave DOC appellations. White grapes for white wines. The first is made from Durella grapes, once called rabiosa or cagnina because of their acidity. Garganega for Soave, on the other hand, is a typical native grape of the Verona area, the best known and most widely cultivated. The cheese, made from cow's milk using the same technique as Monte Veronese PDO, is aged with the two wines and their grape pomace. It is aged for 8 to 19 months. Resting in the grape pomace and wines causes absorption toward the center of the cheese, imparting typical organoleptic characteristics.
Price including VAT
La Casara is located at the foot of the Lessini Mountains, among the highest hills in the Durello DOC and Soave DOC appellations. White grapes for white wines. The first is made from Durella grapes, once called rabiosa or cagnina because of their acidity. Garganega for Soave, on the other hand, is a typical native grape of the Verona area, the best known and most widely cultivated. The cheese, made from cow's milk using the same technique as Monte Veronese PDO, is aged with the two wines and their grape pomace. It is aged for 8 to 19 months. Resting in the grape pomace and wines causes absorption toward the center of the cheese, imparting typical organoleptic characteristics.
