Our mission is to share the pleasure of Authentic Italian Cheese with the world. Our strong point is to study personalized solutions for mixed cargos, to let our PRELYBIUM Cheese reaching all destinations, in the world. Our effort is to match any request of authentic Italian Cheese, especially coming from foodservice and professional players. Our
We live in a generous land, which celebrates life and good food.
We brought our Prelybium Collection of Italian Cheese to Tokyo, for the tasting session hold on June 24th, in the splendid setting of the Hotel Gajoen in Tokyo www.hotelgajoen-tokyo.com. Organized by the Italian Embassy, ICE Agency and Assolatte, the event brought together about 30 Italian producers, who met the largest Japanese importers and the local
Balsamic vinegar of Modena PDO is a very well known Italian dressing, born from a very typical and ancient know-how. Obtained exclusively from the best grape varieties, it is produced from cooked or concentrated must, with the addition of a quantity of wine vinegar, and aged for at least 60 days, or up to and
Pecorino Romano PDO was first created in the countryside around Rome, more than 2,000 years and it seems it was a staple in the diet of the legionaries of Ancient Rome, because very rich in protein and easy to digest. It’s a hard salty cheese, often used for grating, made out of sheep’s milk only (the Italianword pecora, from which the name derives, means sheep).
Sun-dried Tomatoes represent a gourmet touch coming from an ancient tradition of the cuisine of Southern Italy. In the past, it was a very common and delicious habit, especially in South of Italy, cutting long tomatoes and let them dry in the sun, in the warm and sunny climate of Italian southern regions. After that, they