the traditional cuisine of the Dolomites, mezzelune stuffed with herbs (30%).
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
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Darbo All Natural Preserves are produced according to an old family recipe. Then as now, only the best fruits - with no added preservatives - are gently warmed and stirred. That way the natural fruit aroma is retained.