AMBROSI - MASCARPONE charcuterie the Americano (which was named

the Americano (which was named at a time when few Americans were aware of Campari)

the color is darker

Chestnut honey has very specific characteristics and properties

Serving Suggestion: The ripening process starts from outside so the cheese is completely ripened when the paste is soft and creamy all around

an aromatic infusion

AMBROSI - MASCARPONE charcuterie the Americano (which was namedMascarpone originated in the area southwest of Milan in Italy, probably in the late 16th or early 17th century. The name is popularly held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese) Raw Material: Cow milk whey Origin: Italy Taste: Mascarpone is milky white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a specialty in the region. It is one