Marrea bistro

Goat cheese with Italian herbs

The cheese is made from pasteurized milk in the Netherlands. With the maturation of 2 months, it is one of the finer cheeses and is complemented by dried tomatoes and Italian herbs. Arina cheeses guarantee the highest quality of cheese you can get on the cheese market. In our wide range you will find over 13 types of goat cheese with flavor, 100g.

Parmesan Reggio 30 months old

Parmesan is a 30-month cow's Italian cheese and is produced in the Emilia-Romagna area. The cheeses are formed into pudgy loaves in the shape of a drum, reminiscent of small beer barrels. The bark is a glossy, golden brown color, and the name of the cheese is engraved in large script. The cheese has a hute and juicy taste with a salty charge that fades in the mouth for a long time. The structure of Parmesan is rich in casein crystals. Parmesan is made solely from pasteurized milk and only in the period between April 1 and 11 November. At the beginning of the production process, the milk is mixed from the previous evening with partially defatted breakfast milk, 100g.

Goat cheese 12 months - brown

Goat's 12-month cheese. The annual goat cheese will warm you up with the first piece to taste. We mean its full and delicious taste with crunchy salt crystals. With our biggest selection of goat cheese, you will come into its own, 100g.

Goat cheese 6 monthly - blue

Goat pasteurized cheese maturing for 6 months. The cheese is made of 100% goat's milk. The Arina cheese brand is a guarantee of the highest quality. Arina factory in Rijhe collects goat's milk from 40 farmers in the south of the Netherlands. The first -class goat's milk from which ARINA cheeses are made is also excellent thanks to the balanced diet that the area offers, 100g.

Goat cheese 3 months - red

Goat pasteurized cheese maturing for 3 months. The cheese is made of 100% goat's milk. The Arina cheese brand is a guarantee of the highest quality. Arina factory in Rijhe collects goat's milk from 40 farmers in the south of the Netherlands. The first -class goat's milk from which ARINA cheeses are made is also excellent thanks to the balanced diet that the area offers, 100g.

Grana Padano 24 months. - Parmesan -type cheese

Protected designation of origin. Extra hard semi -skimmed cheese, maturing for more than 16 months, 100g.

Goat cheese 6 weeks - green

Goat pasteurized cheese maturing for 6 weeks. The cheese is made of 100% goat's milk. The Arina cheese brand is a guarantee of the highest quality. Arina factory in Rijhe collects goat's milk from 40 farmers in the south of the Netherlands. The first -class goat's milk from which ARINA cheeses are made is also excellent thanks to the balanced diet offered by the area. This semi -hard cheese originally from the Netherlands has a slight taste and is recommended for smaller children, 100g.

Pecinino Moliterno

Pecorino Molitterno is an Italian pasta cheese made from sheep's milk. Pecorino is produced as a hard cheese and is rubbed on its surface during the curing process, creating a bark that prevents the loss of moisture. This Sardinian cheese matures for 5-8 months and its use is versatile. It is most often used in a warm kitchen, but you can also use it for a cheese bowl or toasts, 100g.

Morbier with mold

Morbier is a semi -soft French cow cheese and comes from a small village called the same as this cheese. Morbier cheese is also interesting thanks to the characteristic line that stretches the center of the cheese. It is not a mold as it might seem at first sight, but it is the line of ash. Once upon a time, this ashes had practical use thanks to which they preserved this cheese. Today it is just an interesting feature that makes you easy to recognize. The cheese has a more pronounced taste and is made of unpasteurized milk. We recommend it to the wine or you can use it for melting instead of Raclette cheese, 100g.

Pecorino with truffle

This exceptional Italian cheese is made from sheep's milk and is complemented by black truffle. In each piece of cheese you can feel its distinctive truffle smell and taste. This exclusive sought -after fungus is the most expensive of all truffles and often used in Michelin restaurants. Pecorino has a slightly sharp, walnut salty taste. The cheese matures for 6 months, 100g.

Pekorino Romano 24 months old

Pecorino Romano is a hard, salty Italian cheese, often used for grating, made of sheep's milk. The name "Pecorino" means in Italian simply "sheep" or "sheep"; The name of the protected cheese, although protected, is a simple description and not a brand: "[Formaggio] Pecorino Romano" is simply "sheep [cheese] Rome", 100g.

Kaltbach Cremy & Tasty

Kaltbach is a cow, Swiss cheese with a creamy taste. It is so gentle that it practically melts in the mouth. The secret of his delicacy is the ageing in the sandstone caves. It is made from pasteurized milk and the fat content is 56%. Its taste is creamy and soft. It is suitable for sandwiches or salads, but it is also great for wine, 100g.

Spicy Maxx

In a city where Emmentaler and Appenzeller were produced for generations, the study family decided to create something new. Through experimentation and innovation, they have designed this alpine gem, which is hazel, onion, bacon and exclusive for lovers of more pronounced cheeses. After a year of ageing, the cheese is scolding and crystallizing and waiting to be cut. Dissolve this unique cheese in spring vegetables or pour on fresh bread with cherry jam. It is lactose, 100g.

Gouda with the green pesto

Gouda with green pesto is cow's cheese produced in the Netherlands. The consistency of the cheese is harder and the taste is significantly herbal. No artificial dyes are used in the cheese and its color is light green thanks to basil, 100g.

Farm cheese with tuber

Farmer's cheese with black truffle is a traditional farm cheese from full -fat pasteurized cow's milk from the Netherlands, flavored on an exclusive black truffle. This exclusive fungus used in top Michelin restaurants gives this cheese a specialty in taste and smell. Its taste is soft, but at the same time intense on the truffle, at the first moment slightly garlic. Aroma from soil and truffle, 100g.

Goat cheese with truffel

Dutch 100%goat cheese flavored with black truffle. In each piece of cheese you can feel its delicate truffle smell and taste. This exclusive sought -after fungus is the most expensive of all truffles and often used in Michelin restaurants. In our offer you will find viceroy types of cheese enriched with truffle black, 100g.

Buffalo cheese oudwijker

Buffalo cheese with mold. Delicious taste, beautiful aroma, 100g.

Gouda with nuts

The cheese is made from pasteurized cow's milk and is enriched with pieces of walnuts that fit the cheese and make the appropriate interplay of tastes, 100g.

Cooked ham - Prosciutto cotto GranRosa

Slowly steamed ham according to traditional recipe, gluten -free and lactose. Salama Dry Nepprik from Venice. The thermally not-processed meat product. All culinary experiences are a justification for traveling and discovering, so Casa Modena conveys through its specialties and the smell of Italy. In the heart of Italy there is a region of culinary perfection - Emilia Romagna, where Casa Modena was founded. In an area where food is always ready with a smile. And it was in this region that the culinary talents of its inhabitants were promoted to an artistic level, which was created today called the "Italian stomach" - home of prosperity and good food.Phic aromatic spicy flavor with little acidity, salami naturally matured and dried in air . It is made of pure pork, 100g.

Beef ham Bresaola Punta d'Anca

Bresala is a whole piece of beef dried in air. After salting and adding multiple types of spices, the meat is hung in a dry and airy room for several months. During the drying time, the weight of the meat is reduced by up to half. This contributes to the distinctive dark violet color and the sweet, almost musty aroma of the final product. The punta d'Ona d'Oca is low -fat food, very rich in protein, iron, mineral salts and vitamins B2 and PP. Brasala is easily digestible, it is the poorest meat with a minimum of fat, so it is also suitable for children in growth or active athletes. Bresala Punta d'Ona from Casa Modena is produced exclusively from selected fresh meat from European cattle breeding, and only from the 18-month veal breed. If sliced ​​(and very thin slices are recommended), they look pale-red and varied, with pink and orange shades. Bresala is an excellent ingredient in refined gastronomy. The secret lies in its simplicity, which allows excellent combinations and discovering tasty and light meals, 100g.

Make your own tapas

Make your tapas board to your liking! Just choose with a wide range of cheese and salami. The tip -up offer Tapas plates contains fruits, olives, grisins. The sky cannot be ordered separately.

Grazing box

Grazing Box. It is ideal for picnics, date, social meetings, family parties or just from hunger. It is also an amazing gift, thanks or gift for people in your life who earn special attention. Contains: dried ham (prosciutta, Jamona, Pršut/ and selected cheeses, fruit, grissins, olives.

Prosecco Ca‘ Val- Caval Extra dry

Silver, elegant floral bouquet will enchant your olfactory sensation. Already the first sip will testify that the winemakers from the vetet are governed by the tradition of the right winery - wine is in a wonderful balance between acidity and sweetness. We recommend serving at 6-8 ° C. 750ml.

Prosecco Ca‘ Val- Millesimato Brut DOCG

Green, has a light straw color, an elegant floral bouquet. A harmonious dry taste that hides fruit and traces of flowers. Because of its exceptional taste, this prosecco and a number of medals have earned. It is worth a tasting.The values ​​of Mundus Vini competitions in 2015 and at the IWSC 2016 competition. Serve at 6-8 ° C. 750ml.

PROSECCO DOC TREVISO BRUT SCUDO OROE

The elegant flower bouquet will enchant your olfactory sense. Already the first sip will testify that the winemakers from the vetet are governed by the tradition of the right winery - wine is in a wonderful balance between acidity and sweetness. We recommend serving at 6-8 ° C. 750ml.

Bedin-Lucie Prosecco DOC Treviso frizzante Spago

The delicious aroma of apples and white flowers with a delicate almond note creates the way to a sharply pure mouth feeling. Its softness makes it an excellent delicacy as an aperitif. It can also be administered during meals as a supplement to various meals and proudly represents a perfect everyday bubble. After about 10 days the wine reaches sufficient but low alcohol content and primary fermentation is terminated. Bubbles naturally develop during secondary fermentation according to the Martinotti-Chamat method. We supply basic wine to stainless steel tanks under pressure along with selected yeast and sugar, which stimulate the production of natural carbon dioxide bubbles in wine. This stage of the process lasts about 30 days, at the end whose wine reached a pressure of 2.5 bar. After reaching the DOC certification, our prosecco is finally bottled under pressure and sealed with a traditional cork twine. Prosecco Frizzante has a finer sparkling than a full sparkling wine spumante, making it easier to drink. Its softness makes it an excellent delicacy as an aperitif. It can also be served during a meal as a supplement to various meals and proudly represents a perfect everyday bubble. The serving temperature is 8 - 10 ° C. 750ml.

VIGNETI ZANATTA-RECEDORO Vermentino di Gallura Docg

Smooth straw -yellow wine and fine green tones. The aroma offers the aroma of dried apricots and lemon cream. A stable structured body with fruit taste apricots and citrus offers an unforgettable experience. Terén, specific geographical position and low crop of grapes give our renador its unmistakable properties. Served to oysters, vegetarian dishes, appetizers and delicacies. Serve at 8-10 ° C. 750ml.

Ilauri-Lume Trebbiano D’abruzzo

Wine of bright light yellow color. Sparkling, refreshing white wine with apples reflections, peaches and full of exotic tones after papai and mango.Trebbiano is one of the world's most popular grape varieties and represents one third of all the white wine produced in Italy. Also known as Ugni Blanc, the French prefer to produce cognac from this variety. In the region, Abruzzo can lead to the production of one of the most surprising Italian white wines when it is made in hyper-reduction. At fermentation at 8-12 ° C in chilled stainless steel tanks, the wine then rests 2 months before filling.Production is 50,000 bottles. We recommend serving chilled to 4-8 ° C. 750ml.

Ilauri-Tavo Pinot Grigio Delle Venezie

The wine has a silk texture. It is light and extremely elegant with delicate tones of melon, orange flowers and mangoes. The Pinot Grigio variety has been known since the Middle Ages from the Brugunda region and comes from the Pinot Noir grape mutation. In cooperation with our winemaker, we supervise an excellent vine in the northeastern area of ​​Venetia, where the most popular white wine in Italy is located. The name comes from one of the most important rivers in our area, which is born at a height of almost 2,000 meters at the foot of Gran Sasso. After fermentation in stainless steel tanks with regulated temperature, wine rests 2 months before bottle. Traditionally, it is served as an aperitif, but the best taste chilled along with prosciutt crudo, fresh cheese or asparagus risotto. We recommend serving chilled to 4-8 ° C. 750ml.

Ilauri-Chiola Cerasuolo D’abruzzo Rosé

Cherry-red color, which resembles freshly cut pomegranate. The elegant fragrance of cherries enriched with a touch of rose and a complex palette of red fruit, coated in a pleasant acid. Chiola comes from the Chiola family, which ruled in Loreto Aprutino for more than a hundred years during the 19th century and gave the name to our wine. Manual collection of vine after documenting the best grapes. Fermentation at 10-12 ° C Omads about 48 hours. Served chilled with grilled lobster, seafood risotto, gently spicy curry or dim sum. Serve cooled to 8-10 ° C. 750ml.

Pierre zero, BIO Signature 0%

Discover Pierre Zero Signature, which completes Pierre Zerra to perfection. Pierre Zero wines allow those who do not consume alcohol, rediscover the concept of cheerfulness around the glass. 750ml.

Pierre Zero, Silhouet 0%, Silent Merlot

Dry soft wine, origin of France, from Pierre Chavin. Thanks to its low calorie content (7kcal), this line of wine without alcohol is embarrassed by femininity and lightness. Silhouet 'was created with the goal to support 3 basic and sought -after topics, and these are wellness, health and diet. To your question “How and what do they differ from our other deal alcoholic wines? Natural aroma, a linen dry taste of wine on the tongue, 1/6 calorie content compared to common alcoholic wines, and almost zero residual sugar. Simply wine that can be drunk anytime, anywhere. 750ml.

Pierre Zero, Silhouet 0%, Silent Chardone

Thanks to its low calorie content (7kcal), this line of wine without alcohol is embarrassed by femininity and lightness. Silhouet 'was created with the goal to support 3 basic and sought -after topics and those are wellness, health and diet. Natural fragrance, a flammable dry taste of wine on the tongue, 1/6 calorie content compared to common alcoholic wines, and almost zero residual sugar. 750ml.

Pierre Zero 0%, Silhouet sparkling Chardone

Thanks to its low calorie content (7kcal), this line of wine without alcohol is embarrassed by femininity and lightness. Silhouet 'was created with the goal to support 3 basic and sought -after topics and those are wellness, health and diet. Natural fragrance, a flammable dry taste of wine on the tongue, 1/6 calorie content compared to common alcoholic wines, and almost zero residual sugar. 750ml.

Proscutto

Italian dried ham sliced. Pork salted thigh with leather, thermally not-processed meat product, air dried, 100g.

Jamon

Spanish dried ham sliced ​​18 months. Pork salted thigh with leather, thermally not-processed meat product, air dried, 100g.

Jamon Iberico

Spanish dried ham sliced ​​Iberico, without bone Jamón Ibérico Cebo de Campo Simón Martín. Rear thigh with a weight according to the order and the length of ageing for at least 30 months from the black Iberian pig from loose enclosure.The salted salted thigh with leather, heat -not worked meat product, air dried, 100g.

Villa Mottura-Stilio Primitivo di Manduria DOC

Deep ruby ​​red color with dark shades. The aroma is intense chocolate with overripe red fruit. The strong taste is wrapped in plums and cherries with chocolate gradually starts an intense taste with vanilla, tannins and with a trace of exotic trees and sweet liquorice. The vineyard lies at a height of 90 m in the southwest and the ground plan is limestone and sandstone. The vines are grown by a special spalier method. The vintage starts in the third week of September. The vine is collected by hand where the grapes are largely selected. After receiving the grapes, maceration occurs for 10-12 days and subsequently gentle pressing. Fermentation takes place at a controlled temperature of 8-10 days. His pilgrimage ends in the French barrel for half a year and then still resting 2-3 months in the bottle. The label is a stylized tiara spider. This symbolism of a spider, whose appearance generates the need for dance, music and colors liberates emotions that could even evoke the taste of this wine. Serve with beef, veal, game or ripened cheese. We recommend serving at 18 ° C. 750ml.

Villa Mottura-Primitivo Di Manduria DOC

Rubín's red red with a purple shade. The smell with austere bouquet of red jam, sour cherry, and walnut. Your mouth gets full, velvety and harmonious taste. Vyný made in the province of Taranto and in parts of the province of Brindisi exclusively from grapes primitive. An ancient variety that was introduced throughout the Mediterranean by phenomena and Greek colonists. The grapes are harvested strictly by hand. The vine is carefully selected and subjects a traditional 10 to 12 days maceration on the skin. The fermentation of the must is performed at a controlled temperature with pumping and leaching. Alcohol fermentation is followed by apple-lighting fermentation. Wine matures for 6-8 months in French oak barriers. 750ml.

Ilauri-Bajo Montepulciano d’Abruzzo DOC

This pulsating red Mok from Abruzza presents a purple color and an intense bouquet of ripe red fruit with a caramel and spicy conclusion. Our vineyards produce this excellent wine in Montepulciano d´A Abruzzo every vintage. Bajo (Bay) is the most important street of our city comes from the hair color of some breeds of horses. The fermentation takes place at 18-22 ° C along with the skin for 21 days. The wine matures for six months in large Slovenian oak barrels and ends its cycle with a short rest for about 2-3 months in the bottle. Production is 40,000 bottles. Ideal as an escort to grilled meat, Italian specialties such as lasagna. We recommend serving chilled to 16-18 ° C. 750ml.

Mortadella with pistachios

Mortadella personifies all the tastes and traditions of the region. Exceptional care in the selection of ingredients, skillful balance of ingredients, slow cooking and enthusiasm for quality products. Fragrant, typical vivid pink color, with pistachios, 100g.

Salami SOPPRESSA Veneto

Salama Dry Nepprik from Venice. The thermally not-processed meat product. All culinary experiences are a justification for traveling and discovering, so Casa Modena conveys through its specialties and the smell of Italy. In the heart of Italy there is a region of culinary perfection - Emilia Romagna, where Casa Modena was founded. In an area where food is always ready with a smile. And it is in this region that the culinary talents of its inhabitants were promoted to an artistic level, which has created what is now called the "Italian stomach" - home of well -being and good food, 100 g.

Salami dry non - pepper Spianata Romana

Salama Dry Nepprik from Venice. The thermally not-processed meat product. All culinary experiences are a justification for traveling and discovering, so Casa Modena conveys through its specialties and the smell of Italy. In the heart of Italy there is a region of culinary perfection - Emilia Romagna, where Casa Modena was founded. In an area where food is always ready with a smile. And it was in this region that the culinary talents of its inhabitants were promoted to an artistic level, which was created today called the "Italian stomach" - home of prosperity and good food.Phic aromatic spicy flavor with little acidity, salami naturally matured and dried in air . It is made of pure pork. The term "spianata" is generally understood to be flat salami. During ageing, it gets its shape in special grids, which allow the appetite to develop particularly well during maturation, 100g.

Salami dry Cactiveore Milano

Cactiveore is a traditional salami specialty, naturally ageing and dried in air, with a soft mold, in a traditionally slightly curved shape. Typical is the moderate fine grain size and the delicate aromatic taste. With the protected designation of DOP (Denominazione d´Origine prostetta) according to the specifications of "Consorzio Cacciateore", made exclusively from Italian meat, 175g.