AMBROSI - MASCARPONE charcuterie the Americano (which was named

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

In the heart of Chianti Classico area

Tasting: Elegant

the color is darker

immediately anticipating the evolution of tastes

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