Casa So'So

Casa So'So


Italian Cheeses
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Gorgonzola DOP

Région : Lombardie et Piémont

Originating in Lombardy and Piedmont, Gorgonzola is a blue-veined cheese made from cow’s milk. The marbling and blue mould stains give a spicy flavour to this rich, creamy cheese, which is matured for five to seven weeks in Italy.

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Mozzarella di Bufala DOP

Région : Émilie-Romagne et lombardie

If mozzarella is a cheese that needs no introduction, its “di Bufala” version is the most delicious. Made from the buffalo of Campania, in the south and centre of Italy, mozzarella di Bufala gives texture to pizzas and traps and intensifies the aromas of the various ingredients present on the pizzas. A cheese rich in calcium, vitamins and proteins, mozzarella di Bufala is as nutritious as it is easy to digest.

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Parmigiano-reggiano DOP

Région : Emilie-Romagne et lombardie

This famous cheese, an icon of Italian gastronomy and originating from the Emilia-Romagna and Lombardy regions, needs no introduction. It is a hard cooked cheese made from cow’s milk. A wheel of cheese weighs about thirty-nine kilos and requires sixteen litres of milk.

The cheese is matured for at least twelve to thirty-six months. The secret of its sweet, fruity and spicy flavour lies in the quality of the natural grazing used by the cows. A cheese to be enjoyed with a good robust red wine such as Nero d’Avola.

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Provolone Provoletta DOP

Région : campanie

This Italian cow’s milk cheese originally comes from the Mezzogiorno, the name given to the south of Italy and more precisely from the Campania region (Naples). It is now produced in the north of Italy, in Lombardy, Veneto and Trentino-Alto Adige.

Already consumed by the Romans in their time, Provolone can be mild (four months maturing) or spicy (minimum more than sixteen months).

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Région : Campanie

Originating from the Campania region, Scamorza is a soft cheese made from cow’s milk. Also known as mozzarella passita, this spun cheese is shaped by hand into two balls stuck together, one slightly smaller than the other. A soft, milky taste that stands out even more in its smoked “affumicata” version, ours.

To be enjoyed chilled or melted with a good “Sangiovese” wine.

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Taleggio DOP

Région : Lombardie

Originating from the province of Bergamo and the Lombardy region of Northern Italy, Taleggio is a cow’s milk cheese with a Protected Designation of Origin, orange-pink in colour and a sweet grassy smell.

A table cheese rubbed with salt that melts very easily, Taleggio is appreciated on pizzas for its character.


Italian Cold meats
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Bresaola IGP

region : lombardie

Bresaola is a typical cured meat, “a close relative of Grisons meat”. Originating from Lombardy and the Valtellina Valley, this dried meat (obtained from pieces of top quality dried beef) is of great nutritional value and is easily digested. Its delicate flavour has made it one of the most appreciated meats. Of course, we slice it Italian style…

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Coppa di Parma IGP

region : emilie romagne

Coppa di Parma is a sausage made from pork loin marinated for ten days in brine and then matured for six months. It is then stored in a cloth impregnated with white wine. Coppa di Parma is a small, dry, round ham that must be cut into thin slices. It is an excellent antipasto.

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Speck IGP

Région : Trentino-Alto Adige

Speck is a very lean, smoked raw ham typical of northern Italy, which is eaten in thin slices and is protected by the European PGI (Protected Geographical Indication) label. Its production dates back to the time of the Hun invasions in Italy, when the local population sought to extend the shelf life of the meat. The uniqueness of this ham comes from its production process, which combines salt-cured pork legs from controlled farms with a delicate smoking process using beech wood, followed by maturation in the invigorating air of the Trentino-Alto Adige valleys.

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Spianata Calabrese

Région : Calabre

A very famous Calabrian sausage with a flattened shape, hence the name Spianata.

It is made from very lean pork and red pepper, left to mature for four months.

Not to be confused with its cousin, which is another less spicy variant, Spianata Romana.