La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

The Sapori del Grano Bakery is found in Ancona, where, for over 150 years, the Taccalite family have baked delicious specialities. Always seeking the highest quality by choosing the finest ingredients and carefully preparing the handmade products.
The fourth generation of the family, aiming to the market of traditional tastes and speciality bakery started making the cheese products; and the cheese panettone and biscuits are now the jewels in the Sapori del Grano’s crown.
The Production
The cheese panettone is a regional speciality, made with a specific variety of cheese and naturally leavened. Following after the panettone, the cheese biscuits were introduced to allow consumers to taste the genuine gastronomic delights of the Le Marche at any time of the day.
The packaging of Sapori del Grano’s products has been researched to ensure the freshness of the bakery is kept.

http://www.saporidelgrano.it/ ;

Via Mariano Pallottini

Roasting skin-on pork belly that's been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with fennel, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin...

 

Via Mariano Pallottini

...The salami's hanging below in the photo started a week later than the sausages and need about a month more time in the cool air, depending on their thickness. At the time of 'stuffing' the salami's weighed about 700gr or 1.5 lbs once they are finished curing they will loose about half of their weight...

Via Mariano Pallottini