Quality and Selection
Our online store offers a unique selection of sophisticated artisan cheeses from Italy, France, the U.S. and other countries. Our cheeses are selected according to the criteria of quality, exclusivity and absolute respect for the environment and animals.
We personally know all of our cheese manufacturers and suppliers. This creates a system of close communication and quality assurance. Every type of cheese we carry is selected and tested by a team of experienced and knowledgeable professionals in the dairy industry. Indeed, you can trust that the quality we offer is as unmatched as our passion for delicious, unique cheese of many milk types and styles. Many of the cheeses we carry hold the distinction of Protected Designation of Origin, which is a guarantee of the highest quality of the processing methods used.
It's important to us to point out the origin and history of our cheeses and the ingredients used in their production. We believe thoroughly in the importance of tradition and transparency in the food system. It is our goal to provide our customers with exceptional products that defy their expectations.
Here at Sensibus we have a great passion for fresh truffles. All of our Italian truffles are carefully hand-selected by truffle connoisseurs in order to deliver our customers the finest truffles on the market today. Thanks to our expertise in this area, we only offer truffles that have reached their perfect ripeness and are precisely in season. Indeed, we are confident that you will find the quality of our products unmatched. Our truffles are available in different sizes and are always fresh, thoroughly cleaned and ready to bring all the magical flavors of a Michelin Star kitchen into your home.
The truffles we carry are: White Alba Truffle (Tuber Magnum pico), Winter Black Truffle (Tuber melanosporum), Burgundy Truffle or Autumn Truffle (Tuber Uncinatum Vitt.), and Summer Truffle (Tuber aestivum Vitt.), all strictly picked in Piedmont (Langhe and Monferrato) and Umbria.
These unique mushrooms are delicate and are only harvested at certain times of year. We work closely with our truffle hunters in Italy to bring you the freshest products possible and as a result we only offer and sell fresh truffles in season, carefully selected and properly washed.
How to Store Truffles
When you receive your truffles it is important to store them properly to guarantee the best possible flavor. Wrap the truffles in paper towels or cotton cloths (such as cheese cloth) and put them in a closed glass jar or plastic container in the lower part of your refrigerator. Remember to change the paper towels every 2 days to keep their flavor. Some people like to put a few whole, raw eggs (in their shells) in the container alongside their truffles in order to infuse the eggs with the truffles' intoxicating aroma.
Our Truffle Products
In respect to packaged truffle and mushroom products, it is important to point out that the delicacies we offer are made without adding any preservatives, in order to keep intact the original taste and flavor of delicious Italian truffles. Such a fine, delicate and special taste deserves to be savored in all its naturalness.Therefore we suggest you to store truffle based products in your refrigerator, well covered by oil, and to consume them preferably within seven days. Our truffle based products are extremely versatile; they can be used as a seasoning for all types of pasta, to add flavor to eggs or meat and to prepare tasty snacks.
Our range of fresh pasta, dry pasta and sauces reflects our passion for Italian cuisine. Sensibus is half Italian, and pasta is surely the symbol of Italian cuisine par excellence. At Sensibus we keenly choose our producers and we personally taste the pasta before offering it to our customers. The quality, texture, porosity, thickness of the sheet are all essential elements in first quality pasta.
There are things one can learn about pasta only by cooking it: it's the experience that allows you to know exactly how to cook it properly, how to check its quality and how to bring out its natural deliciousness by adding some simple ingredients. If you feel you are a true connoisseur of pasta, or would like to become one, this is the right place for you.
Our Panforte is still cooked in the traditional copper pot and then worked by hand to keep the flavor and aroma as its been for close to the last thousand years. The desserts harmoniously combine traditional craftsmanship with a strict and meticulous quality control.
Panforte as we know it today all come from the abbeys in Siena, which were bases for the apothecaries at that time and used to give these cakes to the noble protectors as a present. Panforte is rich in ingredients: honey, almonds, cinnamon, nutmeg, candied fruit. The chocolate version dates back to the eighteenth century.
Panettone is a traditional Milanese pastry. It is a cake with a soft texture, naturally leavened, with a typical cylindrical shape due to the baking form that sticks to the finished product. The upper crust is cracked and cut in a characteristic way. The crumb has a soft, dimpled texture and the typical aroma of sourdough leavening.
Panettone must contain:
• a minimum of 20% by weight of raisins, candied orange peel and candied citron;
• a minimum of 10% by weight of butterfat.
Our excellent Panettone makes a wonderful, celebratory Christmas gift.
Among the preserved products Sensibus offers you will find a wide range of cured meats of superior quality.
We pay special attention in the choice of our meats, in respect to their origin and quality.
Among the hams proposed by Sensibus you will always find the top of the Italian tradition and excellence.
The production of cooked ham occurs through a succession of different "inalienable" and irreplaceable phases. First, the pork leg is boned and matured for a few days at a temperature of 42-48 °F; then it is salted: in cooked ham salt is not applied on the surface of the meat (as for most cured meats), but by means of brine infra-muscle injections.
This process is know as churning and is consider as a real massage; the churning of the ham can last up to 70 hours. Than, the ham is steam-baked (158 ° F) in a suitable mold; next, it's time of the cold storage in refrigerator, at a temperature of about 32 ° F. At this point, the ham undergoes a deep cleaning of its surface which regularizes its shape too.
The production of dry-cured ham must strictly abide by the following steps and precautions:
- selection of the thighs: first of all, you need to specify is that there are pigs specifically bred for the production of dry-cured ham;
- maturation of the thighs: it takes several days and requires a temperature of 37-39 ° F
- salting of the thighs: in order to have ham dehydrated and ready for ripening, it is necessary to sprinkle it with salt or soak it in brine; the mixture used for salting the ham contains: sodium chloride, flavors, nitrates, and, in some cases, sucrose. The percentages of salting are necessary to the success of the food
- pre-rest and rest: during these phases the hams begin to change their nutritional composition and the percentage of water they contain
- washing: it is aimed at the elimination of the external residues of the ham (salt, liquids, dirt, etc.)
- drying / curing: at this phase, the hams are placed in a special drying room to loos all the excess fluid and get dried
- smearing: as anticipated, the the lean part of the ham is rubbed with lard; this process is essential to ensure the perfect preservation of ham, even in proximity of those areas of the ham free of rind
- finishing: quite simply, after being rubbed with lard, the hams are "corrected" before the next stage of processing
- pre-curing and maturation: these are the real phases of maturation that ham can reach only after that the above steps have been performed impeccably
- spiking: it is "final assessment" of the ham's quality: in fact, a specialized operator verifies the organoleptic properties of the ham, the presence or absence of defects and assesses whether the ham can be distributed or not. The evaluation criteria are different depending on the possible attribution of PGI or PDO denominations
- Fire branding: it lasts from 6 to 14 months (depending on the product expected) and occurs ONLY in case of achievement of quality standards assessed by spiking and required by the product specification.
Along with these products in the Cured Meat section you will find our selection of bottarga (fish roe). The culinary tradition of roe dates back to 3000 years ago and was brought to Sardinia by the Phoenicians.
Like the Nuragic civilization, the Phoenicians were traditionally fisherman and they didn't struggle not to pass on to their indigenous knowledge in respect to the salting and drying of mullet roe.
The careful selection of raw materials, the skillful craftsmanship and the slow seasoning make our mullet bottarga a unique product, with a typically almond flavor and amber color. The bottarga sachs a are classified according to their eight and packaged under vacuum-seal to ensure the unaltered the quality of the product over time. A further reason to be proud of our selection are the following products: ground mullet roe, tuna roe (in sacs or ground), the cream of mullet roe and smoked mullet.
The slight moldy that may form on the surface of the bottarga sacks thanks to moisture, allows the product to give off unique fragrances that you will easily smell if you find yourself wandering in the streets of Cabras, from June to November.
The extraction and processing of the roe that Sensibus requires and certifies for its Bottarga is the following one:
In the summer, a period during which the mullet with eggs reach the ideal size, they are caught and selected, and the eggs are extracted with great care.
The extraction phase is extremely delicate: it is important not to break or damage the sack that contains the eggs. Otherwise, it would not be possible to process them.
Once extracted, the eggs are washed with water and ice, and then cleaned of all residues.
At this point the second phase can start: it's time of salting. The sacks are sprinkled with salt and left to rest for some time. Each sack is unique and should be checked periodically to ensure the best results.
Next, in the third phase, the fish sacks are washed one by one, pressed and prepared for the fourth phase: drying.
During this phase, the sacks are hung and dried naturally for five days, and left in the dark for two or three days, to allow them to take on the characteristic scent of Bottarga.
Our selection of oils and balsamic vinegars is determined by the the different uses inherited from the Italian culinary tradition. The wine vinegars offered by Sensibus are produced thanks to a slow and patient process: the art of cooking musts, together with the loving care in decanting the barrels of vinegar every year, using the traditional method of slow acidification with wood chippings, guarantee the perfect taste of vinegar, its quality and harmony. The result is a white wine vinegar with a delicate flavor and a red wine vinegar with a strong and harmonious taste.
The range of balsamic vinegars of Modena PGI (protected geographical indication) includes several varieties and all have a unique sweet and sour taste expertly balanced; they are available in different types of packaging and broken down by age.
Balsamic Vinegar is a pillar in the culture and history of Modena. In fact, its continuous production since ancient times is due to the particular soil and climatic characteristics of the area, in addition to the knowledge, skills and competencies of the locals: the result is an admirable exclusive synthesis which characterizes the areas of Modena and Reggio Emilia (ie the ancient Duchy of Este).
In Modena there have always been different types of vinegar made with grape must, all produced with different recipes, different methods of preparation and with different aging.
The origin of these products and their use dates back to the tradition of the ancient Romans.
We put the same passion and care in selection our range of Extra Virgin Olive Oils, with even more awareness: in fact not only a good olive oil enhances and completes the flavor of the dishes but is a precious tool for your health and wellness. A genuine and possibly 100% organic extra virgin olive oil is a tasty delicacy as well as an important resource for your health. For this reason, we personally select and taste high quality extra virgin olive oils produced with biological methods, or however with a low environmental impact. We pay particular attention to the following factors: the areas of origin, the natural fertilization, the biological control, the harvest time and the well-timed cold extraction.
These are some of the considerations that guide us in the choice of our Extra Virgin Olive Oils:
- the olives must be harvested at the right time, that is when they start changing color from green to brown;
- the quality of oil depends on the type of olives used: each one has its own flavor depending on the type of crop, in the climate of the places in which they grow (oil produced in the north is lighter than the oil made in the south where there is a bigger production), and on the ripeness of the olives (mature olives have golden nuances while unripe olives have still a shade of green);
- the olives should be good-looking, healthy and free of insect bites;
- the olives must be harvested in boxes / bins with holes for aeration, and must be taken to the oil-mill as soon as possible.
- the milling temperature and subsequent grinding must be around 77° – 90° for a maximum time of 20/30 minutes.
- the oil must be decanted for a few days and then transferred to another tank to eliminate the oil residues, and then after a couple of months this operation must be repeated;
- the oil should be stored in tanks without air in a dry dark place and kept at a temperature lower than 68°.
Olives are one of the oldest products known to man, with a very long history, as witnessed by the many millenarian olive trees. Their production is among the largest in the world, mainly concentrated in the Mediterranean basin, where the climate is highly favorable to the growth of the plants. Italy is among the main exporters of table olives, and definitely Italian olives (such as Sicilian or Ligurian) possess unique organoleptic properties and a recognizable flavor, famous around the world. While 90% of the olives is grown for the production of olive oil, only the finest ones are used for table consumption. There are many types of olives, distinguished by their shape (rounded or oval), size (ranging from tiny and hard olives to the larger and meaty ones), color (from green-yellow to bright black), and, of course, taste. The latter also depends on the type of storage (for example, in brine, fermented or pasteurized).
The Italian table olives that Sensibus proposes (among them the Castelvetrano olives, the famous Nocellara del Belice olives, the Gaeta olives, the Taggiasche olives, the Cerignola olives, just to name a few) are made sweet and tasty by means of an ancient debittering process that preserves the characteristic green / black and brilliant color while allowing to get a higher quality product.
Our line of olives is not pasteurized and is ideal for those who are not satisfied by ordinary products. The secret of this line is right the lack of a pasteurization process, which allows the olives to hold their taste and freshness intact.
As to our pasteurized olive, the careful pasteurization process ensures that these products have a longer maturity without affecting the flavor.
The compliance and and meticulous monitoring of stringent hygiene and quality standards makes that the taste of our products is always at a higher level in transparent and hermetic packaging.
Whatever variety and shape you prefer among our table olives, what is sure is that not only will you taste a delicious flavor, but you will also get a considerable amount of phenolic compounds - with positive effects on the cardiovascular system and a strong antioxidant power – and of E vitamin. Mono-unsaturated fatty acids keep cholesterol at bay, and potassium promotes digestion. If you want to start a journey through taste, check the features of all our products and choose the ones that best suit your palate and your tastes.
As for its organic products, Sensibus relies on a brand that is a synonymous with reliability and quality in the field of organic food, in Italy and in the world: it is “Alce Nero”, a brand that includes and certifies more than a thousand farmers and beekeepers, committed since the 70's in producing organic food, healthy, sustainable agriculture respecting the result of the entire ecosystem, in Italy and in the world.
For 40 years, Alce Nero has been involving farmers in Italy and abroad giving rise to a cooperation between more than a thousand organic farmers and beekeepers, young organic farmers working the land seized from criminal organizations and thousands of small farmers in Brazil, Costa Rica, Peru, Mexico.
Alce Nero offers us a very wide range of organic foods to choose from which includes durum semolina pasta, spelt pasta, Kamut® Khorasan wheat pasta, pasta made with Senatore Cappelli flour, rice, olive oil, cereals and legumes, tomato pulp and puree, sauces, compotes and juices, biscuits ... All strictly organic!
Sensibus collaborates with Alce Nero in the selection of the best products to offer to its customers, with the aim of always testing new cutting-edge products in the field of organic food.