Sheep’s milk cheese from Roma. Semi-hard, semi-cooked, with a slightly sharp but mild taste with a definite aroma.
Seasoned goat’s milk cheese from Lombardia. The taste is sweet, slightly acidulous with more depth and character than soft goat cheese. Pairs well with any
lightly aromatic white wine with good acidity.
Cow’s milk cheese from Napoli. Soft, rich and creamy rind with a dry, crumbly center. As it matures the aromatic flavor becomes more pronounced.
Cow’s milk cheese from Veneto. Firm and supple in texture with a mild and tangy flavor, pairs well with any light, fruity red wine such as a Dolcetto d’Alba.
Soft cow’s milk cheese from Lombardy. Powerful aroma with a spicy, earthy flavor, pairs well with big Italian reds such as Amarone, Barolo, Brunello di Montalcino, or Chianti Riserva.
Hard cow’s milk cheese from Emilia-Romagna, spicy, salty, sweet and nutty all at the same time, pairs well with big Italian reds such as Barbaresco, Barbera, Barolo and Tignanello.
Hard sheep’s milk cheese from Lazio and Sardinia, similar to Parmigiano Reggiano but a bit more peppery and salty, pairs well with full-bodied reds.
Hard sheep’s milk cheese from Sicily, studded with peppercorns, it has an intense, salty flavor, pairs with thick, rich reds such as Amarone.
Firm cow’s milk cheese made throughout Italy, mainly Lombardy and Veneto, sharp flavor that goes well with beer and simple Italian reds such as Chianti Classico.
Soft cow’s milk cheese from Lombardy, has a meaty, nutty, slightly salty flavor with slight hints of fruit, this sophisticated cheese pairs well with big Italian reds such as Barbaresco, Barolo, or Brunello di Montalcino.
Hard cow’s milk cheese from the Netherlands, similar to Gouda with a softer texture and has a sweet, nutty flavor with a caramel aftertaste, versatile with wine pairings but is best with bigger reds such as Cabernet or Zinfandel
Semifirm cow’s milk cheese from Piedmont, hints of nuts, fruit and herbs with a firm and supple texture, pairs well with big Italian red wines such as Barolo or Barbaresco.
Prosciutto di Parma
Ham from the city of Parma that is aged for 16 months. A very thin layer of fat permeates the ham, making it pleasantly both sweet and salty.
Parma Cotto alle Erbe
Cooked prosciutto ham that is baked with black pepper, rosemary, and other herbs. Less salty and a bit more moist than regular Prosciutto di Parma.
A distinctly flavored, smoked, cured ham from Alto Adige. Slow smoked over a period of a few months, the meat remains sweet and takes on a mildly smoky flavor to compliment the distinctive seasoning.
Dried pork belly that is similar to bacon, it is salted, cured and smoked
Cooked pork from Bologna. Similar to American bologna, but is seasoned with salt, pepper and spices, and studded with pork fat and pistachios.
An air cured meat from the Lombardy region of Italy, made from the beef loin, it is salted and seasoned with herbs, spices and wine, it is extremely lean with a deep ruby red color and has a sweet, aromatic flavor
An Italian dry-cured salami that is made from course ground pork and spices. Available in both hot and sweet.
A blend of olives, in oil and seasonings
Roasted and marinated baby onions
Marinated in olive oil
Artichoke hearts marinated in oil and a blend of seasonings