DRY - CURED PORK LEG MEAT SEASONED WITH SALT & OTHER SPICES AGED AT LEAST 6 MONTHS, HAS A SALTY AND AROMATIC FLAVOUR.
DRY - CURED PORK LEG MEAT FROM PARMA FULL-BODIED FLAVOUR & SILKY TEXTURE. AGED 24 MONTHS.
SERVED WITH EITHER OUR FRESHLY BAKED HOMEMADE BREAD OR OUR FAMOUS PIZZA BREAD ORDER A LA CARTE OR HAVE OUR KNOWLEDGEABLE STAFF CREATE THE PERFECT PLATTER FOR YOU
DRY-CURED PORK LEG HAM FROM FRIULI, ITALY; AGED AT LEAST 16 MONTHS. BALANCED FLAVOUR OF SWEET & SALTY. HAND SLICED
ITALIAN COOKED HAM, CONTAINS MANY CAREFULLY CHOSEN AROMATIC HERBS; EXTREMELY SLOW STEAM COOKING REACHES THE HEART OF THE MEAT
CURED PORK MEAT SEASONED WITH SALT, PEPPER, POWDER MILK, PISTACHIOS & OTHER SPICES - HAS A DELICATE SWEET TASTE
DRY - CURED PORK LEG MEAT SEASONED WITH DIFFERENT SPICES SMOKED & AGED FOR AT LEAST 5 MONTHS, IT HAS A SMOKY & SPICED FLAVOUR.
HARD & CRUMBLY, AGED 24 MONTHS MILK: COW. SHARP, FRUITY/ NUTTY TASTE WITH A STRONG SAVORY FLAVOUR.
HARD, SLIGHTLY GRAINY TEXTURE AGED 16 MONTHS. MILK: COW. SIMILAR FLAVOUR TO PARMIGIANO BUT MILDER.
SEMI-HARD, AGED 4-6 MONTHS MILK: COW. SHARP & PIQUANT TASTE.
SEMI-HARD, IT HAS A THIN AND ELASTIC CRUST WITH SOFT, BUTTERY, WHITE-YELLOWISH PASTE. IT TASTES SWEET, BUTTERY, DELICATE & TANGY & HAS A SLIGHTLY, SALTY AFTERTASTE.
FRESH, DELICATE BUT WELL FLAVORED, SLIGHTLY SWEET. MILK: COW.
HARD & CRUMBLY. AGED 12-24 MONTHS MILK: COW-SHEEP. DELICATE & PIQUANT FLAVOUR.
HARD, FIRM & GRANULAR. AGED IN CAVES FOR 12 MONTHS. MILK: COW. LONG, EARTHY FLAVOR & A BUTTERY, STONY & SLIGHTLY PICANTE AFTERTASTE
HARD, SALTY ITALIAN CHEESE, OFTEN USED FOR GRATING, MADE WITH SHEEP'S MILK. PERFECT FOR THE PREPARATION OF TYPICAL ROMAN DISH SUCH AS CARBONARA OR AMATRICIANA.
SARDINIAN SHEEP MILK CHEESE SEMI - SEASONED WITH NATURAL RIND, & MATURED IN THREE MONTHS.
MEDIUM MATURATION TIME. HAS AN OPAQUE WHITE COLOUR, IS SLIGHTLY CHALKY & IS MOST INVITINGLY TASTY.
MADE WITH THE FRESHEST UNPASTEURIZED MILK; AGED IN UNDERGROUND CAVES IN RONCIONE, THIS IS A UNIQUE PECORINO FULL OF TASTE & WITH AN INTENSE AROMA.
LOCATED IN THE TERRITORY OF VAL D’ORCIA. IT IS CHARACTERIZED BY A RATHER SHORT RIPENING, A TENDER TEXTURE & A SWEET TASTE.
SHEEP MILK CHEESE, SEMI-HARD WITH BLACK TRUFFLE.
SHEEP MILK CHEESE, SEMI-HARD WITH PISTACCHIO NUTS.
SHEEP MILK CHEESE, SEMI-HARD WITH HOT RED CHILI.
SOFT & CREAMY, MARBLED WITH DEEPLY VIBRANT GREEN STREAKS MILK: COW. STRONG & INTENSE PIQUANT TASTE.
SOFT AND COMPACT CHEESE. MILK: COW, AROMATIC SCENT, SWEET & SLIGHTLY ACIDIC
SOFT - RIPENED TEXTURE - AGED 5 TO 6 WEEKS. MILK: COW, HAS A RICH AND MILKY FLAVOUR WITH A CREAMY TEXTURE.
BRINED CURD WHITE CHEESE MADE IN GREECE FROM SHEEP'S MILK. SLIGHTLY CRUMBLY, FLAVOR IS TANGY & SALTY.
FRESH COW MILK CHEESE; A CREAMY SWEET MOZZARELLA FROM PUGLIA
FRESH COW MILK CHEESE BALL.
FRESH & SOFT (SPREADABLE) ITALIAN GOAT CHEESE.
FRESH ITALIAN COW WHEY CHEESE. SOFT, CREAMY & A MILD CLEAN TASTE.
SEMI-HARD & MOIST, MILK: COW. AGED FOR SEVERAL MONTHS & THEN IS SUNK IN TO A LAYER OF BAROLO GRAPE POMACE, UNTIL THE WINE JUICE HAS SEEPED THROUGH THE CRACKS. “DRUNKEN CHEESE”.
A HARD CHEESE THAT IS LEFT TO AGE FOR ABOUT A YEAR AND A HALF. THE WHEELS ARE THEN WRAPPED IN CHESTNUT LEAVES WHICH ENRICH IT WITH A STRONG, EXCEPTIONAL NUTTY/SWEET FLAVOUR.
CAREFULLY SELECTED WHEELS ARE AGED OVER A VERY LONG PERIOD OF TIME & THEN COATED WITH MALTED BARLEY & WHISKY. THE FINAL RESULT IS A CHEESE WITH A STRONG & COMPLEX FRAGRANCE.
SERVED WITH EITHER OUR FRESHLY BAKED HOMEMADE BREAD OR OUR FAMOUS PIZZA BREAD
ORDER A LA CARTE OR HAVE OUR KNOWLEDGEABLE STAFF CREATE THE PERFECT PLATTER FOR YOU
CURED PORK MEAT SEASONED WITH SALT, PEPPER, POWDER MILK, PISTACHIOS & OTHER SPICES - HAS A DELICATE SWEET TASTE.
DRY - CURED PORK LEG MEAT SEASONED WITH DIFFERENT SPICES SMOKED & AGED FOR AT LEAST 5 MONTHS, IT HAS A SMOKY & SPICED FLAVOUR
CURED PORK NECK MEAT SEASONED WITH SALT, PEPPER & OTHER SPICES AGED 3 TO 6 MONTHS, HAS A SWEET & DISTINCTIVE AROMA
CURED & SALTED ITALIAN PORK BELLY ROLL. SWEET & FATTY TASTE.
SELECTED PORK CHEECKS MEAT DRY. CURED & COVERED WITH NATURAL SEA SALT, BLACK PEPPER & MIXED SPICES. IT HAS A STRONG FLAVOUR & A SPICED, HERB-SCENTED FRAGRANCE
AIR DRIED BEEF MEAT SEASONED WITH SALT & SPICES AGED FOR TWO TO THREE MONTHS, MADE FROM TOP ROUND BEEF, IS LEAN & TENDER WITH A RICH SWEET FLAVOUR.
CULATELLO HAS A DELICATE AND SWEET TASTE, & AN INTENSE SCENT. IT IS OBTAINED FROM ONLY THE BEST CUT OF THE PORK LEG BREED IN PARMA PROVINCE ONLY. AGED AT LEAST 12 MONTHS.
CURED SALAME INFUSED WITH SUMMER TRUFFLE INTO FINELY MINCED PORK MEAT. IT HAS INCREDIBLE FLAVOUR AND LENGTH.
CURED SALAME MADE FROM WILD BOAR MEAT. IT HAS A STRONGER FLAVOUR OF PORK SALAME.
CURED SALAME MADE FROM DEER MEAT. INTENSE RED COLOR & GAMEY FLAVOUR.
CURED PORK MEAT SEASONED WITH GARLIC & CHILI POWDER THIS SALAME HAS A MILD SPICY FLAVOUR
MADE IN THE TRADITIONAL ROUND SHAPE, SEASONED WITH SALT, PEPPER & RED CHILLIS, THEN PRESSED TO GIVE IT ITS UNIQUE FLATTENED SHAPE. HAS QUITE A FINE TEXTURE & AN INTENSE AROMA. THE ADDITION OF CHILLI GIVES IT A REAL KICK
MADE FROM PORK MEAT, HOT CHILI, ROSEMARY, SALT, WITH ADDED PORK FAT, THE LATTER AMOUNTING TO APPROXIMATELY 50–60% OF THE WEIGHT.
PARTICULARLY SPICY, SPREADABLE PORK SALUMI MADE FROM VARIOUS PORK HEAD MEAT CUTS & ROASTED CHILI PEPPERS, FROM THE SMALL SOUTHERN CALABRIAN TOWN OF SPILINGA.
REDDISH SALAMI, WITH MEDIUM GRAIN WHEN SLICED, & LARGE PIECES OF WHITE FAT. DURING AGEING THE MEAT IS PRESSED & ACQUIRES A FLAT, ELONGATED SHAPE.
RICH TASTE MADE FROM SELECTED PORK, PREPARED WITH MASTERY, EXPERIENCE & PASSION ADDING SALT, PEPPER & GARLIC, & FINALLY FILLED INTO CASING & MATURED FOR AT LEAST 65 DAYS.
FINE PORK MIXTURE DRESSED WITH FLAVOURINGS & SPICES, THEN FILLED INTO CASING. ITS CHARACTERISTIC “RICE GRAIN” MIXTURE DETERMINES AN EVEN DISTRIBUTION OF LEAN AND FATTY PARTS.
AGED PRODUCT OBTAINED FROM SELECTED PARTS OF PORK CUT, MIXED & STUFFED INTO NATURAL CASINGS & HAND-TIED WITH STRING. IT THEN UNDERGOES A PROCESS OF DRYING & SEASONING.
CURED PORK MEAT, SEASONED WITH WILD FENNEL SEEDS, RED WINE, SALT, & PEPPER. IT IS FERMENTED & THEN DRIED FOR NOT LESS THAN FIVE MONTHS. DISTINCTIVE AROMA THANKS TO THE FENNEL SEED & MARBLING FAT.
A VERY POPULAR SALAMI IN ITALY, TRADITIONALLY FROM NAPLES, NAPOLI DOLCE IS MADE OF EQUAL PARTS PORK & PORK FAT. THE GARLIC, PEPPER & WINE CONTRIBUTE TO ITS SWEETNESS.
MADE WITH PRIME CUTS OF PORK, SALT, PEPPER & A PINCH OF GARLIC. LITERALLY MEANS "HUNTER'S SALAMI” & OWES IT’S NAME TO ITS SMALL, COMPACT SHAPE.
SALAME TOSCANO IS A TRADITIONAL ITALIAN SALAMI HAILING FROM TUSCANY. IT IS PRODUCED WITH PORK HAM, SHOULDER, LEAN BELLY, LARD, & SPICES.
Eggplant, mozzarella, tomato sauce & parmesan cheese.
Artichokes stuffed with mushroom & ricotta cheese in a tomato sauce.
Baked Spinach topped with parmesan cheese & mozzarella.
Deep fried risotto ball with cheese, topped with truffl e-honey sauce.
Baked Brie with truffl e-honey sauce served on toasted bread.
Mixed grilled vegetables.
Toasted Bread topped with diced tomatoes, basil, garlic & olive oil.
Mixed Italian olives marinated with olive oil, garlic & chili.
Sauteed Mussels & Clams, both imported fresh from Italy, with garlic, chili, parsley & white wine (ask for availability !)
Marinated & served with rocket salad.
Extra virgin olive oil, parsley and black olives.
Smoked salmon rolled & stu ed with cream cheese.
Duck liver served with rocket salad & cherry tomatoes.
Th in sliced raw beef topped with blue cheese sauce & rocket salad.
Th in sliced raw beef with olive oil, parmesan cheese & rocket salad.
Th in sliced dry beef with shaved green apples, parmesan cheese & rocket salad.
Homemade meatballs served with tomato sauce & basil.
Italian spicy pork sausage in red wine sauce.
Parma ham & melon
Selection of imported cheeses & cold cuts.
LARGE OLIVES THAT HAVE A MILD, BUTTERY FLAVOUR, LIGHTLY MARINATED
A MIXED SELECTION OF ORIGINAL ITALIAN OLIVES MARINATED WITH CHILI, GARLIC ORIGANO & EXTRA VIRGIN OLIVE OIL.
RENOWNED FOR THE PRODUCTION OF EXTRA VIRGIN OLIVE OIL. ONE OF THE BEST TABLE OLIVES, THE FRUIT IS VERY TASTY.
LARGE OVAL SHAPED OLIVE PRODUCED IN SOUTHERN ITALY; THE OLIVE IS HAND-PICKED & THEN IS BRINE-CURED WITH A SMALL AMOUNT OF VINEGAR, CREATING A SLIGHTLY SWEET FLAVOR.
LARGE, DARK PURPLE OLIVE WITH A SMOOTH, MEATY TEXTURE, OFTEN USED AS TABLE OLIVES, THEY ARE USUALLY PRESERVED IN WINE VINEGAR
SUN-DRIED TOMATOES HAVE AN INTENSE SWEET-TART FLAVOR THAT IS MUCH MORE POTENT THAN FRESH TOMATOES. THEY ALSO HAVE A CHEWIER TEXTURE.
ROMAN-STYLE ARTICHOKES ARE FILLED WITH FRAGRANT HERBS THEN BRAISED, RESULTING IN THE MOST TENDER & FLAVOURFUL ARTICHOKES.
ITALIAN PREMIUM QUALITY FRESH ANCHIOVES
CAPER FRUITS (CAPERBERRIES) GROW TO ABOUT 2-3/4 INCHES LONG WHEN RIPE, HOWEVER THEY ARE USUALLY PICKED IMMATURELY & PICKLED. AT THIS YOUNG STAGE THE SEEDS ARE SOFT & EDIBLE.
Tomato, fresh Italian mozzarella & basil.
Romaine lettuce, bacon, anchovies & parmesan cheese
Romaine lettuce, green salad & rocket salad
Mix lettuce, feta cheese, kalamata olives, cucumber & tomatoes.
Mixed vegetables soup.
Cream mushroom soup
Spinach cream soup
Soup with Italian kidney beans, onion, bacon & pasta
Cream of Japanese Pumpkin