Pizza bread topped with Capocollo di Martina Franca “Santoro”, fresh creamy Burrata cheese and rocket salad
Pizza bread topped with Mortadella, fresh creamy “Truffle” Burrata cheese and Sicilian Pistacchio crumbles
Pizza bread topped with “San Marzano” DOP tomatoes, fresh Bufala Campana DOP cheese & Anchovies
Pizza bread topped with ‘Nduja Artigianale di Spilinga (spicy spreadable pork sausage), fresh Ricotta cheese and Spianata Calabrese (spicy salame)
Stuffed with fresh mozzarella, fresh tomatoes, grilled zucchine & eggplant
Stuffed with Gorgonzola & Mascarpone cheese, salame Milano & grilled zucchine
Stuffed with Parma ham, fresh Ricotta cheese & salad
Stuffed with fresh mozzarella, Speck (smoked Italian ham) & artichokes
Stuffed with brie cheese, Truffle salame & grilled eggplant
Stuffed with grilled Italian spicy Sausage, smoked Mozzarella & sauteed spinach
Stuffed with fresh Bufala Campana DOP, Prosciutto San Daniele (cured ham from Friuli, Italy) & fresh tomato
Stuffed with Bresaola (dry-cured Italian beef), spicy Rocket salad Pesto & shaved parmesan cheese
Stuffed with Jamon Serrano Riserva (Spanish cured ham), sun-dried tomatoes & shaved Manchego (sheep milk cheese)
Stuffed with fresh Burrata (creamy cheese), premium salame “of the day”, rocket salad & cherry tomatoes
ITALIAN BREAD, WHOLEWHEAT BREAD OR PIZZA BREAD - 35 BAHT
FOR CHEESES, COLD CUTS & OLIVES: please refer to our menus "Cheeses & cold cuts" When ordering cheeses we suggest at least: 60g per panino, or 1 pc for mozzarella & burrata When ordering cold cuts 30g or 60g...your choice!
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.