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
Stuffed with fresh mozzarella, Speck (smoked Italian ham)
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!
Hard, granular texture - aged up to 36 months - Source of milk : Cow. Has a sharp, complex fruity/nutty taste with a strong savory flavour
C2) Grana Padano (Italy) 95 B/170 B Hard, slightly grainy texture - aged up to 24 months - Source of milk : Cow. Has a similar
Soft, smear-ripened texture - aged up to 40 days - Source of milk : Cow. Has a strong aroma but a mild flavour and a fruity tang.
Soft and crumbly texture - aged up to 4 months - Source of milk : Cow. It can be buttery or firm, quite salty, with a “bite” from its blue veining.
Semi - hard texture - aged at leaast 4 months - Source of milk : Cow. It is a full fat cheese with smooth skin and a distinctive sharp taste
Hard and firm texture - aged up to 24 months - Source of milk : Sheep. Has a rich and salty savour with a strong “bite” to it.
Hard and crumbly texture - Source of milk : Cow & Goat - aged in Barolo cellars for a long time; it is left to perfect for a further two months in Langa pomace enriched with Barolo wine, which transfers its complex aromas to the cheese.
Soft - ripened texture - aged 5 to 6 weeks - Source of milk : Cow. Has a rich and fruity flavour with a creamy texture.
firm and compact with buttery texture - aged up to 24 months
Cured beef & pork meat, seasoned with garlic, salt and pepper. Maturing process : 3 to 9 weeks. This salame has a sweet and delicate taste.
Cured pork meat seasoned with garlic and chili powder. This salame has a strong spicy flavour.
Cured pork meat seasoned with salt, pepper, powder milk, pistachios and other spices - has a delicate sweet taste.
Cured pork neck meat seasoned with salt, pepper and other spices. Aged 3 to 6 months, has a sweet and distinctive aroma, while the taste is delicate and refined.
Dry - cured pork leg meat seasoned with different spices. Smoked and aged for at least 5 months, it has a smoky and spiced flavour.
Dry - cured pork leg meat, seasoned with salt and other spices. Aged at least 8 months, has a salty and aromatic flavour.
Dry - cured pork leg meat seasoned with salt and other spices. Aged at least 12 months, has a velvety smooth texture and a salty sweet taste.
Air - dried beef meat seasoned with salt & spices. Aged for two - three months, made from top round beef, is lean & tender with a rich sweet flavour.
Italian cooked ham, contains many carefully chosen aromatic herbs; extremely slow steam cooking reaches the heart of the meats. Also, Italian cooked ham, does not contain lactose, milk protein, gluten or added polyphosphates.
Cured Pork Meat, seasoned with fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months. This salame has a distinctive aroma thanks to the fennel seed & marbling fat.