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Mountain Cheese

Comtè Cheese AOC – Aged 2 years

20,70 € – 69,00 €

The Comtè is a cheese made from cow’s milk, with a medium or long ageing and a semi-hard consistency. It is produced in the Jura in France. Only milk from Montbéliarde and Simmental cows is used to produce this cheese. The particular taste of this product make it ideal to taste it on its own or together with a vast variety of dishes.

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Coppa & Capocollo Air-Cured Pork

Coppa Piacentina PDO, piece 850 gr

39,00 €

Coppa is a traditional Italian cured meat; it is stuffed into natural casings, hand-tied and aged at least 90 days.

This Coppa is PDO-certified and produced in the Piacenza province of Emilia Romagna, Northern Italy.

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Coppa & Capocollo Air-Cured Pork

Coppa Piacentina PDO, sliced

7,00 € – 45,00 €

Coppa is a traditional Italian cured meat; it is stuffed into natural casings, hand-tied and aged at least 90 days.

This Coppa is PDO-certified and produced in the Piacenza province of Emilia Romagna, Northern Italy.

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Coppa & Capocollo Air-Cured Pork

Coppa Piacentina PDO, whole piece

85,00 €

Coppa is a traditional Italian cured meat; it is stuffed into natural casings, hand-tied and aged at least 90 days.

This Coppa is PDO-certified and produced in the Piacenza province of Emilia Romagna, Northern Italy.

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Culatello Cured Ham

Culatello di Zibello Ham PDO, sliced

14,90 € – 149,00 €

The most valued part of the pork’s hind leg, stuffed in natural casings and cured up to 14 months. Slow food product.

2 review(s)

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Culatello Cured Ham

Culatello di Zibello Ham PDO, whole piece cleaned – Extra aged

535,50 €

The most valued part of the pork’s hind leg, stuffed in natural casings and cured up to 14 months. Slow food product.

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Pork Cheek, Bacon & Lard

Cured Guanciale (cured pork cheek), sliced

3,90 € – 39,00 €

Guanciale is the main ingredient of famous Carbonara and Amatriciana pasta sauces. The cheek of the pork is cured and seasoned with spices to give it a distinctive and characteristic flavour.

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Mountain Cheese

Fontina Valdostana PDO

11,70 € – 39,00 €

The Fontina Valdostana PDO is a fatty cheese with a semi-hard consistency produced in Valdaosta. The distinguishing element of this cheese is that it is made with cow milk milked in the 2 hours preceding the processing and coming from only one milking. The Fontina is usually eaten on its own or accompanying many meals.

1 review(s)

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Fossa di Sogliano Cheese PDO

17,70 € – 59,00 €

The Fossa di Sogliano PDO is a hard sheep cheese, fatty and aged, produced in the regions of Romagna and Marche. A distinctive feature of this cheese is its ageing. This lasts 3 months in oval pits excavated into the rock. During this time, the cheese ferments, acquiring a particular aroma. We suggest you taste it on its own or as an appetiser.

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Granglona Cheese – Aged over 20 months

13,50 € – 45,00 €

Hard-cooked cheese made from sheep’s milk, coagulated with veal curd. Aged over 20 months.

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Salami & Sausages

Ibérico Loin Joselito

25,35 € – 169,00 €

The Ibérico loin is a piece of meat typical from Spain. The main feature of this product is its processing: a paste of pork meat mixed with paprika, garlic and spices and then left to dry in the open for 3 months.

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Prosciutto Cured Ham

Jamón ibérico de Bellota (Iberian ham) CDO – 5 Jotas, sliced

32,00 € – 320,00 €

100% pure Iberian ham produced from free-range pigs fed solely on acorns.

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Prosciutto Cured Ham

Jamón ibérico de Bellota (Iberian ham) CDO – Joselito, sliced

32,00 € – 320,00 €

It has been defined as the best ham in the world, produced from 100% pure-bred Iberian pigs fed solely on acorns.

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Pork Cheek, Bacon & Lard

Lard from Colonnata PGI, piece

11,97 € – 39,90 €

The lard from Colonnata is made from the back of the pork and cured up to 10 months in bowls made from Carrara marble and covered in garlic and herbs.

1 review(s)

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Pork Cheek, Bacon & Lard

Lard from Colonnata PGI, sliced

3,99 € – 39,90 €

The lard from Colonnata is made from the back of the pork and cured up to 10 months in bowls made from Carrara marble and covered in garlic and herbs.

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Mexico coffee blend 100% arabica round taste Passalacqua – 250 gr

7,90 €

The passalacqua Mexico blend stands out from the others because it is olfactively more delicate. elegant, round, moribid, balanced by syrupy body and medium persistence.maldon salt is known, prized and chosen by great chefs for its crisp, crunchy, compound crystal form. now also available with a light, pleasing oak wood smoke for a refined and elegant touch.

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Moana coffee blend 100% arabica soft taste Passalacqua – 250 gr

9,90 €

The Moana passalacqua blend is refined and distinctive. its compact cream ensures a perfect extraction like at the bar; its carrier notes are caramel, chocolate, citrus for a burst of freshness and then again to close on amber like the base notes of a perfume, with an exhilarating gianduia finish.

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Salami & Sausages

Nduja from Spilinga 400gr

15,60 €

The Nduja from Spilinga is a salami made from pork meat, produced in Calabria. The singularity of this product is in its ingredients and its consistency: the casing is prepared by adding chilli pepper from Calabria and without any preservatives. Its soft texture makes it perfect to spread on bread or to use it as a main ingredient in typical local dishes.

1 review(s)

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Parmigiano Volpetti Selection – Aged 30 months

12,76 € – 31,90 €

Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. The particularities of this cheese are that it is produced with raw cow’s milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

4 review(s)

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Parmigiano Volpetti Selection – Aged from 18 to 24 months

11,20 € – 24,90 €

Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. The particularities of this cheese are that it is produced with raw cow’s milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

3 review(s)

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Pecorino from Lazio Le Selve

5,80 € – 49,30 €

Fresh Pecorino from the Roman countryside

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Pecorino Romano PDO – 12 month aged

4,97 € – 29,00 €

The Pecorino Romano PDO is a cooked, hard cheese, typical of the Lazio region. This cheese is produced exclusively with fresh, whole sheep’s milk and lamb’s curd. It is the famous protagonist of Central Italy’s cuisine and ideal to taste on its own or as an ingredient of many dishes of the local traditional cuisine.

6 review(s)

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Pecorino Toscano from Pienza

7,80 € – 54,60 €

The Pecorino from Pienza is a hard sheep cheese produced in the Pienza region in the Sienese territory. The main feature of this product is its ageing process, which takes place in oak caskets for about 90 days. We recommend to taste it on its own or accompanied by honey.

4 review(s)

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Piacentinu Ennese Cheese PDO

14,70 € – 49,00 €

The Piacentinu Ennese DOP is a hard cheese, made from sheep’s milk, short or medium-aged and produced in the area of Enna, Sicily. The particularity of this cheese is in how it is produced: in fact, during processing, saffron and black pepper corns are added to the paste. This product is a cornerstone of local cuisine, ideal to enjoy it on its own.

3 review(s)

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