Affettati Misti
Affettati misti is an Italian antipasto dish consisting of a selection of sliced cured meats including **Prosciutto di Parma**, **Coppa piacentina**, **Mortadella**, and **Salame felino**. These meats come from different regions in Italy and each has its own distinct flavor and texture. – Prosciutto is a type of cured ham made from the hind legs […]
Parma 24 Mesi (50g)
Prosciutto di Parma is a type of cured ham made from the hind legs of specially bred pigs from the Parma region of Italy. The meat is salt-cured and air-dried for at least 12 months, with some producers choosing to age their prosciutto for up to 36 months. Prosciutto di Parma 24 Mesi has a […]
Parma Sant’llario (50g)
Prosciutto di Parma Sant’Ilario is a type of cured ham made from the hind legs of specially bred pigs from the Parma region of Italy. The meat is salt-cured and air-dried for at least 12 months, with some producers choosing to age their prosciutto for up to 24 months. What distinguishes Prosciutto di Parma Sant’Ilario […]
Coppa Piacentina D.O.P. (50g)
Ingredients: Cured bork neck and shoulderCourse: StartersPrice (THB): 180Tags: PorkType: Cold Cut, MeatGluten Free: Recommended:
Salame Felino (50g)
Salame Felino is a type of Italian cured sausage that originated from the town of Felino in the Emilia-Romagna region. This salame is made from high-quality pork meat that is coarsely ground and seasoned with salt, pepper, and garlic. It is then stuffed into a natural casing and aged for a minimum of 30 days, […]
Mortadella Ai Pistacchi (50g)
Mortadella ai Pistacchi is a traditional Italian cured meat from the Emilia-Romagna region. It is made from finely ground pork meat that is seasoned with a blend of spices, including black pepper, coriander, and nutmeg. The meat mixture is then stuffed into a casing and slowly cooked, giving it a smooth and creamy texture. The […]
Le Bruschettine
Bruschettine miste is a traditional Italian appetizer that consists of small slices of toasted bread topped with a variety of flavorful ingredients. The word “bruschettine” is the diminutive form of “bruschetta”, which is a larger slice of toasted bread. To make bruschettine miste, small slices of bread are first toasted until they are crisp and […]
Sformatino al Parmigiano Reggiano
### **Celebrating Italy’s Timeless Cheese** When one thinks of Italy, images of rolling vineyards, historic landmarks, and plates full of delectable food come to mind. But among Italy’s many culinary treasures, one stands out both in flavour and history: **Parmigiano Reggiano**. **A Cheese Like No Other** Parmigiano Reggiano isn’t just any cheese. Known as the […]
Piadina Tricolore
Piadina Romagnola is a traditional Italian flatbread that originated in the Emilia-Romagna region. It is made with flour, lard or olive oil, salt, and water, and cooked on a hot griddle. Piadina Romagnola is typically filled with cured meats, cheese, or vegetables, and is a popular street food in Italy.
Piadina Cotto e Mozzarella
A timeless favorite from the heart of Emilia-Romagna, the piadina is a thin, soft flatbread traditionally cooked on a griddle and filled with simple, high-quality ingredients. Our version brings together velvety slices of Italian prosciutto cotto and creamy mozzarella fior di latte, gently melted inside the warm piadina for a comforting and satisfying bite. It’s […]
