Calzone – Mozzarella e Salame Piccante

Carpaccio di Manzo all’Olio di Brisighella

Carpaccio di Manzo all’Olio di Brisighella is a classic Italian antipasto dish. In this version, the **thinly sliced beef tenderloin** is served with a light and **airy foam** made from **Parmigiano-Reggiano** cheese and a drizzle of **aged balsamic vinegar**, 2 of the world icons of Italian food, both produced in Emilia-Romagna region only. How to […]

Fiorentina (MS 3)

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 […]