Cappelletti di Magro
Cappelletti di Magro is a classic pasta dish from Emilia-Romagna region of Italy. The dish features small hat-shaped pasta filled with a creamy blend of ricotta, parmesan cheese, and spinach, and then served in a simple yet delicious sauce made with butter and sage. Legend has it that the unique hat shape was inspired by […]
Tagliatelle con Ragú alla Bolognese
Stringhetti al Ragu di Cortile
Gramigna Alla Salsiccia
Gramigna Alla Salsiccia is a traditional dish from the Emilia-Romagna region of Italy. It is made with short, curly pasta called “gramigna” that is typically served with a rich tomato-based sauce and crumbled sausage. The sauce is usually made with San Marzano tomatoes, onions, garlic, and red pepper flakes, and is simmered with the crumbled […]
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 […]
Salsiccia
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 […]
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.
