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Ibérico Loin Joselito
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.
Italian Carnaoli Rice by Riso Acquerello
Acquerello is the first carnaroli rice aged in Italy. Made with a delicate process that preserves every grain intact.
Jamón ibérico de Bellota (Iberian ham) CDO – 5 Jotas, sliced
100% pure Iberian ham produced from free-range pigs fed solely on acorns.
Jamón ibérico de Bellota (Iberian ham) CDO – Joselito, sliced
It has been defined as the best ham in the world, produced from 100% pure-bred Iberian pigs fed solely on acorns.
Lard from Colonnata PGI, piece
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.
Lard from Colonnata PGI, sliced
Lentils from Santo Stefano di Sessanio
The real Santo Stefano di Sessanio lentil from organic farming
Mountain lentils (Castellucio lentils)
Mountain lentils from the Cicchetti farm in Monteleone di Spoleto (PG).
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Organic Grilled White Asparagus in Olive Oil by Nonno Andrea – 500 gr
Questi Asparagi bianchi BIO grigliati e conservato in olio evo BIO possono essere utilizzati non solo come contorno, ma anche per farcire torte rustiche.
Pecorino from Lazio Le Selve
Fresh Pecorino from the Roman countryside
Pecorino Romano PDO – 12 month aged
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.
Piacentinu Ennese Cheese PDO
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.
Prosciutto from Norcia PGI – 20 months, sliced
The Prosciutto from Norcia PGI is a cured ham produced in the province of Norcia, Umbria. The characteristic feature of this product is its main ingredient: only Italian pigs with hind legs weighing more than 8.5 kg and cured for at least 12 months. The Prosciutto from Norcia has the PGI certification (Protected Geographical Indication).
Prosciutto from Sauris PGI – 24 months, sliced
The Prosciutto from Sauris PGI is a cured ham produced in the municipality of Sauris, in Friuli-Venezia Giulia. The main feature of this product is the slight smoking, obtained exclusively using beech wood. The Prosciutto from Sauris has the PGI certification (Protected Geographical Indication).
Prosciutto from the Friulian Alps – 24 mesi, sliced
This Prosciutto comes from the Friulian Alps in the North-East of Italy. It is a cured ham famous in Italy and beyond for its sweet and delicate taste. The main feature of this product is the presence of the trotter, which makes it automatically recognizable.
Prosciutto Pratomagno – 20 months, sliced
The Prosciutto Pratomagno is a cured ham typical of the Arezzo province, in Tuscany. The Pratomagno is produced from solely Italian pigs weighing up to 11 kg and cured for 20 months. Taking into account its savoury taste and that it melts in the palate, we recommend that you taste it on its own or, perhaps, combined with cheese and a glass of wine.
Prosciutto Sant'Ilario – 30 months, sliced
The Prosciutto Sant'Ilario is a cured ham produced in the province of Parma, Emilia Romagna. It is recognised as an extremely high-quality Prosciutto made from the best and heaviest Italian pig's hind legs, selected and cured for 24 months. Taking into account its sweet and delicate flavour, we recommend tasting it on its own or, perhaps, together with dairy products and full-bodied wines.
Prosciutto Volpetti Selection – aged over 24 months, sliced
Famous and loved in Italy and abroad, this Prosciutto is made only from Italian pigs bred in the Parma province and cured for at least 24 months. We have selected the highest quality Italian Prosciutto from the Parma region, where the making of Prosciutto is a secular tradition deeply rooted in local culture.
Provolone Del Monaco PDO, piece
The Provolone del Monaco is a semi-hard cheese with a medium to long ageing, produced in Campania. The most striking feature of this cheese is its ingredient: only milk from Agerolese cows. The name originates from the sack cloth that the shepherds used to wear to protect themselves from the cold on the trip from the hills of Vico Equense to Naples, main market for their products.
White Truffle Salt by Tartuflanghe 18,90 €
Chestunut Organic Honey by ADI apicoltura - 250 gr 7,90 €
Puzzone di Moena Cheese PDO 13,50 € – 45,00 €
Nduja from Spilinga 400gr 15,60 €
Prosciutto from Sauris PGI - 24 months, sliced 8,25 € – 55,00 €