Cured Meats, Cheese, Olives & other Delectables

Selection of cured meats and cheeses  priced as follows:

One for 9, two or more for 8 each

Selection of olives: 7 for single variety or for medley.

 

Salumi

 

Prosciutto San Daniele Imported from the region of Friuli-Venezia Giulia, Italy of the Town of San Daniele. Aged 18 months, cured by the mountain air from the Italian Alps, melts in your mouth with just enough of the prized
pork fat left on to add a buttery texture.   
Speck Smoked and cured ham from Northern Italy, the Alto Adige region of the Italian Alps. Sweet, slightly smokey pork flavors. Melts in your mouth.  
Bresaola Air cured beef from the Lombardy region of Italy’s Valtellina, a valley in the Italian Alps, dry sweet beefy flavors served with extra virgin olive oil and Italian sea salt.
Salame Toscano Cured pork sausage from Tuscany.
 

 

Formaggi

 

Parmigiano Reggiano The king of Italian cheese from Parma in the Emiglia Romano region of Italy. Made from the milk of grass fed cows and aged 24 months, hard, fruity and nutty flavors.   
Asiago d’allevo Cow’s milk cheese from the Alps mountain town of Asiago, aged 9 to 18 months. Sharp, nutty robust flavors.
Danish Fontina From Denmark, a derivative of the Italian cheese made in the Aosta valley of the Alps. Cow’s milk, semi-soft, fruity flavors, very buttery.
Pecorino Toscano One of Italy’s oldest cheeses, this cheese is made from ewe’s milk. It is firm textured and delicately flavored. The cheese is widely produced throughout the Tuscany region.
Valdeon Blue Cheese This sharp blue cheese is from Spain. This is a salty cow’s milk, wrapped in chestnut leaves.
   

 

Olive

 

Castelvetrano Olives From Trapani, Sicily in the Town of Castlevetrano. Green with briny flavor and very meaty texture.  
Red Bella di Cerignola
Olives
From Apulia, Italy, one of the largest olives in the world, red fleshed, very fruity flavored and meaty textured  

 
 
General Manager Donald Kennedy              Executive Chef Germano Fabiani