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accompanied by San Giacomo DOP balsamic vinegar
The unique experience to compare two types of seasoning: the most delicate aged 24 months; the provocative, with a strong and intense flavor thanks to its 72 months of aging.
All accompanied by pure balsamic vinegar, produced by the San Giacomo vinegar factory, with only grape must, followed by two very slow fermentations.

The intense mountain Bagoss from alpine pasture
The aromatic Bitto from Valtellina Dop
The sweet and fragrant Fontina d’Aosta Dop
The persuasive Puzzone of Moena Dop
All accompanied by Scarpon compotes and focaccia

The creamy goat Crottin
The intense brilliant savarin from cow’s milk
A.O.C. Normandy Camembert made from raw milk
The Soft Epoisses A.O.C. from cow’s milk
The fruity Comtè d’Alpeggio A.O.C.
All accompanied by compotes of Scarpon or Mostarda Mantovana

Recommended for 2 people

Tasting of 4 Castelmagno DOP of different maturations and pastures (4 districts, 4 different pastures) produced by “Des Martines”. All accompanied by compotes of Scarpon or Mostarda Mantovana

The enveloping Real Speck from northern Italian pork
The delicate Bresaola montanara smoked with beech Gola seasoned and smoked
Giant tomato in Saor, Azienda Agricola Valleri All accompanied by focaccia

The delicate and sweet Culatta, 24 months of maturation. The Fiocco, 18 months of maturation
All accompanied by giardiniera

Curiosity:

Why deconstructed? Fiocco and Culatta, when combined, form the classic raw ham, but when separated they create two great masterpieces with different flavors and textures, a must try!

Two maturations compared

Sant’Ilario 2021 raw ham
Sant’Ilario Millesimato 2016 raw ham
All accompanied by giardiniera and focaccia

Curiosity:

The vintage Sant’Ilario raw ham comes only from the best selected legs, which can reach up to 80 months of maturation.

The delicious and sweet smoked duck breast, from Moulard ducks raised in Castaing farms.
Courgettes in Saor, Valleri Agricultural Company All accompanied by bread and butter

selection of four salumi from the Black Pig of Parma and the Extra Large Pig

The delicate and sweet Culatta, aged 24 months
The noble Coppa with an intense flavour
Salami like it used to be
Pancetta with sweet notes and at the same time well balanced with the spicy notes of pepper All accompanied by giardiniera and focaccia

Curiosity:

Black pig, the Nera Parmigiana is a native breed that risked extinction because it was too expensive to raise, given its diet based on acorns and oilseeds. The name Extra Pig is so called because the pigs are raised in large spaces and spend more than 16 months of breeding, so as to obtain more mature meat capable of sustaining long maturation. They are also fed with nutritious and genuine whey.

Zibello Dop Culatello Rosolaccio di Scarpon Focaccia

Curiosity:

Curiosity: Culatello is the heart of the boned leg of pigs rigorously bred in the Po Valley, it will then be matured for 14 to 24 months.

Iberian Palette 100% De Bellota Chorizo Salame Iberio Cular Iberian of Bellota processed in Camaiore Piquillo Peppers
All accompanied by focaccia

Curiosity:

The production area of Pata Negra is located in the southwest of Spain on the border with Portugal, where we find large expanses of pastures and open woods, here the pigs live outdoors and can feed on acorns and wild herbs.

Served with vegetables

Recommended for 2 people

Officina – Moreno Cedroni

Officina – Moreno Cedroni

Officina – Moreno Cedroni

Officina – Moreno Cedroni

Served with warm bread

Officina – Moreno Cedroni

Served with warm bread

Served with vegetables

Three precious parts of the Sicilian tuna with tomatoes in Saor

Recommended for 3-4 people

Served with a sweet-and-sour

Recommended for 3 people

Served with vegetables

Recommended for 3 people