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The delicate Blue Creamy goat cheese,
The rare Sardinian Mediterranean sheep’s blue cheese,
The unmistakable sweet Gorgonzola PDO.
All accompanied by caramelized figs

An 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 maturation.
Accompanied by balsamic vinegar PDO,
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 PDO
The sweet and fragrant Fontina d’Aosta PDO
The persuasive Puzzone of Moena PDO
Accompanied by Scarpon farm’s compotes
and focaccia

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

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

The enveloping Real Speck (pork) from northern Italy.
The delicate Bresaola montanara smoked with beech
Seasoned jowl
Giant tomato
Accompanied by focaccia

The delicious and sweet smoked duck breast,
from Moulard ducks raised on the Castaing
farms Courgettes in Saor, Valleri agricultural company
Accompanied by bread and butter

Two maturations compared
Sant’Ilario 2021 Prosciutto crudo
Sant’Ilario Millesimato 2016 Prosciutto crudo
All accompanied by giardiniera and focaccia

Curiosity: The Sant’Ilario Prosciutto crudo Millesimato comes only from the best selected legs, which can reach up to 80 months of maturation.

“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 both sweet
and spicy notes given from the pepper.
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 “Maiale Extra” (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.

Cecina de León from purebred adult cattle.
Delicate
Bresaola from the mountains smoked
with beech Red radish from Treviso in oil,
Valleri agricultural company
Accompanied by focaccia

The delicate and sweet Culatta, 24 months of maturation.
The Fiocco, 18 months of maturation
Accompanied by giardiniera and focaccia

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

Culatello of Zibello PDO
Scarpon farm’s Rosolaccio.
Accompanied by Focaccia

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

100% Iberian Palette De Bellota
Chorizo Cular De Bellota Iberian lard
from Camaiore
Piquillo Peppers
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 bread and butter

Recommended for 1-2 people

Served with bread and butter

Recommended for 2-3 people

Served with bread and butter

Recommended for 3-4 people

Served with bread and butter

Recommended for 1-2 people

Served with bread and butter

Recommended for 2-3 people

Served with bread and butter

Recommended for 3-4 people

Puttanesca, Amatriciana, Audace (spicy chilli pepper),
Aulive and Chiappariell (black olives and capers),
Mamma mia (aubergine sauce)

Millesimate, Mini Sardines in olive oil,
Pesto and seaweed, Lemon in extra virgin olive oil,
Label Rouge, Pepper and chilli pepper, with provencal herbs, with butter

Cuttlefish and peas, Octopus and potatoes,
Cuttlefish eggs, Monkfish tripe, Ventresca (Tuna belly),
White tuna in extra virgin olive oil

The great tasting of fine red tuna, Ventresca (red tuna belly)
and red tuna Tarantello

Recommended for 3-4 people