DELICATESSEN
Every Friday we receive fresh milk from a farm located 400 meters from our property and transform it into “Toma,” a traditional semi-hard cheese from Northern Italy, as well as fresh mozzarella and ricotta. Also on Fridays, we receive meat from local suppliers: pork loin, which we turn into prosciutto, pork belly for rolled pancetta, and beef for making bresaola. And our last creation, the italian sausage.
SOLD BY WEIGHT *
Herbs and Spices PROSCIUTTO
Ham made from pork tenderloin, dried and aged for at least two months with a blend of herbs and spices.
*100 gr (3.53 oz) = 200 c$ (5.5 $)
Fine PROSCIUTTO
Ham made from pork tenderloin, dried and aged for at least two months with lard.
*100 gr (3.53 oz) = 200 c$ (5.5 $)
BRESAOLA
Made from select cuts of beef, dried and aged for at least two months with a blend of herbs and spices. Best enjoyed with a drizzle of olive oil and a sprinkle of black pepper.
*100 gr (3.53 oz) = 200 c$ (5.5 $)
ROLLED PANCETTA
Made from pork belly, dried, rolled, and aged for at least three months with a mix of herbs, spices, and lard.
*100 gr (3.53 oz) = 240 c$ (6.5 $)
HOMEMADE SAUSAGE
Homemade pure pork sausage
*100 gr (3.53 oz) = 120 c$ (3.5 $)
TOMA
A semi-hard cheese typical of northwestern Italy
made with fresh cow's milk from a local farm.
*100 gr (3.53 oz) = 100 c$ (2.7 $)
MOZZARELLA
Weekly made with cow’s milk from a local farm.
*100 gr (3.53 oz) = 100 c$ (2.7 $)
RICOTTA
Smooth and creamy cheese product from milk whey.
*100 gr (3.53 oz) = 80 c$ (2.2 $)
CHEESE SAUCE
Made with Toma cheese and fresh cream. Ready to use, perfect for tossing with your pasta.