it is an Italian cooked pork sausage with added pistachios and lard
TRUFFLE BRI
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it's an Italian cooked pork sausage topped with black truffle and lard
This is aged real Parma prosciutto from our friends at BIDINELLI.
it is an Italian soft cheese with a blue mold made from cow's milk
We believe that this is the best salami, which is the pride of our friends Bidinelli, from the Emilia-Romagna region.
It is made only from minced meat and natural casing. Piglets for its production are grown only in Italy.
it is an Italian variation of cooked ham. gran biscotto is one of the premium types of prosciutto cotto
This is a real delicacy from the manufacturer Bidinelli. In the production of coppa, only the whole neck of the pig is used.
![PROFITEROLES [3PCS]](https://giannivino.com/595-home_default/profitroli-3sht-.jpg)
custard pastry with vanilla cream with the addition of milk and cream, covered with dark chocolate glaze
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We believe that this is the best salami, which is the pride of our friends Bidinelli, from the Emilia-Romagna region.
It is made only from minced meat and natural casing. Piglets for its production are grown only in Italy.
We bring it for you from the Marche region (central Italy). It is a hard cheese made from cow's milk. It has a delicate creamy taste, with a piquant aftertaste
it is an Italian variation of cooked ham. gran biscotto is one of the premium types of prosciutto cotto
This is aged real Parma prosciutto from our friends at BIDINELLI.
young cheese from sheep's milk with the addition of pepper, aging for 2-3 weeks. the name of the cheese is translated as "first salt" and indicates that the processes in it stop immediately after the first salting
young cheese from cow's and sheep's milk with the addition of pistachios, aging for 2-3 weeks. the name of the cheese is translated as "first salt" and indicates that the processes in it stop immediately after the first salting
beef jerky from the Lombardy region. maturing period up to 10 weeks with the addition of various spices, herbs and wine
raw pork cheeks, guanciale is traditionally used to prepare Carbonara pasta
young cheese from cow's and sheep's milk with the addition of walnut, aged for 2-3 weeks. the name of the cheese is translated as "first salt" and indicates that the processes in it stop immediately after the first salting
