cod fillet, colored cherry tomatoes, anchovies, parsley, shallots, 24-month parmesan, garlic, tarragon pesto, sage, served with a crispy crust
MORTADELLA WITH PISTACHIO
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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.
it is an Italian variation of cooked ham. gran biscotto is one of the premium types of prosciutto cotto
![PROFITEROLES [5PCS]](https://giannivino.com/596-home_default/profitroli-5-sht-.jpg)
custard pastry with vanilla cream with the addition of milk and cream, covered with dark chocolate glaze
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
raw pork cheeks, guanciale is traditionally used to prepare Carbonara pasta
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This is aged real Parma prosciutto from our friends at BIDINELLI.
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
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
it is an Italian soft cheese with a blue mold made from cow's milk
it's an Italian cooked pork sausage topped with black truffle and lard
It is a soft cow's milk cheese with added mascarpone cheese and truffle salsa.
This is raw-cured bacon, which is prepared according to a traditional Italian recipe from farm pork.
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
an Italian cheese named after the Piave River in the Veneto region. cheese made from cow's milk, has fruity notes in its taste, aged for 60 days
beef jerky from the Lombardy region. maturing period up to 10 weeks with the addition of various spices, herbs and wine
