Recipes

Zivieri mortadella can be summed up in one word: splendid. It's produced with prized cuts of pork from their own farm(mostly mora romagnola pigs) stuffed into a natural casing. The pork is finely cut, then mixed with lard, Cervia salt...

Perex Suctum is a 24-month-aged Ruliano proiscutto that stands out for its delicacy, elegance and clean flavor. The aromatic profile is dominated by clean, characteristic notes of cured meat, sweet, brackish and vegetable fragrances accompanied by hints of acorn, cocoa...

The 22-month Ouverture is prepared according to traditional curing methods. The most important stages are carried out exclusively by hand, by expert butchers, while curing takes place in an old cellar on wooden racks. Hints of cured meat combine with...

Their 23-month prosciutto is exemplary—a traditional Parma ham that slices evenly, revealing nice marbling. Its aromas, fine and elegant, are also expressive of the product's authenticity, rich in hints of expertly cured meat accompanied by candied whiffs and nuts. In...

Lard with Genoese basil (a PDO product) is made with Italian lard that's been salted and aged for 40 days. After aging, it develops alternating layers of fat and lean meat. The vivid notes of fresh Genoese basil, dried in...

Their Salame di Varzi Dop Cucito wins you over for its aromatic energy (notes of well-aged meat, pleasant hints of fresh spices and garlic, whiffs of cellar and red wine). Its appearance is rustic, a nice slice reveals the presence...

For those who love cured meats that play on the oxidation of fats as a means to enriching flavor, their coppa is a true gastronomic experience: hints of candied fruit are accompanied by toasted nuts. The meat comes from their...

The 26-month Oro Spigaroli is a culatello to enjoy slowly, the result of old-style pork production that draws on premium meats produced entirely in-house and a curing environment rich in noble molds. A slice offers up broad, extremely complex and...

Lively and complex aromas call up home cooking: meats, green whiffs of olive and the smell of superb, sautéed bread. In the mouth they're even more expressive: delicate, spiced nuances of nutmeg and black pepper, the bitter touch of olive,...

Italian and Greek drupes pitted mechanically are used for their stuffed Ascolana olives (on request they also offer ascolana tenera olives pitted by hand, which were the version tasted here). Vegetable aromas, crunchiness, simple, forthright filling dominated by meat, accompanied...