Dry-Cured Specialities

Coppa Nostrana

Coppa Nostrana

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Pancetta Magretta

Pancetta Magretta

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Pancetta Coppata

Pancetta Coppata

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Bresaola Punta d'Anca P.G.I.

Bresaola Punta d'Anca PGI

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Bresaola Sottofesa

Bresaola Sottofesa

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Speck P.G.I.

Speck PGI

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Bresaola Sottofesa

Dry-cured beef typical of Valtellina (Central Italian Apls), it is produced with beef from below the rump. The meat is salted, finely seasoned, stuffed in casing and left to dry.

  • Gluten free

The recipes

Piadina with Roast Ham with Herbs and Grape Salad

Piadina with Roasted Ham with Herbs and Grape Salad

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Cooked Ham With Robiola Cheese And Walnuts

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Ricotta Pie in a Prosciutto Turban

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Salami Milano with Pineapple and Artichoke Crudites

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Mortadella Salad With Rocket and Pears

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Frogfish In a Rosé Cloak

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Cornets Of Prosciutto Filled With Ricotta And Chives

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Pork Fillet In Prosciutto Slices

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Speck Dumplings

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Tagliatelle In A Salami Crust

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Savoury crepes with cooked ham and scamorza cheese

Savoury crepes with cooked ham and scamorza cheese

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Bruschetta with figs, raw ham and parmesan

Bruschetta with figs, raw ham and parmesan

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