AFFETTATI

culatello: salumeria biellese
center cut of pig’s leg. rubbed with spices & soaked in wine to impart a unique, elegant fragrance and flavor. referred to as the “king of salumi.”

salame toscano: fra mani
coarsley ground, cured with red wine & spices. Prepared like it is in the mountains of Italy.

felino: ac
classic salame made from selected lean pork meat. seasoned with salt & pepper. mild texture with a ruby red color.

finocchiona: ac
styled after the tuscan method of curing. seasoned with fennel, white pepper & garlic to produced a full body flavor.

calabrese: sd
mildly hot due to the addition of red calabrian chile pepper flakes. pressed into a typical flat shape, giving it a firm texture.

mortadella: ravagnati
imported italian bologna, speckled with whole pistachio & black pepper corn. cooked, finely ground pork sausage, studded with cubed pork fat.

lardo: salumeria biellese
ancient traditional italian method of curing pork belly. salted with herbs & olive oil. flat from being pressed between granite slabs.

speck: alto adige
a lightly smoked & peppered cured prosciutto from the north eastern alps.

prosciutto di san daniele dop: sd
brined & cured pig’s leg. sweet in flavor, dark in color, aged over 16 months. black label.

salame rosa: fra mani
cooked salame, coarsley chopped to create a distinctive mosaic. hints of natural fruitwood smoke, coriander, white pepper & pistachio nuts.

FORMAGGI

camilla di capra: piemonte
bloomy rind, smooth, complex with a long finish. creamy nuances, slightly tangy.

ciabra in foglia: piemonte
wrapped in chestnut leaf. earthy, woodsy flavors, subtle & creamy, soft.

pecorino di pienza: toscana
sweet and nutty. mild cheese with refined elegance. dense & firm paste. toasted nuts.

latteria valli bitto: lombardia
grassy, tangy, fine grain. hard and golden brown rind; straw colored golden paste. beautifully rich & balanced cheese.

pecorino piacentino: emilia romagna
compact & intense paste. hints of peppercorn, intense with subtle notes of saffron.

robiola 3 latti: piemonte
soft, occasionally melty. traces of yeast. sweet & milky.

raschera: piemonte
mountain cheese with imprints of cheese cloth on rind. lactic complex flavor. semi smooth texture. intense milk overtones.

mandriano di zambla: lombardia
produced near the swiss border. delicate & fragrant. aromatic with thin rind. compact yellow in color, mild.

blu moncenisio: piemonte
produced near the french border. strong & intense taste. moderately blue marbling. dense & moist texture.

quattro stagioni: petaluma, ca
creamy & delicate.

There is a $15 per bottle corkage fee.