AFFETTATI – salumi e formaggi

finocchiona: artisan columbus                                                                                                                                                                                                                                                                                                          seasoned with wild fennel seeds which give it an alluring, cool, sweet flavor – an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.

felino: artisan columbus                                                                                                                                                                                                                                                                                                           large stuffed in a thick natural pork casing called culare, the fresh meat is then aged extremely slowly to achieve its legendary smooth texture and aroma.

proscuitto di Parma                                                                                                                                                                                                                                                                                                                           a Premium traditional italian air-dried ham, aged over 16 months in the heart of emilia romagna, developing an unmistakable meaty flavor

culatello: salumeria biellese                                                                                                                                                                                                                                                                                        The most prized pork product in Italy is not proscuitto, it is Culatelo. due to the exremely long and precise aging process, the Culatello reigns over all. The fillet of the Pig’s thigh is cured for over a year and finishes looking like an oversized egg. Inspired from the Culatellos of Emilia-Romagna.

salame di cacao: zoe’s                                                                                                                                                                                                                                                                                                        a lightly cocoa powder scented salame with hints of clove, smoke, and cardamom

crespone: artisanal columbus                                                                                                                                                                                                                                                                                                       a traditional country salame from the Brianza region in Northern Italy, an area which is home to more salumerie (delicatessen’s) than anywhere else in Italy. Well trimmed pork is seasoned with pepper, garlic, and wine, and finished with an imported natural casing.

petit jesu: salumeria biellese 

a coarse ground salame seasoned with red wine and garlic among other spices is full of velvety rustic flavor. The “Baby Jesus” gets its name from the fact that it ages about nine months and finishes weighing around 9 pounds.

FORMAGGI

salva cremasca: lombardia

cow’s milk, sweet and nutty, mild with refined elegance, dense and firm on the palate

pere brie:  french

100% cow’s milk, is pale in color with a slight greyish tinge under crusty white mould; very soft and savoury. The white mouldy rind is tasteless and edible.

 robiola la rustica: lombardia   

cow’s milk cheese short aged. yellow washed rind and a white soft interior with a rich, earthy flavor reminiscent of mushrooms and cream 

pecorino di pienza crosta nera: toscana

a combination of sheeps’s and goat’s milk, a light colored paste that has a creamy texture with a slight nuttiness

 gorgonzola dolce DOP : lombardia

cow milk, delicious creamy textures and salty tangy flavor produced by the blue mold used in its production.

 

There is a $30 per bottle corkage fee.