Cold Cuts
Italian Food Valley is famous for its Cold Cuts production and the choice is really wide: from the best known Culatello di Zibello PDO and Mortadella Bologna PGI to the soft taste and the delicate aroma of the Coppa piacentina PDO (Piacenza Cured Pork Neck) and Coppa di Parma PGI, with a sweet taste and the fragrant aroma of Salame piacentino PDO and Salame Felino PGI with the unmistakable flavor of Parma Ham PDO and Modena Ham PDO in addition to Pancetta piacentina DOP.
Also noteworthy are a couple of PDO Cold Cuts which, despite the name, are also produced in the region: Salame di Cremona PGI and Salamini italiani alla Cacciatora PDO.
Mixed Cheese Plate
Another great classic, that can range between more or less seasoned flavors.
You can choose between Fossa Cheese PDO from Sogliano, Parmigiano-Reggiano PDO, Grana Padano PDO, and Squacquerone di Romagna PDO.
Without forgetting these two cheeses, always produced in our region: Casciotta d’Urbino PDO and Provolone Valpadana PDO.
Parmigiano Reggiano flakes with drops of Traditional Balsamic Vinegar
A classic for the Emilian tables that could turn out to be a tasty discovery for those who have never had the pleasure of tasting it.
Borgotaro mushrooms in oil
Vegetables preserved in oil are never lacking in an Italian appetizer: our proposal sees the Borgotaro PGI Mushroom in one of its most traditional flavorings.
Mortadella Foam
Just chop the Mortadella in the kitchen robot, mix with béchamel, whipped cream and finely chopped pistachios. After having it rested in the fridge for at least 1 hour, serve it creating curls with the sac-à- poche.
Wines to Match:
Gutturnio PDO
Colli di Parma PDO Malvasia
Lambrusco Salamino of Santa Croce PDO