Cured meats and cheeses

Sweet Gorgonzola

Antica Foma Iberian Lard

Auricle shape.

From the union between delicate cow's milk and strong sheep's milk comes "Il Convivio", a treasure chest of flavours with a fresh taste and suitable for all palates.

Shape of approximately 3 kg.

Italian mixed milk.

Salame Ventricina Piccantona by Spiezia is a delight for lovers of intense flavors. This artisanal salami stands out for its strong and slightly spicy taste, thanks to the careful selection of pork meats and traditional processing. Perfect to enjoy in thick slices, paired with cheeses or on crunchy bread, it is a high-quality product that expresses the best of the Italian charcuterie tradition.

Spicy gorgonzola

Provolone

Napoli Sorrentino salami

A sweet-tasting cheese with aromatic notes of red wine. The rind takes on the typical purple color of cheese aged in grape marc. It is characterized by the “Central” brand printed on all the forms and by the modeling of rush baskets.

Zappalà Lactose-Free Sliced Scamorza is the ideal solution for those who love the taste of traditional Italian cheesemaking but need a product suitable for those intolerant to lactose.

The delicate and tender Italian beef fillet is a unique delicacy. The meat is soft and aromatic. Perfect for diets, easily digestible, with high nutritional values and low fat content.

Semi-hard or hard sheep's milk cheese, table cheese, with a sweet and balanced flavour, more pronounced as it matures. The paste is compact, white in young cheese, straw-coloured in mature cheese.

Spianata Romana is much more than a simple sliced salami. It is characterized by the classic flattened shape but it is above all in the scent that marks an absolute difference with all other salamis. The light fragrance of garlic and the wise dosage of pepper and spices court the sense of smell, with an elegant and traditional taste at the same time, given the ancient and popular origin of a salami of which the first evidence dates back to the 18th century.

To make Spianata Romana a local excellence, a long process of improvement was necessary, the first attestations of which date back to the 18th century. Today in Fiorucci's Spianata Romana you will find only lean pork meats seasoned for over 40 days and crushed for this entire period, in order to maintain the classic shape. The Lardello Nazionale, the true protagonist of Spianata Romana, is cubed and not minced, until it obtains the typical consistency of this product. A wise spicing, the spicy aromatization and the addition of a light note of garlic perfect Spianata Romana Salame, to the point of making it a feast not only for the taste but also for the smell.

Spicy Gorgonzola

Bresaola

Parmesan Cheese

Caciotta