Prosciutto di Parma
Dry Cured Aged Ham from the Parma region of Italy
Prosciutto di San Danielle
Dry Cured Aged Ham from the Northern San
Danielle region proclaimed as the best imported Prosciutto.
Dry Cured Pork salami, unsmoked, flavored with Red Wine, garlic and white peppercorns
Dry Cured and Smoked Beef Salami aged longer
To make it harder than Genoa
Dry Cured Pork Shoulder seasoned with wine, garlic and spices
Hot Capicola is seasoned with Crushed Red Pepper
Sweet Capicola is seasoned with Black Pepper
Spicy Italian dried Sausage
Spicy cooked sausage with fat lardons and Pistachios. Originating in Bologna, Italy it was the beginning of what we know as balony
Round Italian Bacon, that is NOT smoked
Soppressata or Sopressa
Dried spicy sausage that has been pressed into a loaf for slicing
It’s not Italian, but what deli would not have it. Beef is brined, seasoned, smoked & steamed
Pork thigh cured and smoked
A hard grating cheese imported from the Italian Province of Reggia, made from unpasteurized cow’s milk. All brands must have D.O.P. (designation of origin)
Domestic “Parmigiano” from cow’s milk and aged a minimum of 10 months.
Pecorino indicates cheese from sheep’s milk, originally made in Rome, currently imported from Sardinia. A pungent flavor of grating cheese. All brands must have D.O.P. (Locatelli, Zerto, Emma)
Domestic grating cheese made from cow’s milk, aged to create a similar pungent flavor.
A grainy version of its cousin Parmigiano. Imported from Piapura Pedano Valley and D.O.P. protected.
A nutty flavor grating cheese from cow’s milk, first produced in the Asiago High Plateau of the Italian Alps. D.O.P. protected.
Fresh Mozzarella di Bufala
Imported from Italy made from Buffalo milk
Fresh Mozzarella fior di Latte
Domestic cheese made from cows milk
Mild Whole milk aged slicing or melting cheese
Bold aged cheese for slicing or melting
Provalone Aged, Grande’
Slow cured and lightly smoked with Applewood for a sharp but smooth tasting cheese
Imported hand made provalone
This semi-firm aged cheese from cow’s milk has a tangy nutty flavor. The curds are put into a gourd shaped rind. Good for table grating or eaten with Salami.
Italian cheese made from unpasteurized cows milk. Rich and creamy semi soft to firm depending upon aging. Use in fondue or creamy recipes.
The American version of Fontina
Italian semi-soft smear ripened cheese with very pungent taste
After producing other cheeses, the whey is used to make this low fat cheese. Grande’ ricotta is smooth, thick, and does not require draining.
Made from whey this cheese is dried before aging with a salty taste and texture similar to feta.
A processed cheese produced for pizza shops in the St. Louis Italian section “the Hill”. Provalone, cheddar, and swiss are blended to make a solt melting cheese for pizza or sliced for sandwiches
Imported from Switzerland, this cheese if firm with a rich, nutty flavor.
American version of the Emmental swiss cheese that is milder with holes
American version of a French cheese, mild, soft,for slicing or melting.
Invented in Wisconsin as our melting cheese, similar to mozzarella.
Drunken Goat Cheese
Goat cheese that has been soaked in red wine
Yellow or White cheddar is a sharp cheese inspired by the original made in Cheddar, England
Belle Vitano Merlot
The Sartori family in Wisconsin have developed one of the finest cheeses inspired by Italian farmers cheese. A firm cheese with nutty and fruity notes is not a cheddar, not a parm; its wonderful. This delicious cheese is then bathed in Merlot.
Belle Vitano Raspberry Delicious cheese bathed in Raspberries
R Meat Lasagne
Layers of rich cheeses and seasoned meat
R Cheese Lasagne
The finest Italian Cheeses blended to perfection
R Italian Meatballs
As good as Nonna’s. 40 Meatballs with sauce.
Meat or Cheese Ravioli with Sauce(Daily entrees vary. See Facebook)
R delicious salads are made from scratch
Pasta Salad with Salami
Tuna with Lemon Dressing
(Additional side dishes vary) such as:
Chicken Salad, Broccoli Salad, Cole Slaw, Potato Salad, Macaroni Salad
Filled with sweetened Ricotta Cheese and chips of chocolate
Layers of Mascarpone (Italian cream cheese), Saviardi cookies, Espresso and Cocoa
Aunt Pat’s Pies
Dave makes the flaky crust as instructed by Aunt Pat, and fills them with various fruits
Amaretti, Ricotta & Lemon Knots, and sometimes Pignoli, Pistachio Balls, Sesame
(Additional Desserts vary) such as:
White Chocolate Mousse Cake, Italian Lemon Cake, Lemoncello Cake