Deli Meat

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.

Genoa Salami
Dry Cured Pork salami, unsmoked, flavored with Red Wine, garlic and white peppercorns

Hard Salami
Dry Cured and Smoked Beef Salami aged longer
To make it harder than Genoa

Capicola
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

Pepperoni
Spicy Italian dried Sausage

Mortadella
Spicy cooked sausage with fat lardons and Pistachios.  Originating in Bologna, Italy it was the beginning of what we know as balony

Pancetta
Round Italian Bacon, that is NOT smoked

Soppressata or Sopressa
Dried spicy sausage that has been pressed into a loaf for slicing

Pastrami
It’s not Italian, but what deli would not have it. Beef is brined, seasoned, smoked & steamed

Ham
Pork thigh cured and smoked

Cheese

Parmigiano Reggiano
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)

Grande’ Parmesan
Domestic “Parmigiano” from cow’s milk and aged a minimum of 10 months. 

Pecorino  Romano
Pecorino indicates cheese from sheep’s milk, originally made in Rome, currently imported from Sardinia.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)

Grande’ Romano
Domestic grating cheese made from cow’s milk, aged to create a similar pungent flavor.

Grana Padano 
A grainy version of its cousin Parmigiano.  Imported from Piapura Pedano Valley and D.O.P. protected.

Asiago
A nutty flavor grating cheese from cow’s milk, first produced in the Asiago High Plateau of the Italian Alps.  D.O.P. protected.

Cheese

Fresh Mozzarella di Bufala
Imported from Italy made from Buffalo milk

Fresh Mozzarella fior di Latte
Domestic cheese made from cows milk

Mozzarella Grande’
Mild Whole milk aged slicing or melting cheese

Provalone Grande’

Bold aged cheese for slicing or melting

Provalone Aged, Grande’
Slow cured and lightly smoked with Applewood for a sharp but smooth tasting cheese

Auricchio Provalone
Imported hand made provalone

Caciocavala
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.

Fontina
Italian cheese made from unpasteurized cows milk. Rich and creamy semi soft to firm depending upon aging.  Use in fondue or creamy recipes.

Fontinella
The American version of Fontina

Taleggio
Italian semi-soft smear ripened cheese with very pungent taste

Ricotta Grande’
After producing other cheeses, the whey is used to make this low fat cheese.  Grande’ ricotta is smooth, thick, and does not require draining.

Ricotta Salata
Made from whey this cheese is dried before aging with a salty taste and texture similar to feta. 

Provel
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

Gruyere
Imported from Switzerland, this cheese if firm with a rich, nutty flavor.

Swiss Cheese
American version of the Emmental swiss cheese that is milder with holes

Muenster
American version of a French cheese, mild, soft,for slicing or melting.

Brick Cheese
Invented in Wisconsin as our melting cheese, similar to mozzarella.

Drunken Goat Cheese
Goat cheese that has been soaked in red wine

Cheddar
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

Entrees

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)

Sides

R delicious salads are made from scratch

Pasta Salad
Pasta Salad with Salami
Antipasto
Tuna with Lemon Dressing

(Additional side dishes vary)  such as:
Chicken Salad, Broccoli Salad, Cole Slaw, Potato Salad, Macaroni Salad
                 

Desserts

Cannoli
Filled with sweetened Ricotta Cheese and chips of chocolate

Tiramisu
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

Italian Cookies
Amaretti, Ricotta & Lemon Knots, and sometimes Pignoli, Pistachio Balls, Sesame

(Additional Desserts vary)  such as:
White Chocolate Mousse Cake,  Italian Lemon Cake, Lemoncello Cake