Pizze, Panini e Piadini
Enjoy our recipe for Cubano Italiano. Crispy-skinned porchetta, Prosciutto di Parma, soppressata piccante, Fontina Val d’Aosta, stone-ground “mojo” citronette, and hot cherry pepper relish pressed on fresh Pan Cubano. A spicy, playful Italian twist on the popular Cuban sandwich.
Enjoy our recipe for cavoletti di Bruxelles arrostiti. Anyone who claims they do not like Brussels sprouts has never eaten them caramelized in bacon fat. Tossed with crispy pancetta, roasted shallots, and lemon zest, garnished with shaved Parmigiano-Reggiano and a drizzle of aged balsamic, this is the perfect side dish.