Pasta Di Gragnano made from the best grains in the world, extruded through bronze dies, and dried in the gragnano air for 24-48 hours. then local gragnano water is added from a rich limestone aquifer to give you the best dry pasta in the world.
Burrata fresh cheese made from mozzarella & cream.
Funghi Misti assortment of mushrooms.
Speck a smoked prosciutto with hints of juniper.
Pancetta italian bacon that is unsmoked and salt cured.
Mozzarella Di Bufala made from the milk of water buffalo to give it its rich flavor and is the only cheese that is used on vera pizza napoletana.
Caciocavallo translates to "cheese on horseback". cheese made out of cow’s milk straddled over wooden beams to age, which resemble saddlebags.
Paccheri translates to "slap" in neapolitan. large tube pasta that collapses after they’re cooked, trapping sauces within.
Al Dente translates "to the tooth". when cooked al dente, pasta is tender but still firm to the bite.