Focacce liguri

Duck ham, parmigiano reggiano, goat cheese, provolone, caramelized onion, speck, pistachios and rocket

Bresaola della Valtellina I.G.P.


A seasoned and cured sausage made with beef and salt. Evenly red with a dark edge. The most valued cut of meat used to make "Punta d'Anca".

Sondrio (Lombardia)

Bresaola is obtained by processing the best thighs of steer. The meat is then salted and flavored according to a dosage handed down over generations and kept jealously secret in Sondrio (Lombardia). Bresaola of Valtellina is guaranteed from the community label IGP (Protected Geographical Indication), used exclusively by Bresaola producers from the Province of Sondrio which follow the rigorous Disciplinary of Production.