plate of cold cuts and cheeses
Charcuterie board
Selection of cured meats and cheeses: Mortadella Bologna IGP Casa Modena, buffalo ricotta and Neapolitan cicoli, salt and pepper, spicy Granterre sausage, Pecorino Canestrato "L'olivello", rocket, black and green olives and Neapolitan papaccella
Platter of bruschetta
Three flavors and three breads, 6 pieces: coppery tomato tapenade, EVO oil, garlic and oregano; Burrata Golosa di Puglia, julienne of dried tomatoes and crunchy basil; buffalo ricotta, Cantabrian Sea anchovy fillets, toasted pistachios and lemon
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