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SALT-CURED MEAT OF THE CHEF
16,00€
Stuffed focaccia - after cooking filled with: Salt-cured meat, fennel carpaccio and raspberry vinaigrette
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Processed beef silverside, naturally prepared, dry salted with various flavours and then placed in brine for about 10 days. In this way,
the home-made salt meat borns; a truly top-quality selection.
Cattle speciality, without allergens. Gluten free. Not Gmos
BLU 61 with “Rosa Nera”ham cooked over embers
15,00€
Stuffed focaccia* with
baked potatoes and after the cooking filled with:
“Rosa Nera” ham cooked embers and raboso passito blue cheese* (BLU 61)
with red fruits from “Carpenedo” dairy
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Blu 61 is a blue cheese made from pasteurised cow’s milk , aged in IGT Veneto passito Raboso wine, with a cranberry crust. It is a cheese created in honour of the marriage in 1961 between Antonio Carpenedo, founder of the dairy, and his wife Giuseppina. It has a creamy texture
with diffused green-blue veins and a bouquet of aromas ringing from marbling to cranberries,
up to raboso passito. “Rosa Nera” ham cooked over embers relieves the ancient peasant tradition, with the lightly smoked cooking that gives it the characteristic flavour
of carefully selected and cleansed fresh thighs.
Free of Gluten, Polyphosphates, milk derivatives and Glutamate. Not Gmos
D.O.P SAN DANIELE DRY CURED HAM
15,00€
Stuffed focaccia - after cooking filled with:
San Daniele dry cured ham (20 months aged),
watermelon carpaccio, local Buffalo mozzarella from “Tre Comuni” farm, tomatoes, Grana Padano flakes and extra virgin olive oil
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The raw material is highly selected as required by the Disciplinary and it is processed
and matured only in the consortium’s ham factories of the municipality of San Daniele del Friuli. Long periods of rest at a controlled temperature are needed to dry the pork thighs. Subsequently, during the ageing phase, the magic of natural chemistry comes to life
and gives the ham that characteristic taste and flavour.
Allergen and gluten free. Not Gmos
PATANEGRA
16,00€
Stuffed focacciA with gorgonzola, Grana Padano flakes. After the cooking filled with:
Patanegra lard, radicchio, walnuts and extra virgin olive oil
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Handcrafted Patanegra lard with 100% Iberian pig lard.
The slow and long manual processing allows a mixture of fresh aromas and spices to penetrate deeply, giving it a unique flavour and taste.
Allergen and gluten free. Not Gmos
PEPPER BACON
14,00€
Stuffed focaccia with
leek and ricotta cheese cream,
caramelised onions pepper bacon and fresh spinach salad
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Our local pepper bacon “Brunello” is made only with selected meats and it is 100% of italian origin. It is trimmed, salted and spiced according to the recipe handed down from father to son, respecting the ancient tradition. Proper drying and slow and progressive ageing, give our product
that unmistakable delicate scent and infinite melt-in-your-mouthness.
Allergen, gluten and milk derivatives free. Not Gmos
PROSCIUTTO CRUDO SAN DANIELE D.O.P
15,00€
Focaccia* farcita con - a crudo dopo cottura:
Prosciutto di San Daniele DOP - stagionato 20 mesi - tagliato a volano, carpaccio di melone, mozzarella* di bufala a km O Az.Agr. Tre Comuni, pomodorini, scaglie di Grana Padano*, olio EVO
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La materia prima è altamente selezionata come vuole il Disciplinare e viene lavorata
e stagionata solamente nei prosciuttifici consorziati del comune di San Daniele del Friuli. Servono lunghi periodi di riposo a temperatura controllata per asciugare le cosce di suino. Successivamente nella fase di stagionatura prende vita la magia di chimica naturale
che dona al prosciutto quel gusto e sapore caratteristici.
• Senza allergeni e senza glutine. NON È OGM •
 
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