IL SALUMAIO

Enzo Roncati selects the best Italian proposals in the shop next to the very central piazza della Libertà. The selection of high quality cheese is vast, from buffalo mozzarella of Battipaglia to robiole, from Pit cheese to burrata of Altamura to mountain pasture cheeses, to Castelmagno, Bettelmatt and Bagoss. The same care is given to cured meats; those with cinta senese meat and culatello of Zibello, but also those made by other excellent artisans in Italy, stand out. The Pork butcher is also famous for gastronomy, starting with the old-fashioned Russian salad with tuna and capers, but without vegetables, and the soft roast. Don’t miss the handmade stuffed pasta such as cappelletti, rabaton, ravioli with various types of filling (broccoli and scamorza cheese or nettles) and agnolottini del plin with three meats, filled with coppa roast, beef and rabbit, all mixed with rice instead of vegetables. The agnolotti made using Luigi Lombardi’s recipe are special; they are made with local beef without the addition of breadcrumbs, but only Parmesan cheese. Careful selection of fish, and the bonet could not have been missing among the desserts.