Ingredients

Question 1

Prosciutto di Parma

Answer 1

A dry-cured Italian ham from Parma. It’s cleaned, salted and cured for two months, during which time the ham is pressed to drain it of blood. It is then hung to dry.

Question 2

Heirloom Beets

Answer 2

A variety of beets that has not been genetically modified to be a certain size or color. We use golden and candy stripe beets.

Question 3

Ricotta Salata Cheese

Answer 3

Literally meaning “re-cooked and salted,” it is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky-white in color with firm texture and salty taste.

Question 4

Grana Padano Cheese

Answer 4

Made from unpasteurized, semi-skimmed cow milk and generally aged for two years. It has a thick rind with a fine, granular texture and an intensely sweet flavor. As it ages, the flavors become pronounced.

Question 5

Laura Chenel Goat Cheese

Answer 5

Fresh goat cheese made in Sonoma, California.

Question 6

Gorgonzola Cheese

Answer 6

Blue-veined Italian cheese prepared with unskimmed cow milk. It has a crumbly, soft texture with a nutty aroma. It varies from a mild to sharp taste depending on its age.

Question 7

Romaine Mix

Answer 7

Romaine, radicchio and a spring mix.

Question 8

Pancetta

Answer 8

Pancetta is Italian bacon made of pork belly meat that is salt-cured and spiced with black pepper as well as other spices.

Question 9

Ciabatta

Answer 9

Ciabatta is an Italian white bread made from wheat flour and yeast. It was created in 1982 by a baker in Adria, Veneto, Italy in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad and flat, and is baked in many variations.

Question 10

Stracchino (Crescenza) Cheese

Answer 10

An Italian cheese made from the milk of a cow. It’s rich in fats and more acidic in nature. It’s a very soft cheese with a creamy texture and no rind. It usually has a mild and delicate flavor.

Question 11

Mozzarella Cheese

Answer 11

Originating from southern Italy, it is traditionally made from Italian buffalo by the pasta filata method. If the milk of a cow is used, the name for it then becomes “Fior di latte.” It is a semi-soft cheese, and due to its high moisture content, mozzarella is traditionally served the day after it is made.

Question 12

Burrata Cheese

Answer 12

A fresh cheese made from a mixture of mozzarella and cream. The thin, outside shell is a pasta filata curd made of buffalo or cow milk mozzarella, while the inside contains a soft, stringy mixture of curd and fresh cream. It is rich in flavor and must be consumed within two days of preparation.

Question 13

Pecorino Romano Cheese

Answer 13

An Italian cheese made from sheep milk. It is dry-salted and has a dry, granular texture and a strong taste. When young, this cheese has a soft, rubbery texture with a sweet and aromatic flavor. As it ages, the flavor becomes sharp and smoky.

Question 14

Molinari Soppressata

Answer 14

An Italian dry salami. Two principal types are made: a cured, dry sausage and an uncured salami.

Question 15

Calabrese Salami

Answer 15

A spicy salami that is infused with cayenne pepper and paprika.

Question 16

Italian Fennel Sausage

Answer 16

Italian pork sausage seasoned with fennel.

Question 17

Fontina Val d’Aosta Cheese

Answer 17

An Italian cheese that is traditionally made from the unpasteurized milk of the Valdaostan Red Spotted cow in the Aosta Valley. Depending on the length of aging, the texture can range from semi-soft to firm, and the flavors from mild and rich to robust and overpowering. This cheese is very rich and creamy, and gets nuttier with age.

Question 18

Mortadella

Answer 18

A large Italian bologna sausage (or cold cut salami) made of finely hashed or ground, heat-cured pork sausage, which incorporates small cubes of pork fat. Ours contains pistachios.