Italian cold cuts have been on our tables for centuries. In fact, if we want to go back to their origins, we reach Ancient Rome. The Romans used to prepare cured meats such as prosciutto, salami, pancetta, as a way of preserving them for a long time.
Today, Italian cured meats are loved all over the world for their flavors and textures.
Therefore, today we’ll present the selection of Italian cold cuts that you can find as at Rossini Italian Restaurant menu’s.
Coppa di Parma I.G.P.
Coppa di Parma is a type of Italian cured sausage made from pork shoulder. It is spiced with salt, pepper and other spices, and left to age for several months. The result is a delicately flavored sausage that practically melts in the mouth. It is commonly served as an appetizer or to fill sandwiches.
It is a very popular Italian delicacy not only in this country but also all over the world. It has the Protected Designation of Origin seal. Therefore, it can only be produced in the Parma region and following strict quality controls. For example, parts of the shoulder are selected that contain the ideal balance of meat and fat.
During its maturation, which usually lasts for a year, the environment in which it is found is controlled, with the right humidity and temperature to develop its characteristic flavor and texture.
If you like Italian cuisine, you have to try Coppa di Parma.
Speck Alto Adige I.G.P.
Speck Alto Adige is a cured and smoked sausage originally from South Tyrol region (Northern Italy) made with pork leg. It has been produced in this area for over 700 years, and its production is controlled to verify its quality and authenticity.
To obtain its characteristic flavor, it is seasoned with different spices such as garlic or juniper berries. Another of its particularities, which differentiates it from Iberian ham, is its smoked touch with beech wood and its subsequent maturing.
Like Coppa di Parma, it is used as an appetizer on tasting boards, as well as in sandwiches.
Mortadella Favola Pistacchio
One of the sausages that you will find in our new menu, and that you will fall in love with, is the pistachio mortadella. It is a classic mortadella made in the Bologna style where they add pistachios.
Unlike the other sausages, mortadella is not cured. It is made with pork meat mixed with fat, salt, pepper and pistachios. This mixture is put into a casing, cooked and smoked to give it its characteristic flavor.
At Rossini, you can find this mortadella as an appetizer or on a pizza.
Salame Finocchiona Toscano I.G.P.
Salami Finocchiona Toscano, as its name suggests, is a salami made from pork meat produced in the beautiful Tuscany region.
The name “Finocchiona” comes from the word “finocchio,” which means fennel. This is because the sausage is seasoned with fennel seeds, giving it a very characteristic and special flavor.
This salami is matured for several weeks to intensify its flavor and texture. In fact, Finocchiona Toscano has a rougher and harder texture than other salamis.
Parmigiano Reggiano 24m
Parmigiano Reggiano is one of the most popular Italian cheeses in the world. It is a hard textured cheese made from cow’s milk with an intense and characteristic salty flavor.
It is made in the Italian region of Parma and is used as a condiment for pasta, sauces or as an appetizer.
The method of making Parmesan has not changed in over 800 years. They only use 3 ingredients: cow’s milk, salt and rennet. It is left to mature for at least 12 months, although the one you will find in Rossini has matured for 24 months. This fact gives the cheese more flavor and personality.
Pecorino Toscano D.O.P.
Pecorino Toscano is an Italian cheese made from sheep’s milk. It is a very appreciated cheese for its sweet flavor reminiscent of nuts, such as walnuts. It is ideal both for use in pastas and on cheese boards.
It has the Protected Designation of Origin (P.D.O.) certification, which means that its quality is examined throughout its production process. The maturing time is at least 4 months.
