At Caffe Bottega Italiana, you can always find gourmet imported Salumi and Cheeses from Italy.
To preorder, email us at [email protected]. Please include your selection, amounts, and the time and date when you will be picking up your order. For same day orders, please call.
MEATS
Bresaola. Air-dried beef that is lean, dark ruby, and lightly salty. Sliced very thin.
Cacciatorini Alps. Very firm small dry sausages made from pork. Usually eaten in thick slices.
Coppa (Sweet OR Spicy). Also known as Capocollo. Dry-cured pork collar with mild. Smooth, rich pork flavor without spice (Sweet Coppa), or spiced with chili peppers (Spicy Coppa).
Guanciale. Cured pork cheek. Very fatty and flavorful, often used for cooking. Essential for classic Roman Carbonara and Amatriciana sauces.
Mortadella. Cooked pork sausage studded with delicate cubes of back-fat lardo and whole pistachios. Mildly spiced with white pepper, coriander, and myrtle. Soft texture.
Pancetta. Rich and salty cured pork belly, seasoned with salt, pepper, and aromatic herbs. Eaten sliced thin in sandwiches or cubed for cooking.
Porchetta. Slow-roasted pork seasoned with herbs, a specialty from Rome, sliced thin for sandwiches. Aromatic and deeply flavorful; tender texture.
Prosciutto Cotto. Italian cooked ham, steamed from the inside. Soft, moist, and mild in flavor.
Prosciutto Parma 24 months. Dry-cured ham from Parma, in the Emilia Romagna region, aged 24 months. Velvety texture and nutty flavor. Softer and milder than Prosciutto San Daniele.
Prosciutto San Daniele. Dry-cured ham from San Daniele, in the Friuli-Venezia-Giulia region, aged 20 months. Firmer texture, more intense flavor than Prosciutto Parma.
Salame Emilia Spicy. Pork salami with chili and spices, from Emilia Romagna. Firm texture with noticeable heat and zesty flavor.
Salame Finocchiona. Aromatic and slightly soft classic Tuscan pork salami seasoned with fennel seeds.
Salame Genova. Genovese pork salami with a medium grind and mild seasoning.
Salame Napoli. Bold and savory coarsely ground Neapolitan pork salami with garlic and peppercorns.
Sopressata Calabrese Spicy. Dry-cured pork salami from Calabria seasoned with chili peppers.
Speck Alto Adige DOP. Prosciutto marinated in herbs and smoked in the Alps. Smoky, salty, and firm.
CHEEses
Asiago Fresco DOP. Fresh cow’s milk cheese from the town of Asiago in northern Italy. Mild, slightly creamy and tangy. Sliceable.
Caciocavallo. From the mozzarella and provolone family, a cow’s milk cheese from southern Italy with a smooth texture and mild salty flavor.
Cacio di Roma. Firm sheep’s milk table cheese from Lazio. Salty and slightly sharp.
Caciotta with truffle. Semi-soft cow’s milk cheese with pieces of black truffle. Mild, creamy, and earthy in flavor.
Fiore Sardo DOP. Aged, smoked sheep’s milk cheese from Sardinia. Very firm, smoky, and salty. Great for grating or shaving over pasta, salads, and more.
Fontina Val D’Aosta DOP. Mountain cow’s milk cheese with a soft texture, pungent aroma, and earthy flavor. Star of Italian fondue.
Gorgonzola Dolce DOP. Cow’s milk blue-veined cheese produced in the regions of Piemonte and Lombardia. Creamy with a strong, tangy flavor.
Grana Padano. Hard aged cow’s milk cheese produced in the Po Valley. Flaky, great for grating; milder and less salty than Parmigiano Reggiano.
Parmigiano Reggiano 24 months DOP. Hard, aged cow’s milk cheese crafted in Emilia Romagna. Rich, nutty flavor and a crumbly, slightly gritty texture. More complex flavor than Grana Padano.
Pecorino Gran Cru. Hard, aged sheep’s milk produced in Sardinia crafted with Parmigiano Reggiano techniques, resulting in similar texture.
Pecorino Pepato. Firm, sharp sheep’s milk cheese with whole black peppercorns mixed in. Traditionally Sicilian. Locatelli Pecorino Pepato is aged a minimum of 8 months.
Pecorino Romano Locatelli. Hard sheep’s milk cheese with a sharp, bold taste. Locatelli Pecorino Romano is aged a minimum of 9 months.
Pecorino Toscano Aged. Aged sheep’s milk cheese from Tuscany. Crumbly, dense texture and nutty, rich flavor.
Pecorino Toscano Fresh. Young, creamy sheep’s milk cheese from Tuscany. Milder taste and softer consistency than its aged counterpart.
Pecorino with Truffle. Earthy, aromatic sheep’s milk cheese mixed with black truffle pieces.
Piave Mezzano DOP. Semi-aged cow’s milk cheese from Veneto. Firm texture and mild, nutty, slightly sweet flavor.
Provola Affumicata. Smoked cow’s milk cheese with a soft texture and light smoky flavor.
Provolone Piccante. Aged provolone cheese with a firmer texture and sharper flavor. Sliceable.
Provolone Valpadano. Semi-hard cow’s milk cheese with a milder, more buttery flavor than Provolone Piccante. Sliceable.
Toma Piemontese. Semi-soft cheese from Piedmont with a creamy, buttery profile.
Ubriaco. Cow’s milk cheese from Veneto, aged in Merlot. Fruity and firm.
