Formaggeria - Parmigiano Reggiano
Parmigiano Reggiano is known as the King of Cheeses. Taste the real stuff and you’ll never go back to the imitators. Drop by and pick up a wedge of Italy’s finest.
Prosciutteria - Slicers
You can’t just cut prosciutto, it must be sliced to perfection to bring out the subtle flavours and aromas. That’s why we use Italy’s oldest and most respected slicer, the Maineri Volano. We have three original Model 370s that have been lovingly restored. Drop by our prosciutteria to smell and taste what these classic machines can do for our range of cave-ripened Devodier prosciuitti.
Prosciutteria - Tasting
You’ve been to wine tastings but have you ever experienced a prosciutto tasting? Drop by our prosciutteria to sample Devodier and prosciutti from the famous Parma region of Italy. We also offer Prosciutto di San Daniele, produced only in the Friuli Venezia Giulia region, in the hilly area around the town of San Daniele in the province of Udine, Italy.
Taste the difference between prosciutti cured for 18, 24 and 30 months, and learn about how the phases of the moon and the humid air from local hills influence the taste of these delicious cured meats.