Sicilian salami Salami studded with Bronte pistachio Nebrodi black pork lard Capocollo (salami obtained from the processing of part of the pork’s neck and shoulder) Guanciale (obtained from the pork’s cheek) Pancetta (obtained from the pork’s abdomen) Lardo di colonnata (pork lard with herbs, spices and sea salt) Wild boar salami Bresaola della Valtellina (dried salt beef eaten raw) Home-made Sapizzata (low fat pork mixed with lard) Finocchiona Toscana (typical Tuscan salami with fennel seeds) Salame felino "per metre" (typical Parmesan salami) Provola cheese ((from Nebrodi, with the verdello of Acireale or with mandarin orange; from Montalbano, aged in Nero d’Avola; from Modica; del casale) al mandarino, di Montalbano stagionata nel Nero d'Avola, della razza modicana, del casale) Gorgonzola cheese cake Tuma cheese (persa di Trapani; with Bronte pistachio, hot pepper or black pepper; piemontese) Agrigento ovine cheese (Crosta Fiorita) Raschera di Cuneo cheese Canestrato cheese (From Belice, with Zibibbo) Vastedda del Belice cheese Cacio Briaco Toscano cheese Tuppareddu ragusano cheese Pecorino cheese (aged in caves, ennese with saffron, aged under ash, with truffle, di fossa, di Piaenza) Ricotta salata cheese Ricotta salata cheese (baked, from Nebrodi; baked, with Bronte pistachios) Fresh ovine ricotta cheese Fiore Sicano cheese Aged Ragusano D.o.p. cheese Castelmagno cheese Aged Piacentino cheeese Cosicavaddu cheese (aged and fresh ragusano cheese) Fresh porcini mushrooms Dried porcini mushrooms Frozen porcini mushrooms Porcini mushrooms in oil Ferla Ovoli mushrooms Cappellini dell’Etna mushrooms