A summer with the Fiocco
The Fiocco Ham has a sweet, delicate and slightly salty taste, and the best way to enjoy it is naturally sliced as an aperitif, a light lunch or in a sandwich. Your ideal companion for this summer!
The monthly deals
Traditional salami, pecorino cheese and other tasty Italian products to buy at special prices! Delight your palate with our August offers not to be missed
Fresh, light and tasty
Enjoy this month’s product selection to cheer the unique flavour of the summer season! Discover the real taste of summer with your favourite Italian delicatessen
Get your energy Up
BresUp is the new revolutionary protein bar, a snack full of taste made from Bresaola. Don’t forget to take it with you to recharge your energy this summer.
Haven’t tried it yet? Discover it now!
Mon. – Fri. / 8 – 12 and 13 – 17
Call or Whatsapp +39 340 4040 663
Quick and easy to order
average delivery time
within 3 days
Fresh product guarantee
from the production to refrigerated shipment with the new recyclable eco-pack
The Salumi Pasini brand embodies the values that inspire those who created it: quality, Italianness, tradition and innovation, care and attention to detail.
Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For the guacamole Clean the avocado, cut it into pieces, add the juice of a lime, salt and blend coarsely. For the poached egg Fill a pan with water. Add a teaspoon of vinegar, create a vortex in the water with a spoon and pour an egg in the center of the vortex...
Start with the preparation of the potatoes: wash them well, cut the ends and finally to strips. Fry the potatoes in seed oil and salt. Set them aside. To make the sauce, mix the low-fat yoghurt with mayonnaise, turmeric, green pepper and dill. Cut the Roastbeef into...
Chef Eugenio Roncoroni
He collects skulls and tattooed pig’s paws: the chef who animates the Milanese nightlife is certainly not conventional. From his two venues side by side, separated by the common open kitchen, he tell us about when and where his authentic passion for the charcuterie was born
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