Mon. – Fri. / 8 – 12 and 13 – 17
Call or Whatsapp +39 340 4040 663
average delivery time
within 3 days
from the production to refrigerated shipment with the new recyclable eco-pack
BEST SELLING PRODUCTS
-
- 30%
PORK BRESAOLA
Slice€ 10,50€ 7,35Scopri
-
MULETTA SALAMI
Whole € 30,90Scopri -
FRESH SALAMELLA BIPACK
Box € 9,40Scopri -
PECORINO CHEESE
Whole € 9,40Scopri
-
- 30%
PORK BRESAOLA
Slice€ 10,50€ 7,35Scopri -
MULETTA SALAMI
Whole € 30,90Scopri -
FRESH SALAMELLA BIPACK
Box € 9,40Scopri -
PECORINO CHEESE
Whole € 9,40Scopri
Italian Experience
Lombard Tradition
The Salumi Pasini brand embodies the values that inspire those who created it: quality, Italianness, tradition and innovation, care and attention to detail.
Italian Experience
Lombard Tradition
IN EVIDENCE
The classics
Recipes
Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique
Spaghettoni Benedetto Cavalieri with bacon, mushrooms and caciocavallo cheese
Chop the garlic and parsley, put them in a pan with a dash of oil and brown gently. After a few minutes, add the porcini mushrooms cut into small pieces and salt. Cook over high heat for 3/4 minutes and after this time add white wine. Turn off the heat and keep aside....
Beef rolls with spicy capocollo and caciocavallo cheese
Spread the slices of beef well and on each of them put 2 slices of spicy capocollo and one of caciocavallo cheese. Roll each slice on itself to form a wrap. Place the rolls on a hot pan and cook them on each side for a few minutes. Hold them aside. Start preparing the...
Zampone pop corn with tomato chutney
Cook the zampone putting it in cold water, lighting on low heat and leaving it for 2 hours. Let it cool and break irregular pieces with the hands. Pass each piece in the beaten egg, pass some in the polenta flour and the others in the 00 flour. Fry in seeds oil. For...
Charcuterie stories
Chef Michelangelo Mammoliti
who combines haute cuisine with Italian
charcuterie products in a unique recipe
QUALITY CONTROL, OUR PHILOSOPHY
LET’S KEEP IN TOUCH
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