Fresh asparagus sauce, fior di latte mozzarella, fresh asparagus

Tomato, fior di latte mozzarella, late Treviso radicchio, sausage, tacks, smoked ricotta

Tomato, fior di latte mozzarella, Treviso radicchio, gorgonzola, Calabrian esplanade

Tomato, fior di latte mozzarella, porcini mushrooms, Treviso radicchio

Tomato, fior di latte mozzarella, Treviso radicchio, bacon, excellent quality meat, long maturation in the fresh air of the mountains of Alto Adige, unique taste: these are the distinctive features of Recla pancetta. Our master butchers select only pork meat with the optimal balance between lean and fatty parts. After careful salting and spicing, some pancettas are lightly smoked and others are left to mature immediately. Thus we have Smoked Seasoned Bacon

Tomato, mozzarella, Treviso radicchio, Da Pian porchettes are prepared according to the traditional procedure to rediscover the genuine flavors of the Treviso lands.
The Treviso porchetta specialty was born in the early twentieth century in a brewery in Treviso. It is obtained from the leg of pork (ham) of a pig of approximately one year and processed in two ways:
1
After deboning, the leg is flavored with a mixture of aromatic herbs, a pinch of salt and spices, without the addition of additives or preservatives. The leg is tied by hand in an artisanal or net shape for a more compact shape, also suitable for slicing in a slicer. The next phase is cooking and roasting in the oven at low temperature, for a very long time lasting from 14 to 18 hours, in order to maintain the nutritional properties of the meat.
The bone-in leg is simply seasoned with just a pinch of salt, without adding any other ingredient and, after tying, cooked in the oven for a very long period, at a low temperature.