ITALIAN EDUCATIONAPERTIVO AND ANTIPASTI

Gorgonzola

Gorgonzola is a rich,

crumbly blue cheese

with a unique, tangy

flavour that hails from

the Lombardy region in

northern Italy.

Mortadella

Mortadella is an

emulsified sausage

with origins in

Bologna, Italy. It’s

composed of cured

pork with least 15%

pork fat cubes, whole

or chopped pistachios,

and spiced with black

pepper and myrtle

berries.

Salami

Salami is a family of

course, dry, boldly

seasoned sausages.

The intense flavour of

salami arises from the

long curing process.

Prosciutto

The word prosciutto,

which translates to

“ham” in Italian, is

made only from the

hind legs of pigs and

is aged during a dry-

curing process.

Mozzarella

A creamy, mild-

flavoured cheese

originating in

Campania that’s

wonderfully stretchy.

Buffalo Mozzarella is

the traditional version,

made using milk from...

you guessed it -

Water Buffalo!

RiservaCheese

Riserva cheese is

an aged Italian hard

cheese known for its

rich flavour and firm

texture, developed

through a meticulous

aging process that

usually take around 12

months.

Gorgonzola

Gorgonzola is a rich,

crumbly blue cheese

with a unique, tangy

flavour that hails from

the Lombardy region in

northern Italy.

Mortadella

Mortadella is an

emulsified sausage

with origins in

Bologna, Italy. It’s

composed of cured

pork with least 15%

pork fat cubes, whole

or chopped pistachios,

and spiced with black

pepper and myrtle

berries.