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At our delicatessen in Brewer Street and in our online shop, our 30-month old Parmigiano Vacche Brune DOP is one of our most popular products. It’s a mature cheese with strong flavour, produced exclusively from the milk of the Bruna Cow.
From our cured meats selection, the Prosciutto di San Daniele DOP is widely considered to be one of the finest cured meats produced in Italy, if not the world. It’s an 18-month matured ham from Friuli Venezia Giulia that is sweeter and less salty than its famous rival from Parma.
At our restaurants, our 30-egg Yolk Tagliolini with black truffle, butter and Parmigiano Reggiano DOP is one of our most popular dishes and a firm guest favourite.
Tagliolini are traditional long pasta found in lots of regions, including Liguria, Emilia-Romagna, Molise and Piemonte. In Piemonte, the shape is also often called ‘tajarin’ in the local dialect and is made with lots of egg yolks. Each batch of pasta dough for our fresh Tagliolini is made with Italian flour and 30 egg yolks, which gives it its wonderfully vibrant yellow colour.
In Piemonte in particular, the pasta is often served with local black truffles, which the area is well known for. We serve ours with butter, black truffle and 18-month aged Parmigiano Reggiano for a wonderfully rich and indulgent pasta dish.