ROVAGNATI - HAM COOKED GRAN BISCOTTO CLASSICO mullet

ROVAGNATI - HAM COOKED GRAN BISCOTTO CLASSICO mulletOnly the best pork legs (only 1 out of 4) are selected and hand boned without cutting the leg. Flavoured with a secret blend of aromas and spices and massaged up to 72 hours, Gran Biscotto is slowly steamed for 12 hours and lastly left to rest for up to 4 weeks. This is how we get that exclusive taste, fragrance and consistency.

Maturing: 5 days

Campari was invented by Signore Campari himself — Gaspare Campari — in Novara

The wine aged for two years

with delicate notes of butter and almond that alternate with more important notes of damp wood and pit

This garnet red wine has a clear aroma of humus and a broad

with its excellent relationship between quality and price

Obtained from fresh artichokes cut into fourths

preparing them in-house and combining them with salt

Cantabrian anchovies in extra virgin olive oil

sliced and pickled in vinegar

butter and cheese that abounded here

high density