Here’s a quick primer on some of the incredible edibles at Stravino’s. Ask the staff for more-specifi c product information.
Sopressata A dry salami often eaten on crackers or sandwiches, or alone. Some pizzerias use it instead of pepperoni.
Prosciutto Intensely-fl avored dry-cured ham, usu- ally thin-sliced and served uncooked. Can take up to two years to produce.
Mortadella Pork sausage containing cubed pork fat. Typically fl avored with pistachios and black pepper.
Baccala Dried and salted cod.
Pancetta Italian bacon, non-smoked, salt-cured and fl avored with black pepper. Used in cooking and for cold cuts.
Pecorino Romano Hard, salty sheep milk cheese that dates from ancient Rome.
Asiago Cow’s milk cheese that varies in tex- ture as it ages, from smooth to crumbly.
Parmigiano-Reggiano Hard, granular cheese for grating or shaving. Produced in only a handful of provinces.
Polenta Cornmeal porridge, sometimes chilled and sliced.
San Marzano Tomatoes Meaty, sweet plum tomato from Italy. Excellent for sauces.
Taralli Sweet or savory snack food with a pret- zel-like texture.
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