CURED MEATS: 24-month Parma ham, Trentino Speck, local salami, Cotto di Culatello

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CHEESES: Formaggella from Tremosine, Bagoss, blue-veined goat cheese

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ACCOMPANIED BY: Pickled vegetables, Pane Carasau, croutons, walnuts, hazelnuts, honey, Muur preserve