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Prosciutto - ~90g
Pancetta Chunks - ~180g
Madeo 'Nduja - 250g
'Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted hot red peppers which give 'nduja its characteristic fiery taste. 'Nduja originates from the small southern Calabrese town of Spilinga and its neighborhood. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces.
Madeo - Hot Sopressata - 300g
Madeo - Mild Sopressata - 300g
Sliced Spicy Soppressata - ~140g
Capocollo - ~140g
Guanciale - ~130g
Rovagnati Salame Felino PGI - 369g

Salame Felino is a particular type of Italian cured pork sausage. Its name comes from the place where it's produced: Felino, a small village located in Italy's central Emilia-Romagna region. The tiny town is surrounded by the green Bazanga valley, which is full of forests where herds of pigs were raised in the ancient past. But there's another reason why Felino is known for its salami: at 607 feet above sea level, the hilltop town has a mild and windy climate, conditions that are ideal for naturally curing meat over time. Thanks to this unique microclimate, artisans are able to use less salt to preserve the meat.

Historical records show that Salame Felino dates back to the first century A.D., making it one of the most ancient cured meats known to man.

Ricotta - 500g
Mascarpone - 475g
Mozzarella - 340g
Parmigiano Reggiano - ~310g
Grana Padano - ~310g
Pecorino Romano Wedge - 250g
Auricchio Provolone Classico - 250g
Balderson Medium Orange Cheddar - 280g
Duero Iberico Cheese- 150g

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