An Italian dinner isn’t complete without starting with delicious antipasti. Meats are often an important part of these dishes. Parma and San Daniele ham, from the North, are probably the best-known types, but each self-respecting region has their own specialty. For example, Puglia has its Capocollo di Martina Franca and Calabria has its 'Nduja, but fantastic products are made almost everywhere.

As so often encountered, quality is created through time and craftsmanship. Slow drying, cutting by hand, and processing with passion ultimately ensure excellent results. The old traditional cucina povera (poor cuisine) leads to a great respect for all produce and naturally no part of the pig would go unused: guanciale from the cheek, pancetta from the belly, capocollo from the neck and shoulder and so on.