Start with the Caprozzo al Sambuco Goat cheese aged with elderflower blossoms: the paste is white and velvety, with a milky freshness that carries the scent of morning in the countryside. The rind, dotted with flowers, adds a floral breath and slightly citrusy note, enveloping the sweetness of goat's milk in a fresh and clean finish. On the palate it alternates delicacy and character: wild herbs, white flowers and a vegetal hint that invites the next sip of wine. The Mucca di Luppolo, an Italian cheese made from cow's milk aged with powdered hop flowers. Without colorants or preservatives, originating from Romagna where hops grow locally, it seasons to absorb herbaceous and balsamic aromas, maintaining a soft texture. Followed by the Comté d'Alpage AOC, a French masterpiece from the Jura Alps. Produced only in summer with raw milk from cows grazing at high altitude (over 800 m), in historic cooperatives, it requires 500 liters for a wheel of 40 kg, aged 16-30 months. Hazelnut and fruity flavor, with elastic paste: it evokes alpine resilience and harmony with nature, perfect for reflective moments.

A tasting of fermented plant-based cheeses made from cashews, designed to showcase three distinct expressions of texture, aging, and aroma. Brie A medium-aged bloomy rind with a soft, creamy heart and an intensely aromatic crust. Best enjoyed by first bringing it to your nose to fully appreciate the fermentation profile and the notes of noble molds. Ingredients: cashews, water, live cultures, noble molds, salt. Semi-aged A fermented form with a soft paste and a drier, more pronounced rind, aged from 3 weeks to 2 months. The taste is savory, delicately tangy, and pairs beautifully with sweet pear, apple, or fig preserves. Ingredients: cashews, water, live cultures, salt. Floral Caciotta Soft and fragrant, wrapped in a crust of Provençal herbs and edible flowers, offering balsamic and floral notes. Delightful on its own, it also pairs elegantly with citrus marmalades. Ingredients: cashews, water, live cultures, Provençal herbs, edible flowers, salt. All accompanied by our artisanal "streghe" crackers.

- Holzhofer (Switzerland) Raw cow's milk mountain cheese with an intense profile, featuring a buttery and compact paste, sometimes crossed by small crunchy crystals. On the nose it recalls broth, mineral notes and slightly fungal aromas; on the palate it is full, savory, with a pronounced mineral component, hints of dried fruit and a long, warm finish, almost "umami". - Beaufort A.O.C. (Rhône-Alpes) Raw cow's milk mountain cheese, cooked pressed paste, with a compact yet melting structure, featuring intense aromas of fresh butter, cream, dried fruit (hazelnut, almond) and mountain hay. On the palate it is full and enveloping, balanced between milky sweetness and salinity, with notes of ripe yellow fruit, a light toasted tone and a long aromatic persistence, pleasantly alpine. - Blue Stilton DOP (natural rind) English blue-veined cheese made from pasteurized cow's milk, cylindrical in shape, with a grey-brown natural rind and yellow-ochre paste veined with blue. The consistency is creamy yet crumbly, the aroma intense and milky; on the palate it is full and buttery, with marked salinity, pungent but balanced notes, hints of dried fruit and a long, slightly peppery finish.

Chamomile Pecorino Sheep's milk cheese with semi-cooked paste obtained from milk pasteurized at 72°C and lactic ferments, enriched and covered with delicate chamomile flowers, aged for over 90 days in virgin beech wood crates with chamomile flowers to maintain a delicate aroma and floral character. The paste is soft and compact, light ivory in color with a velvety consistency; on the nose it opens with fresh and sweet chamomile notes accompanied by hints of fresh milk and light herbaceous undertones; on the palate it is delicate and balanced, with the natural sweetness of sheep's milk and refined floral aroma that envelops the senses without overwhelming. GOLD World Cheese Awards for Chamomile Pecorino Caprozzo al Sambuco Goat cheese aged with elderflower: the paste is white and velvety, with a milky freshness that smells of morning in the countryside. The rind, dotted with flowers, adds a floral and slightly citrus breath that envelops the sweetness of goat's milk in a fresh and clean finish. On the palate it alternates delicacy and character: wild herbs, white flowers and a vegetable hint that invites the next sip of wine... Followed by La Mucca di Luppolo, an Italian cheese made from cow's milk aged with powdered hop flowers. Without colorants or preservatives, originating from Romagna where hops grow locally (thanks to cooperatives like Luppoli Italiani), it ages to absorb herbaceous and balsamic aromas, maintaining a soft texture. We continue with Pecorino Gran Riserva del Passatore Born from a recipe passed down from generation to generation, crafted according to the ancient techniques of the Romagna cheese dairy. The rind, cared for daily with raw linseed oil, conceals a white and silky paste that slowly melts on the palate, leaving a long memory of fresh milk and pasture. Concluding with Re di Capra al Tè Nero Erborinato Blue-veined goat cheese of great character, aged with black tea. Soft, marbled paste, with buttery and dried fruit notes; on the nose hints of tea leaf, cocoa and undergrowth. On the palate it is intense, enveloping, with deep savory notes and a long finish, slightly tannic, that recalls black tea and sweet spices.

Let's Begin... Parma Ham S. Ilario DOP is an Emilian masterpiece and an Italian excellence produced in the namesake town of Parma, renowned for its ideal hilly air for curing. It stands out for its artisanal processing, using only sea salt and Italian pork legs, aged for up to 24-36 months, ensuring sweetness, tenderness, and a delicate aroma. Alongside, the Salame Felino IGP, also a product of Real Group's expertise. Made with selected pork meat, medium-ground and seasoned with salt, Sarawak black pepper, and natural aromas, it is hand-tied in natural casing and aged for about three months. Gluten-free and low in preservatives. Sweet and delicate taste. Completing the selection is the EXTRA LONZA, a cured meat derived from the pork loin, a noble and generally lean part, with a balance of fat that makes it tender yet never heavy. During processing, it is salted, massaged with spices and natural aromas, and left to age for a long time, developing a sweet, clean, and enveloping taste, with delicate scents of aged meat and fine spicy notes. Contains no allergens or GMOs. No Gluten and no Lactose. -Prosciutto di Parma S. Ilario DOP -Salame Felino IGP -Extra Lonza

To enrich the selection at Sei we are adding COPPA DI PARMA IGP Coppa di Parma is a cured meat obtained from the muscular portion of the pig's neck. It is recognized as a Protected Geographical Indication, with regulations that protect the origin of the meat, production area and processing method. The classic PANCETTA cannot be missing, a timeless favorite with alternating layers of intense red lean meat and white fat that give it a sweet and savory flavor. Prepared with salt, pepper and various spices, a touch of authentic comfort food. Finally SALSICCIA ROMAGNOLA PASSITA - Prosciutto S. Ilario DOP - Coppa di Parma IGP - Pancetta - Salame Felino IGP - Lonza - Salsiccia Romagnola Passita

Charcuterie board composed of - Patacotto is a premium cooked ham obtained from Iberian pigs, conceived as a "gourmet" product that combines prized raw material and artisanal processing. - "Belculotto" Cured culatta from Italian pork only, obtained from the noblest cut of the thigh and aged for at least 15 months. - Pecorino alla camomilla Sheep cheese with semi-cooked paste obtained from milk pasteurized at 72°C and lactic ferments, enriched and covered with delicate chamomile flowers, aged for over 90 days in virgin beech wood boxes with chamomile flowers to maintain delicate aroma and floral character. - Streghe Romagnole typical Romagnol bread

Goat blue cheese "Re di Capra" and aged pecorino, accompanied by caramelized onion and warm bread crostini.

Codesa Serie Oro anchovies are premium anchovy fillets from the Cantabrian Sea, caught in spring in the ports of Santoña and Laredo, when the flesh is firmest and most flavorful. Only the largest and freshest anchovies are selected, salted and left to age in the cellar for 6 to 12 months (often up to a year) before manual filleting and preservation in olive oil. The result is meaty, compact and delicate fillets, without excess acidity and with a long, clean salinity, considered a true "Cantabrian excellence." All accompanied by toasted bread and Echiré sweet butter AOP.

Formaggio a pasta erborinata di latte vaccino intero pastorizzato, prodotto esclusivamente in Derbyshire, Leicestershire e Nottinghamshire (Inghilterra), con muffa Penicillium roqueforti e stagionatura di 6 settimane: pasta giallo ocra con venature blu-grigie irradian-dosi dal centro, consistenza molle, cremosa e friabile, profumi intensi e pungenti, gusto dolce ma piccante, con palato liscio e burroso, rotondo e maturo, finale sorprendentemente morbido e persistente, ideale da meditazione o in abbinamento a fichi.

Mountain cheese made from raw cow's milk with an intense profile, featuring a buttery and compact texture, occasionally interspersed with small crunchy crystals. On the nose, it evokes broth, mineral notes, and a slight hint of mushrooms; on the palate, it is full-bodied and savory, with a pronounced mineral component, hints of dried fruit, and a long, warm finish, almost "umami."

Sheep's milk cheese with semi-cooked paste obtained from milk pasteurized at 72°C and lactic ferments, enriched and covered with delicate chamomile flowers, aged for over 90 days in virgin beech wood boxes with chamomile flowers to maintain delicate aroma and floral character. The paste is soft and compact, light ivory in color with velvety consistency; on the nose it opens with fresh and sweet notes of chamomile accompanied by hints of fresh milk and light herbaceous undertones; on the palate it is delicate and balanced, with the natural sweetness of sheep's milk and refined floral aroma that envelops the senses without overwhelming. GOLD World Cheese Awards for Pecorino Camomilla

An Italian cheese made from cow's milk, aged with powdered hop flowers. Free from colorants and preservatives, it hails from Romagna where hops grow locally (thanks to cooperatives like Luppoli Italiani). It matures to absorb herbaceous and balsamic aromas while maintaining a soft texture.

Elderflower Goat Cheese Goat cheese aged with elderflowers: the texture is white and velvety, with a milky freshness that evokes the scent of a country morning. The rind, dotted with flowers, adds a floral and slightly citrusy note, enveloping the sweetness of goat's milk in a fresh and clean finish. On the palate, it alternates between delicacy and character: field herbs, white flowers, and a vegetal hint that invites the next sip of wine.

It is born from a recipe passed down through generations, crafted according to the ancient techniques of the Romagnol cheese-making tradition. The rind, carefully tended daily with raw linseed oil, conceals a white and silky paste that melts slowly on the palate, leaving a lingering memory of fresh milk and pasture.

Mountain cheese made from raw cow's milk, with a cooked pressed paste, offering a compact yet melting texture. It boasts intense aromas of fresh butter, cream, dried fruits (hazelnut, almond), and mountain hay. On the palate, it is full-bodied and enveloping, balanced between milky sweetness and savoriness, with notes of ripe yellow fruit, a slight toasted hint, and a long, pleasantly alpine aromatic finish.

Blue-veined goat cheese with great character, aged with black tea. Soft, marbled texture with buttery notes and hints of dried fruit; on the nose, it evokes tea leaves, cocoa, and undergrowth. On the palate, it is intense and enveloping, with deep savoriness and a long, slightly tannic finish reminiscent of black tea and sweet spices.

...a masterpiece from Emilia, often identified with Prosciutto di Parma, is an Italian excellence produced in the namesake town of Parma, renowned for its hilltop air ideal for curing. It stands out for its artisanal craftsmanship, using only sea salt and Italian pork legs, aged for up to 24-36 months, ensuring sweetness, tenderness, and a delicate aroma. On the side, thinly rolled and oven-baked artisanal "streghe" add crunchiness, a light toasted note, and a neutral base that enhances the elegant savoriness of the prosciutto without overshadowing it.

"Belculotto" aged culatta · Aged culatta made exclusively from Italian pork, obtained from the noblest cut of the thigh and aged for at least 15 months, without the anchorbone, for a compact shape that is extremely easy to slice. The slice displays an intense red color with white marbling, a sweet and fragrant aroma, a soft and delicate yet persistent flavor.

The Patacotto is a premium cooked ham made from Iberian pigs, designed as a "gourmet" product that combines high-quality ingredients with artisanal craftsmanship. The meats are salted, seasoned, and slowly cooked at a low temperature to achieve a pink, juicy, and very tender slice, with an intense yet balanced flavor... all accompanied by Romagna's "Streghe" flatbreads.

Star of the dish: DRY-CURED ROMAGNA SAUSAGE accompanied by artisanal "streghe" crackers

The star of the dish is LONZA EXTRA accompanied by artisanal "streghe" Lonza is a cured meat obtained from the pork loin, a noble and lean cut, with a balance of fat that makes it soft but never heavy. During processing it is salted, massaged with spices and natural aromas and left to age for a long time, developing a sweet, clean and enveloping taste, with delicate aromas of aged meat and fine spiced notes. Created exclusively from 100 selected animals per year minimum weighing 300 kg and with a minimum of 18 months of life An entire supply chain within a 30 km radius

The star of the plate is COPPA ROMAGNOLA STAGIONATA accompanied by artisanal "streghe" ...it is a cured meat obtained from the muscular portion of the pig's neck. It is recognized as a Protected Geographical Indication, with regulations that protect the origin of the meat, production area and processing method. When sliced, the cut is compact, not greasy, with ruby red lean meat and delicate pink fat veining that ensures tenderness. On the palate it is delicate, with balanced saltiness, fine aroma and a full but not aggressive flavor that recalls the sweetness of well-aged pork. Coppa is Gluten Free

The star of the dish is the EXTRA PANCETTA, a high-quality cured meat, sourced from the pork belly with a carefully selected balance between lean and fatty parts, designed to be tender, flavorful, and visually elegant on the plate. Served alongside artisanal "streghe" crackers.

Romagna ciccioli, also known as "grasul" or "grassul" in the local dialect, are a typical product of the rural tradition of Emilia-Romagna, obtained from the processing of pork fat during lard preparation. They are essentially pieces of lard (usually from the lower part of the pig) cut into cubes, slowly cooked in boiling lard for several hours until they acquire a pink-golden color. During cooking, they are often flavored with bay leaves, salt, and other herbs to taste, such as rosemary or sage, to enhance their flavor. Once cooked, the ciccioli are pressed to remove excess fat, resulting in crunchy and tasty morsels, rich in flavor and irresistible to gourmets.

The star of the dish is the SALAME FELINO IGP, a raw and aged cured meat typical of the Parma province, crafted from selected pork and encased in natural casing. The IGP designation protects its production area, traditional method, and organoleptic characteristics, acknowledging Felino's excellence among Italian salamis. Served with artisanal "Streghe" crackers.

Thin slices of premium IGP mortadella: delicate pink hue, with a spicy aroma and a perfectly balanced sweet-savory flavor. Free from unnecessary additives, served with Romagnole flatbread crackers.

Matteini's Majesty Giardiniera........crafted exclusively with the finest fresh vegetables, prepared raw. The ultimate in crunchiness and flavor.

Pitted Apulian green olives, offering a full yet balanced flavor, with soft and savory flesh and a slight bitter note typical of Southern Italian cultivars. Perfect for an aperitif.

An authentic specialty of the Romagna and Emilia traditions, this thin and crispy pastry offers a crumbly texture that enhances the genuine taste of freshly baked bread. Ideal for pairing with cured meats, cheeses, and a good glass of wine, it is a simple yet refined pleasure.

Agria potatoes from the Vega Granadina, nourished by the crystal-clear waters of the Dúrcal River, flowing down from the Sierra Nevada! Freshly harvested, stored in darkness underground for a pure and authentic flavor. Patatas Nana: only three ingredients—potatoes fried in sunflower oil at 165°C, drained, dried, and hand-salted with sea salt. No preservatives or artificial flavors, for a fresh crunch as if just fried!

DON GEPPINO SENISE IGP DRIED PEPPERS - CASATA DEL LAGO FARM - BASILICATA - ITALY Ready-to-eat dried pepper snack. Crispy and fragrant flakes, with a sweet and distinctive flavor. Excellent for snacking or as an appetizer. The peppers are sun-dried between August and October and then fried with salt in boiling extra virgin olive oil, which makes them "cruschi," meaning crispy. Ingredients: Senise IGP peppers, extra virgin olive oil, salt.

Whole figs slowly caramelized in an amber syrup: the flesh is soft and fleshy, with a sweetness reminiscent of honey, fig jam, and spices. Perfect to serve on their own or with a blue cheese, or to transform into a pure indulgence pairing with Pedro Ximenez Solera 1918, which enhances the notes of dried figs, caramel, and candied fruit.

...Spanish artisanal, served with a glass of Pedro Ximenez Sherry Solera 1918, a wine with a brilliant ebony color and intense aromas of raisins, dried figs, dates, chocolate, and toasted notes. The deep and velvety sweetness of the PX, with hints of honey, coffee, and candied fruit, enhances the juiciness of the figs and creates an extraordinarily long, warm, and enveloping finish, a true dessert for meditation.