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Giuliano's Delicatessen & Bakery

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Italian Products

Italian Cheeses‏

Mascarpone

A buttery-rich double-cream to triple-cream cheese made from cow's milk. It is ivory-colored, soft & delicate, & ranges in texture from that of a light clotted cream to that of room-temperature butter. You are most likely to run across mascarpone in the Italian cake Tiramisù. It's versatile enough to be blended w/ other flavors & goes great w/ fruit. It is also a great creamer for hot cocoa or coffee.

Parmigiano Reggiano

While “parmesan” cheeses are made in a variety of countries, for over 800 years, authentic Parmigiano Reggiano is exclusively produced in various provinces of northern Italy. It is a hard, granular cheese that is popularly used as a grating cheese for pasta. It also goes great w/ salads & a fine wine.

Sharp Provolone

Originated in Southern Italy, sharp provolone is a whole milk cow cheese. Goes great w/ salads, on crackers or as an accompaniment to salami.

Burrata

A fresh‏ Italian cheese, made from mozzarella & cream. The outer shell is solid mozzarella while the inside contains both mozzarella & cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. It is best when eaten within 24 hours. Goes well w/ salad, crusty bread, fresh tomatoes w/ olive oil & cracked black pepper, or pasta.

Pecorino Romano

Is a hard, salty cheese, suitable primarily for grating & made out of sheep milk. It’s distinctive aromatic, pleasantly sharp, salty flavor makes it ideal as a companion to most pasta dishes.

Italian Meats

Capicolo

A traditional Italian cold cut made from pork shoulder or neck, & dry-cured whole. It is similar to the more widely known cured ham, prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh & buttocks of a pig (or boar) used for meat, whereas capicola is solely meat from the shoulder or neck. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders, & panini, as well as some traditional Italian pizza.

Prosciutto

A dry-cured‏ ham that is usually sliced thinly & usually served uncooked. It is also served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made w/ cream. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Prosciutto slices are often difficult to cut in pieces for use in cooking, as they tend to shred & stick to one another. In this case either using very sharp knives or shredding by hand is best.

Pancetta

An Italian bacon that is cured w/ salt, pepper, & other spices, but is not smoked. Unlike English & American bacon, which are taken from the sides & belly of the pig, may be smoked, & are usually cut into slices, pancetta comes only from the belly & is salt-cured but not smoked. When served on its own, pancetta is presented in very thin slices. More often it is used to flavor other dishes, especially pasta sauces.

Speck

Type of Prosciutto that is usually cut thin & served w/ bread. The flavor is robust & the texture a bit chewy. Speck is also a smoked product.

Genoa Salami

Made from pork but may also contain beef, Genoa Salami is seasoned w/ garlic, salt, black & white peppercorns, fennel seeds, & red or white wine. The meat pairs well w/ mild, creamy cheeses & dense, chewy breads. It can also be used on antipasto platters, or sprinkled onto salads & pizzas.

Toscano Salami

A dry Italian salami which is much leaner than the more common "dry salami". The salami has large bits of fat, garlic, black peppercorns surround by leaner meat which provides a robust, distinctive but not overpowering flavor. Use as an antipasti, for sandwiches, or w/ salad. As w/ most salami the slices should be cut quite thin.

Sopressata

Soppressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. It is commonly sliced thin & placed on crackers or sandwiches or eaten by itself. Soppressata is becoming a popular alternative topping to pepperoni for pizza in some pizzerias in the United States. Usually offered in both spicy & mild.

Mortadella

Italian cured, resembling bologna in size, appearance & in flavor. Mortadella is a popular sandwich ingredient, often combined w/ provolone cheese in a panini. Mortadella is also used as one of the meats in antipasto dishes, where it may be topped off w/ a thin layer of olive oil.

Bresaola

Air dried salted beef that is aged for two to three months. It is made from top round, & is lean & tender w/ a sweet, musty smell. As an antipasto, bresaola is usually sliced paper thin & served at room temperature or slightly chilled. It is most commonly eaten on its own, but may be drizzled w/ olive oil & lemon juice or balsamic vinegar, & served w/ salad, cracked black pepper, & freshly shaved Parmesan cheese.

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