We carry a wide range of products to suit a variety of budgets and tastes. Our most popular products are shown below. Please call or stop by for more information on products, current promotions and custom options.
Mortadella con Pistacchi
Is a large Italian cold cut made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios.
Bresaola della Valtellina
Bresaola or Brisaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Bresaola della Valtellina
Bresaola or Brisaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Bresaola della Valtellina
Bresaola or Brisaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Bresaola della Valtellina
Bresaola or Brisaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Bresaola della Valtellina
Bresaola or Brisaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Bresaola della Valtellina
Bresaola or Brisaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Bresaola della Valtellina
Bresaola or Brisaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
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Amaretto flavour, lemon drop, Pandoro, almonds, walnuts ... all of them are baked in Gaia Italian cafè