Aventura Sailing

London Broil, Garlic Cheese on a toasted slice of baguette and garnished with Pugliese Chili Pepper

Milk: Cow Allergens: Contains milk and lactose Ingredients: Latte vaccino, sale, caglio Aging: 35 days Pairing: Raisin Bread and acacia honey Wine pairing: Sassella della Valtellina, Barbaresco, Taurasi

Milk: Cow Allergens: Contains milk and lactose Ingredient: Milk, rennet, salt, lactic ferments and Penicillium Aging: 50 days Pairing: Walnut bread and chestnut mustard Wine pairing: Amarone, Marsala Vergine, Moscato di Pantelleria

This smoked salame is a traditional staple of Southern Italy’s Calabria region. After being smoked delicately using our natural method, the meat acquires its characteristic brick red color. The salame is minced in chunky, medium grain of a light pinky-orange hue. The flavor is rich and spicy, with the addition of zesty chili and hot paprika. - Medium grain - Spicy flavor, with chili and hot paprika - Delicate smoking using fine woods - A traditional salame from Calabria

This mildly spicy salame is traditionally produced in Campania, with a delicate natural smoking method. The result is a milder, more delicate flavor, with a pleasant scent and a bright white marbled, even appearance on a crimson surface. - Coarse grain - Mild and delicate flavor - Delicate smoking using fine woods - A traditional salame from Campania

Aged for 20 months, this cured ham has been produced according to the DOP Parma Prosciutto Consortium standards. Fresh legs are selected by Levoni’s experienced personnel, and only those with ideal characteristics then proceed to be aged. Slices are uniformly colored, ranging from pink to red hues and marbled with white fat. The aroma and flavor are mild and delicate, seasoned with only salt, time and much care. - Produced according to the DOP Parma Prosciutto Consortium production standards - Fresh legs thoroughly selected by experienced company personnel - Only legs with ideal characteristics are selected for the 20 months of aging - The color when sliced is uniformly ranging from pink to red - The aroma and flavor are mild and delicate

Produced according to the DOP San Daniele Prosciutto Consortium standards, the legs of this cured ham have been thoroughly selected by experienced Levoni personnel, and only those with the ideal characteristics proceed to be aged for 20 months. Slices are of a red color, with rosy lean parts and silky white fatty parts. This ham is characterized by an intense aroma and a delicate taste with notes of almonds and nuts, only seasoned with time and much care.

Bagged, placed in a net and seasoned, Levoni’s Dry-Cured Pork Collar is aged for a minimum of 12 weeks. Of medium size, when sliced it exposes its compact look featuring red muscular parts outlined by light fatty parts, of a nice white-rosy color. The scent is a classic, complex blend of aged meat, with a sweet, lightly spiced flavor. - Aged a minimum of 12 weeks - Sweet notes, lightly spiced taste

Italian Guanciale is named after the hog's cheek, or "guancia" in Italian. This deli-specialty is gently flavored with sea salt and spices to reach a balanced taste. Skin has been completely removed so that you can use the Levoni's Guanciale right out the package with maximum yield. - Named after the hog's cheek - Gently flavored with sea salt and spices - Skinless for maximum yield - The only choice for an authentic "Spaghetti alla Carbonara"

This typical product of the Italian tradition has been produced by Levoni for over 100 years with an exclusive recipe, developed over time. Made from selected pork cuts, Mortadella Oro with Pistachio Nuts is filling, mouth-watering, flavorful, and particularly fragrant. - Typical product of the Italian Salumeria tradition - From selected pork meat cuts - Fragrant scent with a rich taste - With pistachio nuts

This delicate-tasting ham is naturally smoked using mountain wood, and then cooked with a slow, steam method, which gives it its characteristic mild scent. The color ranges from baby pink to darker rose shades and fragrant white fatty parts. - Slow steam cooking - Delicate smoking using fine woods - Taste and scent reminiscent of the delicate smoking aroma

- The top selling brand of prosciutto cotto (cooked ham) in Italy. - Made from the selection of the best fresh pork thighs, worked by hand and slowly oven steamed. Highly digestible thanks to the oven steaming with a secret blend of herbs and spices jealously guarded by Rovagnati family. - Succulent due to the careful selection of the best pork thighs whose fat parts preserve the natural tenderness of the meat.

Hand-trimmed and carefully seasoned with garlic, and onion. This cut is then slow-roasted to tender perfection. Boar’s Head London Broil Cap-Off Top Round Oven Roasted Beef packs classic meaty flavor in each rich and savory slice.

Slow roasted for homestyle flavor, Boar’s Head EverRoast Chicken Breast is expertly seasoned with a traditional mirepoix of carrots, celery, onions and a medley of spices making each delicious slice simply the best roast chicken — ever.

Nduja is the famous spreadable hot salami from Calabria (Italy). It is made using pork meat and fat cuts chopped together. Sweet and chili peppers are mixed to other ingredients and then the product is bagged in case and hang up to let it dry.

Resembling to a lily flower, which is the symbol of Florence since the Roman Empire, Gigli is a typical pasta of the Tuscany culinary tradition.

Paccheri is a type of pasta in the shape of a very large tube, originating from Campania.