Recipes

Preparation

A timeless tradition in Italian cuisine, the Cotechino di Modena brings the best mouth-watering flavors of pork to your palate, while melting away on your tongue. Produced traditionally according to the highest standards, it is aromatic, rich and full-bodied in taste, and delightsome in texture. Pair three slices of Cotechino with root vegetables for a simple yet powerful dish. Accentuate and balance the layers of flavor with an aged balsamic vinegar.

Makes 2 Servings

1. Clean and cut the beets and carrots into even parts, place them in a cast iron casserole and add extra virgin olive oil, a whole clove of garlic with the peel, thyme leaves and rosemary, salt and black pepper.
2. Bake at 350 degrees for 20 minutes, until lightly browned.
3. Meanwhile, heat a saucepan with water, and when it is boiling, immerse the cotechino sealed in its bag for about 20 minutes.
4. Place the cotechino cut into slices in the dish and garnish with the vegetables roasted in the oven with an addition of aged balsamic vinegar.

Preparation

A timeless tradition in Italian cuisine, the Cotechino di Modena brings the best mouth-watering flavors of pork to your palate, while melting away on your tongue. Produced traditionally according to the highest standards, it is aromatic, rich and full-bodied in taste, and delightful in texture. Replace a burger between two pretzel buns with two slices of Cotechino for a lighter yet more flavorful alternative to the typical dish. Serve with heirloom tomatoes and greens, but do not forget a tart lentil hummus to complete the Italian custom of how this dish is traditionally served.

Preparation

This traditional Porchetta is packed with flavor: two half loins are wrapped in defatted belly, cooked first in steam and then dry roasted with herbs for a truly layered taste profile. It is rich and fragrant in both scent and flavor. Make Porchetta the star of your breakfast crepe with mozzarella and sautéed mushrooms. Top and crisp the crepes with grated Parmigiano Reggiano to create variation in texture between the melted cheese and crunchy outer layers.

Makes 6 Servings

1. Break the eggs in a bowl, mix thoroughly with a whisk and add the milk.
2. Thoroughly mix the two ingredients and add the sifted flour in two strokes, continuing to mix vigorously to avoid the formation of lumps, until obtaining a smooth, velvet-like mixture.
3. Cover the dough with a food-grade film and leave it to rest for at least 30 minutes in the refrigerator, so as to absorb any lumps.
4. After the time has elapsed mix the dough to soften, heat a non-stick pan and grease it with a knob of butter.
5. Pour a quantity of dough with a ladle enough to cover the surface of the pan, using a special crepe batter spreader or turning the pan until the mixture is evenly distributed.
6. After about 1 minute the edges will tend to detach from the pan and you will notice a slight browning. Then, with the help of a spatula, turn the crepe and cook for another 30 seconds. Transfer the crepes in a plate stacked one on top of the other in order to maintain the softness, until the end of the dough.
7. After about 1 minute the edges will tend to detach from the pan and you will notice a slight browning then, with the help of a spatula, turn the crepe and cook for another 30 seconds. Transfer the crepes in a plate stacked one on top of the other in order to maintain the softness, until the end of the dough.
8. In another pan pour a tablespoon of extra-virgin olive oil and sauté the previously cut mushrooms over medium heat for 5 minutes, adding salt, black pepper and fresh thyme to flavor.
9. At this point spread the crepes in a shelf, stuff them with a slice of Levoni Porchetta, a handful of mozzarella cubes and mushrooms. Close the crepes like a crescent moon, and add grated Parmigiano Reggiano to the surface to create a golden and tasty crust.
10. Preheat the oven to 180 degrees and place the crepes in a baking pan cooking for 3 minutes until the mozzarella melts and the surface browns. Serve the crepes still hot.

Preparation

This traditional Porchetta is packed with flavor: two half loins are wrapped in defatted belly, cooked first in steam and then dry roasted with herbs for a truly layered taste profile. It is rich and fragrant in both scent and flavor. Top a cooked white pizza with thin slices of Porchetta for flavor beyond what cooked ham could ever do.

Preparation

This traditional Porchetta is packed with flavor: two half loins are wrapped in defatted belly, cooked first in steam and then dry roasted with herbs for a truly layered taste profile. It is rich and fragrant in both scent and flavor. Envision a new understanding of what a bagel sandwich can offer. Pair the Porchetta with light ingredients such as mozzarella and arugula to really bring out the punch of aromas.

Preparation

Three layers of steam-cooked pork bellies create a delicate taste of pancetta. Overlapping layers of fat and lean meat create a mild flavor. Thinly sliced and quickly sauté for a delightful texture. Homemade spaghetti are juiced up with green peas and Cooked Pancetta. Top with Pecorino for a truly original take on the typical "cacao cheese and pepper."

Makes 2 Servings

1. Heat the butter and brown the Levoni Cooked Pancetta cut into thin strips in a pan.
2. Add fresh peas, salt, ground black pepper and a tablespoon of water, cover and cook for 5 minutes on medium heat.
3. Meanwhile, cook the noodles in a pot with boiling water for about 4 minutes, drain the pasta still firm to bite directly into the pan and add a ladle of cooking water to stir everything.
4. Serve the hot noodles with a generous sprinkling of Pecorino Romano.

Preparation

Three layers of steam-cooked pork bellies create a delicate taste of pancetta. Overlapping layers of fat and lean meat create a mild flavor. Thinly sliced and quickly sauté for a delightful texture. Keep your pizza delicate and light with thin slices of Pancetta, red potatoes and fresh scallions.

Preparation

Three layers of steam-cooked pork bellies create a delicate taste of pancetta. Overlapping layers of fat and lean meat create a mild flavor. Thinly sliced and quickly sauté for a delightful texture. Because of its delicate nature, the Cooked Pancetta is best paired with robust ingredients. Slice it between whole wheat bread and pair with melted, smoked provolone cheese. Top it off with a bright chipotle aioli for a hearty, yet nuanced sandwich.

Preparation

Think of this as your new favorite go-to for bacon. Delicately smoked with woods from the Alps, the smoky aroma of the Smoked Pancetta does not overpower other ingredients, but it rather sweetly accentuates the flavors around it. Complement scallops with a crust made of Smoked Pancetta and serve with butternut squash cream, shiitake mushrooms and sweet broccoli sprouts, to enjoy a more delicate pancetta aroma in your dish.

Makes 2 Servings

1. Cut the squash in half, remove the seeds and place in a baking pan with the part of the peel facing upwards, add salt, black pepper, butter, a tablespoon of extra- virgin olive oil, a glass of wine white and some fresh thyme leaves. Cover the pan with aluminum foil and bake at 400 degrees for 45 minutes.
2. After cooking, blend the squash pulp with the cooking juice created in the pan, in order to obtain a smooth and velvety cream rich in flavor.
3. Clean the sea scallops and wrap each with a slice of Smoked Pancetta Levoni, and let stand 10 minutes in the refrigerator so as to allow the bacon to adhere perfectly without detaching during cooking.
4. Meanwhile, in a non-stick pan, sauté the mushrooms with a tablespoon of extra-virgin olive oil, a clove of garlic, and a few leaves of fresh thyme, adding salt and black pepper.
5. Heat a cast-iron frying pan over a medium-high heat and cook the scallops initially on the pancetta side, in order to make it crispy and tasty, paying attention to the cooking
   of the scallops.
6. Spread two tablespoons of squash cream on the plate and place the scallops with the mushrooms, garnish with the broccoli sprouts and a drizzle of extra virgin olive oil.

Preparation

Think of this as your new favorite go-to for bacon. Delicately smoked with woods from the Alps, the smoky aroma of the Smoked Pancetta does not overpower other ingredients, but it rather sweetly accentuates the flavors around it. Lay it on pizza with raw asparagus ribbons and scrambled eggs to innovate a lighter brunch still packed with flavor.

Preparation

Think of this as your new favorite go-to for bacon. Delicately smoked with woods from the Alps, the smoky aroma of the Smoked Pancetta does not overpower other ingredients, but it rather sweetly accentuates the flavors around it. Reinvent the breakfast sandwich with the Pancetta Affumicata: paired with fried eggs on a hamburger bun, the crispy Pancetta Affumicata remains light and does not cover the aromas of complimentary ingredients, even though it may be the star of your dish. Serving your sandwich with roasted breakfast potatoes will keep the overall experience surprisingly light.

Preparation

Elevate the common Chicken Saltimbocca by replacing the typical topping with the outstanding yet light aromas of the Roasted Coppa. Pair with seasonal vegetables and a white wine sauce for a dish that will please all year round.

Makes 2 Servings

1. Cut the chicken breast into 4 slices of the same size and even out thickness with a meat hammer to obtain a homogeneous cooking.
2. Salt and pepper the chicken breast on both sides, place two slices of Roasted Coppa Levoni on one side and a sage leaf sticking them to the chicken with a wooden toothpick that will be removed at the end of cooking.
3. Heat a pan with the butter and some sage leaves and sauté the chicken slices over medium-low heat, initially on the side of the coppa for a couple of minutes and then turn for other 6 minutes. Simmer with a glass of white wine until reduced, allowing the alcohol to evaporate, and stirring gently to form a reduced sauce.
4. In a separate pan, pour a tablespoon of extra virgin olive oil and sauté the broccoli rabe over high heat with 2 cloves of garlic crushed with all the peel, add salt and black pepper to flavor.
5. Serve the hot saltimbocca with the broccoli rabe to the side and the white wine sauce to sprinkle the dish.

Preparation

This oven-cooked and browned roast is rich and savory while maintaining a soft texture. It pairs particularly well with cooked dishes. Feature the earthy fullness of the Roasted Coppa on a pizza with fresh mushrooms. Add toasted pine nuts for variations in texture.

Preparation

This oven-cooked and browned roast is rich and savory while maintaining a soft texture. It pairs particularly well with cooked dishes. Give a roast pork melt new life with the Roasted Coppa. Place thin slices between toasted whole flour flatbread, and top with sharp cheddar cheese and sun-dried tomatoes.

Preparation

This dry cured pork collar delights the palate with its slightly sweet notes and light spices. Slice the cured Coppa and serve in a salad with buffalo mozzarella, cantaloupe and pistachios for a lighter alternative that is packed with taste.

Preparation

This dry cured pork collar delights the palate with its slightly sweet notes and light spices. Imagine the typical “salami sandwich” with this ultra-flavorful cured Coppa. Pair it with aromatic fennel and shavings of Parmigiano Reggiano for an extraordinary sandwich where you can truly identify all the flavors.

Preparation

This dry cured pork collar delights the palate with its slightly sweet notes and light spices. Other interesting flavors will only accentuate the uniqueness of the cured Coppa. Pair it on pizza with blue cheese, walnuts and pear for a truly delectable Italian experience.

Preparation

This smoked pork collar lends itself well to any dish that needs a delicately spicy touch. As the standalone star on a Salumeria plate, the Capocollo’s spicy accents are best exalted with an invigorating guacamole and fresh sprouts.

Preparation

This smoked pork collar lends itself well to any dish that needs a delicately spicy touch. On pizza, the Capocollo will brighten the palate, and it is best paired with delicate flavors such as mozzarella and grilled green zucchini. Bake in an oven at 400° for 25-30 minutes or until crust is lightly browned.

Preparation

This smoked pork collar lends itself well to any dish that needs a delicately spicy touch. In a sandwich, ground the already earthy flavors with red beets and baby kale. Pair it with goat cheese to ease and complement the spicy flavors.