IMPORTED ITALIAN CHEESE & MEATS

• Grana Padano
    one of the world's first hard cheeses, created nearly 1,000 year ago. Great for grating on pasta sauces (the best!)
• Parmigiano-Reggiano
    Gourmets consider Parmigiano-Reggiano a splendid "table cheese" for eating not merely for grating.
• Pecorino Romano
    is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk.
• Caciocavallo
    is a type of cheese made out of sheep's or cow's milk, originally produced in Sicily, but now spread all across Italy. (Great table cheese)
• Scamorzza
    can be substituted for mozzarella in most dishes; it is reputed to melt better in baking.
• Provolone
    is a semi-hard cheese aged minimum 4 months and with a very mild taste.
• Provola Topolino
    a soft mild Southern Italian table cheese.
• Asiago Pressato
    is a semi-soft cheese that is sweet, fresh, lightly tangy, soft and buttery. (Great with White Wine)
• pecorino Pepato
    is similar in texture to Pecorino Romano but it has a sharper bite and contains whole black peppercorns.
• Ubriaco di Capra
    semi-hard, goat's cheese is aged in Traminer grape must for a minimum of 6 months.
• Gorgonzola
    Made from cow's milk, and produced in lombardia for centuries, Gorgonzola is italy's most beloved bleu.(known as bleu Cheese)
• Ricotta Salata
    is a creamy mild cheese with a slight hint of salt widely used in cooking. Also makes an excellent table cheese.
• Pecorino Crotonese
    is meaty and robust cheese with a flavor that falls somewhere between Parmigiano-Reggiano and pecorino Romano. Though many people like to grate the cheese over pasta or fruit, it is also delicious as a table cheese.
• Fresh Homemade Mozzarella
    moist and soft, quick-melting, and delicate tasting.(delicious)
• Fresh Pecorino
    is similar in texture to Pecorino Romano but it has a sharper bite and contains chopped walnuts.
• Sundried Tomato Pecorino
    is similar in texture to pecorino Romano but it has a sharper bite and contains sundried tomato
• Imported daniele Mortadella
    with or without Pastachio Nuts
• Imported Prosciutto di parma
   
• Calabrese Style Cured Meats
    One of Mom's many specialties at Atlantic Pizzeria! Although made using American meats, Teresa uses imported ingredients form Italy with Dad's homemade wine to reproduce the Sopresata and Capicola original to her hometown of Calabria!
• Homemade Capicola by Mom
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• Homemade Sopresata by Mom
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• Fresh Homemade Mozzarella Balls
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  in salted water