It is now that it cames in the cellar and hunged up (as you can see if you come to us or just looking our photo gallery) for at least one year. We serve our Culatello aged from 12 to 24 months. All these procedures are made by specialized men called “Norcino”, the real Culatello maker: they know how, where and when do it. They also have the traditional know-how handed down from them fathers. When they manage the meat they already knows how to treat it and they look forward knowing how it will be.
But to have a perfect Culatello you need also a perfect habitat: a special climate with fog in a winter, hot and humidity in the summer and a good original cellar. All these give to Culatello that unique taste worldwide known and wanted. If you reall want to taste it, understand it and have a look on everything about it, the only way is to come to “CULATTELLOSHIRE” and maybe ….visit us!
Trattoria La Buca snc - Condotta da Miriam Leonardi e Laura
43010 Zibello (PR) ITALY - via Ghizzi 6 - Tel.0524 99214 - Fax 0524 99720 - firstname.lastname@example.org
Giorno di chiusura il Martedì