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Meats and cheeses

Top-quality products, straight from Italy!


Prosciutto San Daniele & di Parma

Raw, aged ham from the Emilia-Romagna region, made from the highest quality whole pork legs. Only sea salt is used during production. The ham matures for a minimum of one year (up to 3 years). The original Parma ham is certified with the DOP designation. Its unique taste is a result of tradition, expertise, and the unique ecological and environmental conditions of the Parmesan region in Italy.

– Gluten-free

– Lactose-free

Prosciutto Crudo

This is one of the largest Italian delicacies, appreciated by connoisseurs around the world. It is produced from the pork leg in various regions of Italy and is the most important, long-aged Italian cured meat. The maturation period is a minimum of 12 months. Excellent for pizza and on a charcuterie board.

– Gluten-free

– Lactose-free

Prosciutto Cotto

Ham made from selected pork, subjected to steam cooking. The product is characterized by the appropriate level of moisture, pleasant aroma, and mild taste. It is the most popular delicatessen ham in Italy, used for sandwiches, pizza, and salads.

– Gluten-free

– Lactose-free

Salame Napoli

Traditional Italian salami from the Naples area – in the southern part of Italy. It is made from pork meat and fat – the meat is coarsely ground, giving the product an interesting texture. An ideal product for a charcuterie board.

– Gluten-free

– Lactose-free

Salame Spianata Piccante

A traditional product crafted using artisanal methods. Pork meat undergoes coarse grinding, with the addition of fat and hot pepper, seasoned with salt. The prepared mixture is then placed in a casing. Following this, the salami is flattened to give it a distinctive shape. It matures for at least 4 months. Spicy in flavor, excellent on a charcuterie board, and for pizza.

– Gluten-free

– Lactose-free


Pancetta is a type of bacon, without rind, produced from carefully selected ingredients, crafted with artisanal processing. It is derived from the pork belly, properly cleaned, dried, seasoned, and rolled.

– Gluten-free

– Lactose-free




Scamorza is a traditional, creamy, soft, curd-like cheese. It is smooth and shiny, traditionally produced in a pouch-like shape. The cheese is made from cow’s milk using the pasta filata method. It is often served with ham, mushrooms, or vegetables. An ideal cheese for bread, salads, baking, and grilling.


PROVOLONE – a cow’s milk cheese from the Pasta Filata family (semi-soft, elastic), aged for 2 to 3 months. The flexible, uniform interior is surrounded by a paraffin-coated rind, and its attractive round shape presents itself exceptionally well on a cheese board and in the refrigerated display.


Grana Padano

Grana Padano is produced in accordance with the guidelines of the Consorzio Tutela del Formaggio Grana Padano. 'Grana’ in Italian means 'grainy,’ which is reflected in its granular texture, and 'Padano’ refers to the region from which the cheese originates. Towards the end of the Grana Padano maturation process, a hard, thick rind with a straw-like color is formed, providing protection against flavor and moisture loss. The cheese has a sweet taste that, during the maturation process, is enriched with a spicy note and becomes more brittle. It is made from unpasteurized cow’s milk, maturing for approximately 12-48 months in a cellar at a temperature of 15-20°C. Due to its nutritional values and protein content, it is easily assimilated by the body and easily digestible. Grana Padano freezes very well. When grated, it is added to pasta, salads, sauces, casseroles, and many other dishes, not only in Italian cuisine.

Gorgonzola dolce

Characteristics: One of the oldest cheeses with an abundance of blue mold. Produced from pasteurized or unpasteurized cow’s milk, to which mold cultures are added. Approximately four weeks into the maturation process, the cheese is pierced to allow further mold growth. It is a rennet cheese, maturing, and blue-veined.

Taste – milky, punctuated by the spiciness of the blue mold overgrowth with penicillin notes; Color: yellow with veins of blue-green mold; Aroma: nutty. Origin: Piedmont, Lombardy, Gorgonzola regions. Production: From full-fat cow’s milk. It takes about 3-6 months to achieve full maturity.

Uses: Excellent for salads, dips, as a snack. Grated, it enhances meat dishes, pasta, pairs well with fish, and complements fruits.


Pecorino Romano

Pecorino Romano is an aromatic, matured, hard, slightly spicy sheep’s milk cheese. It has a sharp taste (intensity increases with the lengthening of the cheese maturation period), very salty, with a distinctive smoky aroma. It has a smooth rind that is saturated with olive oil during maturation. The maturation period lasts for about 8 months. Grated, it is an excellent addition to pasta, casseroles, enriching the flavor of dishes.

Mozzarella Fior di latte

Characteristics: Fresh, moderately soft brine cheese Mozzarella contains an average of 403 mg of calcium per 100g of the product. Production: Mozzarella is made from cow’s or buffalo’s milk, pasteurized or not. It is created through the process of kneading and stretching the curd mass in hot water or whey. Uses: Mainly consumed as a snack. Used in the preparation of salads and various dishes in Italian cuisine such as lasagna, pizza, with vegetables.

Mozzarella di Bufala

Mozzarella di Bufala is a fresh, soft cheese with a moderately elastic texture, belonging to the 'pasta filata’ cheese family. It has a mild, milky, and fresh flavor with a delicate acidic note. Mozzarella made from buffalo milk has a higher calcium and protein content than that made from cow’s milk and is lower in cholesterol. Mozzarella di Bufala is produced according to strict regulations in designated regions. Bufala from the Campania regions is distinguished by the trademark 'Mozzarella di Bufala Campana’ and has DOC status. Mozzarella di Bufala is best served with tomatoes and basil, drizzled with olive oil, and seasoned with salt and pepper. It is used in salads, pasta dishes, calzones, lasagna, and vegetable-based dishes.


Burrata, or 'buttery’ in Italian, is a fresh cheese produced by combining mozzarella cheese with cream. The thin outer layer is a pasta filata-type curd made from cow’s and/or buffalo’s milk, while the interior contains a soft, creamy blend of curd and fresh cream. The cheese originates from the Apulia region in Italy, known for sheep farming and agriculture. The pouch formed by Burrata was traditionally tied with asphodel leaves; nowadays, it is tied with a green ribbon, a nod to tradition. The green color of asphodel leaves used to indicate the freshness of the cheese. When cut, Burrata releases its creamy interior, which has a rich, buttery flavor. Burrata is typically served fresh at room temperature and pairs well with salads, crusty bread and Prosciutto, fresh tomatoes with olive oil, and spaghetti.

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99% of the ingredients we use at Benvenuti Amici directly from Italy!

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Monday --- Sunday
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