Assenti's Pasta Menu

w/squid ink

100% semolina

oregano, basil, cayenne

originating from genoa, italy, this salami is large in diameter, and highly seasoned with garlic and other spices so that it's a bit piquant.

the name ham derives from the old english word "hamm", meaning, "bend of the knee". a cut of pork from the hind leg that is either dry cured or wet cured. ham typically comes wither cured or smoked.

this bologna sausage is made from very finely minced high-quality pork. whole peppercorns and other spices are added before the mixture is formed into a huge sausage and cooked. it has a distinctive pink color, and is studded with cubes of creamy fat and often with pistachios. it is usually thinly sliced and eaten cold in sandwiches or as an antipasto with other cold cuts.

originally from bologna, italy, this specialty sausage is made of finely ground pork, flavored with peppercorns, coriander and pistachio. great as a sandwich meat, and compliments any anti-pasto platter.

an non-smoked italian bacon ("pancia" is italian for belly, in this case, pig's belly), cured with salt and mild spices, usually pepper and a hint of cloves, giving it a mild flavor. it can be eaten raw as an antipasto, but is usually cut into strips and fried to flavor manly italian dishes.

these dried "hot peppers" are commonly found in southern italian dishes. coarse chopped pork and lean beef combination, dried with a spicy hot flavor.

very similar to italian prosciutto. (prosciutto from the word "prosciugare" meaning "to dry"). this spanish jamon, like prosciutto is piece of meat from a pig's leg cured with salt for fourteen months, causing it to dry out into an edible consistency. the drying sheds are usually built at higher elevations, which gives it its name jamon serrano or "mountain ham".

italy is famous for its prosciuto crudo, or cured ham, and the most famous ones come from the area around parma.

a denominazione di origine controllata (doc)ham that may only be produced from fresh cuts of locally produced meats in the frivili region.

a pressed sausage that is prepared using cloves, coriander, black pepper, nutmeg, and cinnamon. the meat is chopped into small pieces, cooked with spices, and is then placed into a jute bag.

sopressata is a minced pork "pressed" into form. similar to a large salame in veneto, sopressata refers to various types of salami in italy.

an italian sausage from tuscany. a tangy pork and beef salame, coarsely chopped with flavor of garlic and whole peppercorns.

an italian dry salami made from ground pork mixed with beef and spices packed into a natural casing. mini versions of popular types of larger-diameter salami, such as genoa. all pork spiced with cracked chilies and cayenne pepper.

ground pork seasoned with salt, pepper, fennel garlic.

ground pork seasoned with salt, pepper, fennel garlic, crushed chili, and paprika.

made with chicken thigh and leg meat, with sundried tomato, provolone, and basil, and seasoned with our homemade blend of sausage seasoning.

flat fillets of anchovies in pure olive oil & salt product of italy 2 oz.

a more select quality of anchovy fillets in pure olive oil and & salt

pasta di acciughe anchovy paste product of italy 2.1 oz.

found in the piedmont, northern italy, these delicately flavored truffles are usually served raw. these are part of the mushroom family, and are found underground near oak trees. they are firm, and irregular in shape, and have a very pungent, earthy aroma and flavour that is prized throughout italy. very expensive in price, they have a short season.preserved black truffles 1 1/4 oz.

caponata is a sicilian eggplant-based sauce that can be eaten warm or cold, by itself or with bread as a starter, or to accompany meat and fish dishes. 10 oz.

the separated grain of the wheat plant, couscous is an ancient pasta shape made with cornmeal. couscous recipes from the sixteenth and seventeenth centuries are no different from the couscous recipes used today. couscous does not have much flavor when served by itself, and is therefore, typically, prepared with vegetables, meat, and/or fish.35.3 oz. package

sardinian reduction of honey and pollen product of italy abbamele can be used to top fresh salads, ricotta cheese, yogurt, and ice cream, or even pasta dishes such as ravioli. 8.81 oz.

biscotti pagnotta is a light cheesy, peppery biscotti black compliments soft cheeses, figs, bean spread, as well as anti-pasto platters. a great accompaniment with any red or white wine.

product of italy 8.81 oz.saba is a fruity, yet mildly sweetened vinegar that is aged for 2 years. it is typically served with meats, poultry, and desserts. sardinian reduction of wine must. used to top gelato (ice cream), fruit, salads, pie, biscotti, yogurt, and fresh cheese.

35 oz.

imported from italy puree with basil 28 oz.

products of italy convenient and affordable, saffron is one of the most expensive spices in the world. saffron threads are an orange/red color, and have an extremely pungent aroma. the quality of the aromatic flavor adds to most southern italian dishes. saffron is an excellent spice to use in sauces for fish, poultry, and risotto. it can also be used to flavor cookies and cakes.

couscous's tastier cousin, fregola is toasted semolina pasta mixed with water, formed into pellets and dried.17.5 oz.

great as a bruscetta, this light smokey, delicate herb taste is also a great accompaniment with any red or white wine.10 oz.

these small purplish-black olives have a distinctively intense sour flavor.

kalamata olives are found exclusively in greece, are a dark eggplant color and have a flavor that can be rich and fruity.

a dark purple olive made into oil, marinated or packed in brine. these olives have a rich, fruity flavor.

product of italy 15 years 8.5 fl oz.

product of italy 8.4 fl oz.

cranberry cookies made from a combination of almonds, orange zest, lemon zest, cranberries, anise and vanilla.

anise is a small plant from the parsley family with a sweet licorice flavor.

made from a combination of almonds, orange zest, lemon zest, anise and vanilla.

motta and bauli brands (seasonal), tre marie panetonne and pandoro (seasonal)

imported italian nutella in a collectable glass

this sicilian pastry is traditionally made with fresh ricotta cheese and sugar. assenti's pasta cannoli shells (empty) assenti's pasta cannoli shells (filled) assenti's pasta cannoli filling