Il Bambino
34-08 31st Ave
Astoria, Queens
New York, New York 11106
(718) 626-0087
Bresaola
A lean cut of beef that has been salted and air dried.
Cappa Ham
Cured pig’s shoulder, it is aged at least 3 months and has a buttery, meaty taste.
Cacciatorini
A small mildly spiced salt cured salami that is coarse in texture it is sweet and intense in flavor.
Chorizo
A spicy cured salami from Spain, it has lots of garlic and intense spices which give it a slight kick.
Finocchiona
An Italian fennel-cured salami.
Mortadella
Italian sausage that is cooked not cured it is sweet and mild in flavor.
Pancetta
Salted and cured pork belly.
Porchetta
Italian specialty of slow roasted pig, stuffed with a mixture of garlic and herbs and often referred to as “italian pulled pork”.
Prosciutto
The hind leg of the ham that has been boned salted and air dried, it is aged for no less than 8 months.
Soppressata
Made of coarsley ground pork a cured sausage; made primarily with cuts from the head of the pig.
Speck
Made from the same cut of leg as the prosciutto, but it is smoked before it is salted and aged.
Asiago
An unpasteurized, hard cheese made from cow’s milk.
Boucheron*
A mild, semi-soft goat’s milk cheese.
Cacio di Roma
Creamy textured cheese with a mild, balanced flavor finishing with a touch of fruit, made from sheep’s milk.
Fontina
It has a delicate nuttiness with a hint of mild honey.
Garrotxa*
A mild, nutty Spanish aged cheese with hints of thyme and rosemary. It is made from goat’s milk.
Gorgonzola Dolce*
A young Italian blue cheese made from cow’s milk.
Manchego*
Made from pasteurized sheep’s milk, it has a mild, slightly briny, nutty flavor.
Parmigiano Reggiano
An unpasturized hard cheese made from cow’s skimmed milk.
Pecorino*
An Italian hard cheese made from sheep’s milk.
Taleggio*
Buttery delicate semi-soft and subtly sweet cheese from Italy, made from cow’s milk.
* Noted cheeses available for cheese plates.