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Finger Food

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Finger food by Chef Gianluca Lenzi - Hotel Baita dei Pini - Bormio

-“Sciatt” with cheese style “Bitto” and Saint Marcel dried-cured ham
-Mini hamburger with Saint Marcel dried-cured ham with small pieces of bread with artisanal beer of the Grand San Bernardo “Blou”.
-Multiple layers of Saint Marcel dried-cured ham with jelly pears.
-“Casoncello” with Saint Marcel dried-cured ham and heated must of Nebbiolo grapes.
-Crunchy “cannolo” with Saint Marcel dried-cured ham with rise flatbread and a spicy bittersweet sauce.
-“Chicche” of pumpkin with savoy, Saint Marcel dried-cured ham and cheese Bleu d’Aoste.
-Spicy meatballs with crunchy Saint Marcel dried-cured ham.
-“Tagliolini” with cacao, Fontina cheese and Saint Marcel dried-cured ham.
-Crunchy “polenta” with buckwheat and chestnuts enveloped with Saint Marcel dried-cured ham.
-“Barbajuan” with nuts and Saint Marcel dried-cured ham.
-“Water ball” of Saint Marcel dried-cured ham.

The culture of the Ham

Technical datas
The original with mountain herbs...
Finger Food
Why Saint Marcel?
Saint Marcel
Seasoning

Join us at...

Zona Industriale 12
11020 Saint Marcel
Valle d'Aosta
Italy
Tel. 0165.768919
Fax. 0165.768739


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Opening hours

Monday - Friday
8.00 | 18.00 

Saturday and Sunday
10.00 | 19.00 

They say about us...

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