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Henri Cartier-Bresson, Picnic on the Banks of the Marne, 1938. Black and white image of four people enjoying a picnic on the banks of the river Marne, France.

Henri Cartier-Bresson, Picnic on the Banks of the Marne, 1938

 

Four focaccia sandwiches filled with Prosciutto di Parma

Focaccia Sandwiches. Go into any bar or cafe in northern Italy and there will be trays of various focaccia with prosciutto, mozzarella, arugula, and other salumi and cheeses. We make focaccia every day for the restaurant and for the shop.

 

Thinly sliced Prosciutto on wax paper
Prosciutto di San Daniele. This prosciutto with its delicate and slightly sweet flavour comes from the hills of San Daniele in Friuli.

 

Smashed Italian chickpeas on a plate with a drizzle of olive oil.


Smashed Chickpeas. Creamy chickpeas, cooked until thoroughly tender with bay and garlic, then blended with new season's olive oil until completely smooth. Serve on focaccia with Salumi, or with Mozzarella and bitter greens.

 

Thinly sliced Culatello di Zibello on wax paper
Culatello di Zibello. Beautiful, complex and the most subtle and rare of all cured meats. It is made in small quantities in the Po River Valley.

 

Mozzarella di Bufala, creme fraiche and basil leaves in a pyrex dish.
Mozzarella di Bufala. Marinated in crème fraîche with basil leaves.

 

Thinly sliced Bresaola on wax paper.
Bresaola Rosa della Alpi is made from a piece of beef that has been aged for a few months, and the most lean of all salumi. We slice it thin and serve with black pepper and olive oil.

 

Grissini (breadsticks) and a glass bowl of green olives and a glass bowl of almonds.
Grissini, Olives, Nuts.

 

Thinly sliced Coppa di Parma on wax paper.
Coppa di Parma. Cured with aromatic spices and perfect in a sandwich.

 

A bottle of Rosé champagne on a white tablecloth.
Billecart-Salmon Rosé NV. Why not drink a spectacular glass of champagne with a sandwich or simple plate of salumi. A celebration of both.

 

Photography by Matthew Donaldson.

 

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