At Crosta, we bring the true taste of Italy to Berlin

Some of our Italian Ingredients explained

At Crosta, every ingredient tells a story.
We source directly from trusted Italian producers, choosing products that reflect tradition, quality, and regional character.

🧀 Stracciatella (Stracciata di Mozzarella – Puglia)

Our stracciatella is made from freshly stretched mozzarella strips immersed in cream, giving it a rich, silky texture and delicate sweetness. Produced in Puglia, it’s the heart of burrata — and the secret behind our most-loved schiacciate like Mortadella and Primavera.

🧀 Stracchino (Lombardy & Liguria)

A soft, creamy cheese made from cow’s milk, stracchino is mild yet full of character. Its name comes from stracchi — tired cows returning from the Alps in autumn, whose milk was especially rich. It melts beautifully, adding smoothness to classics like Porchetta and Piemontese.

🌶 Nduja (Calabria)

This spicy, spreadable salami from Calabria is one of Italy’s boldest flavours. Made with pork, chili, and a slow curing process, our ‘nduja brings heat and depth to the Piccante — a perfect contrast to smoked provola and roasted veggies.

🧀 Provola Affumicata (Campania)

A smoked provola cheese crafted from cow’s milk, aged just enough to develop a light, natural smokiness. Made in the same region as mozzarella di bufala, it melts evenly and adds a subtle smoky note to our warm schiacciata.

🧀 Mozzarella Fiordilatte (Campania)

Our fiordilatte mozzarella is made daily from 100% Italian cow’s milk. Its name means “flower of milk,” describing its fresh aroma and soft, elastic texture — a lighter alternative to buffalo mozzarella, but just as authentic.

🧀 Mozzarella di Bufala (Campania)

Made from fresh water buffalo milk, this mozzarella is creamier and richer than any other. We source it directly from Campania, where buffalo herds graze on volcanic soils — giving the cheese its signature tang and delicate sweetness.

🍖 Mortadella (Emilia-Romagna)

Our mortadella comes straight from Bologna, crafted with fine cuts of pork, pistachios, and a gentle slow cooking process. Smooth, aromatic, and slightly sweet, it’s the soul of our Mortadella schiacciata — an ode to Italian simplicity.

🍖 Porchetta di Ariccia (Lazio)

A true Roman classic: Porchetta di Ariccia IGP is roasted pork seasoned with wild fennel, garlic, and herbs. Slow-cooked for hours until the skin turns golden and crispy, it’s juicy, flavorful, and protected by a geographical indication for its authenticity.

🥩 Bresaola della Valtellina (Lombardy)

Our bresaola comes from Valtellina, in the Alps of northern Italy, where it’s air-dried using mountain breezes. Rigamonti, one of the oldest producers, cures it for weeks to achieve a tender texture and a lean, elegant taste — perfect in our Valtellina schiacciata.

🥩 Coppa / Capocollo (Emilia-Romagna & Calabria)

Made from the neck muscle of the pig, coppa (or capocollo) is marbled, aromatic, and gently aged. It offers a perfect balance of lean and fat, developing sweet and spicy notes depending on the region. We use it for its depth and melt-in-the-mouth texture. Try it in our Taglieri during Aperitivo!

🥓 Speck Trentino (Alto Adige)

From the northern Alps, Speck Trentino IGP is a lightly smoked and air-dried ham. Its unique curing process combines Alpine and Mediterranean traditions — smoky yet delicate, with a subtle herbal aroma that enhances our Alpina schiacciata.