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Though unassuming in appearance, the piping hot “Coppa Romana Cigars” blew my mind.
These spring rolls are filled with chopped up pieces of slow-cooked pork trotter, pig cheek, pig ears and pig tongue (yeah, all the parts I love most about that animal) and fried till golden brown crispness. Served on the side is a salsa that is a great foil for the richness.
If you are into the exotic parts of a pig, please do not miss out on ordering this. If it wasn’t for the fact that we still had a whole pizza and a hefty plate of pappardelle cooked in Wagyu beef brisket stew coming pur way, I would have insisted on a second round.

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