Salami
Salami is a pork grinded sausage, preserved for a certain period in suitable premises, as to obtain a compact dough.
To the dough are added salt and spices as garlic, black or white pepper, ground or grain, fennel.
Salami can be served as an appetizer, but it is a great alternative as a second dish, or as a single dish for lunch or dinner.
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“Oil fragrance” – Tuscan olive oil – 200ml
€25,90 -
100% Italian Rusellae Extra Virgin Olive Oil box 200 ml – Podere Crispino
€20,00 -
100% Italiano Monocultivar Nocellara Extra Virgin Olive Oil – Dievole
€12,00 -
100% Italiano Rusellae Extra Virgin Olive Oil box 2 x 200 ml – Podere Crispino
€40,00 -
3 Tray: Parmesan white truffle, Porcini white truffle, Artichoke summer truffle – Giuliano Tartufi
€25,00 -
Affinato Balsamic Vinegar wood box 100 ml – Giuseppe Giusti
€60,00 -
Aged Balsamic Vinegar PGI – 250 ml
€14,90 -
Alfredo Sauce – 350gr
€4,20 -
Alfredo Sauce with Mushrooms – 320gr
€4,20 -
Alfredo Sauce with Truffle – 340gr
€13,80 -
Anchovy-Stuffed Peppers – Neri
€6,50 -
Apple Vinegar aged in barrique Due Vittorie
€14,90
Discover Salami
The Italian tradition of pigmeat preservation through salting and seasoning dates back to the time of pre-Romanesque civilizations. The pig at that time was essentially slaughtered for ham for the purpose of being exported to ancient Greece, but it was in the Middle Ages that art of processing and preserving pork developed. In those years was born the professional figure of “Pizzicarolo” or “Pizzicagnolo”, which today we will call pork butcher, but at the beginning it was only a nomadic worker who made available his art for meat slaughtering and processing. He was mainly a seasonal worker because the pig was slaughtered once a year and his meat had to feed the whole family during the winter.
After sowing the ham, the other parts were preserved for sausage or grinding the lean parts and fat parts mixing together with salt and spices.. Sausages were thus obtained as a fresh product and sausages as a seasoned product. Obviously this art has refined with the passing of time and has developed in a different way depending on the place.
Salami has evolved over the centuries become a true specialty. Italian sauces are distinguished by the type of grinding (fine, medium or large) for the spices that make up the recipe (garlic, chili pepper, fennel seeds, pepper and wine) and the type of seasoning and smoking.
Recipes Salami
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Aquilian Saffron
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Saffron and Mushrooms Gnocchi Recipe
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Campania Olive Oil: IGP recognition
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Dosage of Saffron
The dosage of saffron to put in a recipe obviously depend on what you have to do and the chef's inspiration...If you are making the classic Milanese risotto we generally recommend a dose of 12/15 threads per serving (80-90 grams of rice), or 0.15 grams for a risotto...
Easter Muffin Recipe with Parmesan
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Balsamic Vinegar PGI
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Pizzoccheri Pasta
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History of Saffron
The history of saffron starts since ancient times, it is mentioned in Greek myths and in the Bible. For centuries our Crocus Sativus has been appreciated in the kitchen and has always been considered precious, so much so that it is a symbol of wealth. About Saffron...
Saffron in Pistils
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The History of Colomba
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Parmesan Aged Over 12 Months
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Taralli History
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Grissini Bread History
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Giuseppe Giusti Balsamic Vinegar Recognitions
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Balsamic Vinegar of Modena
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Italian Easter Colomba cake recipe
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Coffee cream for Colomba cake recipe
A sweet Coffee cream to energize your cakes, biscuits and breackfast
Strawberries cream for Colomba cake recipe
A fresh Strawberries cream that you can use for Colomba cake but with many other cakes and biscuits
Cheese Pairings With Prosciutto
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