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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Tagliatelle egg pasta – 2 packs 250 gr
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“Oil fragrance” – Tuscan olive oil – 200ml
€26.00 - Sale!
1 jar of Saffron Threads – 0.40 gr
Original price was: €12.40.€9.80Current price is: €9.80. -
100% Italian Rusellae Extra Virgin Olive Oil box 200 ml – Podere Crispino
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100% Italiano Monocultivar Nocellara Extra Virgin Olive Oil – Dievole
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100% Italiano Rusellae Extra Virgin Olive Oil box 2 x 200 ml – Podere Crispino
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3 Italian Coffee blends Nespresso Capsules
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3 Legume Pasta Pack – 250gr each
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3 Preserved Vegetables in a Gourmet Gift Box
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3 Tray: Parmesan white truffle, Porcini white truffle, Artichoke summer truffle – Giuliano Tartufi
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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
Homemade Lasagne Recipe
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Recipe: Truffle Fettuccine
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Alba White Truffle Fair
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Grissini Sweet Pairings
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Balsamic Vinegar PDO
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White Truffle
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Zucchini Risotto with Balsamic Vinegar
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Why Saffron is Expesive ?
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Pasta and Cheese Pairings
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How Much does it Weigh Grana Padano?
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How Many Types of Grana Padano Cheese Exist?
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Grana Padano PDO
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The most amazing wine pairings with prosciutto
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Trofie Pasta
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Stale Bread: Recipe on How to Reuse it
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Lasagne Pasta
Lasagna is a typical first course of Emilian gastronomy, a recipe known and appreciated throughout Italy plus it is also the Italian Sunday dish par excellence….
Pappardelle Pasta
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Penne Pasta
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Aquilian Saffron
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Carbonara Day: All You Need To Know
Carbonara Day is celebrated – promoted by Union food pasta makers and by Ipo (International Pasta Organization) with the We Love Pasta website – which last year involved over 500 million people who they participated on…
Saffron and Mushrooms Gnocchi Recipe
This saffron and mushrooms gnocchi recipe is delicious and very quick to make. Gnocchi are an ancient food invented in Veneto initially prepared with various types of flours (wheat, rice) or even with dry bread or breadcrumb, sometimes vegetables of various types were...
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
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Saffron in Pistils
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Parmesan Aged Over 12 Months
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Taralli History
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