From Bresola to Pancetta, Italian meats are enjoyed due to their vast variety of different flavours and textures. Types of Italian Meats include Salami, Mortadello, Prosciutto, Speck and so many more. In the world of Italian Meats, beef and pork are the most important, but spices are also essential to make these meats are exiquisite as they are! Typically, the further south you travel the meats tend to be spicier than those from in the north.
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4 Flavored Italian Salami Gift Box: truffle, Bonarda red Wine, hot Paprika and Pepper€28,90
Cotechino and Lentils Hamper€19,80
Gift Box: Varzino Salami PDO – 500g€22,50
Italian Bocconcini Salami – Citterio€7,00
Salami Felino IGP 500gr€17,00
Salami Felino IGP Terre Ducali 300gr€12,00
Salami Mini Strolghino Terre Ducali 120gr€4,50
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The word “salumen” comes from Latin, and spreads from the Middle Ages to indicate any product preserved in salt.
In Prehistory, small meats were dried and stored by the action of fire or sun, while in the Egyptian and Greek era, the first real sausages were prepared. Since the Etruscan and Roman times in Italy, hams and salami were produced thanks to the method of salting and subsequent drying.
The Longobards, on the other hand, invented innovative conservation techniques, such as the passage from cook to raw.
In the thirteenth and fourteenth centuries the regional differences began to consolidate, and so were the real Corporations to protect the production of cold meats.
Today, in Italy, every territory focuses on the valorisation and protection of typical local products.
Vitello Tonnato is a typical dish of Piedmontese cuisine, handed down from generation to generation. It is actually very easy and fast, but above all, thanks to the tuna and egg sauce and really tasty.
Spaghetti with Meatballs are a tasty and easy to prepare a dish, loved by all adults and children. if tomato spaghetti is one of the most popular dishes in the world, with the addition of the meatballs this dish will be even more special! Ingredients: 320 g of...
Milanese Cotoletta (Milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal or chicken. Ingredients: 4 veal chops,...
Polpette (meatballs) in Italy are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, breadcrumbs, and parsley, mixed...
Cacciatora Chicken is a typical Italian second course. Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made...