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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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

Balsamic Vinegar PDO

Balsamic Vinegar PDO

The grapes for the production of traditional balsamic vinegar PDO of Modena must be produced in the traditional territory of the Province of Modena. Similarly, processing and bottling must also take place in the provincial area. Balsamic Vinegar PDO Charachteristics...

White Truffle

White Truffle

The prized white truffle, scientific name tuber magnatum pico is considered the truffle par excellence because it is of considerable commercial importance…

Paccheri Pasta

Paccheri Pasta

Neapolitan paccheri perfectly absorb condiments and blend with any ingredient thanks to their convexity and their rough surface retain the sauces and guarantee an incomparable taste….

Pasta and Cheese Pairings

Pasta and Cheese Pairings

Pasta and cheese...a happy marriage that has its roots in very remote times. In the Italian tradition, pasta can be seasoned in many ways, but without the cheese something is often lost: it is an ingredient that enhances the goodness of pasta, enhances the intense...

How Much does it Weigh Grana Padano?

How Much does it Weigh Grana Padano?

Have you ever wondered how much a form of Grana Padano cheese weighs? Or how much milk does it take to make it? Or, again: what size is it? Today we try to answer all these curiosities.     Grana Padano Production Process 1,000 liters of raw milk are first...

Trofie Pasta

Trofie Pasta is a type of pasta that The Ligurian trofie are a particular type of pasta of Ligurian cuisine, characterized by an elongated, intertwined and thin shape

Lasagne Pasta

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

Pappardelle Pasta

Pappardelle are a type of pasta of the Tuscan homemade tradition, made of a mixture of flour, eggs and salt combined with art to form wide strips, rustic and rough to the touch…

Fusilli

Fusilli

Fusilli are a type of pasta, originally from Campania. In Gragnano, to these days, they are made by hand, rolling spaghetti with a wire and then drying them…

Aquilian Saffron

Aquilian Saffron

Aquilian safforn is the best in the world…That’s also because saffron has origins from the island of Crete and has spread throughout the East, in fact, the development in Abruzzo has something casual and miraculous…

Dosage of Saffron

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

Easter Muffin Recipe with Parmesan

There is this Easter Muffin Recipe with Parmesan that is used every year in Italy as a way to celebrate the holiday. The ingredients are connected to the history of easter, sacrality and christianity. Bread is Christ bread of life, wine and his blood, meat is his...

Balsamic Vinegar PGI

Balsamic Vinegar PGI of Modena is produced in the territories of the province of Modena and, although the name does not suggest it, also in those of the province of Reggio Emilia. It is a lower quality vinegar than PDO. More widespread, cheaper, but also less pure. As...

Pizzoccheri Pasta

Pizzoccheri Pasta

Pizzoccheri Pasta are a type of pasta which is very fresh and its shape is made with a mixture of buckwheat flour, strong flour and water.The history of pizzoccheri takes us to Valtellina, to be precise to Teglio, a splendid village in the province of Sondrio. Teglio...

History of Saffron

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

Saffron in Pistils

Using pure saffron is very simple, we will explain in 3 steps how to use saffron pistils (or more correctly stigmas) for your recipes. The spice called saffron is obtained from the stigmas of the Crocus sativus flower, belonging to the Iridaceae family. Successfully...

Parmesan Aged Over 12 Months

Parmesan Aged Over 12 Months

Parmesan aged over 12 months is the youngest Parmigiano Reggiano, which is the minimum seasoning for the Consortium to be able to give it the D.O.P.     Ageing Phase The aging phase is a crucial step to obtain an excellent Parmigiano Reggiano, in fact, once the...

Healthy Foods for Fitness

Healthy Foods for Fitness

Healthy foods for fitness are incredibly important and crucial for the proper rigeneration of the muscle tissue and in order to have the perfect energy to train.     Micro and Macronutrients A healthy and varied diet is able to provide all the macro and...

Giusti Balsamic Vinegar: Giuseppe Giusti

Giusti Balsamic Vinegar: Giuseppe Giusti

Balsamic vinegar, to be perfect has to have salient parameters such as the dark brown color, full and bright, the intense smell, which hides grape aromas and hints of wood wines, the agro resulting from the slow acetification, and the complexity of the aromas...

Why Extra Virgin Oil is better

Why Extra Virgin Oil is better

Just 50 ml of extra virgin olive oil with a high phenolic content is enough to improve endothelial function. The reports on the effects on the cardiovascular system of olive oils should specify the category and characteristics of the product: it is the extra virgin...

Taralli History

Taralli History

Taralli is an exceptional and peculiar type of crunchy bread that has the shape of a ring, nowadays is eaten by everyone, but back when it was invented only the poor ate it.