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Sangiovese Grosso Brunello grape.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
The N ° 1 brand for dried meat.
Rustic and natural flavor ingredient. It's called "wheat" but it's not a cereal! Perfect both for soups and in combination with a vegetable dish. We also recommend it in salads.
Focaccia has never been so tasty! The one and only true Genoese focaccia in its variant with onion. A classic not to be missed.Shipping days: Monday, Tuesday and Wednesday. Orders will be processed on Wednesday with arrival by 10.00 am.
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The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
Mariola di Salame takes its name from the use of natural pork casing (“mariola”) to stuff it. One of the finest salamis, which thanks to the use of natural casing allows a high seasoning together with a selection of superior quality meats: trimming of Culatello with coppa and shoulder.
Ready-made artisan cotechino (usually cotechino needs to be cooked for about 3 hours ...) Cotechino is one of the Italian classics of the New Year's menu along with lentils. We also recommend serving it with mustard and mashed potatoes.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
Whole salami of wild pig raised in the Casentino (Ar), with the characteristic of having a medium-large grain with clearly visible white fat cubes. The salami is excellent as an appetizer accompanied by bread and red wine.
A special taste and a pleasure to be granted not only on special occassions. Highly recommended to cut thin abbiamento flavored butters.
Pack of 4 sausages.
Pack of 4 sausages.
Typical salami from Trentino but not only. Try the Val di Non lucanica (luganega) in the many local recipes: you can use this Trentino salami in the dumpling dough, as a filling for savory pies or in sauce or to make sandwiches. Trentino seasoned sausage, medium-grain minced meat - pure pork.
High mountain salami processed according to local tradition. The aromaticity of spices goes well with the characteristic and genuine flavor of game.
Salame Gentile by Podere Cadassa is characterized by a sweet taste and a soft texture. Before being stuffed, only salt, pepper and very little honey are added to the minced meat, as required by the ancient family recipe. The black of Parma is a breed of pig, already present in the territory in the Middle Ages. Its fat is highly prized, appreciated for its unique flavor.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
A unique ingredient of the Parma pork butchery. Sweet taste and soft consistency differentiate it from other salami on the market. And Podere Cadassa is a guarantee seal on the working process.
Rustic salami that is appreciated for its incomparable softness, thanks to a greater quantity of bacon in the original dough.
Salami Culacciona of wild pig bred in pieces of 300gr, stands out among the local cured meats for its aromas, flavor and uniqueness of its soft pasta.