You might also like
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
Salami "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
Ideal salami for all lovers of rustic flavors. Wild soul with smoky notes.It can be served both raw and cooked (to accompany polenta, for example)br />The Friulian pitina is a Slow Food presidium.
Borzillo is a spreadable salami made with wild boar meat and pork fat, naturally flavored with hot pepper and a mixture of wild herbs. Finally the dough is embellished with local sweet pepper. It is the perfect salami to create rustic bruschettoni but also to season pasta and create very original risotto.
7 other products in the same category:
Specialties used particularly in the northeast to accompany fish dishes.
Polenta of the past, twentieth century. Marano corn flour, an ingredient that is fortunately rediscovering itself after being replaced by more profitable seeds. Pay back in taste.
A great classic of the Valtellina from "tan" with butter and cheese.
Excellent stuffed with streamers cheeses (fontina cheese or parmesan cheese) or with gorgonzola.
A great classic of the Valtellina to "tan" with butter and cheese. Quick preparation, ready in 5 minutes!