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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.
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.
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One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
A great classic of the Valtellina to "tan" with butter and cheese. Quick preparation, ready in 5 minutes!
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.
Specialties used particularly in the northeast to accompany fish dishes.
A great classic of the Valtellina from "tan" with butter and cheese.