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A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
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.
Nice big and big frankfurters, with lots of meat, to be served with sauerkraut or potatoes. Classic flavor, slightly spicy and aromatic, but still delicate and light which is great if you want to use them for a salad.
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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.
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.
The polenta ready in just 5 minutes. Gluten free
A great classic of the Valtellina to "tan" with butter and cheese. Quick preparation, ready in 5 minutes!
Excellent stuffed with streamers cheeses (fontina cheese or parmesan cheese) or with gorgonzola.