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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.
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.
The classic Bavarian white sausages with a traditionally spicy flavor, excellent for continental breakfasts and Sunday brunches. Perfect for barbecues, accompanied by rivers of beer.
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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.
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.
Specialties used particularly in the northeast to accompany fish dishes.