Traditional festive hampers
Enjoy our traditional products to celebrate the quality and the pleasure of the Italian cuisine during this holiday season. Choose among our festive hampers for you or as a unique gift
Among our limited and numbered editions, the pork trotter shape sausage comes from a refined traditional and artisanal process. Do not miss the opportunity to try its rich and peculiar flavour.
The country salami
From the best quality of Italian meats, it is a classic salami with a sweet, intense and fragrant taste. From the traditional family recipe it is ideal for an aperitif or for create original recipes.
Treats for this holiday season
Discover all the seasonal products for a unique culinary experience. Treat yourself or your loved ones with some special home made dishes from the Italian tradition. Made in Italy with love.
Mon. – Fri. / 8 – 12 and 13 – 17
Call or Whatsapp +39 340 4040 663
Quick and easy to order
average delivery time
within 3 days
Fresh product guarantee
from the production to refrigerated shipment with the new recyclable eco-pack
The Salumi Pasini brand embodies the values that inspire those who created it: quality, Italianness, tradition and innovation, care and attention to detail.
Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique
Clean the guanciale and cut it into strips. Toast the strips in a pan and let them cool. In a bowl add the ricotta cheese, 80g of Parmesan cheese, the guanciale, the egg and stir; this will be your filling for the cannelloni. Stuff the cannelloni, place them in a...
Prepare the broth. Toast the rice in a casserole and, once toasted, wet it with the broth and cook. Cook the precooked cotechino for 30 minutes. When the rice is mostly cooked, add the cotechino crumbled by hand, finish the cooking and stir in with all the butter and...
Cook the zampone putting it in cold water, lighting on low heat and leaving it for 2 hours. Let it cool and break irregular pieces with the hands. Pass each piece in the beaten egg, pass some in the polenta flour and the others in the 00 flour. Fry in seeds oil. For...
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