Charcuterie stories
Stories from chefs, old time grocery store owners, our products makers, telling about themselves and their passions
The gran filetto salami
A unique and unmistakable flavor. Find out which is its secret! Do you know the secret of this salami? The balance between pure 100% Italian pork fillet, flavored with salt,...
The gran filetto salami
A unique and unmistakable flavor. Find out which is its secret! Do you know the secret of this salami? The balance between pure 100% Italian pork fillet, flavored with...
The gran filetto salami
A unique and unmistakable flavor. Find out which is its secret! Do you know the secret of this salami? The balance between pure 100% Italian pork fillet, flavored with...
The gran filetto salami
A unique and unmistakable flavor. Find out which is its secret! Do you know the secret of this salami? The balance between pure 100% Italian pork fillet, flavored with...
- The gran filetto salami
- Muletta Salami
- Giorgia Polo @giorgette_p
- The Fresh Sausage
- Lidia “Nonsolofood”
- The Cotechino
- Castellanza Butchery
- Chef Michelangelo Mammoliti
- The Campagnolo Salami
- Campagnoli Gastronomy
- The smoked bacon
- Chef Davide Oldani
- Macelleria Arosio
- The spicy lard
- Chef Eugenio Roncoroni
- Chef Simone Tricarico
- Fresh Salamella Sausage
- Giorgia Polo @giorgette_p
- The Fresh Sausage
- Lidia “Nonsolofood”
- The value of small gesture: our Italian-style Christmas
- The Campagnolo Salami
- Mortadella with asparagus, strawberries and potatoes
- How to Cook Mortadella? The best recipes
- The gran filetto salami
- Lardo di Colonnata preparation: find out how Lardo is made
- What is salami made of?
- How to Cook Pre-cooked Cotechino: All the ways
- What is Speck: The Complete Guide
- Which Cured Meats Can You Eat in Pregnancy?
- Pizza with cured ham, rocket and cherry tomatoes
- How to Preserve Cooked Ham: The Best Methods
- Piadina with Mortadella and Squacquerone cheese
- What is Culatello? Origin, Nutritional Values and Recipes
- How Mortadella is made: Origins, Ingredients and Recipes
- Fighting food waste is in our hands
- How to season bresaola: the healthiest and tastiest combinations
- How to store cured meats
- Muletta Salami
- Italian Cured Meats: Complete Guide
- What is Bresaola: origin, nutritional values and more
- Salad with peppers, fennel and grilled sausage skewers
- What are cured meats
- Piadina with savoy cabbage and sausage
- The Cotechino
- Castellanza Butchery
- Chef Michelangelo Mammoliti
- Fine layer of pastry cooked in extraction of mortadella, pistachio cream and infusion of pepper
- Raviolini with Cotechino Rustico, cream of potatoes and savoy cabbage
- Spaghettoni Benedetto Cavalieri with bacon, mushrooms and caciocavallo cheese
- Pasta with borlotti beans and Spicy Capocollo
- Pasta with peas cream, strips of cooked ham and parmesan cheese
- Fusilloni with zucchini, Bresaola and crescenza cheese
- Pasta with peppers, roast turkey, taggiasche olives and basil
- Cold pasta with pork and turkey Wurstel, eggs, basil and marinated vegetables
- Rigatoni pasta di Gragnano PGI with crumbs of Salami Mince, fresh tomatoes and basil
- Cannelloni with Guanciale, ricotta cheese, pepper with artichokes
- Tagliatelle with asparagus and Salami Padano
- Pasta Gramigna with Spicy Girello Sausage Crumbs
- Agnolotti stuffed with Fennel Sausage and potatoes served with butter and sage
- Casoeûla
- Campagnoli Gastronomy
- The smoked bacon
- 5. How to have a delicious snack break? Let’s do a bruschetta!
- 4. How do you organise your food shopping? Easily, with a click!
- Chef Davide Oldani
- Spaghetti with garlic, oil, mint and ‘nduja
- Pig bresaola with radishes, apricots and flakes of parmigiano
- Pork shank with stout beer and smoked potato pure
- Risotto with cotechino crumbs
- Raw ham, melon sorbet, and pink pepper
- Tuned turkey with blueberry and basil
- Pasta with pumpkin, speck and rosemary
- Baked pasta with cooked ham, ricotta and parmesan
- Whole wheat bread with speck, robiola cheese and mango
- Canederli with gran filetto salami in meat broth
- Bundles of savory puff pastry with bacon
- Paella with country salami
- Coppa, gorgonzola and pear bocconcino
- Cotechino and champignon mushroom hamburger
- Creamy potato soup with country salami cubes
- Marinated pork chops with yoghurt and spices and corn
- Amatriciana pasta
- Pizza margherita with Cooked Ham
- Salad with fried provola chees bites
- Rye bruschetta with beef nerves, pumpkin and chickpeas
- Zampone pop corn with tomato chutney
- Crostone with roasted porchetta with herbs, ricotta cheese and cauliflower composition
- Saltimbocca with prosciutto crudo, white wine, sage, potatoes
- 3. How do you cheer up your lunch break? With a proper sandwich!
- Cott, parsley and “pot-au-feu” of congealed anise
- Sandwich with asparagus, ham Fiocco and grana
- Culatello ham, vegetables and breadsticks
- Sandwich with cotechino, pumpkin, turnip tops and ricotta
- Oven cooked coppa and zucchini within a slice of toasted bread
- Bread with pork bresaola, tomatoes and burrata
- Bresaola with fruit and vegetable salad
