Charcuterie stories
Stories from chefs, old time grocery store owners, our products makers, telling about themselves and their passions
Muletta Salami
Everything about this salami is very peculiar: starting from the name to its mix of spices and its intense flavourThe History If the origin of this salami is undoubtedly...
Muletta Salami
Everything about this salami is very peculiar: starting from the name to its mix of spices and its intense flavourThe History If the origin of this salami is...
Muletta Salami
Everything about this salami is very peculiar: starting from the name to its mix of spices and its intense flavourThe History If the origin of this salami is...
Muletta Salami
Everything about this salami is very peculiar: starting from the name to its mix of spices and its intense flavourThe History If the origin of this salami is...
- 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
- 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
- Pig bresaola with radishes, apricots and flakes of parmigiano
- Risotto with cotechino crumbs
- Raw ham, melon sorbet, and pink pepper
- Tuned turkey with blueberry and basil
- 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
- Cotechino and champignon mushroom hamburger
- Creamy potato soup with country salami cubes
- Marinated pork chops with yoghurt and spices and corn
- 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
- 3. How do you cheer up your lunch break? With a proper sandwich!
- Cott, parsley and “pot-au-feu” of congealed anise
- Spaghetti with garlic, oil, mint and ‘nduja
- 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
- Bresaola, beetroot carpaccio, basil and crispy bread
- Tagliatelle with lard, porcini mushrooms and rosemary
- Pork shank with stout beer and smoked potato pure
- Mortadella canapes
- Squash soup with crispy bacon and parmesan cheese
- Cordon bleu with fontina and baked coppa
- Nduja risotto with quenelle of ricotta and maggiorana
- Ravioli stuffed with cappello del prete, sauté with butter and sage
- Orecchiette with turnip greens and rolled bacon
- Sliced beef with spicy lard
- Spaghetti alla carbonara with crispy guanciale
- Toasted bread with spicy salami, pumpkin, mushrooms and potatoes
- Pasta with pumpkin, speck and rosemary
- Toasted bread with speck, anchovies and butter
- Mullet and salami with boiled potatoes and chives
- Focaccia with ham, burrata and basil
- Ham and melon on a cutting board
- Salted croissant with cooked ham, guacamole and egg
- Rolled breadsticks with rolled bacon and raw vegetable
- Tomato sauce with ‘nduja and basil
- Frisella bread with schisc, vegetables and summer fruits
- Driss – salami, red wine figs, and cloves
- Focaccia with bresaola, zucchini flowers and goat cheese
- Bagel with bacon, cream cheese and apple
- Cooked ham, stracciatella cheese and zucchini croissant
- Rose of bresaola, grana and pepper
- Pork rib eye steak, black bread, caviar and tarragon sauce
- Cotechino, spicy squash and beluga lentils
- Cooked ham powder, topinambur, frozen taleggio and rice
- Grass – lard, infusion and chocolate
- Roasted piglet, black truffle and maple syrup
- Bread, butter and Driss salami
- Pork shank with beeswax, true morels’ sauce and onion preserve
- Nervetti salad, raspberry powder
- Fusilli with broccoli and crispy bacon
- Chickpeas soup with stewed guanciale
- Pappardelle with mushrooms, peppers, leek and cooked mortadella liver
- Bites of battened bacon with grapes and robiola
- Grass – lard and turnip salad
- Salted bignè with cooked ham
- Crusted cotechino with spinach
- Cotechino mousse with lentils
- Spicy spianata with olives and ricotta cheese
- Focaccia bread with battened bacon and agretti
- Betroot spaghetti with Coppa on parmesan cream
- Fried cake with Salumi Pasini cold cuts
- Salumi pasini pork shank with different carrots
- Chicken and zucchini rolls with battened bacon
- Zucchini rolls with grass lard, mortadella and sausages
- Sausage risotto and shallot
- Schisc pork bresaola carpaccio with squash, mushrooms and ricotta cheese
- Gratin avocado with grass lard and rosemary
- Cooked salami and sauerkraut sandwich
- Coppa, gorgonzola and pear bocconcino
- Francesino bread with raw ham, stracchino and artichoke dip
- Culatello rolls with cheese and chives
- Bresaola roses with rocket salad and lemon
- Special lentils and Driss salami salad
- Cott cooked ham, scent of anise and potatoes
- “Paniscia” cornaredese and Driss salami
- Grass and shrimp, black olives, bergamot scent
- Schisc pork bresaola and vegetables barigoule
- Cotechino, zabaione and beluga lentils
- Cooked salami, roasted cauliflower and whole grain mustard
- Bread cube, salami paste, pecorino and litchis
- Salami paste and egg yolk
- Roasted mortadella, various carrots and bread sauce
- Turkey and scallops, orange caviar
- Pork bresaola tartare with origan and lemon
- Raw ham rolls stuffed with sardines
- Savory baci di dama with Cott cooked ham
- Spaghetti with squash cream and bacon
- Pork variations by Eugenio Roncoroni
- Cooked salami in crust with baked potatoes
- Bacon, cherry tomato and crouton salad
- Roasted artichoke with salumi pasini guanciale, stuffed with lamb ragu’, sorrel
- Mediterranean-style carne salada
- Primo sale cheese in 3 tomatoes salad
- Amatriciana pasta
- Risotto with sausage
- Carbonara pasta with smoked bacon
- Artichokes salad with bacon
- Spiced risotto with crumbled sausage
- Artichokes stuffed with mint flavoured salami
- Wurstel skewers with cabbage salad and cherry tomatoes
- Roastbeef with dressing and sweet fried potatoes
- Cooked beef tongue with tomato tartare
- Seared veal with zucchini and tzatziki
- Beef rolls with spicy capocollo and caciocavallo cheese
- Speck and crescenza savory croissant
- Cotechino, lentils and potato purée
- Grass lard, pop corns with honey and toasted seeds
- Crouton with herbs and rolled bacon
- Monkfish bites with speck and celeriac
- Cannelloni with oven cooked coppa, ricotta cheese and marjoram
- Risotto with cooked salami and red wine
- Breast of guinea fowl stuffed with cappelletto, lard and pioppini mushrooms
- Crostone with cooked liver mortadella mousse and currants
- Paccheri with spicy girello sausage and stewed spring onion
- Rabbit bites with guanciale, potato cream and asparagus
- Veal roast with cooked ham, mashed potatoes, grilled vegetables, rosemary
- Crostone with borsotto, caciocavallo cheese fondue and pear
- Potato flan with fiocco di prosciutto, selvacremasco fondue and radicchio
- Multigrain bread with rolled bacon, tartar sauce, broccoli and raisins
- Sandwich with taleggio cheese, salami with sparkling wine and braised radicchio
- Grilled salamino rustico with fried polenta
- Saltimbocca with prosciutto crudo, white wine, sage, potatoes
- 2. How to delight your Sunday with taste? With a picnic!
- Grass, apple and cocoa beans
- 1. How to settle an evening-time with friends? With a fine platter of cold cuts!
- “The Grand Milan” and much more. The aperitif delivered at your door.
- Article form the magazine Pambianco Wine and Food
- Salumi Pasini presents “Insolito”: the new sandwich in collaboration with MyChef
- Salumi Pasini awarded with Save the Brand 2019
- Holidays Special: Let this Christmas be original!
- Salumi Pasini launches a new “Lombardy” line of Products
- Salumi Pasini and Davide Oldani together for a gourmet sandwich
- SALUMI PASINI AND THE MARKETING STRATEGY
- PANINI DURINI AND SALUMI PASINI TOGETHER FOR DE MARCHI FOUNDATION
- CATTOLICA UNIVERSITY AND NIELSEN TOGETHER TO STUDY THE REALITY OF SALUMI PASINI
- PANORAMA – MINISTER MARTINA VISITS SALUMI PASINI
- PASINI, DELUXE SALAMI FROM LOMBARDY
- SMAPP S.p.a. give birth to Salumi Pasini Brand. The utmost expression of taste coming from the oldest culinary tradition from the Lombardy Region.
- Macelleria Arosio
- The spicy lard
- Chef Eugenio Roncoroni
- Chef Simone Tricarico
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