SEASONED PADANO SALAMI

Padano Salami is a typical salami of the area between Emilia-Romagna and Lombardy, made with 100% selected Italian meat and characterised by medium-coarse minced meat. 

It has a delicate taste and a slight hint of pepper obtained thanks to the perfect balance between salt and other natural aromas. 

Padano Salami is matured for a long time, which is essential to achieve the right level of firmness between the fatty and lean parts. In fact, it lasts for at least two months, a period that can be longer for salami with a larger diameter.

The unique texture, slightly savoury flavour, peppery fragrance and delicately spiced aroma are the special characteristics of this salami. 

It is a salami with a ruby red colour and a flavour that will surprise even the most discerning palates. 

We recommend enjoying medium-thick slices that can be cut either straight or obliquely, after removing the casing.

It is also excellent cut with a slicer into thin slices to compose a charcuterie board or as a filling for a sandwich, where it will release all its unique flavour.

It is ideal to be eaten as an aperitif with Grana Padano DOP cheese, or in the classic Milanese Michetta bread for a packed lunch. Padano Salami releases an excellent flavour when paired with intense red wines, balanced between softness and tannicity with a fine bouquet, for example, Friuli Latisana Franconia DOC wine.

For cooking 

Thanks to its delicate taste, Padano Salami is excellent for traditional and revisited culinary preparations, from a simple aperitif with salami, dried tomatoes, olives, croutons and Grana Padano DOP, to more sophisticated dishes. 

We suggest a simple recipe with a summer vibe, but suitable for any season. 

Ingredients for 4 people

– Buffalo mozzarella 1 kg.

– Padano Salami 300 gr. 

– Extra virgin olive oil to taste

– Lemon juice to taste 

– Salt to taste 

– Pepper to taste 

– Datterino tomatoes 300 gr. 

– Basil pesto or pistachio pesto to taste. 

Procedure: 

– Carve the mozzarellas and form a hollow. Keep the removed parts for other recipes, such as rice salad, stuffed tomatoes or pasta

– Stuff the mozzarellas with thin slices of Padano Salami

– Prepare a sauce with extra virgin olive oil, lemon juice, salt and pepper

– Cut the tomatoes, place them on a plate and dress them with the sauce. 

– Lay the stuffed mozzarellas on top of the cherry tomatoes and season with the basil pesto. To make the dish even tastier and more special, dress the mozzarellas with pistachio pesto

– Serve at room temperature.