SEASONED PADANO SALAMI
32,50 €
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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 grain.
It has a delicate taste and a slight hint of pepper obtained thanks to the perfect balance between salt and other natural aromas.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
HOW TO FULLY TASTE IT
Padano Salami is matured for quite a long time, in order to achieve the right level of firmness between the fatty and the lean parts. In fact, it lasts for at least two months, or even longer for salami with a larger diameter. The unique texture, the slightly savoury taste with peppery fragrance and its delicately spiced aroma are the special characteristics that make this salami stand out. This ruby red coloured salami will surprise even the most discerning palates.
We recommend enjoying it after cutting it into medium-thick slices either straight or obliquely and 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 entirely release 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, with balanced softness and tannicity and a fine bouquet, for example, Friuli Latisana Franconia DOC wine.
A RECIPE WITH PADANO SALAMI
Thanks to its delicate taste, Padano Salami is excellent for both traditional and original culinary preparations, from a simple aperitif with salami, dried tomatoes, olives, toasted bread and Grana Padano DOP to more sophisticated dishes.
We suggest a simple recipe perfect for summer 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 mozzarella 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 the dressing by mixing extra virgin olive oil, lemon juice, salt and pepper then using to season the tomatoes
- Put the stuffed mozzarellas on top of the cherry tomatoes and season with the basil pesto or the pistachio one, if you want to make the dish even tastier and more special
- Serve at room temperature.
