PIEDMONT TOUR

The package contains:

CAMPAGNOLO SALAMI

Campagnolo Salami is a cured meat produced with 100% Italian fine pork and typical of the northern Italian gastronomic tradition.

The cuts of meat used are of the highest quality: the shoulder, that corresponds to the lean red part of the salami and the belly, that compose the fatty white part.

Handcrafted in full respect of tradition, Campagnolo Salami stands out for the tying process with string entirely carried out by hand and for the curing phase to which it is subjected, lasting several weeks inside 70-year-old wood-coated rooms that allow the salami to acquire its unique aroma and taste. It is perfect to be consumed on its own with homemade bread or to enrich creative recipes such as Paella with Campagnolo Salami or tomato sauces to season first courses or as a filling for stuffed pasta.

BARBERA D’ASTI DOC

Barbera d’Asti is one of the emblematic grape varieties of Piedmont: in fact, it covers about 30% of the total vineyards present in this region. Grown in the province of Asti, Barbera d’Asti obtained the DOC nomenclature in 1970 and DOCG in 2008. Typical regional wine, it is linked to the Piedmontese peasant tradition, but has been able to renew itself to satisfy different tastes and palates. Barbera d’Asti is characterized by a ruby red color, which is particularly intense, but tends to garnet as it ages. It has an intense, vinous and young aroma, this wine is known for having notes of cherry, plum, dark berries and hints of jam and fruit in alcohol. It is also characterized by more or less intense balsamic notes, sometimes spicy and floral. Furthermore, the aging process in wood increases the hints of cinnamon, cocoa and licorice. Barbera d’Asti DOC is known for its full flavor, with great warmth and harmony: this is why it goes perfectly with our Campagnolo Salami.