Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
SPICY SPIANATA HALF
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Spicy Spianata is a typical Calabrian sausage, made with selected pork, enriched with black peppercorns and hot chilli pepper.
The typically flat shape of this salami is due to the hot and dry climate in some areas of Italy, such as Calabria. In fact, the temperatures would prevent this cured meat from reaching an adequate level of maturation if it had a traditional shape.
Also, what makes this cured meat special is the presence of cubes of lard interspersed with minced meat in the mixture. The characteristic feature of Spicy Spianata is its intense flavour of chilli pepper.
Ingredients
Pork meat, salt, hot pepper, spices, dextrose. Antioxidant: E301. Preservative: E250, E252. Inedible gut
Ingredients
Pork meat, salt, hot pepper, spices, dextrose. Antioxidant: E301. Preservative: E250, E252. Inedible gut
Food expiration
Conservation tips
NUTRITIONAL VALUES
RELATED PRODUCTS
TIPS TO FULLY TASTE IT
The typical mix of flavours and its versatility make Spicy Spianata very special and different from the other salamis. It is recommended to serve Spianata as an appetiser or for an Italian-style aperitif or to stuff toasts and tasty sandwiches. In addition, this product is used to flavour the famous 'Alla Diavola' pizza. It is not suitable for more delicate palates, for which we recommend Campagnolo Salami whose flavour is much more delicate due to the presence of black peppercorns instead of chilli pepper.
PROCESSING
Calabrian Spianata is known to be made from a mixture of finely minced pork, diced lard, chilli pepper, various types of spices and salt. The mince is stuffed into casings and pressed until it reaches its typical flat and oval shape.
Finally, the sausage is left to mature in ventilated rooms for about four months, at the end of which it is ready to be eaten. Spicy Spianata is characterised by the absence of mould and its bright red colour, made even more vivid by the Calabrian chilli pepper used to flavour the mince.
HISTORICAL BACKGROUND
The ancestral origins of Spicy Spianata prove that this cured meat is linked to Calabrian tradition. In fact, in the past, it was common practice for families to own one or more pigs that were bred in specific stables dedicated to the production of pork. During winter, families used to slaughter the pigs and invite relatives and friends to celebrate amidst the notes of traditional Calabrian songs. During these festivities, Frittuli - pork fritters - were prepared by heating pork fat in a pan while making various types of sausages, including Spicy Spianata and then shared, as tradition wants.
COOKING TIPS
Bresaola with fruit and vegetable salad
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Focaccia with bresaola, zucchini flowers and goat cheese
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...