THE ETYMOLOGY OF DELI MEATS
Among the traditional Italian deli meats there are some specialities with evocative and particular names, do you know their origin? The Calabrian 'Nduia The spicy 'Nduia is one of the most famous deli meats of the South, a true regional 'heritage' of
THE PERFECT PICNIC WITH DELI MEATS AS PROTAGONISTS
Easter marks the official start of the season for out-of-town trips to discover the many close-by destinations that also become the perfect opportunity to appreciate the infinite range of local cured meats, of which Italy boasts the world record. Deli
THE CHARCUTIERS: THE DELI MEATS CONSULTANT
Butchers and charcutiers are a point of reference for the consumer and an important guide in purchasing choices and product enhancement. In fact, they combine knowledge and craftsmanship with continuous professional updating to meet the new needs of customers, who
AT CARNIVAL (NOT) EVERY SANDWICH IS VALID!
To pay homage to the carnival tradition, don't choose just any sandwich! The Istituto Valorizzazione Salumi Italiani (IVSI) has created 'special' sandwiches with the help of Daniele Reponi, the undisputed king of the gourmet sandwich. The answer could only fall
“TEST-TUBE MEAT’: AN ESSAY TO SEE THE LIGHT
'Artificial meat? No, thanks!". With this decisive and direct title, Gilles Luneau, a French journalist, essayist and filmmaker, an expert on globalisation and agri-food issues, summarises in a book (Castelvecchi editore, 2021) the conclusions of his recent research and reflections
THE PIG, A TRUE ANTI-WASTE PRODUCT
On the origins of the age-old popular saying 'you can't throw anything away from a pig', we interviewed Luca Govoni, food historian, who talked to us about the historical and cultural importance of the origins of deli meats. The saying probably
THE SALAMI IS PRODUCED IN SANT’ANTONIO
Today, we are used to finding a rich assortment of deli meats at all times of the year, but until a few decades ago, before the advent of refrigerators and the rise of modern industrial processing, it was customary to
LIGHTLY SMOKED PORK LOIN WITH APRICOT CHUTNEY
Ingredients: 4 pork loin ribs 250 g apricots 20 g shallot 20 g sugar 10 g apple vinegar 40 g butter 1 clove of garlic Wild fennel 1 teaspoon of natural smoke flavouring 2 cumin seeds Salt Pepper Procedure Rub the pork rind with salt and pepper, bake at 140° for 2 hours. After
LIGHT RICOTTA FLAN, Pancetta Piacentina PDO, WALNUT BISCUIT
Ingredients: For the walnut biscuit Ingredients 30 g butter 10 g Pancetta Piacentina DOP cut into cubes 20 g walnut flour 20 g flour 3 g sugar 1 g salt For the flan 240 g ricotta 60 g egg white 20 g butter 10 g flour 30 g milk 30 g Parmesan cheese PDO 5 g
BUCKWHEAT MALTAGLIATI, ASPARAGUS, FRESH ROBIOLA WISPS AND COOKED HAM
Ingredients: Pasta 70 g buckwheat flour 180 g 00 flour 100 g egg white 20 g water Sauce 200 g fresh asparagus 60 g fresh robiola cheese 4 thin slices of cooked ham 20 g shallot 60 ml evo oil 1 sprig of marjoram Salt Pepper Procedure Clean and peel the asparagus, cut the stalks into