Spianata from Calabria, Typical Italian Spicy Salami with hot Chili, Half, Salumi Pasini, 900 gr

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For this reason, the Calabrian esplanade is one of the tastiest and most appreciated specialities of Calabrian gastronomy and it’s characterized by the presence of that hot pepper which even the well-known philosopher and theologian Tommaso Campanella speaks of in his work on dietetics and medicine “Medicinalium” of 1635. How Spianata is produced? Finocchiona is another salami that hails from Tuscany, and it has one component that makes it unique: the use of fennel! This lean pork salami came about during the Renaissance, when fennel was a much cheaper alternative to pepper. The fennel gives it a distinctively savory flavor, similar to Italian sausage. Ludman, S.; Perrin, Y.; Caubet, J. C.; Wassenberg, J. (2013). "Perplexing cases of allergy to salami". The Journal of Allergy and Clinical Immunology: In Practice. 1 (1): 97–98. doi: 10.1016/j.jaip.2012.10.002. PMID 24229829. a b Barbut, S. (June 2010). "Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products". Journal of Muscle Foods. 21 (3): 499–580. doi: 10.1111/j.1745-4573.2009.00198.x. Bertolini, Massimo; Ferretti, Gino; Grassi, Andrea; Montanari, Roberto (December 2006). "Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber". Journal of Food Engineering. 77 (3): 529–538. doi: 10.1016/j.jfoodeng.2005.06.067.

Salami refers to a cured meat, often sausage. The word "cured" refers to a preservation method mainly using salt, which draws out the moisture of a food product and increases its longevity. Salami is fermented and air-dried, and it's almost always made of pork. For the record, there are hundreds of varieties of Italian salami - so we'll just be covering the ones you'll most likely find at the store. Additionally, even the most traditional types of salami can be made in different ways across Italy - just know that it's all good, and you can't go wrong! Here we have some of the most famous Italian spicy sausages, but each place has its own tradition. These sausages are traditional local products but they are famous and beloved abroad, too. They are versatile and, although they contain red hot chilli pepper, they do not have an overpowering spicy flavour - if they are made properly, of course.

What is Salami?

Naples-type salami is also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat. [31] In Northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. [31] Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked. [31] When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation. [24] The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the colour of the meat. [24] Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward. [25] Szegedi téliszalámi, a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. [25] The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it. [31] This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months. [31]

Salami ( / s ə ˈ l ɑː m i/ sə- LAH-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Ventricina is a traditional salami from Abruzzo and Molise, but it’s very widespread in Lazio, too. The name Ventricina is reminiscent of the word ‘ventre’, the pork bowels which were used to fill and preserve the meat mixture. What exactly is spicy Ventricina salami? Malik, Abdul; Erginkaya, Zerrin; Ahmad, Saghir; Erten, Hüseyin (5 November 2014). Food Processing: Strategies for Quality Assessment. Springer. ISBN 978-1-4939-1378-7.The Ventricina salamis are then hung on rods, where they dry from thirty to sixty days. Once they have lost all their water content, they age from three to seven months. The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in central Europe, with adapted manufacturing procedures. [7] At that time, it was largely consumed by the wealthy, as meat in general was very expensive. [1] A salami shop in Italy Spianata is one of the most traditional sausages from Calabria. Its name comes from the fact that this sausage is squashed to reduce its diameter and make the aging period go faster. The meat is filled in natural casings, pressed between two wooden planks and then left to age for at least four months.

Slice it very thinly and mix it with garlic, parsley, slightly stale bread and grated Pecorino cheese to fill zucchini blossoms, bell peppers, tomatoes or any other vegetable. Calabrian Spianata Sausage Each master butcher has his/her own seasoning recipe, i.e. the aroma mix used to enhance the meat flavour. The difficult thing is finding the right balance between such intense flavours. The butchery Bisesti from Pomezia uses, for instance, only Italian spicy red hot chilli peppers and meat of pigs which are reared and slaughtered in Italy. Bisesti’s Ventricina salami is very tasty, but its flavour is not too spicy and does not overpower the delicious meat flavours and aromas.Spread a bit of truffle oil on the top of the pizza (truffle oil enhance all flavours to any kind of pizza or pasta, it’s just amazing).

Spianata Piccante Calabrese is a typical Calabria salami, cured for at least 60 days. A traditional Calabrese Salami with strong taste that can be enjoyed over pizza or with focaccia. Excellent ingredients for pasta recipes! A type of cured sausage consisting of fermented and air-dried meat, typically pork.Though completely uncooked, salami is not raw, but cured. Salame cotto (cotto salami)—typical of the Piedmont region in Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, a cotto salame is considered raw and not ready to eat. The slices in the classic version of this cured meat have perfect homogeneity, which is especially noticeable in the cut, and is the result of a superb maturation procedure.