Same name, same recipe, same company: it is a good record that of the Salami of Milan, a historic product for Italian salumeria, created by Giuseppe Citterio almost 150 years ago in its delicatessen Rho and known today all over the world. A success and a longevity that are due to two "ingredients": one recipe apt, set up in 1870 from the same Citterio and rewarded with the gold medal as early as 1881, and one production continuous throughout the year, instead of seasonal as was then done in the Milan area, where the production of salami It is already documented in the Renaissance (to be precise in a document by 1425). But Citterio also put a pinch of it creativity: the intuition to send this salami to the communities of emigrated Italians who were forming in America. So much liked this salami and so much has become popular in the USA, which Citterio has built a factory in Pennsylvania, to produce it on site. The one sold in Italy, however, leaves the factory of Santo Stefano Ticino, near Milan, and is made in compliance with the traditional recipe, with meat 100% Italian, gluten-free or milk derivatives.
A WINNING RECIPE
It is a chronicle of the marriage between Costanzo Sforza and Camilla d 'Aragon the first document in which we talk about the salami done in the area Milanese. We are halfway through the 15th century. But we have to wait for others 400 years to witness the diffusion of salami Milan as we know it today. To start off is the Bohemian Francesco Peck, which opens its delicatessen and makes to produce artisans Lombard a salami inspired by that Hungarian, obtained with a mixture of pork and beef flavored with salt, pepper, garlic and White wine. It is characterized, above all, by a grain fine. Merit of a particular processing procedure and use of the pandemonium, a tool that allows you to cut the meat into thin strips and give it to the salami Milan its characteristic "Rice grain" in which small particles of meat and of fat, while remaining distinct, they are distributed in a way uniform. Soon the fame of this salami goes beyond the city limits and regional. Today the Salame Milano is registered as a Traditional Agri-food Product by the Region Lombardy.
SALAME MILANO
Salame Milano is one of the most popular and one of the most consumed in Italy. And also one of the most products, throughout the national territory. Conduct more than that licit, since it is one name not registered or protected and therefore free of constraints for the producers, who can adopt the ingredients who want and produce it where they want. So when we talk about Salami Milan we simply mean a medium-large salami, characterized by extra-fine grain, from sweet taste and delicate, and from the consistency compact but not elastic. In short, what was a product local has become synonymous with a type of salami that, starting from Lombardy, has conquered first the rest of Italy and then the world.
MILAN'S SALAMI
When Giuseppe Citterio he perfected the traditional sausage meneghino, realizing his recipe, he also thought of making it unique by giving it a name "different" (even if only for a preposition): was born the "Milan Salami" that is a registered trademark Lombard company. Fine grinded (the grains of fat are as big as grains of rice), bound by hand and seasoned slowly, with natural fermentation, the Salame di Milan Citterio it takes a nice color ruby red, A perfume intense, a compact consistency and a delicate flavor. The "historical" format is the one that weighs roughly 1 kg (the "Bindone") but it is found in sale also in that of 3.6 kg and 4 kg (seasoned 6 months), and pre-sliced in bowl, also in the version bio. There is also a "limited edition" version: it is the Giant (weight 7 kg), seasoned nine months and produced only in some periods of the year, which is distinguished by the big slice and the intense flavor.
Manuela Soressi
December 2018
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