GORDON RAMSAY RECIPES

A product of our tradition, which comes from a great intuition. The story of Negronetto is a story of 100% Italian inspiration and quality: small in size, big in taste

Bread and salami is the perfect combination. It means simplicity, Italian style and attention to detail, because when you choose a few elements, they simply have to be the best. Good bread, fresh and genuine, and slices of salami: perfect a snack, how lunch quick in a sandwich, like appetizer… and just ask, many would confess to even having breakfast with us. Other than trivial, bread and salami is the best way to fully enjoy a high quality salami, to enhance it and to taste it "in purity", without flavors that confuse ideas.

The salami specialists

Negronetto is Negroni's signature product. Invented in 1931, it was a real revolution for the sector: in fact, at the time the salamis were heavy and large, while Negronetto is small, but with the same qualitative characteristics as traditional salami. The stroke of genius was that of Paolo Negroni, son of the founder, on the occasion of the fair in Nice, when unable to offer his guests the sliced salami due to the prohibitions imposed by France, he invented the "pocket" version and chose a name immediately referable to the family business. Thus was born at the same time also the first branded salami, obtained from 100% Italian meats carefully selected to give an intense aroma, characteristic taste and a soft and compact texture.

Whole or sliced?

The story of Negroni is a story of firsts, of innovative visions and attachment to Italian quality, even today. The authenticity and quality of Negroni products such as Negronetto arrive at home in fact even in the already sliced version, in trays, or in the 120 gram snack version. Perfect alone or in company for a lunch, a snack or a picnic, and on all those occasions when you don't want to give up on taste.

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Easy and quick to prepare, they are a typical appetizer of southern Italy appreciated by all

The marinated anchovies are a typical dish of southern Italy, Campania and Sicily above all, where they are called “masculini cunzati”. They are served as an appetizer and are presented in a marinade of extra virgin olive oil, lemon juice and aromatic herbs. They are often served with washers of Tropea red onion, which gives a touch of sweetness to the preparation. They are extremely tasty and can be served neat or on croutons.

All the goodness of anchovies

They are called poor fish but they have nothing of the poor, far from it. From white and tasty meats, anchovies belong to the category of blue fish and they are rich in good fats, the famous ones Omega 3, fatty acids allied to health, in particular that of heart and arteries. By eating anchovies it is also possible to take good quantities of riboflavin, vitamin of group B which participates in numerous metabolic reactions, oxidation of fatty acids and amino acids and cellular respiration. Finally, the anchovies they are a good source of calcium, iron and phosphorus, mineral salts that contribute to the proper functioning of nervous system, kidneys and muscles.

marinated anchovies

Anchovies in the kitchen

Marinades, fried, au gratin, filled: there are many possibilities to bring this blue fish to the table, one more intriguing than the other. Anchovies, in addition to being very tasty, are easy to prepare and have a low cost. Delicate to handle, they are kept for a day or two at most in the refrigerator. The only exception is those in salt: they can be kept for up to a month, without losing any organoleptic characteristics.

The recipe for marinated anchovies

Ingredients: 150 g fresh anchovies, extra virgin olive oil, 1 clove of garlic, fresh parsley, pink pepper, juice of one lemon.

Method: clean the anchovies by removing the head and entrails. With the pressure of the thumb, open them in half and remove the central bone. Rinse them under running water and then dry them with a sheet of absorbent paper. Meanwhile, wash the parsley, dry it and chop it. Clean the garlic and cut it into slices. Place the cleaned anchovies on a tray, add the extra virgin olive oil, a few berries of pink pepper, lemon juice, garlic and parsley. Make sure that the oil covers them completely. Seal the dish with a sheet of cling film, leave them to rest in the fridge for at least 48 hours and then serve them

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Bread and salami: an explosion of goodness – Italian Cuisine