Tag: Salami

Bread, salami and Lambrusco – Italian Cuisine – Italian Cuisine

This and other easy-chic ideas for the Easter Monday picnic. No-stress but from true gourmet and 100% made in Eataly

Christmas with yours, Easter with whomever you want. Here are some ideas for sharing a day outdoors, in the countryside or simply in a park in your city. Because you don't need to travel far to celebrate Easter Monday – and you don't even need to know how to cook.

All you need
A picnic can be a real relaxation, or become a kind of move: the choice is yours. We advise you to start light with a blanket and a well-stocked basket, but a clever menu. When organizing a picnic it is better not to get caught up in the enthusiasm and concentrate on practicality (especially if you already know that you will end up organizing everything yourself): you may not need practically anything beyond food.
A platter of cold cuts accompanied by a good bread is perfect, it is country, chic, but not binding. Bread and salami all agree, and all you need is a nice cutting board to serve them. Less is more, as long as the quality is excellent, like that of a bread with sourdough and a Felino PGI salami like that of Antica Ardenga, made with pig meat born and grown on the farm with GMO free feeding, stuffed only in natural gut with spices and wine red.

Casatiello and crescia, as tradition has it
At Easter all over central Italy a real specialty is served, a bread rich in cheese. Crescia, Umbrian cake, Easter cake, cheese cake … with the necessary differences it is more or less a savory panettone, rich in eggs, pecorino and Parmesan, to be served with cold cuts. Finding it in the big cities is not easy, but at Eataly they bake it at the Bakery for the Easter period.
Ditto for the Neapolitan casatiello, a very good lard-based bread dough, rich in salami and cheese, black pepper and eggs. For a picnic on Easter Monday, he alone would be enough to feed a regiment, it is beautiful to serve, comfortable to eat. But doing it is long and laborious, requires more than an hour of leavening and slow cooking in the oven for an hour and a half. Buying it ready is the easiest choice, and above all if it has to be offered, with the guaranteed result. You can find the one at Eataly at the Bakery throughout the month of April.

Bubbles in red
For a picnic to be a successful event you need good wine. It must be fresh, light and suitable to be uncorked at lunch, on a barefoot lawn. Lambrusco is the right wine, undervalued for years and rediscovered in recent times, capable of giving a great experience also to connoisseurs. There are winemakers who are raising the good name of this Italian wine with excellent products at an excellent quality / price ratio – the solution to celebrate without spending a fortune. No plastic glasses, however, spoil wine and atmosphere. The master's touch is to have low glass goblets or glasses with you, which for Lambrusco are still very good for making you cheers!

The time-saving kit
Little time and few ideas? Cold cuts and focaccia are for you, and to enrich flavors, a couple of preserves to spread on bread. Here is the basis of the Eataly picnic kit, to which are added three bottles of wine, to celebrate: a red to drink fresh, like the Pinot Nero by Kaltern Caldaro, a trendy bottle of Etna bianco DOC from Tenuta di Fessina and a Ribolla Yellow Friuli Colli Orientali of Le Vigne di Zamò. The kit arrives directly at home with your home delivery of Eataly Today (active service in the cities of Milan, Turin and Rome) … and you're done!

The dessert is easy
And as sweet, very easy, a dove. Classic by Tommaso Muzzi, to please everyone, made only with sourdough, candied fruit obtained from fresh Sicilian and Calabrian citrus peel, cream butter, essential oils and vanilla from Madagascar. But as for the panettone, there are many creative versions of dove chocolate like the white chocolate and pistachio from Vincente, a female pastry shop in Bronte, Sicily, home of Pistachio Dop.

Where to eat the local "Marche" salami – Italian Cuisine

Cold cuts are one of the pride of the Marche region. And there are many craft outlets where you can stop for an afternoon snack or a full meal. From the Apennines to the plain, here are the stages that cannot be missed

To be enjoyed inside a sandwich or lying on a cutting board, i Marche cold cuts they are a local gastronomic pride. And forget the sweet ham: here the watchword is “nostrano”, that is tasty. Only natural aromas, seasonings in the sparkling Apennine air and often "dried" as before, in front of the fireplace. Here's where to fill the picnic basket or go shopping on the Sunday after an excursion. With the security of slicing local chain salami. The Sibillini Mountains remain the ideal reservoir from which to draw for the finest meats, the mountain ones. But there are also surprises downstream, with ancient or contemporary tasting formulas, such as the butcher with kitchen.

The Antica Norcineria Calabrò does not give up, and the perfect recipe of the ciauscolo is from 1930

Calabrò is one of the oldest butchers and butchers in the Marche region, founded in 1930. Giorgio and his son Samuele run the business that from the historic center of Visso (Macerata), after the earthquake, passed on the outskirts of the town. Pierluigi Loro Piana, industrialist, king of yarns and fabrics, through an act of patronage, allowed him to continue the art of cooking by financing the new laboratory and the point of sale built in wood. The “vivrification” (it is not part of the IGP, and for this reason it is called this) is the ciauscolo according to Calabrò, produced with the same recipe as in the 1930s: pork meat and lard, wine, garlic, salt and pepper and natural gut. Even after three months of seasoning it remains as soft as freshly made, to be enjoyed also in the version with wild fennel flower. The salami lardellati and no, and then the goodies: the salami with walnuts (instead of the lardello there are walnuts or hazelnuts). The animals are certified from local sources and a few outdoor tables at the weekend are available to enjoy cutting boards. Don't miss the salami and the sheep ham, but also the buffalo bresaola.

Re Norcino's picnic basket

In San Ginesio (Macerata), on the outskirts of the Monti Sibillini National Park, you can visit the laboratory and the shop of Re Norcino, also open on holidays. Earthquake damage has slowed activity, but woe to give up. So today visits are made by appointment. Here you can buy the necessary for the picnic and on the way back from the excursions, pork and cold cuts for shopping. The company has been raising pigs in the area since 1957 and produces cereals that close the local supply chain. The sparkling air of the Sibillini preserves the cold cuts. The ham is aged at over 1000 meters above sea level. The ciauscolo is from guinness and is called "campagnolo". It boasts a large national medal count. This spreadable salami is made with pork, salt, pepper, garlic and cooked wine. No aromas or preservatives. The cured pork cheek ends up in the best Roman restaurants for carbonara.

In Fabriano, salami and sparkling wine are served

The Covered Market of Fabriano (Ancona) is a cooperative with a chain sales point; a space mainly dedicated to Fabrianese norcineria and sparkling wine. An obligatory pairing, given that Francesco Scacchi, a Fabriano-born doctor of the sixteenth century, put the bases of modern sparkling wine in Fabriano (that is before the famous Dom Pérignon) black on white. Blend, table service, zero kilometer, direct sale of fresh meat from the producers of Fabriano salami. The Fabrianese cutting board contains a series of cold cuts, but the protagonist is the larded salami made with ham meat. In the morning, the sale at the counter, while the apericena is with the products of the eight founding partners who represent the vast majority of the Fabriano salami producers' consortium. A particularly noble salami and the "lardello", which is cut by hand, gives the right fatness. Another fundamental element is the prohibition of the use of additives and preservatives: only salt, pepper and natural flavors.

Abbey with cuisine in Valdicastro

The Abbey of San Salvatore di Valdicastro on the Fabriano Apennines is a magical place. Founded in the 11th century, it is surrounded by chestnut and beech woods, at the bottom of a valley. Here, years ago, a farm was born that raises Marche cattle and pigs of the "Suino della Marca" breed, that is the cross between "large white", "duroc" and "cinta senese". The formula is that of the agritourism: you eat in the large refectory that is a real traditional restaurant, and, next to it, the sales point supplies families and hikers with quality cold cuts and organic meats. Open Thursday to Sunday, there are ten guest rooms inside the abbey. Suppressed salami, larded beef, fresh sausages, are the must. The cheeses of the adjoining dairy are produced with cow's milk from animals raised in the wild. To find these products in the valley, just go from Fuoriporta, to Jesi (Ancona), where an "art bistrò" with tables embellished with works of art offers tastings of chopping boards with products from the Apennine farm.

Gilberto is a snack institution (the affected one)

Gilberto Ciattaglia is one of the deans of the Marche delicatessen. Together with his son Giorgio he manages the small trattoria Da Gilberto and the adjoining grocery store Ciattaglia. A stop not to be missed along the curves that lead from the countryside to Jesi (Ancona). When the pork arrives, the line starts, because at sixteen it is baked, from Thursday to Sunday. Known as the "shop of Montelatiere", it was opened by the Ciattaglia family in the early seventies. Here there is a small workshop where home-made cured meats are created and seasoned. Hand-sliced ham is the specialty and comes from a farm in the mountain area of Matelica (Macerata). Handcraft are the pork loin and capocollo, as well as soppressato and lardello salami "type Fabriano". Only natural salt, pepper and aromas in the process, after which the seasoning takes place in the air, respecting tradition. From Thursday to Sunday the cured meats are one of the main courses of the Italian antipasto in the adjacent trattoria, as are the homemade tagliatelle with duck sauce and cannelloni. The grilled meat is cooked in the fireplace, but the porchetta is the real must of the food.

The Macelleria with kitchen is "Poesia a Tavola" (and is in Recanati)

Osteria Poesia a Tavola opened its doors six years ago in Recanati (Macerata), when a butcher with over thirty years of experience relaunched his grandmother's "butcher with kitchen". Started as a joke, with two tables, the restaurant has taken such a field that it has become the main activity of Mirco Malatini and his wife Margherita Calcina. This is how it works: you choose meat on a seven-meter counter and expect it to be cooked on the grill. In the meantime, there is a chopping board of cured meats or knife-beaten meat. The meats are produced with meat from the Sibillini area. The ciauscolo is Igp, but woe to the original "Ciauscolo di fegato", the coppa di testa and the loin of pork. The liver ciauscolo is made with the pancetta and the shoulder, the scraps of the ham and the liver of the pig; and then salt, nutmeg pepper. In the meat flesh there is garlic (absolutely without the soul). And if that's not enough, even pasta is homemade: the "vincisgrassi of the past", made with ragù with chicken giblets. All for sixty covers.

With the Italian walnuts from Bleggio, we also make walnut salami – Italian Cuisine

The walnuts of Bleggio are a Slow Food presidium, now rare (like all Italian walnuts in truth). But so special that you make pizza and even salami: the Nocetto

There is an area in the lower Trentino, the Bleggio, where it was once customary to plant a walnut tree on the occasion of the birth of a child. "Who plants a nut, does not collect the fruits ", it was said, why it is an act that is done for the children, since it takes about twenty years to catch its results. For this reason, over time it has been preferred to plant other varieties such as the French ones, which bear fruit in less years, just as we have started to import bigger nuts from abroad, especially from the California. The result is that today in Italy we produce only 10% of the nuts we consume.

The Noci of Bleggio

Walnuts are a product inseparably linked to the territory of Bleggio. It will be because in the past every family had at least some trees, as they represented an important economic entry: "pan and nos magnar from marry", That is bread and walnuts to eat as bride and groom. Yet, over time cultivation of Italian walnuts, like those of Sorrento or precisely of Bleggio, was progressively abandoned, especially in the seventies, due to various factors: the escape from the countryside to the factory, the general abandonment of land, the mechanization of agricultural practices. And to produce even a single walnut, there is a lot of work behind it, so much so that it is said "there is the gos that the nos", That is more the gesture and the work that the walnut itself takes. But the Bleggian variety has recognized such unique characteristics even at a national level, such as a sweet, spicy and very aromatic taste, that first then someone had to rethink to recover it. In particular, it was Rodolfo Brochetti who, followed by a dozen producers, took over and revived the Bleggian variety, smaller and more expensive, and therefore with less demand than others on the market. In 2008 they also gave birth to one Brotherhood, Born almost in a goliardic way, which in reality turned out to be a fundamental tool for protection: in 2016, in fact, they created a seedbed for the production of grafting plants (since it reproduces only by grafting) and have recently inaugurated also a path, the Sentiero della Noce, which crosses the country roads bordered by walnut groves, farms and cultivated fields. Moreover, every November, they organize a party in his honor, after the two months of harvest in September and October. And it's the first walnut in Italy Slow Food Presidium.

Use in the kitchen

The first use of walnuts in the kitchen has always been more in the desserts, in cakes and biscuits of various kinds; secondly, another product of the Bleggian tradition, is the bread with walnuts, as for example they do it to the ancient Riccadonna di Rango bakery; and the nocino, prepared with walnuts harvested on Saint John's Day. Then the Bleggians also appear in some dishes, like the spatzle with cream, speck and walnuts, or with the potato gnocchi, another typical product of the area. That genius of the chef Cristian Rossi of the Don Pedro restaurant Comano Terme has created a pizza that is the most sincere and successful tribute to the products of its territory: the pizza De Val with Noci del Bleggio, mountain potatoes and Ciuìga del Banale; always he also prepares the Trentomisù, an exquisite cream of local ricotta with berries and cake with Noci del Bleggio. Finally, the company Il Noce, held by the young and creative Marco Brochetti who followed in his father's footsteps, has created a line of original products all based on nuts: candied walnuts, green walnuts in oil, walnut oil is Pesto Walnuts, perfect for seasoning pasta. But inventions do not end here …

Il Nocetto: walnut salami

Salumificio Salizzoni was founded in 1999 to design a new product first, which is not part of the local tradition: the salami with Noci del Bleggio. At the beginning he did not believe the balance between two tastes so different as salami and walnut could work so well; then, instead, after numerous attempts, it turned out to be a very respectable combination suited to the best occasions.
The main ingredients are 100% pork, kernels from Noci del Bleggio, salt and natural flavors, which after a good dough are stuffed into natural beef guts and seasoned in a cellar. Here, once again, it is the Bleggio air, between the Dolomites and Lake Garda, that determines the uniqueness of its products, guaranteeing this salami an exaltation of unique flavors of its kind.

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