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

£9.9
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Spianata from Calabria, Typical Italian Spicy Salami with hot Chili, Half, Salumi Pasini, 900 gr

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

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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While it’s thought that the name ’nduja, which might once have been ‘anduja’, suggests that the Calabrian specialty was derived from the French ‘andouille’, which might have been introduced to Calabria in the 13th century by the Angevins, the only thing the two sausages share is that they’re smoked. Suitable for a variety of preparations and dishes, ranging from a sauce for stuffed pasta to a savoury tart, or even in salads for those who choose. Pizza is a universally loved food and for good reason, but have you ever thought about switching up your toppings? Trying new toppings can bring a whole new dimension to your pizza experience.

Now it seems Calabria’s fiery pork paste is popping up everywhere. We were even able to get our hands on some fantastic ’nduja here in Cambodia recently. We thought that was as good an excuse as any to tell you all about the Calabrese sausage paste and start a series on our best ’nduja recipes. As we publish the recipes, we’ll add links below under ‘How to Use ’Nduja’.Moskin writes how “in 2009, nduja was the spicy underground taste that went mass market, making it the Lady Gaga of pork products. If nduja didn’t already exist, it might have been invented in a lab as the perfect food trend: it combines nose-to-tail eating, pork, smoke and chili heat.” She noted that it had been called “flaming liquid salami”, “spicy pork butter” and “the spreadable Italian love child of pepperoni and French rillettes”. By 2015, ’nduja was getting used in restaurant kitchens all over the world, and not just Italian, but kitchens as diverse as that of British chef Jason Atherton in the UK and April Bloomfield at The Spotted Pig in the USA. British retailer Marks & Spencer, whose Calabrian-made Spicy Nduja and Tomato Pasta Sauce was “flying off the shelf”, called nduja the “ingredient of the moment”. The fragrant and fat portions of this product generate the perfect sweetness to offset its inherent sapidity when tasting it.

In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami. Sleepy Spilinga sits on a plateau in the Calabrian province of Vibo Valentia, overlooking the Tyrrhenian Sea. If you imagine Italy’s boot-shaped peninsula, Spilinga sits on top of the big toe. While there are a few historic sights to see, there’s not enough to hold you here for a night.

Pizza with spicy Spianata Recipe

Gently fry chopped garlic in olive oil then add tomatoes and crush with a fork. Cook for 5 minutes. You’ll frequently read that ’nduja is pronounced ‘en-doo-ya’, just to make sure that you don’t make the mistake of pronouncing that ‘j’. But it’s worth noting that once again, depending on the Calabrian dialect being spoken, that ‘j’ might be very much pronounced. Spilinga is not far from the more atmospheric hilltop town of Nicotera, where we stayed in an elegant albeit empty former palace (we were there off-season) with gorgeous gardens and sweeping views of the countryside out to sea, and headed down to the livelier beachside lower town of Marina di Nicotera, in the foothills, for dinner.

canned tomatoes in tomato puree - preferably San Marzano but definitely buy good quality because it will be less watery

It certainly would have been possible to find ’nduja in Italian delicatessens in the Calabrian diasporas in Europe, USA, South America, and Australia – of the many millions of Italians who emigrated from the 1870s to 1970s, the majority were from Southern Italy’s regions of Calabria and Sicily – however, it wasn’t yet on restaurant menus around the world. With your hands, form the pizza dough into a round, thin pizza. It’s best to avoid rolling out the dough using a rolling pin. The pizza is less airy and does not bake properly when the dough is rolled out. This recipe is what Italian food is all about - simple ingredients and great flavors. It's like the tasty goodness of my Eggs in Purgatory recipe, this zesty Italian Pasta Salad and delicious homemade Pesto Gnocchi. Recipes that are never bland or boring! The spicy “Spianata” is extremely similar to Ventricina, but differentiates due to the production process’s “flattened” shape. It has a dark crimson colour and a fiery flavour.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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